First of all, get those mushrooms off that piece. That is NOT Ohio Valley style. I have been going to DiCarlos since the mid 60's and I understand why the additional toppings, but not a big fan of them offering more than the traditional. Pizza is by the slice, 28 per pan. the only options used to be do you want pepperoni, and/or extra cheese, take it or leave it. That was it. and we all survived nicely thank you very much.
True story- growing up in that area, not counting what was in the frozen food case at the grocery, i never saw a triangular piece of pizza until I was probably 16-17. Gimme DiCarlo's any day. I miss the thin white boxes, too, that have given way to the standardized corrugated.
I am on a mission to recreate the simple sauce and the crunchy crust. Wish me luck, until i get back to the Ohio Valley (mostly north of Wheeling) where I can get a boxful and sit in the car and eat until i am bloated. I go home every year at Thanksgiving, and usually on Thanksgiving, after that exhibition of gluttony, and before i leave for the drive home, i go into town (Steubenville or Wintersville or Toronto) or my new found favorite Jax in Richmond, and just pig out, even though i am already way past full. If you are in the area, don't miss Dicarlos or jax.