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In the northeastern part of the Ohio River Valley, including the panhandle of West Virginia, pizzerias offer a unique style of pie, sometimes called Steubenville pizza after the town that is its epicenter. It begins with a thick square of dough that is spread with tomato sauce, then baked. Only when it comes out of the oven are cheese and other ingredients added. The pizza’s heat softens and partially melts the cheese. Slices of this pie are known as cuts.