How does a small-town pizzeria survive for 44 years? Consistency and quality. DishingPizza has dined at Lorenzo’s in Oberlin, Ohio, periodically over the years, and its pizza is exactly the same every time. Does this mean that Lorenzo’s has earned DishingPizza‘s prestigious best-of designation? No, it does not, but Lorenzo’s is an excellent college-town pizzeria.
In 1982, Larry and Mikelann Cariglio purchased a preexisting pizzeria, Cimino’s, and renamed it Lorenzo’s. Although Lorenzo’s Pizzeria isn’t Oberlin’s oldest business1, its 44-year run makes it an elite senior citizen in corporate longevity terms.
Lorenzo’s New York-style pizza has a firm, standard crust, which lacks the tang of sourdough and the mouthfeel of exotic grains. A herbaceous sauce with oregano undertones complements its decent mozzarella-provolone blend. Lorenzo’s is generous with toppings — DishingPizza‘s pie was fully carpeted with thin-sliced mushrooms. Larry Cariglio deems Lorenzo’s generously topped pies “Ohio-style pizza.” Until convinced otherwise, DishingPizza refuses to legitimize Ohio-style as a pizza style.
Lorenzo’s supplies pies for all sorts of Oberlin College events, and delivers to legions of hungry students. However, Lorenzo’s closes at 9:00 on weeknights and 10:00 on weekends, so it doesn’t cater to students pulling all-nighters.
Oberlin has 8,500 residents, 3,000 of whom are students. Most of the people who dine at Lorenzo’s and carry out are townies, which explains how the joint survives the quiet, student-free summers. College students will eat anything, but townies are more discerning. Lorenzo’s expanded in 2024, parlaying its Oberlin success to open a second restaurant in downtown Lorain. Additionally, the enterprising Cariglios have a wood-fired pizza truck, hired for weddings and other special local and college events.
Coming from the DMV, DishingPizza has grown accustomed to pizzerias waxing rhapsodic about their fermentation process, dough hydration, mozzarella di bufala, and fior di latte. Refreshingly, most of Lorenzo’s website lacks a single mention of artisanal anything. However, Lorenzo’s touts its Associazione Verace Pizza Napoletana certification for its wood-fired pizza, proving that the DMV hasn’t cornered the market for pretentiousness.
Friendly and efficient servers, many of them there for years, make Lorenzo’s an easy place to love. Add a sweet, covered patio, and Lorenzo’s has everything it needs to survive another 44 years. Lorenzo’s is not worth a special trip, but Oberlin is a wonderful small town and is close to the highway. If you find yourself in Oberlin, Lorenzo’s should be your first stop.
Lorenzo’s Pizzeria
52 1/2 South Main St, Oberlin, OH 44074
818 Broadway, Lorain, OH 44052
Style: New York
Pizza quality: 🍕🍕🍕
Overall experience: ⭐⭐⭐⭐
Pie (16″ round): $16.95
Pie price per square inch: $0.08
- That honor goes to Gibson’s Bakery, circa 1885. Oberlin College was founded in 1833 — where did students get their donuts in those 52 years? ↩︎