Calling all pizza lovers; dive into the various regional pizza styles around the United States and you’ll be craving this delicious American favorite in no time.

California-style: This thin crust, single serving pizza is thought to be invented by chef Ed LaDou and Chez Panisse, and popularized around the country by Wolfgang Puck. Some of its unique toppings include goat cheese, truffles, egg, avocado, BBQ/Thai chicken, and other non-traditional toppings that combine to make exquisite flavor combinations.

Chicago-style: This delicious pizza is famous for its thick, deep dish crust that is topped with mozzarella and Parmigiano-Reggiano cheeses in addition to chunks of Italian sausage and vegetables such as onions, green peppers, and mushrooms. Unique to Chicago-style pizza, its savory, chunky tomato sauce is typically placed on top of the cheese and toppings.

Detroit-style: Similar to Sicilian-style pizza (thick-crusted focaccia bread pizza with toppings), this pizza is square-shaped, has a thick, deep dish crust, and is served with marinara sauce on top. Traditional toppings include pepperoni and olives. Most noteworthy is its twice-baked crust that is chewier than most pizza crusts.

New England Greek-style: While this may be one regional style of pizza you have never heard of, New England Greek-style pizza is characterized by thin, yet firm crust with an oily bottom, oregano-rich tomato sauce, and a blend of both mozzarella and cheddar cheeses. This style of pizza is known to be very oily, so make sure to ask for extra napkins.

New York-style: Known to many around the U.S. as your “typical slice of pizza,” this style is characterized by a thin, wide crust topped with mozzarella and Parmigiano-Reggiano cheeses. Only a few toppings (if any) are placed on top of the cheese in order to maintain a crispy, yet chewy crust. New Yorkers typically fold their pizza in half before eating it and may purchase it as a “whole pie” or “regular slice.”

Ohio Valley-style: This interesting pizza is made in a square pan and is then cut into square pieces. Following baking of the thin crust, stewed tomatoes, and minimal cheese, uncooked toppings are added. It is suggested to eat this style of pizza right away before everything slides off! 

Philadelphia Tomato Pie:  This pan-cooked, square cut pizza has a thick, bread-like crust and is topped with a sweet tomato sauce and shavings of Romano or Parmesan cheese.

St. Louis-style: Often mistaken for the Chicago-style thin crust pizza, St. Louis-style pizza has a very thin, cracker-like round crust that is topped with a blend of provolone, Swiss, and white cheddar cheeses (referred to as Provel) in place of mozzarella cheese. This type of pizza is easy to eat thanks to its “party/tavern cut.”