Rossville Pizza Company

Rossville Pizza Company Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Rossville Pizza Company, 233 S B Street, Hamilton, OH.
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Rossville Pizza Company (formerly Steel City Pizza) brings authentic wood-fired pizza, scratch meatballs, and Italian dishes to Hamilton, Ohio! 🍕🔥 Taste the difference that fresh ingredients and a warm, historic vibe make.

During a long fermentation, naturally occurring enzymes begin modifying gluten proteins over time.Think of it this way: ...
06/15/2026

During a long fermentation, naturally occurring enzymes begin modifying gluten proteins over time.

Think of it this way: the gluten network becomes less like a tightly wound ball of yarn and more like a ball that’s been slowly loosened.

At the same time, other complex components within the dough are also changing.

The result is a dough that is very different from one that’s mixed and baked the same day.

That’s one reason we’re willing to wait 72 hours before serving it.

Our pizza is NOT gluten-free—gluten doesn’t disappear, but…

Next Up: Why some guests who describe themselves as gluten-sensitive tell us they notice a major difference.

Most pizza dough isn’t given 72 hours to develop, but ours is.During those three days, yeast and naturally occurring enz...
06/14/2026

Most pizza dough isn’t given 72 hours to develop, but ours is.

During those three days, yeast and naturally occurring enzymes slowly go to work inside the dough.

As starches break down into simpler sugars, new flavor compounds begin to develop. That’s one reason long-fermented dough often has a deeper, more complex flavor than dough made the same day.

Those sugars also help create the beautiful browning and blistering you see in a wood-fired oven.

The dough becomes more extensible, more flavorful, and more aromatic—all without adding a single ingredient.

Could we make dough faster?

Absolutely.

But some things simply improve with time.

Tomorrow: What does a 72-hour fermentation do to gluten?

Bloody Marys with bartender/mixologist Virginia M Miller today (Saturday)! ☀️
06/13/2026

Bloody Marys with bartender/mixologist Virginia M Miller today (Saturday)! ☀️

One of the biggest differences between our dough and most commercial dough?Time.Every dough ball spends at least 72 hour...
06/13/2026

One of the biggest differences between our dough and most commercial dough?

Time.

Every dough ball spends at least 72 hours fermenting before it reaches our oven.

Not 72 minutes.
Not overnight.
Three days.

Why?

Because fermentation develops flavor, texture, and aroma in ways that can’t be rushed.

We believe delicious dough isn’t just about what’s in it.

It’s also about what happens while it waits.

Next Up: What exactly is happening inside the dough during those 72 hours?

When you search your photos for the word “pizza”, what comes up? And how many hits do you get? Can you up-stage our coun...
06/12/2026

When you search your photos for the word “pizza”, what comes up? And how many hits do you get? Can you up-stage our count? 🤣

We enjoyed a wonderful afternoon photo session 🍕 🍹 on the patio with Travel Butler County, Ohio! We are honored to be a ...
06/12/2026

We enjoyed a wonderful afternoon photo session 🍕 🍹 on the patio with Travel Butler County, Ohio! We are honored to be a part of such a great county to live, work, play, and TRAVEL TO. 🧳 Thank you for helping promote local small business!

Why do we import flour from Italy?It’s not because America can’t grow wheat—America grows incredible wheat.One of our ma...
06/12/2026

Why do we import flour from Italy?

It’s not because America can’t grow wheat—America grows incredible wheat.

One of our main concerns (in addition to how the flour is milled and how it performs in high-temperature ovens) is what happens after the wheat leaves the field.

Over the last century, much of commercial baking has become focused on efficiency, consistency, shelf life, and mass production.

Traditional Italian pizza making took a different path.

Italy prohibits potassium bromate, a dough additive still allowed in the United States and linked to health concerns that led many countries to remove it from their food supply. While many American mills have voluntarily moved away from bromate, differences like these are part of why we continue to look closely at where our flour comes from.

We LOVE our country, but we aren’t in love with every food standard. We continue to search for and experiment with reliable, high-quality domestic alternatives that align with our cooking style.

When it comes to pizza, we believe some old-world traditions are worth preserving.

Next Topic: Why our dough spends at least 72 hours fermenting before it reaches the oven.

06/10/2026

Staring at his work…🔥

Hamilton Hidden History: The Railroad ArchesMost people drive under them without a second thought (except to rev an engi...
06/06/2026

Hamilton Hidden History: The Railroad Arches

Most people drive under them without a second thought (except to rev an engine 🙄), but Hamilton’s iconic railroad arches have been standing since 1855.

Built from stone to carry trains up Rossville Hill, the 17-arch viaduct was engineered by John S. Earhart and stretches 665 feet across the city’s west side. The arches are actually older than the steel railroad bridge over the Great Miami River and have carried rail traffic for more than 170 years.

The structure was so influential that it gave Arch Street its name and remains one of the oldest pieces of working transportation infrastructure in Butler County.

Next time you pass under the arches on South B Street, look up—you’ll be looking at a piece of Hamilton history that predates the Civil War. 🚂🏛️

Butler County Visitors Bureau Butler County Historical Society

☀️ Summer cocktails have landed! ☀️Come try mixologist Virginia M Miller’s latest creations—crafted to pair perfectly wi...
06/06/2026

☀️ Summer cocktails have landed! ☀️
Come try mixologist Virginia M Miller’s latest creations—crafted to pair perfectly with an afternoon or evening at Rossville Pizza Company. Our bartenders are serving up sunshine with every sip!

Not pictured is the most luxurious of them all: the “Ember and Spice Sangria”—a tropical blend of pineapple juice and coconut rum, layered with warm notes of cinnamon, fig, and brandy, then finished with bright, bubbly rosé.

Address

233 S B Street
Hamilton, OH
45013

Opening Hours

Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 11am - 9pm
Saturday 11am - 9pm

Telephone

+15138171625

Website

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