A Rundown on Regional Pizza Styles Across the United States
No matter how you make it, bake it, or slice it, pizza always hits the spot! So for those who love the saucy, cheesy, carb-loaded trifecta, below are 14 of the unique pizza styles available across the United States.
A QUICK HISTORY ON PIZZA
Egypt, Greece, and Rome all have ancient roots in baking flatbreads on hot stones. With different spices, oils, herbs, and toppings being added throughout the years.
The pizza we know and love was then said to be created in Naples, Italy in the late 1800s. Thanks to a visit by Queen Margherita di Savoia who was served a new trio of flavors to resemble the Italian flag: tomatoes, mozzarella, and basil. And because she loved it so much, it was named in her honor.
The craze then landed America in 1905 after Lombardi’s opened their doors in New York, New York. It’s still around today if you want to try a slice!
BRING ON THE PIZZAS
Grab a slice and dive into a roundup of 14 types of pizzas you can find in America. And be sure to also keep your eye out for other up-and-coming tasty creations not mentioned!
Photo courtesy of @northjerseypizza
Boardwalk Swirl Pizza
■ Location: Seaside Heights, New Jersey
■ History: The Merula family opened their Jersey Shore pizzeria in 1950. The popularity of their boardwalk pies quickly spread throughout coastal towns in New Jersey, Deleware, and Maryland who now feature their own renditions of the beloved summertime favorite.
■ How It’s Made: This thin-crust pizza is covered with a trademark cheese, given a signature sauce swirl, and then baked. Unlike most pie which swap the order.
■ Where to Find It: Maruca’s Tomato Pie’s (featured in photo above)
California-Style Pizza
■ Location: California
■ History: In 1982, Chef Ed LaDou of Wolfgang Puck’s Spago developed a smoked salmon pizza. Which would then become the starting point for innovative combinations at gourmet pizzerias. Like California Pizza Kitchen’s barbeque chicken pie with smoked gouda, red onion, and cilantro.
■ How It’s Made: While the base procedure may be like that of a Neapolitan, these wood-fired pizzas break all rules when it comes to toppings. The quirkier the better!
■ Where to Find It: Pizzeria Mozza (not featured in photo above)
Chicago-Style Deep Dish Pizza
■ Location: Chicago, Illinois
■ History: Deep-dish pizza is said to have been invented at Uno Pizzeria in 1943. And with World War II taking place at the time, food rations were in place. So it was the perfect way to use leftover vegetables and meats as the ingredients needed to make the dough were not on the list.
■ How It’s Made: Before it hits your plate, the dough is covered with slices of cheese to prevent the crust from getting soggy. Next comes a heaping portion of toppings and a ladle of sauce. Then after a trip to the oven, grab your fork and knife to dive into this ooey-gooey concept.
■ Where to Find It: Lou Malnati’s Pizzeria (not featured in photo above)
Photo courtesy of @pizzachickenicecream
Chicago Tavern-Style Pizza
■ Location: Chicago, Illinois
■ History: It’s rumored that Vito & Nick’s started cutting their pies into squares in 1946. Taverns later caught on and used it as a bar snack to entice customers to stay longer. Which was a bonus as square cut serves more guests than wedge slices, and all you need is a napkin to enjoy!
■ How It’s Made: This dough is rolled (not tossed) into a very thin layer. Which when baked, becomes a crispy, cracker-like base. Meaning you can smother sauce, cheese, and toppings from edge to edge.
■ Where to Find It: Pizza Fried Chicken Ice Cream (featured in photo above)
Photo courtesy of @new2towndenver
Colorado-Style Mountain Pie
■ Location: Colorado
■ History: The mountain pie was born in the 1970s after a Beau Jo’s employee dreamed up a pizza unlike any other. This bad boy is not only thicker than the Chicago deep dish, but so big that it’s sold by the pound! So come hungry as you can order a small at one pound all the way to the extra large at five pounds.
■ How It’s Made: The process kicks off by crimping the hand rolled dough into the standout braided crust. It’s then topped with a stack of your favorite fixings and baked. Pro tip: Once you reach the crust, drizzle the table honey over your remaining bites. It’s the perfect sweet finish to an oh so savory meal.
■ Where to Find It: Beau Jo’s (featured in photo above)
Photo courtesy of @a.bite.of.life
Detroit-Style Pan Pizza
■ Location: Detroit, Michigan
■ History: It all began in the 1940s when Gus Guerra was looking to add a new item to his neighborhood bar. So his wife Anna came to the rescue by baking her Sicilian mother’s dough recipe in a square steel pan made for the auto industry. And poof, a regional pizza style was born!
■ How It’s Made: The cheese is placed right on the dough with a scoop of sauce being applied right before heading into the oven. That way the steel pan can work its magic to create an extra crispy texture around the edges, just like a cast-iron skillet would!
■ Where to Find It: Buddy’s Pizza (featured in photo above)
Photo courtesy of @districtpizza
Jumbo Slice Pizza
■ Location: Washington, D.C.
■ History: One paper plate won’t hold this goliath wedge. Which was formed in the 90s for partygoers leaving the bars. And at only a few bucks per massive slice, they flew off the pans. So if you’re looking to give it a try, head to the birthplace neighborhood of Adams Morgan.
■ How It’s Made: A minimum size for this pie is 30 inches. So you can imagine the specialty tools needed to cook this beast. Then when sliced, each piece spans over a foot long. Now that’s big! But every bite will leave you wanting more of that chunky crust and blanket of cheese.
■ Where to Find It: Jumbo Slice DC (featured in photo above)
Neapolitan Pizza
■ Location: New York, New York
■ History: What started in the 18th century as a simple flatbread on the streets of Naples, transformed into one of the most popular pizza styles in the world. Which must be done just right, as it’s not a true Neapolitan pie without following the special rules set by the Associazione Verace Pizza Napoletana.
■ How It’s Made: Once the dough has completed it’s fermentation, its hand-stretched and doused with the approved cheese and tomatoes. Then after about 90 seconds in a wood-fired oven, it’s ready to be splashed with olive oil, fresh basil, and oregano for the customer!
■ Where to Find It: Ribalta (not featured in photo above)
New York-Style Pizza
■ Location: New York, New York
■ History: After Neapolitan pizza arrived in 1905 to the Big Apple, New York marked their name on a spin-off style that can now be found every few blocks. Which means some shops are fantastic, and others are just ok. So do a quick Google of your pick before purchasing a foldable slice!
■ How It’s Made: This New York staple is comprised of hand-tossed dough, classic sauce, low-moisture mozzarella, and toppings of your choice. And with the hustle and bustle of NYC, it’s made to eat on the go for a price that won’t break the bank!
■ Where to Find It: Joe’s Pizza (not featured in photo above)
Photo courtesy of @ezzosausageco
Ohio Valley-Style Pizza
■ Location: Steubenville, Ohio
■ History: The DiCarlo’s opened a bakery in a small steel town after moving from Sora, Italy. Pizza was then added to the menu after their son returned from the war and shared stories of a dish that had café guests buzzing across Italy. So they built on their own twist and voila, Ohio Valley pizza was born!
■ How It’s Made: It all started on the bakery’s square cookie trays. And in order to get the base crispy, just the dough goes in so the toppings don’t burn. Which means the sauce and cold provolone cheese are piled on after, then into the box to warm up the freshly sprinkled elements.
■ Where to Find It: Dicarlo’s Pizza (featured in photo above with Ezzo Sausage pepperonis)
Photo courtesy of @liv2eatphilly
Philadelphia Tomato Pie
■ Location: Philadelphia, Pennsylvania
■ History: In 1910, Iannelli’s Bakery constructed a pizza with roots linking to it’s Sicilian sister pie. Except this version skipped the layers of cheese and focused just on the sauce. Fun Fact: Rhode Island also has a similar rendition, except theirs is cut into rectangle strips instead of squares.
■ How It’s Made: The focaccia-like dough is stretched into a sheet pan and left to proof. Then once it’s baked, the pie is flooded with tomato sauce, dusted with cheese, and served at room temperature.
■ Where to Find It: Corropolese Bakery (featured in photo above)
Photo courtesy of @rootspizza
Quad Cities-Style Pizza
■ Location: Iowa and Illinois
■ History: Tony Maniscalo Sr. is coined as the originator after moving to the area in 1952. But before his time in Quad Cities, Tony started his pizza journey at The Original John’s Pizzeria in Calumet City. There he combined his background as a butcher and the restaurant’s dough base to form this new pie.
■ How It’s Made: This dough has a unique ingredient: brewer’s malt! Which brings a nutty flavor and darker color to the curst. Let’s talk toppings. Two highly chatted about combos include: 1) Taco pizza and 2) Canadian bacon and sauerkraut. No matter the ingredients, it’s always cut into strips with scissors.
■ Where to Find It: Roots Pizza (featured in photo above)
Photo courtesy of @eddiespizza412
Sicilian Pizza
■ Location: New York, New York
■ History: This focaccia-like pizza hails from the Palermo region of Sicily, Italy. Which was referred to in the 1800s as “sfincione,” which loosely translates to “thick sponge”. Similar to other New York pies, this style began to pick up steam in the States after troops returned from the war.
■ How It’s Made: After the dough has time to proof, a square pan is oiled to create the thick, spongy crust. You can taste the freshness in every bite as the simple ingredients on the base are typically only sauce, cheese, and sometimes pepperoni. You can’t get much better than that!
■ Where to Find It: Prince Street Pizza (not featured in photo above)
Photo courtesy of @slee_eats
St. Louis-Style Pizza
■ Location: St. Louis, Missouri
■ History: Ed and Margie Imo opened their own pizza joint in 1964. A concept that was sparked from their hankering for pizza, but their devout Catholic values of not eating meat on Fridays. So they dreamed up a spot that would deliver pies for folks to enjoy, even once the clock struck midnight!
■ How It’s Made: This cracker-like base is possible as no yeast is used in the recipe. Next up are the sauce, toppings, and Provel (a processed cheese comprised of Swiss, cheddar, and provolone). A product not seen on any other regional pizza style! And no pie is complete without the “party cut” of small square pieces.
■ Where to Find It: Imo’s Pizza (featured in photo above)
What are your favorite pizza styles? And where should we try them? Share your picks with me below!
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A Rundown on Regional Pizza Styles Across the United States
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