All across America, people are raising a slice on National Pizza Day. But what that slice looks and tastes like could vary greatly depending on where you’re celebrating. Every corner of the country has its own take on the classic combo of stretched dough and toppings. Some pizza’s are thick, some are thin, others have outrageous toppings like duck sausage, while others are dunked in honey before making it to your mouth. Crazy and classic, we scoured the country in search of the best regional pizza styles worth traveling for this National Pizza Day! Now vote for the best below.
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Chicago Style Pizza
Characteristics: Knife and fork deep dish pizza where sauce is added on top of traditional toppings and layers of mozzarella cheese. Be patient: This monster pie takes time to cook.
Get it: Giordano’s, Pizzeria Uno, Gino’s East, Pequod’s, Art of Pizza and Lou Malnati’s
New York Style Pizza
Characteristics: Thin crunchy crust that is meant to be folded when eaten—no fork and knife here. Often served by the slice.
Get it: Lombardi’s was granted the first license to sell pizza in the nation in 1905.
Detroit Style Pizza
Characteristics: Deep dish pizza baked in a square pan with a caramelized crunchy edge.
Get it: Buddy’s Pizza; nationwide pizza chain Little Caesar’s claims to make Detroit style pizza, too.
St. Louis Pizza
Characteristics: Cracker thin crust (made without yeast) topped with white cheese, typically Provel (provolone, white cheddar, and Swiss) as opposed to mozzarella like most pizzas. This round pizza is cut in squares known as a tavern cut.
Get it: Imo’s Pizza
New Haven Pizza (as in Connecticut)
Characteristics: It’s known as “Apizza,” which is Neapolitan for “the pizza.” This pie is baked in a coal-fired oven at over 650 degrees. This oblong pizza is served whole with Romano cheese and if you want mozzarella, you’ll have to ask—it’s considered an extra topping.
Get it: Frank Pepe Pizzeria Napoletana or Sally’s Apizza
California Pizza
Characteristics: Single serving wood-fired pizza, but what really defines a California pizza is the high-end gourmet toppings like arugula, ricotta, salmon and duck sausage, etc.
Get it: Pizzeria Mozza in L.A., California Pizza Kitchen
New England Greek
Characteristics: This style has its roots in New England pizza shops run by Greek immigrants. The pan-baked and puffy, focaccia-like crust defines the pizza style more than the toppings. It is still referred to as Greek even without Greek toppings, but it’s typically topped with feta, artichokes and kalamata olives.
Get it: House of Pizza
New Jersey Tomatoes Pie
In the Garden State, pizza doesn’t exist. In Jersey, they’re known as “tomato pies.” Despite the difference in names, the style is closest to Detroit style pizza with the sauce added last, but the pies served round instead of square.
Get it: DeLorenzo’s
Colorado Style Pizza
Characteristics: Thick crust pizza with mountains and mountains of toppings and served with a side of honey for dipping sauce.
Get it: Beau Jo’s
PHOTO CREDITS:
St. Louis: By Ch473, via Wikimedia Commons
Detroit: By Mikeawilson3, via Wikimedia Commons
New Haven: By Krista (Frank Pepe clam pie), via Wikimedia Commons
New England Greek: By katharine j moriarty, via Wikimedia Commons
Colorado style: @Clappats
Trenton Tomato Pie: Coal Fired Pizza
