Imposter Artisan Pizza is a mobile wood-fired pizza pop-up in the Morgantown area. I've been wanting to try them for a long time, so I was excited when our schedules lined up.
The dough is expertly fermented using American Hayden Flour Mills stone-ground flour for a light, flavorful crust. Pizzas are cooked in a wood-fired oven, producing a crisp exterior with a tender, airy interior. And, they use organic Bianco DiNapoli tomatoes, fresh cheeses from Caputo Brothers Creamery, artisan meats and locally sourced ingredients whenever possible.
I ordered Sweet Cheeks, which has wood-fired Romney peaches, fresh mozzarella, house pesto, whipped ricotta and pecorino. That sweet and salty combo was perfection. Add in summer freshness, and it doesn't get much better.
Grade: A
Folklore Pizza in Spencer is a casual bar & grill known for its artisan wood-fired pizzas and local craft beer.
The menu has fun items like Mothman wings and "A-TUNA- Matata," which is a housemade tuna salad topped with provolone cheese, served on a Soft Kaiser Roll and topped with locally grown fresh Tomatoes and Lettuce.
I ordered The Mystic, which has bacon jam, mozzarella, mushrooms and crushed red peppers.
I'm a sucker for the sweet & salty play, though I wish I could see more ways to do it than bacon jam. But it's a quick and easy way to give that pie more depth. An extra point for me would have been adding a funky cheese on top.
Have you been?
Grade: B
DiCarlo's Original Pizza has expanded into Knoxville, Tennessee. Of course, I followed shortly thereafter.
The iconic Ohio Valley pizza is near and dear to my heart. It's baked with sauce, then fresh provolone is melted on top afterward. It's nostalgic -- but above all else, delicious.
It's a crispy, square-cut crust that is topped with sweet tomato sauce and then finished with a mound of cold shredded provolone cheese and mushrooms after the pizza comes out of the oven. The contrast between the hot crust and sauce with the cool, slightly melty cheese is everything.
Knoxville is doing this Ohio Valley pizza justice.
Grade: A
The Fort is a popular restaurant in Sistersville known for its pizza, subs, wings and the like.
Handmade, hand-tossed style pies are the centerpiece so I ordered my go-to: cheese & mushrooms. It had a nice tomato base, and plenty of cheese and mushrooms. My only suggestion is to bring those toppings closer toward the edge to not end up with such large crust pieces.
Grade: B
Angaleno's Pizza is a pizza restaurant in Buffalo known for its hand-tossed pizzas, calzones and other fried apps.
The hometown joint has a solid pizza. The crust has just enough chew to give it some character without feeling heavy, and each bite pulls apart with that satisfying, slightly elastic texture. It’s generously layered with cheese — melty, rich and tasty.
I was a little less impressed with the fried mushrooms. It’s usually one of my go-to apps — not for the breading or even the mushroom itself, but that in-between layer where everything comes together. That’s the bite I’m after: crunchy, a little umami-packed, and honestly the best part. Here, there just wasn’t enough of it to make it hit the way it should.
Grade: B
Pizza Vibes is a casual, locally owned restaurant along Route 60 in Barboursville with a focus on - you guessed it - pizza.
The menu goes beyond standard pizza offerings, including calzones, wings, pasta dishes, and a few unexpected items like chicken tikka masala.
I ordered the pepperoni roll, which comes stuffed with mozzarella and a side of marinara.
It's a giant roll with a few slits on top that could almost be mistaken for a baguette.
It's pretty tasty, though I think Graziano's has my favorite pepperoni roll in this category (giant, meal-sized) because they are absolutely stuffed inside and golden brown outside.
I wouldn't hate a bit more crisp texture on this one, and I like mine to have a bit more filling to bread ratio.
Grade: B
Home Slice Pizza in Terra Alta is a small, local pizzeria right along East State Avenue, operating as a casual, no-frills spot focused on straightforward, affordable pizza.
Inside, it’s low-key and functional rather than designed — more of a small-town pizza counter feel than a sit-down restaurant.
The menu centers on build-your-own and specialty pizzas, along with calzones, hot and cold subs, and basic sides like breadsticks and mozzarella sticks. You’ll also find a few salads, simple desserts, and standard drinks.
I ordered a small pizza with mushrooms. The cheese pizza leaned into a pleasantly chewy crust, offering just enough resistance to give each bite some substance without feeling dense. The mushrooms added an earthy depth that balanced the richness of the melted cheese. It was a simple combination that delivered on texture as much as flavor.
Have you been?
Grade: B
You know those lists that are like "THIS little shack out in the middle of nowhere has THE BEST PIZZA"? I always fall for them.
That's how Shade Creek Diner & Carryout made its way on my radar. Located in Creston, this small shop is not on the way to anywhere. So, I made a special day trip to check it out.
The inside could be mistaken for a handyman's shop, with odds & ends all over the place. Plus some candy bars & chips for purchase.
They primarily offer burgers, subs & pizza - including my favorite option: personal size.
I ordered a cheese Candace-sized pizza and waited maybe 20 minutes or so before it was ready. It was truly made to order, which I appreciated.
The personal size was a perfect portion to enjoy on my way back home. It had a puffy crust, so not for thin-crust lovers. It had a mild sauce and plenty of cheese.
I will say it was a decent pizza, though not necessarily memorable. It is kinda like a homestyle, grandma-style that is common in small hometown spots. It's comforting and was piping hot. But not quite as exciting as I'd like.
Grade: B
Mario’s Restaurant & Lounge in Weirton is a beloved family-run institution that’s been serving authentic Italian fare since 1955.
Founded by Mario DiCarlo, an Italian immigrant who brought his passion for traditional cuisine to the Ohio Valley, the restaurant quickly became known for its homemade pasta, hearty lasagna, veal parmesan and perfectly seasoned sauces made from scratch.
Mario DiCarlo was a member of the same family that created the iconic DiCarlo’s Pizza and brought the family’s signature Ohio Valley-style pizza to the restaurant.
You know - the square pizza with cheese added after baking. Over time, the business grew into a full-service restaurant and lounge, offering classic Italian dishes alongside “DiCarlo’s Original Pizza.”
Mario’s remains family-run and continues to honor its founder’s legacy while maintaining a clear connection to the DiCarlo family tradition that began in nearby Steubenville.
The salad was fresh and crisp, with simple greens, tomatoes, and cucumbers that made for a light, refreshing start.
The fettuccine alfredo was rich and creamy, with perfectly coated noodles that delivered classic comfort without feeling too heavy.
The meatball heel stood out with its crusty bread, tender meatballs, and melted cheese, creating a hearty and satisfying bite.
The pizza rounded out the meal with a crunchy crust, tangy sauce, and just the right amount of gooey cheese — timeless, balanced, and delicious.
Grade: A
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