Regional American Pizza Styles – GoTravelDaily

Like much of the food people eat in the United States today, pizza arrived on American shores via immigration patterns.

In the second half of the 19th century, famine, job shortages, and poverty forced people to leave their homelands for America, which was perceived as the land of economic opportunity at the time. One of those groups were Italians, mostly from impoverished southern Italy. Between 1880 and the early 1920s, more than four million Italians arrived in the U.S.

In addition to bringing their cultural customs, these Italians carried their food recipes, including a cheese-and-tomato-sauce baked bread known as “pizza.” The first pizzeria in the country opened in 1905: Lombardi’s, still located in Manhattan’s Little Italy, churned out thin-crust, coal-fired pizzas that were primarily consumed by homesick Italian immigrants.

How Pizza Took Over the U.S.

It wasn’t until after WWII that pizza began to go mainstream. That’s when two significant events occurred: American GIs stationed in Italy returned with a craving for more pizza, and Italian-Americans began moving up into the middle class and relocating to the suburbs, introducing this “ethnic food” to a whole new curious audience.

Today, pizza is a staple enjoyed by everyone in the U.S. Statistics from 2024 indicate that there are over 80,000 pizzerias in America, making up about 10% of all restaurants. Americans consume approximately three billion pizzas annually. As you travel across the States, you’ll encounter various regional styles that have evolved as Italian-Americans settled outside of major East Coast cities.

1. Taste Rule-Breaking Pizzas in California

In the early 1980s, California made waves by placing barbecued chicken on pizza, redefining the traditional pizza narrative. Most food historians credit Alice Waters and her legendary Berkeley restaurant Chez Panisse for pioneering this new style, although Chef Ed LaDou is often recognized for his groundbreaking creations at Prego.

Chef Wolfgang Puck took notice and hired LaDou for his renowned Beverly Hills restaurant, Spago. This marked the official emergence of California-style pizza, with toppings ranging from grass-fed feta cheese to organic kale, firmly breaking the conventional rules of pizza.

2. Get Stuck into Chicago’s Signature Deep-Dish Pizza

Deep-dish pizza is an iconic dish that is as much a part of Chicago’s culture as its sports teams. The origins date back to 1943 when Ric Ricardo and Ike Sewell opened Pizzeria Uno. Unlike the traditional flat pizza, this dish features layers of cheese, toppings, and a sweet tomato sauce on top.

Deep-dish pizza is unique and should not be compared to other styles, featuring a thick crust that is cooked to a crisp. It has its own dedicated following which includes a lesser-known tavern-style pizza that is thin, crispy, and cut into squares.

3. Dive into Detroit’s Rectangle Pizza

Detroit-style pizza is distinguished by its thick, rectangular shape, originating from a unique baking method using automotive drip pans. The genesis of this style began in 1946 when Gus Guerra and his wife introduced their pizza recipe using a pan that allowed for a crispy focaccia-like crust topped with mozzarella and savory toppings.

The style gained immense popularity, leading to the emergence of numerous pizzerias in the Motor City and beyond. In recent years, it garnered national attention after a local pizzamaker won accolades at a pizza expo, further solidifying its place in pizza history.

4. Try New Haven’s Chewy Pizza

New Haven pizza, particularly known for its white clam pie, was introduced by Frank Pepe in the early 20th century. The dough is typically fermented longer for a chewier texture and is traditionally topped only with tomato sauce, making mozzarella an optional request. The pizza is then baked in a coal-burning oven, resulting in a uniquely charred flavor.

5. Fold Your Crispy New York-Style Slice

The birth of New York-style pizza began in 1905 at Lombardi’s in Manhattan, creating a distinct pizza characterized by its crispy bottom and foldable slices. This regional style, primarily featuring generous mozzarella toppings, has become synonymous with urban pizza culture.

6. A Slow-Cooked Sauce is the Heart of Ohio Valley-Style Pizza

Ohio Valley-style pizza, often referred to as Steubenville-style, exemplifies a pizza that is crafted with a slow-cooked sauce over thick dough and typically topped after baking. This unique local twist emerged from the recollections of Primo DiCarlo after his service in WWII, who sought to recreate the delightful cuisine he savored in Italy.

7. Quad Cities Pizza is Malty, Cheesy, and Cut with Scissors

When Tony Maniscalco Sr. moved to the Quad Cities in 1952, he introduced a new pizza style characterized by its malt-infused dough and unique preparation method, leading to cut pizzas using scissors instead of traditional pizza cutters.

8. Crunch on the Cracker-Like Crust of St. Louis-Style Pizza

St. Louis-style pizza is recognized for its cracker-like crust and unique topping style, utilizing Provel cheese. The origins trace back to Amadeo Fiore in the mid-20th century, who began serving this distinct pie in his restaurant.

9. Rhode Island’s Pizza is Impossible to Find Outside RI

Rhode Island’s unique “bakery pizza” is widely available within the state but rarely found beyond its borders. Known locally as “red strips,” this pizza comprises soft dough topped simply with tangy tomato sauce, often enjoyed without cheese.

This article was first published on August 29, 2022, and updated on June 13, 2024.