You’re driving down Reading Road in Sharonville, past the standard sprawl of car lots and offices, and you see it. A humble storefront at 11055 Reading Rd. It doesn't look like much from the outside. Honestly, if you didn't know better, you might just keep driving. But for anyone who has lived in Cincinnati and craved a "real" New York slice, Roc A Fellas Pizza Sharonville is a name that carries a lot of weight.
It’s been around since 2006. That's twenty years of dough-slinging in a city that usually prefers its pizza thin, square-cut, and topped with a mountain of provolone (shoutout to LaRosa's, but we're talking about something different here). The Ioannou brothers took over the reins in 2014, and they haven't messed with the formula much. Why would they? When you have a recipe handed down from actual New Yorkers, you stick to the plan.
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The Floppy Truth About New York Style in the Midwest
If you walk into Roc-A-Fellas and expect a stiff, cracker-like crust, you're in the wrong place. This is "big flop" territory. Basically, if you don't fold your slice, you’re going to have a bad time. The grease is real. The cheese is heavy. It's the kind of pizza that makes you need a handful of napkins before you even take the first bite.
Some people complain about the "limp" crust. I've seen the reviews online where folks say it's undercooked. Look, New York style is supposed to have that specific pliability. It's a "fold and go" situation. The dough is made fresh in-house every single day, and you can tell. There’s a specific yeastiness to the air when you walk in that you just don't get at the national chains.
What’s Actually on the Menu?
Most regulars don't even look at the menu. They just grab a slice from the counter. But if you’re ordering for the family, you've got options that range from "sensible" to "absolute madness."
- The Bronx Bomber: This thing is legendary. It’s an 18-inch stuffed pizza that was actually featured on Man v. Food. We’re talking pepperoni, sausage, ham, and bacon sandwiched between two layers of crust. Each slice weighs almost a pound. If you finish it with a partner in 30 minutes, you get a free shirt and the pizza is on the house. Most people fail. It’s a lot of meat.
- The Five Boroughs: A meat lover’s dream without the second lid of dough. It’s got ham, bacon, sausage, and pepperoni, but they add cheddar cheese for a bit of a sharp kick.
- The Ja'Marr Chase: A newer addition to the lineup because, well, it's Cincinnati. It uses a tangy garlic butter base instead of traditional red sauce. It’s topped with mozzarella, pepperoni, ham, chicken, and a sprinkle of crushed red pepper. It’s got some heat.
- Bacon Mac N’ Cheese: It sounds like a stoner's fever dream, and it kind of is. Elbow macaroni on a pizza. It’s carb-on-carb violence, and it’s surprisingly popular.
The Vibe and the Reality Check
Don’t expect a five-star dining experience. The furniture is mismatched. Some of the chairs have seen better days. It’s a classic, no-frills pizza joint. Sometimes the dining room is quiet—no music, just the sound of the ovens humming and the staff (often local high school kids) working the line.
One thing that surprises people is the garlic. They don't hold back. They brush the crust edges with a garlic butter that is aggressive in the best way possible. If you aren't a fan of garlic, you might want to mention that upfront, because it’s sort of their signature move.
Dealing with the "Trophy" in the Room
Lately, there's been some competition. Trophy Pizza opened up just down the road in Evendale, and the "pizza wars" on Reddit have been heated. Some say Trophy has a better "crunch." Others swear by the nostalgia and the grease of Roc-A-Fellas.
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Honestly? It depends on what you want. If you want a pristine, modern shop with consistent "up-tank" crispness, you might lean toward the newcomer. But if you want that old-school, slightly chaotic, authentic NY feel where the slices are huge and the sauce has that specific tang, Roc A Fellas Pizza Sharonville is still the king of that hill.
Is the Bronx Bomber Challenge Worth It?
Let's talk logistics. The "Bomber Challenge" requires a one-hour notice. You can't just walk in and demand a five-pound pizza. You need two people, two drinks, and thirty minutes.
It’s harder than it looks. The sheer volume of cheese and processed meat hits you about ten minutes in. By fifteen minutes, the "meat sweats" are a real biological phenomenon. But if you win, you get the glory, a shirt, and you save about $50. Just maybe don't plan on doing anything productive for the next six hours.
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Practical Tips for Your Visit
- Skip the Delivery: This style of pizza does not travel well in a cardboard box. The steam makes the thin crust soggy. If you can, eat it there or at least open the box in the car to let it breathe.
- The Lunch Special: They usually have a solid slice-and-a-drink deal. It's the cheapest way to see if you're a fan of the "flop" before committing to a full 18-inch pie.
- Check the Hours: They’re closed on Sundays. Don’t be the person pulling on a locked door when the Bengals are playing.
- Parking: The lot is a bit tight. If it's the Friday night rush, be prepared to squeeze in or park a bit further down.
Actionable Next Steps
If you’re heading to Sharonville, don’t overthink it. Walk in, order a single pepperoni slice, fold it in half, and eat it standing up if you have to. If you’re feeling brave, call ahead for the Bronx Bomber, but make sure your partner is actually a heavy hitter. Check their Facebook page before you go—they occasionally post "Pizza of the Month" specials that aren't on the standard Grubhub or Postmates menus, like their Greek pizza or the "Smokin' Joe Burrow." For the most authentic experience, just stick to the basics: cheese, pepperoni, and a side of their garlic knots. Those knots are arguably the best part of the whole operation.