How many different types of pizza do you know? It’s difficult to come up with the right answer because there are thousands of variations nowadays, with the very first one appearing about millions of years ago. How fascinating!
Let’s be real: who doesn’t love pizza? Not only does pizza go with almost any dishes, but it is also straightforward to make. Given that, it’s never useless to learn more about pizza and its variants. Keep reading and discover them right away!
Pizza comes in many shapes and sizes, so how can you tell which one you are eating? This section will help break down the classification of pizza to make things clearer for you.
When it comes to those crispy, slightly charred crusts, you will come across two different types: thick and thin.
With a chewy interior and crunchy, cracker-like edges, thin crusts are extremely fun to eat. Yet, they are incapable of holding too much weight, so they only do best with pizzas that have limited toppings, preferably with cheeses and sauces.
Meanwhile, thick crusts can be found on pizza with bulky toppings, such as meat, sausages, or vegetables, since they can support the weight without problems. To do so, their thickness must be around 1/2 inches or more.
Speaking of style, pizza comes in three distinct options. They are pan, stuffed, and tavern (or square cut).
As per the name, pizzas of this style are baked in a pan with oil. The dough is thick, whereas the crusts are crispy and caramelized. Pan pizza originates in Kansas and soon became one of the most popular pizza styles until nowadays.
Stuffed pizza’s origin can be traced back to Nancy and Rocco and their pizzeria. Unlike other pizzas, stuffed pizza has a deeper density and is filled with toppings like meat, sausage, and vegetables. In one bite, you will be treated with unmatched deliciousness!
This style of pizza refers to how it is cut: into small, bite-sized squares instead of triangles. If you are searching for brilliant starter ideas or a party-ready dish, this is just the ticket. Today, tavern pizzas are popular in many states, including Chicago and New York.
Overall, you can tell these pizzas apart by three aspects: shape, crust, and toppings. Before diving deeper into details, take a look at the summary table below for a quick overview.
|Types Of Pizza
|Where To Get
|Thin and fluffy
|New York Pizza
|Thin, crispy on the outside and chewy on the inside
|Chicago Deep-dish Pizza
|California Pizza Kitchen
|Detroit Style Pizza Company
|St. Louis Pizza
|Thin and cracker-like
|Thick and puffy
|L&B Spumoni Gardens
|New Haven Pizza
|Thin and crunchy
|Frank Pepe Pizzeria Napoletana
|Thick and spongy
|Can be round or rectangular
|Thick and puffy
|Quad City Pizza
Roots Handmade Pizza
|Katz Bagel Bakery
|Can be thick or thin
|Can be thick or thin
|Ferrazzoli's Italian Kitchen
Of course, it’s not just the classic Neapolitan that made it on the list. There are more types of pizza than you think, and rest assured they will cater to all your needs. If you are in the mood for pizza, what are you waiting for? Scroll down now!
1. Neapolitan Pizza
Neapolitan pizza finds its origin in Naples, Italy. Originally, it was made and consumed only by the peasants since it had tomatoes, which were wrongfully thought to be poisonous. However, it turned out to be incredibly delicious.
Since this type of pizza is rather thin and fluffy, consider getting yourself a high-quality pizza peel. The traditional toppings include basil, tomato sauce, and a whopping amount of mozzarella, which are rather simple yet enough to satisfy your cravings.
Neapolitan pizza comes in three variants, with pizza Margherita being the most popular. The other two are pizza Marinara, which leaves out the cheese, and pizza Margherita Extra, which uses mozzarella di Bufala.
Discover the secrets that make Neapolitan pizza a mouthwatering delight.
2. New York Pizza
New York pizza is a simplified version of other pizzas: skip the bulky toppings, hold the cheese and the tomato sauce only. The pizza was remodeled from Nepotalian pizza and has been around since the 1900s.
Unlike its Italian counterpart, New York pizza has large, hand-tossed crusts, so it’s not a good idea to warm your pizza in the oven. Instead, reheat with a non-stick skillet, which will rule out the possibility of burning.
When visiting the Big Apple, you should find plenty of street vendors selling this pizza with a plethora of toppings. Make sure to stop by and grab a slice; thanks to its pliable texture, you can roll it up easily and enjoy your pizza on the go.
The development of New York pizza is genuinely awe-inspiring!
3. Chicago Pizza (Deep-dish Pizza)
Here goes a delectable option for the heavy eaters or any hungry crowd. Chicago pizza (also referred to as deep-dish pizza) is baked in a pan instead of on a good-grade pizza stone. It turns out beautifully with crispy crusts, thick sauce, and many topping surprises.
This brilliant dish is an invention of the Neapolitan immigrants, who set foot in the United States to turn their American dreams into reality. Gladly, they achieved what they had hoped for: the pizza has now become the culinary symbol of Chicago and even has its own day!
When cooking this pizza, keep in mind that you will have to place the toppings in a reverse fashion, starting with the cheese of your choice. Then, you will move on to the meat and other vegetables, followed by a decadent layer of tomato sauce.
Gather round if you are a huge fan of Chicago deep-dish pizza!
4. California Pizza
California pizza is a perfect example if you have ever wondered what artisan pizza means. The pizza is made with fresh, unique products, such as goat cheese and smoked salmon, for a scrumptious, one-of-a-kind twist.
These days, you can find the best California pizzas at one of the following locations: California Pizza Kitchen, Round Table Pizza, Extreme Pizza, and Sammy’s Woodfired Pizza.
California pizza has a winding history and involved the contribution of several big names. Yet, people usually attribute its origin to Ed LaDou and Wolfgang Puck. Without them, the idea would not even take shape and turn into this cheesy goodness.
5. Detroit Pizza
Detroit pizza began in a small neighborhood bar called Buddy’s Rendezvous. The owner was struggling to find something new for his menu, and a brilliant idea came to his mind: a sensational pizza baked in industrial pans and topped with tomato sauce and Wisconsin brick cheese.
Detroit pizza is a party-ready treat. With a thick interior and crispy edges, the pizza is usually portioned out with a top-rated pizza cutter and served with soup or coleslaw.
Although it shares similar traits to other deep-dish pizzas, such as Chicago and Sicilian, it is still in a league of its own. Ever since 1946, the pizza has been on a winning streak, gaining much love and praise with its crunchy, caramelized deliciousness.
Let’s rewind and learn more about the history of Detroit pizza.
6. St. Louis Pizza
Pizza aficionados cannot contain their excitement when St. Louis pizza is served. Back then, the pizza had a humble start in Amadeo Fiore’s restaurant. It was not until the addition of a cheese called Provel (a blend of three other cheese) that turned St. Louis pizza into a smashing hit.
What’s the recipe to the success of St. Louis pizza? Besides a smothering of Provel, it takes on crunchy, cracker-like crusts (since yeast is not involved) with loads of bacon and an oregano-laden sauce. People typically cut it into squares and serve them as a party starter.
Of course, doing so also makes it easier to store your cooked pizza in the fridge, in case you and your guests are too full. With such convenience, you can see yourself making St. Louis pizza again and again in the future.
7. Sicilian Pizza
I like to think of Sicilian pizza as sfincione or focaccia but with heaps of toppings, specifically strong cheeses like Sicilian toma, anchovies, vegetables, and fresh herbs. Combined with soft, chewy crusts, the pizza proves that it is more than just a feast for the eye.
Sicilian pizza comes in two versions: the original and the New York version evolving from the former with very few differences in between. Both make use of olive oil to puff up the base to create a soft, chewy interior while the exterior achieves crispy perfection.
Thanks to the Sicilian immigrants, the pizza was introduced to the United States in the 20th century. It soon gained much recognition due to an awe-inspiring thickness, which does not just fulfill your hunger but also opens up to endless possibilities of toppings.
Here’s everything you need to know about the amazing Sicilian pizza.
8. New Haven Pizza
A subset of New York Pizza, New Haven pizza is a splendid option for those who are not into pepperoni. Instead, it features pecorino with thin, oblong crusts, whereas the stretchy, gooey cheese is kept to the bare minimum.
The pizza is baked at high temperature, so it is common to see blissful chars on its crust. If you want to try out the authentic version, don’t forget to stop by Frank Pepe Pizzeria, where the pizza originates from in the 1920s.
Years later, other restaurants started to put their own twist to this revered pizza, indeed still following the “less is more” motto. If you also live by these words, I’m positive that you are obsessed with New Haven pizza.
Does New Haven pizza have what it takes to outshine its antecedent?
9. Greek Pizza (New England Pizza)
With a top-quality, budget-friendly pizza pan, what will you make? My go-to option is always Greek pizza, a mainstay in New England and many parts of eastern New York. As per the name, it was invented by a Greek man whose nickname was “Charlie” in Connecticut, 1955.
To prevent the bottom from sticking to the pan, the pizza is lightly brushed with olive oil (a favorite of the Greeks) before cooking, which results in lighter, puffier crusts. Adding to the greasiness, olive oil is also stirred in the sauce, along with water.
This secret sauce also helps keep the pizza warm and delicious during a party. Finally, Greek pizza does not tend to put much emphasis on toppings. Contrary to popular belief, the toppings can be pepperoni, basil, or anything, not just Greek ingredients.
Originating in Rome, Roman pizza has found its way to restaurants worldwide thanks to its exquisite flavors. It is sometimes referred to as pizza bassa (low pizza) to distinguish it from pizza alta (high pizza, which is also Neapolitan pizza).
There are two variants of Roman pizza: one in round shape and the other in rectangular. In short, while the latter is typically enjoyed as takeaway food, people will have the former in restaurants, which also contains more oil than its counterpart.
Roman pizza skimps on tomatoes and prefers chives and olives as substitutes. Because it has thick, bubbly crusts, the pizza can hold up well even when you pile up the toppings with extra sausage and sharp cheeses, which melts beautifully in the electric oven.
It’s about time Roman pizza deserved more recognition.
When combining simplicity and deliciousness, you have Cuban, or Miami pizza, a street food that can be enjoyed at home or on the go conveniently. While the pizza is not too popular, it’s still worth a shot and can be found 24/7 at Rey Pizza, a local chain owned by Ralph Cuomo.
Starting with a thin layer of tomato sauce, the pizza feels rather dry on the tongue. Then, the toppings come out to play, which can be sausage, diced ham, or small pieces of seafood. Finished off with oodles of cheese, the pizza will transport you to another taste dimension.
Although Quad City pizza is not too popular, it has every potential to be. The pizza has malt in its crusts and is served in strips instead of rectangular slices. Toppings include fennel sausage, which usually stay under the cheese, and a heat-packed tomato sauce.
With such ingredients, the taste of this pizza is out of this world: malt imparts a toasted, nutty flavor, while the fennel-laden sausage brings a sweet earthiness as a counterpart. If you love your pizza spicy, the tomato sauce in Quad City pizza will be just the thing.
Although these are some weird takes on pizza, they are still flavorsome and can take your guests aback for sure. There’s bagel pizza, a creative fusion of two bread dishes, and dessert pizza topped with luscious pieces of fruits. Keep reading for more details!
Yes, there’s a thing called grandma pizza, and I’m not talking about the one made by your grandma. Precisely, the name of this Sicilian-style pizza stems from the tradition of making pizzas without an oven, so only cheese, tomato sauce, and herbs can be found on top of it.
Unlike rewarming deep-dish pizzas, which is particularly challenging, you can do it easily with grandma pizza because it has thin crusts and can be cut into bite-sized squares. The dish is known exclusively in Long Island and has just become more prevalent in the 2010s.
Pizza in bagel form? I’m totally in! The legend has it that in 1974, a 17-year-old store clerk named Bruce Treitman invented these finger-linking goodies, and the rest is history. At first, these little guys were simply topped with just mozzarella cheese and tomato sauce.
Subsequently, pizza cohorts start making changes to this unique bagel type. Toppings like pepperoni, onions, and olives become common, along with high-end options like truffle and caviar. Who says small foods don’t have mighty flavors?
As the name suggests, this is a kind of pizza you have for the first meal of the day. Instead of being stacked with regular toppings like pepperoni, mushrooms, and green peppers, the pizza only calls for eggs and bacon (and of course, decadent layers of cheese).
Since the pizza is meant to be made quickly, you can buy pre-made crusts in advance from your nearest supermarket. You are only a few minutes away from a crispy deliciousness that is simply irresistible!
Dessert pizza is certified a cult classic, at least in the United States. Starting with a thin-crusted base, the pizza is finished with sweet, juicy, and sticky toppings: marshmallows, chocolate, and tons of fresh fruits.
Though regarded as a modern creation, the very first traces of dessert pizza date back to the Ancient Greeks and Romans. While little is known about its origin, you know one thing for sure: dessert pizza is here to stay.
Stimulate your creativity with dessert pizza, topped with fruits, chocolate, and more sweet surprises!
Have these ultra-delicious types of pizza satisfied your Italian food cravings? I’m confident that they have. Whether you are treating yourself or a hungry crowd, they will live up to your expectations, rest assured.
If you happen to know any other pizza and want to share them with me, just comment below, and I’ll make sure everyone knows. Indeed, the comment section also welcomes questions, so bombard me with whatever’s bugging your mind. Have a nice day, pizza lovers!
Table of Contents
- A Brief Lowdown On Different Pizza Crusts Styles
- Wow Your Guests With These Tasty, Party-Friendly Pizzas
- Most Popular Kinds Of Pizza You Must Try Before You Die
- 1. Neapolitan Pizza
- 2. New York Pizza
- 3. Chicago Pizza (Deep-dish Pizza)
- 4. California Pizza
- 5. Detroit Pizza
- 6. St. Louis Pizza
- 7. Sicilian Pizza
- 8. New Haven Pizza
- 9. Greek Pizza (New England Pizza)
- 10. Roman Pizza
- 11. Cuban Pizza (Miami Pizza)
- 12. Quad City Pizza
- Other Creative Pizza Varieties Bet That You Don’t Know Exist
- Keep Your Pizza Game Running Strong