Trophy Pizza (Evendale)

Founded by James Moore and James Rowe — two Cincinnati natives who spent years in the New York bar and restaurant scene before bringing authentic New York-style pizza home. Dough is hand-made and cold-fermented for a minimum of 48 hours, then baked on 600-degree stone decks for a charred, crispy crust with real sourdough chew. Everything is made from scratch daily, including sauces, dressings, and cheesecake. Available by the slice or whole pie, with a slice counter that keeps options rotating throughout the day. The original location that put Trophy on Cincinnati's pizza map.