Regional Pizza Styles: Different Types of Pizza in the U.S

The introduction of pizza can be traced back to the late 19th and early 20th centuries when Italian immigrants brought their culinary traditions to cities like New York and Chicago.

Post-World War II prosperity led to a shift in dining habits, with families increasingly dining out and pizza emerging as a popular choice for casual meals. Its convenience—easily ordered for delivery or takeout—made it appealing to busy individuals and families, while its social aspect made it a favorite for gatherings and celebrations.

This article explores the rich tapestry of regional pizza styles across the U.S., highlighting the distinct characteristics that make each type special. From the bustling streets of New York City to the deep-dish pizzerias of Chicago, each region boasts its own unique style of pizza.

New York-Style Pizza

You can't talk about American pizzas without mentioning New York, a city that has become synonymous with this iconic dish.

New York-style pizza is renowned for its large, thin, and flexible slices, making it a favorite among busy city dwellers and tourists alike. The hallmark of this pizza is its crust, which strikes a delicate balance between being crispy on the outside and remaining soft and chewy beneath. This unique texture allows for the characteristic folding of the slice, enabling eaters to enjoy it with one hand while navigating the bustling streets of the city.

The toppings on New York-style pizza are typically kept simple, featuring a classic tomato sauce made from crushed tomatoes, a generous layer of mozzarella cheese, and often just a few additional toppings such as pepperoni, sausage, or mushrooms. This minimalist approach highlights the quality of the ingredients and the skill of the pizzaiolo, or pizza maker, who crafts each pie. The sauce is usually seasoned with basil, oregano, and a hint of garlic, providing a comforting flavor that complements the gooey cheese.

Chicago Deep Dish

Chicago's pizza is set apart from other pizza styles which is the iconic deep dish pizza, a dish that embodies the city's culinary spirit with its emphasis on depth, richness, and hearty ingredients.

Deep-dish pizza originated in Chicago in the early 20th century, with Pizzeria Uno often credited as the birthplace of this style in 1943. The defining feature of deep dish pizza is its thick, buttery crust, which is baked in a round, high-sided pan. This crust is not only a base but also a vessel, designed to hold generous amounts of toppings and sauce.

The cheese used in deep-dish pizza is typically mozzarella, which is placed directly on the crust. This layer is often quite thick, providing a gooey, melty texture.

Above the cheese, a variety of toppings can be added, including sausage, pepperoni, vegetables, and even gourmet ingredients like spinach or artichokes. The toppings are usually placed beneath the sauce to prevent them from burning during the longer cooking time.

The final layer is a robust, chunky tomato sauce, which is spread generously over the top. This sauce is often seasoned with herbs and spices, enhancing the overall flavor profile of the pizza.

Detroit-Style Crusts

Detroit-style pizza traces its roots back to the 1940s when it was first created by Gus Guerra.

The pizza is typically cut into squares or rectangles, making it easy to share and enjoy. This shape is not only practical but also allows for an even distribution of toppings and sauce.

The crust of Detroit-style pizza is thick and airy, providing a substantial base that supports the generous toppings. The dough is often made with high-gluten flour, which contributes to its chewy texture.

The pizza undergoes a double-baking process, which is key to achieving the perfect and unique texture. Initially, the dough is par-baked in the pan to set the crust. After the first bake, the toppings are added, and the pizza is baked again until the cheese is bubbly and the edges are crispy. This method ensures that the outside of the crust is crunchy while the inside remains soft and airy.

Detroit-style pizza employs a unique layering technique that makes it stand out. The cheese is spread directly on the dough before the toppings are added. This allows the cheese to melt and caramelize against the edges of the pan, creating a deliciously crispy and flavorful crust.

Traditionally, a blend of mozzarella and Wisconsin brick cheese is used, which melts beautifully and provides a rich, creamy texture. The cheese is often pushed to the edges of the pan, where it caramelizes and forms a crunchy, golden-brown crust.

Detroit-style pizza is versatile when it comes to toppings. Popular choices include pepperoni, sausage, mushrooms, and bell peppers, but the style encourages creativity. The toppings are typically placed beneath the sauce, allowing for a more balanced flavor profile.

One of the most distinctive aspects of Detroit-style pizza is that the sauce is traditionally ladled on top of the cheese and toppings after the pizza has been baked. This method keeps the sauce from burning and allows for a fresh, vibrant flavor that contrasts beautifully with the richness of the cheese and toppings.

St. Louis-Style Pizza

One of the defining features of St. Louis pizza is its crust, which is made without yeast. This absence of yeast results in a crust that is incredibly thin and crispy, resembling a cracker. The dough is rolled out to a very thin layer, which is then baked to achieve a crunchy texture that holds up well to toppings without becoming soggy.

The dough is typically made from a simple mixture of flour, water, salt, and oil. This straightforward preparation allows the crust to maintain its crispiness, providing a sturdy base for the toppings while also contributing to the overall flavor profile of the pizza.

St. Louis pizza is traditionally cut into squares rather than the typical triangular slices found in most other pizza styles. This cutting method is often referred to as "party style" or "tavern style," making it ideal for sharing among groups. The smaller, bite-sized pieces encourage communal eating, making it a popular choice at gatherings and social events.

The signature cheese used on St. Louis pizza is Provel, a processed cheese blend that combines cheddar, Swiss, and provolone.

St. Louis pizza is characterized by its bold and diverse toppings, which can range from traditional options like pepperoni and sausage to more adventurous choices such as mushrooms, green peppers, and even seafood. The thinness of the crust allows the toppings to take center stage, ensuring that each bite is packed with flavor.

New Heaven Style Pizza

New Haven style pizza, often celebrated as one of the most iconic regional pizza styles in the United States, hails from the vibrant city of New Haven, Connecticut. Known locally as "apizza" (pronounced "ah-beets"), which emerged from the Italian immigrant community, who brought their culinary traditions to the region.

One of the defining features of New Haven-style pizza is its thin, crisp crust, which is typically baked in a high-temperature gas or wood-fired oven. This method creates a beautifully charred exterior while maintaining a chewy, flavorful interior. The pizza is often topped with a simple yet delicious combination of tomato sauce, fresh mozzarella, and a variety of toppings, with the classic "White Clam" pizza being a standout favorite.

California Pizza

California Pizza is a vibrant and innovative style of pizza. Emerging in the late 1970s and gaining popularity throughout the 1980s, this unique pizza style was pioneered by chefs who sought to break away from traditional pizza conventions. California pizza is characterized by its use of fresh, locally sourced ingredients, often showcasing a wide array of toppings that draw inspiration from various global cuisines.

One of the defining features of California pizza is its thin, crispy crust, which serves as a versatile canvas for an eclectic mix of toppings. Unlike traditional pizzas that typically adhere to classic combinations, California Pizza embraces a more adventurous approach. Diners can find toppings ranging from grilled vegetables and goat cheese to smoked salmon and arugula, reflecting the region's emphasis on fresh, seasonal produce and health-conscious options.

Frequently Asked Questions

What is the origin of pizza？

The modern pizza began to take shape in Naples in the late 18th century. Street vendors began selling flatbreads topped with sweet tomatoes, cheese, and other local ingredients, creating a simple and affordable meal that later evolved into Neapolitan pizza.

What is Roman style pizza?

Roman-style pizza is a distinctive type of pizza that originates from Rome, Italy. It can be broadly categorized into two main varieties: Pizza al taglio (pizza by the slice) and Pizza tonda (round pizza).

Can I put olives in my topping?

Yes, you can definitely put olives as a topping on your pizza! Olives are a versatile ingredient that adds a delicious briny flavor and can enhance the overall taste of your pizza.

Is Colorado's high-altitude pie one of the American-style pizzas?

Colorado's high-altitude pie is indeed a part of the American-style pizza landscape. The unique challenges and opportunities presented by high-altitude baking contribute to a distinctive pizza experience that reflects the region's local ingredients and culinary creativity.