The original. To be considered Neapolitan, a pizza must be round and less than 14 inches in diameter, with a flat middle and a thick rim known as a “cornicione.”
Typically cooked in a gas oven rather than one that uses wood or charcoal, New York-style crust has a crackly exterior but is still pliable enough to be folded.
The Windy City’s deep-dish style is closer to a casserole than a traditional pizza, with layers of cheese and toppings baked for a long time and cut into thick wedges.
Tavern or Bar
Pizzas made at taverns and bars typically feature a thin, cracker-like crust, with toppings spread all the way to the edges.
The key to a Pittsburgh-style pizza is cheese—lots and lots of cheese. Some Steel City pizzerias even toss fresh, uncooked cheese on top of a hot pie after it emerges from the oven.
Thick, spongy and rectangular, Sicilian-style pizza is covered to its edges with toppings, meaning there is no outer rim of pure crust.
Close to a Sicilian pizza, a Detroit-style pie is made with a thick, airy crust topped with what is known as Wisconsin “brick” cheese, similar to cheddar.
Known as “apizza,” not pizza, a New Haven-style pie is made from dough that ferments for a long time and is cooked for longer than usual, resulting in a charred exterior.
It’s the toppings that make this West Coast iteration stand out. You’ll find fresh ingredients like avocado and artichoke hearts, as well as grilled chicken and other healthful meats.