You can smell the dough from blocks away. It’s that specific, yeasty, slightly charred scent that lingers in the Maine air, especially when the temperature drops and the wind picks up off the Stillwater River. If you’ve spent more than twenty-four hours in Orono, you know exactly what I’m talking about. Orono House of Pizza—or OHOP, as basically everyone calls it—isn't just a restaurant. Honestly, calling it a "pizza joint" feels like a massive understatement. It’s a landmark. It is the gravitational center for University of Maine students, locals who have lived in the Penobscot Valley for forty years, and alumni who drive three hours north just to see if the crust still tastes the same.
It does.
What Makes the Orono House of Pizza Crust So Different?
Most people think pizza is just pizza. They’re wrong. At OHOP, the style leans heavily into that classic New England Greek-style tradition, but with a specific Orono twist. The crust is panned. This means it isn’t tossed thin and floppy like a New York slice; instead, it’s tucked into a shallow, oiled metal pan. When it hits the oven, the bottom of the dough essentially fries. You get this golden, crispy, almost buttery crunch on the outside, while the inside stays airy and soft. It’s a structural masterpiece, really. You can load it with toppings and it won't sag.
The cheese is another story. They use a proprietary blend—heavy on the white cheddar and mozzarella—that creates those iconic grease pockets and a pull that goes for days. It’s salty. It’s rich. It’s exactly what you want at 11:00 PM on a Tuesday when you've been buried in the library.
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The Menu Beyond the Round Pies
Don't sleep on the hot subs. Seriously. While the name says "Pizza," the steak and cheese is a local legend in its own right. They don't skimp on the meat. It’s chopped fine, seasoned well, and tucked into a roll that gets toasted just enough to handle the juice without turning into mush.
Then there’s the salads. It sounds weird to go to a pizza place for a salad, but the Greek salad here is a staple. It’s the dressing. It’s that tangy, herbaceous vinegar-and-oil mix that they’ve probably been making the same way since the doors first opened. It cuts through the heaviness of the pizza perfectly.
A Cultural Hub for Black Bear Nation
If walls could talk, the ones inside Orono House of Pizza would probably have some pretty wild stories about UMaine hockey victories and post-exam meltdowns. The vibe is unapologetically "college town." It’s casual. It’s loud. It’s a place where you’ll see a professor in a tweed jacket sitting two booths down from a group of freshmen wearing pajama pants.
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Location and Staying Power
Situated right on Mill Street, it’s perfectly positioned. You’ve got the bars nearby, the campus a short trek up the hill, and the river right there. It has survived economic shifts, changes in student demographics, and the inevitable rise of national chains. Why? Because you can’t franchise soul. People come back to OHOP because it represents a specific time in their lives.
- The "Finals Week" Savior: Countless degrees were basically fueled by OHOP deliveries to Fogler Library.
- The Alumni Pilgrimage: Homecoming weekend isn't complete without a stop here.
- The Local Connection: It’s one of the few places where the town-gown divide completely disappears.
Navigating the OHOP Experience Like a Pro
If you’re a first-timer, there are some unwritten rules. First, the "Small" is bigger than you think. The Greek-style pan crust is filling. Second, the delivery can get backed up on game nights. It’s worth the wait, but if you’re starving, just walk down there. The energy in the shop is half the fun anyway.
The staff is usually a mix of career professionals who have been there for years and students working their way through school. It’s fast-paced. It’s efficient. Don't expect five-star white-tablecloth service; expect your food to be hot, your order to be right, and the atmosphere to be authentic.
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Dealing with the "Best Pizza in Orono" Debate
Look, Maine has a lot of pizza. You have the wood-fired spots in Portland and the thin-crust places further south. But in Orono? OHOP holds the crown for a reason. It isn't trying to be artisanal or "craft." It’s trying to be Orono House of Pizza. It’s reliable. You know exactly what that first bite is going to taste like every single time. That consistency is why it outlasts the trendy spots that pop up and disappear every few years.
Practical Steps for Your Next Visit
If you're planning a trip to Orono or just passing through on your way to Acadia, here is how to handle your OHOP run:
- Check the Specials: They often have deals that aren't always front-and-center on the digital menus.
- Order the Baklava: It’s often overlooked, but since it’s a Greek-influenced house, the honey-soaked pastry is legit.
- Parking Tip: Mill Street can be a nightmare. If the spots out front are full, head to the public lot behind the shops—it's a thirty-second walk.
- The "Reheat" Test: If you have leftovers (rare, but possible), use a dry skillet on medium heat to crisp up that bottom crust again. Never, ever use a microwave for pan pizza.
Orono House of Pizza is a rare breed of restaurant that manages to be both a nostalgia trip and a high-quality daily staple. It’s the grease on the napkins, the steam on the windows, and the sound of the bell on the door. It’s Orono, simplified.