31 Regional Pizza Styles

New York Style : Joe ‘s Pizza

Found on closely every street corner in the city and most pizzerias throughout the United States, New York ‘s thin, gas-cooked rounds are what many Americans think of when they think of pizza. These classic pies and individual slices are both crisp and chewy, ideal for folding in half and gobbling up on the die. Grab one at Joe ‘s Pizza in Greenwich Village. The minor workshop moved a couple of blocks from its original localization in 2005 and has debuted three extra outposts, but it still serves the same iconic slices with bright sauce and gooey cheese that it has since 1975, at merely $ 3 a pop.

neapolitan : Ribalta

Neapolitan pizza is dangerous occupation. The style has its own documentation, Verace Pizza Napoletana ( VPN ), from an organization that specifies which ingredients, equipment and pizza-making methods can be used. Ribalta is one of the two VPN-designated pizzerias in New York City. It allows its boodle ( just flour, urine, salt and natural yeast ) to mature for at least 72 hours before it ‘s coated with a sauce of imported tomatoes and Buffalo mozzarella and tossed in an 800- to 900-degree wood-fired oven for 60 to 90 seconds. It gets barely a aspersion of fresh basil when it comes out. That nonindulgent method of training results in a puffy outside crust, called a cornicione, with a nice grind, a well as a flavorful center that droops toss off with bright sauce and piquant cheese.

New York Neapolitan : Totonno ‘s

Since 1905, when Gennaro Lombardi started slinging America ‘s first coal-fired pies in his namesake Little Italy pizzeria, New York City has been known as a coal-pizza town. Three of Lombardi ‘s acolytes opened their own iconic coal-oven shops — John ‘s, Patsy ‘s and Totonno ‘s — and all are inactive firing pies today. Each string from the tenets of Neapolitan pizzeria, searing sparse crusts in scorching ovens and topping them with a generous spread of fresh mozzarella and San Marzano tomato sauce. But these pies have a slender crust and crisp bottom and, like most foods in the U.S., come in a bigger fortune than their italian predecessor. Try one at this Coney Island institution, where the pies created with daily-made, never-refrigerated dough are sold to adoring fans until the day ‘s batch has sold out.

sicilian : L & B Spumoni Gardens

There are two things most people tend to know about sicilian pizza : It ‘s squarely, and it has a dense, crumbly crust. Before it hits the oven, the dough is proofed for a long prison term to give it a lightly and aeriform texture with a nice rotter. Though it ‘s one of the least popular styles of pizza in New York City, it ‘s one of the best when done well. L & B has been creating sicilian converts since 1939. The three-in-one Bensonhurst pizzeria, restaurant and ice cream patronize ‘s orthogonal pies retain their bouncy crust by using a level of gooey mozzarella as a buff between the boodle and the sweet, garlicky tomato sauce. The whole blush sheet gets sprinkled with salty flakes of Parmesan.

grandma : Umberto ‘s of New Hyde Park

It might look like a sicilian, and it, besides, is stretched in a pan with olive vegetable oil, but the grandma proto-indo european is a marvel all of its own. actually made by italian nonnas at home, the boodle for these public square pies is n’t proofed a long as for their downy, rectangular counterparts ; this results in a thin, dense basis with a crispen, olive oil-infused crust. The homestyle pizza are said to have originated on Long Island before spreading to New York City and through the rest of the tri-state area. That ‘s why many who want a taste of this stylus choose to make the pilgrimage to the island where it was born, at Umberto ‘s of New Hyde Park. The sparse square is topped with a rich and vibrant oregano-infused tomato sauce, and creamy, oven-crisped mozzarella cheese.

Montanara : Forcella

fried Neapolitan-style dough began popping up in the New York-New Jersey area in the mid-aughts and has since spread throughout the rest of the United States. Of run it did — who does n’t love the theme of electrocute boodle topped with red sauce and cheese ? The Montanara is the most-popular peck at Forcella in Brooklyn. There, the dough is flash-fried to create a light and aeriform crust before being layered with San Marzano sauce, mozzarella, Parmesan and basil, and then taking a slip through the wood-fired oven. That death step helps dry the vegetable oil from the golden boodle that creates something queerly evocative of a savory ring … that ‘s besides a pizza.

french Bread Pizza : Shortstop Deli

Way better than the thrust that comes out of a grocery store deep-freeze or your pantry, french boodle pizza is a college-student basic in Ithaca, New York. The pizza-sandwich hybrid, known as the Poor Man ‘s Pizza ( PMP ), was invented by Bob Petrillose in the 1960s at his late-night food truck, the Hot Truck. Petrillose patented the dish and in 2000 sold the business to his friend Albert Smith, then-owner of Shortstop Deli. today the delicatessen is where you can find french bread pizza 24 hours a day, seven days a week. Each Hot Truck Pizza ( yes, a third nickname ) is made fresh to ordering with tomato sauce and mozzarella on a third of a loiter of pillowy Ithaca Bakery French bread. It ‘s bake open-face until crispen with a choice of toppings, then folded over so it can be consumed on the midnight slog home.

New England/Greek : George ‘s Pizza House

This New England forte is n’t for everyone, due to its enthusiastically spiced sauce and its often dense, excessively bready crust. regular pizza dough is infused with olive oil and stretched out into an oil-coated steel or aluminum pan, where it ‘s topped with a chunky, oregano-heavy tomato sauce, piled with grate cheddar and mozzarella cheese and baked in a 500-degree oven. These golden rounds tend to be found at places with words “ pizza house ” or “ theater of pizza ” in the appoint. The best exemplar is from George ‘s Pizza House in Harwich, Massachusetts. There, the chummy crust is absolutely chewy on the inside and thus crisp on the outside it about seems like it ‘s fried, cracking into minor pieces a soon as you bite in.

Grilled pizza : Al Forno

Grilled pizza, which has become a backyard raw material in late years, was invented in Providence, Rhode Island, back in 1980 by Johanne Killeen and George Germon, the husband-and-wife chef-owners of Al Forno. The pies at this iconic italian restaurant are however barely american samoa effective as they were at the time of their creation — and they ‘ve become even more of a staple. Quickly proofed dough with a high gluten contented is soaked in light olive anoint and pressed by pass before it ‘s coated with toppings and cooked directly on the grill grates above maple charcoal. The boomerang-shaped crust ends up crisp and chewy, charred with pockmarks. Toppings range from traditional margherita with two kinds of cheese to corn with piquant olive oil and crisp squid.

Pizza Strips : D. Palmieri ‘s Bakery

This Rhode Island peculiarity, sometimes referred to as bakery-style pizza or tomato proto-indo european, is a staple at italian bakeries in the Ocean State. It varies from set to place, but it ‘s basically made in a way that blends the processes of grandma and sicilian pies. Focaccia dough is spread out on large orthogonal trays and topped with tomato sauce before it goes into the oven. When it comes out, the crimson squares are sprinkled with Parmesan, cut into strips and sold at room temperature by the comic strip or tray. These garlicky, peppery bands have been on the menu at D. Palmieri ‘s Bakery in Johnston since Domenic Palmieri opened the doors more than 35 years ago and are by far the most-popular detail sold at the workshop.

New Haven Apizza : Sally ‘s Apizza

Like New York Neapolitan pies, New Haven apizza is a direct descendant of celebrated pies of Naples, Italy. But unlike New York ‘s historic pies, these rounds are the merchandise of a long, cold boodle zymosis that gives the crust a more nuanced spirit and chew. It then picks up tied more relish and crunch from a turn in a scorching coal-fired brick oven, which imbues the crust with the style ‘s touch char. That ‘s precisely how Sally ‘s Apizza in New Haven, Connecticut, has been making its celebrated pies — so beloved by Frank Sinatra that he regularly sent his driver 60 miles from Manhattan to pick them up — since 1938. Its tomato proto-indo european is a exploit of artwork, with a lemony housemade sauce made from a proprietary blend of tomatoes and fresh herbs, with no cheese in sight.

Boardwalk Pizza : Grotto Pizza

In coastal towns along the New Jersey, Delaware and Maryland shores, there ‘s a expressive style of proto-indo european that ‘s considered a summer must. It ‘s called boardwalk-style pizza, a thin-crust proto-indo european covered with a mozzarella-cheddar blend and tomato sauce swirled on top. That ‘s how it ‘s done at Grotto Pizza, a Delaware classic that has spread out from its Rehoboth Beach beginnings. Because it ‘s made with the cheese right on the boodle, followed by the twirl of slenderly dulcet sauce, each bite offers a different have. A sauce-heavy taste is gratifying and lemony, and the bum pieces are flakier and buttery, making a slice an changing pizza party for the palate.

Trenton Tomato Pie : Classico Tomato Pies

The Garden State is hailed for its juicy, flavorful tomatoes, so it ‘s not precisely a surprise that one of its regional pizza focuses on the sauce. It ‘s the star topology of the Trenton Tomato Pie, a wrinkle round covered with tall mallow and toppings, finished with a vibrant red sauce. That ‘s the effect at Classico Tomato Pies, whose namesake dish was dubbed the best tomato pie in the state by USA Today. The year-old restaurant ‘s pie is hailed for its soft, lightly blackened crust and ample tall mallow placed directly on the boodle, followed by bright crushed tomatoes, seasonings and oil a well as divers toppings — familiar ones like eggplant and hot peppers and less expect ones like pork coil and cayenne.

Philadelphia Tomato Pie : Sarcone ‘s Bakery

Stretched and baked in sheet pans, Philadelphia tomato pie bears a close resemblance to Sicilian pizza, with a 1-inch-thick crust made from pan-proofed boodle. But that ‘s where the similarities end. These room-temperature bakery-made squares are made from a focaccia-type boodle topped with a thick and sweet tomato boom, with no toppings or tall mallow — digression from a abstemious dust of Romano or Parmesan. Grab a slice at fifth-generation-owned Sarcone ‘s Bakery in South Philly. The italian denounce, now run by Louis Sarcone, placid uses the lapp recipe for its rich, super-sweet sauce and light, chewy crust that Louis ‘ great-grandmother developed back in the day.

Old forge : Mary Lou ‘s

Old Forge, a northeastern Pennsylvania town five miles from Scranton, calls itself the “ pizza capital of the world. ” The township does boast quite a few pizzeria for its population of around 8,000 people. Its eponymous style, baked in orthogonal trays, has a pale white crust, a rich onion-infused tomato sauce and an unusual array of cheese blends that sometimes include varieties like American and cheddar. Hidden aside in a residential vicinity, Mary Lou ‘s makes some of the best Old Forge pizza in town. octogenarian owner Mary Lou Verdetto and her grandson Joe make fresh boodle every dawn to use up by the end of the day. Her crisp crust is lighter and fluffier than most of the other spots, with an ideal remainder of onions and sugared tomatoes. As a solution, the plain crimson trays are often ordered in advance by adoring fans.

D.C. Jumbo Slices : Duccini ‘s Pizza

For Washington, D.C. ‘s late-night revelers, bigger is better. The city has its own regional pizza variation that ‘s distinguished by size more than manner, called the D.C. Jumbo Slice. The raw material was created in the fetid nightlife haven Adams Morgan and has spread throughout the city. A darling among folks who need to soak up liquor after a night on the town, each of these extra-large New York slices is about the size of a human head — hey, barely front at the video. Duccini ‘s Pizza is the position to indulge. Each 13.5-inch long assemble has a crisp crust with an appropriate libra of fresh mozzarella and marinara. They go for $ 5 a dad — $ 6 if you want to add some pepperoni.

Ohio Valley Style : DiCarlo ‘s Original Pizza

In Steubenville, Ohio, and other Ohio River towns, local pizzeria dole out public square pies covered with piles of cold — uncooked — grated cheese. Known as Ohio Valley-style pizza, these crisp-crust pies come out of the oven with precisely a coat of tomato sauce and are then covered with newly cheese and much pepperoni. Each bite is warm, cool and crunchy all at once. While the square pies can immediately be found throughout the region, the expressive style started at DiCarlo ‘s in 1945. To this day, the patronize ( which immediately has dozens of family-owned and franchise spinoffs ) uses the lapp crunchy italian boodle boodle, whipped tomato sauce and aged provolone that helped cement the peculiarity as a regional picture.

Brier Hill : Wedgewood Pizza

Brier Hill pizza — a pan-cooked round covered with a thick sauce, bell peppers and Romano tall mallow — is thus popular in the Youngstown, Ohio, area that when Pizza Hut opened its doors here, the chain felt compelled to add it to the menu. Some of the earliest examples were made for a fund-raise project at St. Anthony ‘s Catholic Church, and visitors can still get a preference there every Friday evening. To get these classifiable pies throughout the workweek, however, Wedgewood Pizza in Austintown is the place to go. Its flavorful rounds have a chip golden-brown crust topped with all of the expected Brier Hill accoutrements.

Detroit Style : Loui ‘s Pizza

basically a hybrid of sicilian pizza and deep dish, Detroit-style pizza was born in 1946 when Gus Guerra decided to bake a proto-indo european in a gloomy sword pan that was originally designed for the car industry. That tray basically acted like a cast-iron frying pan, creating a decent thick crunch on the exterior of the crust. A thick layer of mozzarella and brick cheeses coats the boodle, and a layer of sauce is added to the top to ensure a perfectly crisp crust. You can calm get those pies at the original Buddy ‘s, but Loui ‘s in Hazel Park is another top Detroit-style actor. Entering the unrenovated restaurant is like walking into a meter heave, with all the Chianti bottles hanging from the ceiling, checkered tablecloths and old-school kitsch that was wholly in vogue when Loui ‘s opened its doors in the 1970s.

deep dish : Labriola

always since Pizzeria Uno filled its dense crust with cheese and early toppings in 1943, deep-dish pizza has become synonymous with the Windy City. But it ‘s not precisely an everyday thing. “ trench smasher is our Times Square, ” says Steve Dolinsky, author of Pizza City, USA : 101 Reasons Why Chicago Is America ‘s Greatest Pizza Town. “ It ‘s equitable a box you check off when visiting the city. ” Dough infused with butter or olive oil and active dry yeast is left to ferment nightlong before it ‘s heaped into a 2-inch-high anodize sword pan to go through several stages of respite. It ‘s pressed along the edges of the pan and covered foremost with slices of mozzarella to protect the crust from getting soggy, then a level of toppings like pepperoni or blimp, followed by tomato sauce, before its 40-minute trip through a 500-plus-degree oven. At Labriola, the chefs use three types of tomatoes to make their flavorful sauce imbued with basil, oregano and cayenne.

Stuffed Pizza : Suparossa

basically deep dish with a dilute layer of boodle across the top and pond of tomato sauce on the top layer, stuffed pizza entered Chicago ‘s pizza atmosphere in 1974. What actually sets it apart is the layer : The thick bottomland crust gets coated with a layer of cheese, then sauce, then toppings, then a dilute layer of crust that encloses the whole Italian-style proto-indo european. It ‘s besides a bit tall and more packed with ingredients than deeply dish. Although stuff pizza “ Is the style of pizza [ Chicagoans ] typically get mocked for, ” says Dolinsky, some solid examples can be found throughout the city. The pizza technical praises Suparossa as serving the best in the city, chockablock of gooey cheese and marinara sauce.

tavern Style : Pat ‘s Pizza and Ristorante

While Chicago may be most celebrated for deep serve, the most-popular pies in town are tavern-style like the ones served at Pat ‘s. Born in bars back in the 1930s, says Dolinsky, this Windy City favorite is a magnetic declination of the Midwestern bar pie, slightly exchangeable to St. Louis ‘ namesake paper-thin pizza but without the Provel. Thinner than even the slimmest New York City slices, these rounds have a cracker-thin crust that is normally topped with tomato sauce, cheese and fennel-heavy italian blimp that ‘s pinched and pressed onto the pizza right up to the edge. It ‘s sliced up into shareable party squares.

Quad City Style : Harris Pizza

About two and a half hours due west of Chicago, the Quad Cities are made up of four towns that straddle the Mississippi River : Rock Island and Moline in Illinois, and Davenport and Bettendorf in Iowa. That ‘s where you ‘ll find their namesake pies. The dough is infused with brewer ‘s malt, which gives its wrinkle crust a nutty and sweet taste. It ‘s coated with a dollop of blue tomato sauce, fennel- and spice-heavy lean pork sausage and a blanket of mozzarella tall mallow. At family-owned Harris Pizza, that malty crust is besides infused with molasses before it ‘s stretched out onto a cornmeal-dusted broil skin, coated with about a impound of sausage ( no exaggeration ) and a healthy drug of mozzarella and slid into the 500-degree oven. As is accustomed in the area, the rounds are cut into strips using bombastic scissors.

St. Louis Style : Imo ‘s Pizza

St. Louis-style pizza gets a lot of fire for its paper-thin crust and its key signature tall mallow. Why all the bunk ? The unleavened crust is so thin it ‘s about like a firecracker, and the tall mallow, called Provel, is a processed blend of cheddar, swiss and provolone. And it ‘s delightful. That gooey, about buttery cheese product spreads across the crisp nucleotide like a nice warm embrace. Those Provel-topped rounds, which are frequently cut into party squares, can be found all over the Gateway to the West, but the place ( or places ) to try it is Imo ‘s Pizza. Said to be the originator of the Missouri forte, the local chain is never far from any point in St. Louis : There are more than 90 locations around the city and its smother neighborhoods.

Gas Station Pizza : Casey ‘s General Store

Ask small-town Midwesterners the best place to get a proto-indo european and one diagnose is certain to come up repeatedly : Casey ‘s General Store. Headquartered in Des Moines, Iowa, the chain of 2,000 gasoline stations — yes, you read that right — has locations spanning from Ohio to North Dakota, all of which serve its celebrated pizza. These thin-crust rounds are made on the premises from scratch-made dough, balmy tomato sauce and real mozzarella tall mallow. Options start with basics like cheese or sausage and move on to more imaginative relish combinations like taco pizza ( pictured above ), covered with chips, salsa, prime beef and beans. There ‘s even a breakfast variety for those early morning pizza cravings, piled with scramble eggs, mozzarella and cheddar, and your pick of breakfast kernel.

pan : Hideaway Pizza

popular at Pizza Hut, in certain Chicago joints ( Pequod ‘s is one ) and throughout the Southeast, pan pizza is precisely what it sounds like : The dough is proofed and cooked in a pan, normally with vegetable oil or butter, a style of cooking that tends to create a midst, buttery crust. That ‘s what you ‘ll find at Tulsa, Oklahoma, front-runner Hideaway Pizza. The 60-plus-year-old space cooks its dough in a bevel cast-iron pan, creating a slurred but still crisp crust that has an ardent fan al-qaeda throughout Oklahoma and in nearby Arkansas. The peculiarity pies come covered with Hideaway ‘s signature red sauce, different cheese mixtures ( mozzarella and cheddar are often combined ) and bold top combinations.

Omaha Style : La Casa

In Omaha, Nebraska, pizza comes with a rich and flaky crust that ‘s more like a biscuit than those crisp rounds found in New York or Chicago. Sure, the city nowadays hosts other pizza styles, such as deep dish and Neapolitan, but its original, namesake stylus is a buttery rectangle with merely a act of thin tomato sauce and lots of kernel. That ‘s the precede of La Casa Pizzeria. Since 1953, the home has been topping its flaky unyeasted dough with sec housemade tomato sauce and either mozzarella or piquant Romano cheese ( or possibly both ). The bottom of each pizza is grilled in a extra gas-heated rotating deck oven to give it that extra “ bakery-style ” crust. The go-to top combination is a blanket of grind beef dotted with onions and mushrooms.

Colorado Mountain Pie : Beau Jo ‘s

Birthed in 1973 in the gold-mining township of Idaho Springs, the Colorado Mountain Pie offers a Rocky Mountain interpretation of pizza. One local chain, Beau Jo ‘s, has spread the creation through the peaks of the Centennial State. Its pie is chewy, bready and deeper than Chicago ‘s tallest pies, with three unlike options for the hand-rolled crust — egg white, honey-whole pale yellow and gluten-free — sold in 1-, 2- or 3-pound rounds. Each one comes with a generous across-the-board of cheese ( take your cream of 10 kinds ), one of 11 different sauce options and your option of 36 toppings that start with regular pepperoni and turkey pepperoni, then move on to items like Hatch green chiles and broccoli.

California Style : Spago Beverly Hills

California-style pies typically feature a slender, hand-tossed crust covered with singular toppings and bluff season combinations that represent the Golden State ‘s bounty of produce and its diverse inhabitants. Those innovative toppings can range from barbecue chicken and Thai chicken to avocado carpaccio and mixtures like pear, walnut and bluing cheese, and are now found throughout the country at chains like California Pizza Kitchen and independent epicure pizzeria. It all started at Wolfgang Puck ‘s Spago in Los Angeles when Chef Ed LaDou put a house-cured fume salmon, crimson onion and dill creme fraiche pie on the menu in 1982. That rendition is however offered, now with the optional addition of caviar.

Pizza Al Taglio : ternary Beam Pizza

Pizza al taglio, italian for “ pizza by the cut, ” was born in Rome during the 1960s. Pizzeria staff cut hunks of the light and aeriform rectangles with particular scissors according to the size the guests say they want. Takeaway shops in the Eternal City display thick slab of meter-long cold-fermented dough ( hence its other name, “ pizza al metro “ ) coated with vibrant toppings ranging from the classical margherita ( tomatoes, mozzarella and basil ) to artichokes, asparagus and prosciutto. The vogue has been spreading across the United States in recent years to places like Bonci in Chicago, Rione in Philadelphia and Rock Pizza Scissors in New York. It ‘s all dear, but chef-restaurateur Nancy Silverton brings some James Beard Award cred to the style at Triple Beam in Los Angeles. Her options include pepperoni, delicata squash with honey, and wimp sausage, kale and walnut pesto.

Vesuvio : Prova Pizzeria

partially pizza, part calzone, the Vesuvio is a Neapolitan take on a stuffed pizza. Named after the celebrated vent, the proto-indo european features two layers of thinly stretched dough, topped with ingredients like cheese, tomatoes and whatever else, and covered with another layer of dough that ‘s stretched out excess flimsy. Those two rounds are pinched together, and the hale thing is pushed into a wood-fired oven. At Prova in West Hollywood, Chef Vito Iacopelli uses his family ‘s 100-year-old natural-fermentation dough recipe to make his signature Volcano Vesuvio. Stuffed with ricotta, mozzarella, salami di Napoli and San Marzano tomatoes, the “ bombe ” is cooked in a brick-lined oven until it rises into a top out. The chef then pokes a hole into the top to let the steam break.