Dayton-style pizza

Cheese and other topping ingredients are heavily distributed and spread edge-to-edge with no outer rim of crust, and the finished pizza is cut into bite-size squares.

[2][6][5] Larger chains include Cassano's Pizza King and Marion's Piazza.

[3] Marion's eventually became more popular in the city;[3][7] as of 2018 it was selling a million pizzas yearly.

[10] Pizza was unfamiliar to many in the Midwest before World War II, and women customers told Cassano's owner Vic Cassano that they found it messy to eat; his response was to develop the small square cut that is one of the style's ubiquitous characteristics.

[1] The bite-size cut also allowed those unfamiliar with pizza to try a small piece instead of committing to an entire slice.