White garlic pizza in Toledo Ohio balances whole-milk ricotta and slow roasted cloves.

An organization three blocks east of our Monroe Street shop ordered eighteen white garlic specialty pies for a Friday evening reception. They wanted rich, aromatic pizzas that avoided red acid so guests could pair them with roasted vegetables and cold beverages. We brushed cold-fermented dough rounds with extra virgin olive oil infused with roasted garlic cloves and sea salt, spreading the oil evenly across the wheat base to seal moisture inside the crumb.

Next came a layer of whole-milk mozzarella cheese shredded fresh that morning from forty-pound dairy blocks. On top of the mozzarella, we piped tablespoons of cold, seasoned whole-milk ricotta cheese. When placed directly on our stone deck ovens at 550 degrees, the ricotta holds its shape while heating through, developing light golden blisters across the peaks while the mozzarella underneath melts into a creamy pool. We finished each pie with dried Mediterranean oregano before sliding them into takeout boxes.

At noon on a Wednesday, an Ottawa Hills medical office requested twelve customized white garlic pizzas. Half the group wanted our ultra-thin tavern rolled crust, while the other half wanted our traditional hand-tossed thick crust. Accommodating both requires distinct hearth placement inside our deck ovens. Thin crust white pizzas bake near the front edge of the hearth stones where surface heat is sharpest, ensuring the olive oil crisping happens in ten minutes before the cheese dries out.

Thick crust white pies were positioned deeper into the oven chamber, where steady ambient radiant heat allows the two-inch crumb to expand, catch air bubbles, and brown gradually over fifteen minutes. A 12-inch medium white garlic pie costs 14.25 USD, with total pricing falling within our confirmed 8.95 to 19.25 USD range based on diameter and add-ons like baby spinach or sliced crimini mushrooms. Gino’s Pizza crew prepared, baked, and boxed all twelve pies in twenty-four minutes.

A longtime customer stopped at our Monroe Street counter on a Tuesday evening to pick up dinner on his way home from downtown Toledo. He requested a 16-inch extra large white garlic pizza with thin-sliced Roma tomatoes laid across the ricotta dollops. Slicing fresh Roma tomatoes and placing them directly over garlic oil requires precise oven heat: too much moisture cools the stone beneath the dough, so we seeded the tomatoes on our cutting board first to drain excess liquid before arranging them on the pie.

The pizza entered our stone deck oven and baked for fourteen minutes. As the edges browned and the garlic aroma filled the carryout lobby, our cook pulled the pie with a wooden peel, sliced it into eight wide slices, and packaged it at a total price of 18.20 USD. The customer checked the crust under the box lid, noted the clean golden rim, and carried it out to his vehicle within eighteen minutes of ordering.