Pizza Guide

Neapolitan

The original pizza, hailing from Italy, is traditionally made in a wood-burning oven. With a simple, thin, crunchy crust and minimal toppings, this pizza serves as the building block for all other American variations.

New York Style

The most popular choice across the U.S. Similar to Neapolitan, but with crust thick enough to fold a single slice in half lengthwise.

Chicago Style

Common references include three sub-variations: Deep Dish, Stuffed and Pan. Although each variation has its own quirks, all three generally have thick outer edges and are baked like a pie, with a hearty portion of “toppings” underneath an additional layer of crust, cheese or sauce.

California Style

With a crust similar to Neapolitan, the signature here comes in the form of toppings, which are creative and unique, generally steering away from traditional Italian flavors.

St. Louis Style

Super thin, cracker-like crust that’s unleavened and topped with a three-cheese blend in place of mozzarella.

Sicilian

Square cut, thick crust with a spongy texture. Typically lean with toppings, though the thick crust welcomes variation. The traditional version, also known as Sfincione, is covered in breadcrumbs.

Bakery Style

Found in Italian Bakeries (no surprise), this variety has become its own legitimate subgroup. Baked in large sheet pans and cut into rectangular pieces, this variety is similar to Sicilian pizzas but with a simpler, less spongy crust.

Tomato Pie

Similar to Sicilian in its square format and spongy, focaccia-like dough. But this version often is cheeseless and served at room temperature.