There is no debate, at least locally, that Northeast Ohio has its own approach to pizza. So, we set out to define exactly what makes our recipe unique. One of the earliest mentions is in a 1985 postcard from Santino’s Pizza, formerly in Seven Hills. Owner David Jakupca pens it as “backwards” pizza, starting with cheese, toppings and then sauce, to preserve a crispy, round crust. But how do local restaurants such as Mama Roberto's, Geraci's Restaurant and Masters Pizza do it today? 🔗 Read our deep dive into Cleveland-style pizza at the link in bio. 🖊️ Julia Lombardo 📸 Photographed by meganngalehouse, set styling by maganpie and food styling by Betty Karslake #cleveland #wheretoeatincleveland #clevelandstylepizza