Ohio Pie Co. Announces New Location Coming to Parma

Ohio Pie Co. is headed to Parma. Credit: Courtesy photo

Since opening in Brunswick (1315 1/2 Pearl Rd., 330-741-4117) in 2019, Ohio Pie Co. has been drawing raves for its self-titled “Ohio-style” pizza, which owner Nick Robson described as follows: [The pizza is] “a little bit buttery, mid-thickness crust that can hold up to a good amount of sauce, a good amount of cheese, and a good amount of toppings. From there I sort of borrowed elements from shops around the country that I really loved to come up with my own dream Frankenstein pizza.”

In practice, this translates to pizzas with a medium-thick crust, edge-to-edge cheese and toppings, a sweet red sauce spiral on top, and a garlic oil drizzle. The round pies are always square cut because, as Robson adds, “it functionally eats much better square cut, but also because square cut is much more interesting to eat with every piece being a unique experience.”

Guests can design their own pizza from a list of toppings or go with a specialty pie like the double-pepperoni Heartburner, the Firebird starring Buffalo chicken and blue cheese, and the Nick’s Pick, where “You get what you get – let it rip.”

Equally in demand are the brunch pies, which are served on weekend mornings and star breakfast-appropriate toppings like scrambled eggs, bacon and potatoes atop an “everything [bagel]” crust with a cream cheese white sauce. regulars also know to not leave the shop without grabbing a few fresh-baked cookies.

In 2021, Robson – along with business partner Aaron Sechrist – brought his Ohio-style pizza within reach of an entirely new audience when he opened a second shop in Rocky River (19565 Detroit Rd., 216-353-7777). Since opening in August of that year, that location has been just as busy as the original.

Recently, Robson and Sechrist revealed that plans are in the works for a third pizzeria, this one landing somewhere in Parma. The exact location and opening date are still TBD, say the owners.

We’ll let you know when there’s more info.

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This article appears in Feb 13-26, 2025.