5 Distinct Regional Styles of Pizza

| September 28, 2012

U.S. pizza stylesPizza differs by area of the country, and many an argument has been had over which style tastes best. Learn about five of the most popular regional pizzas, then use DexKnows to find restaurants that serve these tasty pies.

1. New York City

The crust of this large, round pizza measures only a quarter-inch thick at the center and no more than 1½ inches thick at the edge. The bottom should be crisp, thanks to a wood- or coal-fired oven, and give way to a chewy, then slightly gooey, crust at the surface because of the high-gluten flour used. Expect a light tomato sauce that doesn’t taste canned and a mix of part-skim and whole-milk mozzarella. Certain pizzerias and restaurants claim that the water in New York City makes all the difference with this pie’s crust, and some ship it in for authenticity.

2. New Haven

Imagine a pizza even thinner than that found in NYC and you have this style of pizza, also known locally as apizza. Oblong instead of round, it adds oregano to the tomato sauce and substitutes grated pecorino Romano cheese for mozzarella, which must be ordered as a topping at most restaurants. New-Haven-style pizza emerges bubbling from a coal-fired oven and with a crisp crust.

3. California

Spago’s Wolfgang Puck and Ed LaDou put California-style piz on the map by piling unconventional toppings, such as barbecue chicken and goat cheese, onto a thin crust charred to perfection in a wood-fired oven. LaDou went on to create the menu for the California Pizza Kitchen restaurant chain.

4. Chicago

The Windy City actually has two different regional styles of pizza. Deep-dish pizza gets the most press, with its buttery and crisp crust measuring up to 3 inches in height and holding layers of mozzarella, “toppings” and chunky tomato sauce, in that order, from bottom to top. The thin-crust pizza found at Chicago restaurants and pizza joints has an almost pastry-like crust and comes with a thinner but spicier sauce below the mozzarella.

5. Detroit

Similar to Chicago-style pizza because of the sauce on top, the thick crust of this square pizza gets baked twice in a well-oiled pan and sometimes even with butter brushed on top, resulting in a crunchy texture. Detroit-style pizza got its start at Buddy’s Pizza in the 1940s, and the restaurant continues to serve the popular pie to this day.

No matter which regional style of pizza you prefer, DexKnows can help you find it at an area restaurant or pizza parlor that offers regional pies across the country.

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Category: Food & Dining, Pizza

About the Author ()

Pamela Mitchell spent more than 15 years at daily newspapers such as the Hartford Courant and Houston Chronicle before becoming a full-time freelancer. She now writes about a variety of topics, from dining and entertainment to pets and travel.