Regional Pizza Styles in the U.S.: A Deep-Dish Dive Into America’s Favorite Slices
Pizza might have originated in Italy, but no country has embraced and reinvented it quite like the United States. From foldable slices on the street corner of New York to the thick, cheesy slabs in Chicago, pizza is more than just a meal, it's a symbol of the American dream. This guide takes you around the most iconic regional pizza styles across the U.S., giving you a slice-by-slice look at how America does its favorite food.
New York-Style Pizza: Big, Foldable, and Iconic
Perhaps the most famous of all the pizza styles in the U.S., New York-style pizza is a street food staple. Characterized by its wide, thin crust that's crispy on the edges and soft enough to fold, it's made for eating on the go. The toppings are simple, classic mozzarella, pepperoni, or sausage, with a light layer of tangy tomato sauce.
New York-style pizza rose to prominence in the early 1900s when Italian immigrants brought their recipes to Manhattan. The first pizzeria in the U.S., Lombardi's, opened in 1905 and set the standard. Recreating this at home? A pizza stone and high-gluten flour will help get that iconic chewy crust.
Chicago-Style Pizza: More Pie Than Pizza
Chicago's contribution to the pizza world is decadent but probably requires a fork. This style flips the typical pizza structure: crust on the bottom, followed by layers of cheese, toppings, and chunky tomato sauce on top. Baked in a tall, round pan, the crust is buttery and flaky, this one tastes almost like a savory pie.
Created in the 1940s at Pizzeria Uno, deep-dish pizza was a local innovation meant to be more filling and hearty than the thinner styles coming out of the East Coast. But if you prefer something lighter, Chicago also offers a lesser-known thin crust version that's cut into squares and loved by locals.
Detroit-Style Pizza: Crispy Corners & Cheesy Edges
Born in the Motor City, Detroit-style pizza is baked in rectangular steel pans originally designed for holding auto parts. The crust is thick yet airy, like focaccia, and the cheese is layered edge-to-edge, creating a caramelized, crispy border. Then, tomato sauce is spooned on top after baking, forming bold red "racing stripes."
First served at Buddy’s Pizza in 1946, this style was created by Gus Guerra, who adapted Sicilian-style pizza into something uniquely Detroit. The result was an industrial, blue-collar pie that became a Midwest staple. Detroit-style has surged in popularity nationwide, with many pizzerias now offering their take on its unmistakable texture and taste.
New Haven-Style Pizza: The Coal-Fired Underdog
New Haven is home to one of the country’s most revered regional pizza styles known locally as "apizza" (pronounced ah-beetz). Cooked in coal-fired ovens, these pies have a charred, chewy crust with a slightly sourdough flavor. Sauce is sparing, cheese optional. One of the area’s standout creations? The white clam, coal-fired pizza, a garlicky, briny, cheese-free pie topped with fresh clams.
New Haven-style dates back to the 1920s and was pioneered by Frank Pepe, a Neapolitan immigrant whose namesake pizzeria remains a national pizza landmark. If you are on the East Coast and keen on trying the traditional coal-fired pizza, don’t forget to visit Anthony’s.
St. Louis-Style Pizza: Square Slices and Provel Cheese
Unique and often divisive, St. Louis-style pizza is a Midwest original. The crust is cracker-thin with no yeast, resulting in a super crisp bite. It's cut into squares ("party cut") rather than slices. What really sets it apart is the cheese; Provel, a processed blend of provolone, Swiss, and white cheddar. The sauce is often a touch sweeter, and the whole experience is unmistakably regional. The style emerged in the 1940s, popularized by local institutions like Imo's Pizza. Love it or hate it, St. Louis pizza has a loyal fan base.
Wrap-Up: Which Slice Are You?
From coast to coast, the U.S. has made pizza its own. Each regional style reflects a different culinary history, from the industrial town of Detroit to the cosmopolitan streets of New York.
Whether you crave cheesy indulgence, crispy thin crust, or inventive toppings, these regional pizza styles are an integral chapter in American culinary history. Try recreating one at home, or better yet, make a foodie's bucket list of cities to visit slice by slice. Your perfect slice of pizza might be closer than you think.
