20 of the Most Loved Pizza Varieties Across the US

This is where all American pizza begins, the classic pizza brought over from Naples, Italy. Neapolitan-style pizza dough is made with ultra-fine flour and is left to ferment for anywhere from a few hours to several days before being rolled out, topped, and baked in an oven reaching temperatures of 900℉ for just a minute or two. The result is a slightly charred, doughy crust topped with a tangy, vibrant sauce, mozzarella cheese, and a touch of basil (along with any additional toppings you desire).

New York-style pizza originated as a twist on the Neapolitan, but it has since evolved into its own distinct category. From the $1 slices available on nearly every corner to the more refined options in sit-down restaurants, this style of pizza is lighter on sauce, loaded with cheese, and served in large slices that are designed to be folded and eaten with one hand. Toppings are varied according to personal taste, but there are notable variations within New York-style pizza. Brooklyn-style pizza strikes a better balance between sauce and cheese, with a crispier crust. Buffalo-style pizza, which eliminates the traditional “crust” and extends the cheese and toppings all the way to the edge, features a sweeter sauce than the classic New York-style and exclusively uses cup-and-char pepperoni (the type that curl up and blacken).

With its square shape and thick, spongy dough resting on a crispy, lightly charred base, the classic Sicilian pizza skips the mozzarella in favor of generous sauce and minimal toppings. Modern takes may include cheese and heavier toppings, but it’s the hearty, thick dough that defines this style. More recently, the “Grandma” version has emerged, inspired by the pizzas Italian grandmothers would make at home with whatever ingredients they had available. This version features a thinner dough, placing the cheese on top of the dough before the sauce to maintain a crispier texture.

One of the most iconic pizza styles worldwide, Chicago deep-dish is a pan-baked pie often dismissed by some as more of a casserole or even a quiche. The thick, buttery dough is topped with cheese followed by a sauce that cooks as the pizza bakes. The crust is usually greased or buttered for extra crispiness, and it's typically eaten with a knife and fork due to its substantial nature. Some pizzerias top the entire pie with dough, transforming it into what’s known as a 'stuffed' pizza, but at its core, it remains the same concept.

This regional pizza from the Midwest incorporates brewer’s malt in the dough, resulting in a sweeter flavor and a darker hue. The sauce stands out with a spicier kick compared to other styles, and it's traditionally topped with a pork sausage loaded with fennel, often spread generously all the way to the edges. The pizza is typically sliced into long strips using scissors—a method that’s more common than you might expect. This is a fantastic example of a regional pizza style that deserves more recognition.

Making a St. Louis pizza is like preparing a pizza with crackers as the base. The crust is unleavened, which results in an extremely thin and crunchy texture. The sauce is sweet, but the standout feature of this pizza is the exclusive use of Provel cheese, a blend of cheddar, Swiss, and provolone, which is almost unique to the St. Louis area. Provel has a very distinct flavor and a low melting point, giving a St. Louis-style pizza its signature gooey, messy (but delicious!) experience.

If you're in certain parts of New England, you might hear people order apizza (pronounced more or less like 'ah-peets') or see it on restaurant signs. It's just a regional twist on how Italian immigrants once pronounced pizza. A New Haven-style apizza has a charred, blistered, irregularly-shaped crust that's incredibly chewy, and the sauce is similar to New York-style. Often, it’s topped with pecorino Romano cheese, and since it's New England, seafood toppings are common. The most iconic New Haven-style pizza is the White Clam Pizza from the legendary Frank Pepe Pizzeria Napoletana. Clams? Yes, indeed, clams, paired with mozzarella, garlic, oregano, and a drizzle of olive oil. When people think of New Haven-style pizza, they likely envision the clam pie. And now you’re thinking about the clam pie. You’re welcome.

Originally baked in square steel pans salvaged from auto factories (yes, really), Detroit-style pizza is similar to Sicilian-style with its fluffy dough smothered in generous amounts of Brick Cheese. The sauce is poured on top, and the entire creation is baked. The cheese melts into the dough, caramelizing on the outer edges, resulting in a thick square slice with an incredibly satisfying crispy crust. It’s a simple yet distinctive recipe that defines this unique regional pizza style.

Although I mentioned we’re not focusing on topping choices, the California-style pizza is fundamentally all about them, making it an exception that proves the rule. Often referred to as a “Chef” pizza, it’s defined by fresh, local ingredients that shift with the seasons. If you’ve ever encountered an unusual topping on a pizza—something you never imagined would belong there—or spotted it on the menu at the California Pizza Kitchen, chances are it’s a “gourmet” or “California-style” pizza. Smoked salmon with capers? Barbecue chicken? Lobster? That’s a California pizza, folks.

Found specifically in Old Forge, Pa. and its surrounding regions, this pizza style is baked in a square sheet pan and features a sauce rich in onions. The crust is soft and chewy, while the cheese changes depending on the pizzeria—there are no strict cheese guidelines here. The classic red version has a typical sauce-and-cheese ratio, but the white variant is more like a stuffed pizza, with an additional layer of dough on top.

With an ultra-thick, braided crust and an abundance of toppings (literally any option you can think of is fair game), this hearty, chewy pizza is sure to give your jaw a workout. The crust is what truly distinguishes it—it’s not just thick, but traditionally saved for last, where it’s dipped in honey or other sweet condiments, turning it into an instant dessert.

A tomato pie goes without cheese, opting for a thick, focaccia-like crust that’s generously topped with a rich layer of sauce. There are three key variations of tomato pie: The Philly Tomato Pie is square and typically served at room temperature (or even chilled), with only a sprinkle of Parmesan—or sometimes none at all. The Trenton Tomato Pie, round in shape, includes cheese, but it’s placed under the sauce, which bakes into a thick, tomato-infused crust.

Lastly, there’s the Rhode Island-style “red strips.” These are...odd. Often referred to as “bakery pizza” (since they’re served in bakeries, which isn’t exactly reassuring), they use a bread-like base rather than traditional pizza dough. Essentially, it’s focaccia topped with tomato sauce, cut into strips, and served cold.

Ohio boasts two distinct pizza styles, which might surprise those who don’t call Ohio home. The Ohio Valley-style pizza is unique in that cheese and toppings are placed on top only after the pizza comes out of the oven, relying on the pizza’s heat to warm everything. This variation also traditionally uses provolone cheese instead of mozzarella. Meanwhile, Dayton-style pizza features a thin, cracker-like crust and is famous for its generous portions of toppings, often so abundant that the cheese is nearly hidden under a mountain of ingredients.

This relatively recent pizza variant is a welcome addition, defined in two simple words: deep-fried. Essentially a Neapolitan pizza, the dough’s deep-frying results in a texture that’s almost donut-like. Surprisingly, this style of pizza is making a comeback—it was once a method for turning leftover dough and ingredients into an affordable meal in Italy. Today, the fried dough is then baked like a traditional pizza, giving it an extra crispiness.

Don’t get it twisted! While your local pizzeria might serve a “Greek” pizza loaded with toppings like black olives and feta cheese, a true Greek-style pizza is far more than just specific ingredients. This round pizza falls between deep-dish and New York-style, using a well-oiled pan to create a light, fluffy dough. It’s then topped with a robust sauce, rich with seasoning (often with oregano taking the lead) and a generous, thick blend of cheeses. Commonly found in New England, it’s a dish offered by Greek immigrants who opened diners and featured it on their menus.

First, let me reassure you that this is a legitimate pizza style. Predominantly found in Pennsylvania, this pizza follows a simple approach: Start with a Sicilian-style crust, add a sweet sauce, top it with a slice of deli salami and a bell pepper—then finish it off with a slice of American cheese or Velveeta. While the bright yellow cheese might turn some people off, the truth is this is a surprisingly tasty pizza. In an era where regional pizza distinctions are disappearing, this odd combination is a refreshing and quirky culinary delight.

Sure, many would argue this doesn’t qualify as authentic pizza, but it is a valid pizza variation, whether you like it or not. The concept is simple: Take a loaf of French-style bread, slice it in half, toast it, and then smother it with sauce, cheese, and your favorite toppings before baking it. The experience is unique, due to the flavor and texture of the bread, and it’s a pizza that anyone can prepare at home with basic ingredients and no special tools or expertise.

You can find a “white” version of many pizza styles, but pizza bianca is a completely different kind of pizza. Often, a pizza bianca is served with no sauce, no cheese, and no toppings—it’s essentially just pizza dough baked to perfection and then topped with a simple drizzle of oil and a pinch of salt. You might debate whether it’s truly a pizza, but it hails from Rome. This delicacy is best enjoyed fresh out of the oven.

Roman pizza comes in two distinct forms. The Al taglio (meaning “by the cut”) is baked in a rectangular sheet and sold by weight, with the pizza being sliced using scissors. The dough here is thicker and crunchier than most other pizza varieties, and the toppings can be a free-for-all—anything goes on an al taglio pizza. The tonda-style Roman pizza, however, is round, with a crust so thin and light that it’s impossible to eat without utensils.

Known as a tavern cut (or “tavern style”) because it was originally served in bars and pubs as an inexpensive or free snack for drinkers, this style features a round pizza cut into square slices with an ultra-thin crust. It’s typically baked in a shallow pan and then crisped up in the hearth. Designed as more of a snack than a full meal, the taste can vary depending on how long you’ve been at the bar—but this pizza style is now being found in more refined versions at upscale restaurants.