7 Regional Pizza Styles Americans Fight About Constantly
New York, Chicago, Detroit, and four more styles that spark genuine arguments at dinner tables.
A breakdown of seven distinct American regional pizza styles — from New York thin-crust to Detroit's crispy-edged squares — and what actually separates them.
Pizza sounds like one food, but regional styles across the U.S. are different enough that comparing them almost feels unfair.
New York Style
Large, thin, foldable slices with a crisp-but-pliable crust, built to be eaten by hand on the go rather than with a fork.
Chicago Deep Dish
A thick, buttery crust built up the sides of a pan like a pie, layered cheese-first with the sauce on top, and eaten with utensils out of necessity.
Detroit Style
Baked in rectangular steel pans, known for a thick, airy crust and caramelized cheese pressed right up against the edges, creating a crisp, almost fried border.
St. Louis Style
A famously thin, cracker-like crust cut into small squares instead of triangular slices, topped with a distinct processed cheese blend rather than mozzarella.
California Style
Defined less by crust and more by unconventional toppings, popularized in the 1980s by chefs experimenting with ingredients traditional pizzerias never touched.
New Haven Apizza
A coal-fired, char-blistered thin crust that traces directly back to early Italian immigrant pizzerias, often served with minimal cheese to let the crust and sauce lead.
Sicilian Style
A thick, square, focaccia-like crust, typically topped with a robust tomato sauce and baked in an oiled pan for a crisp, almost fried bottom.