Few foods are as universally beloved in the United States as pizza, yet few inspire such fierce, regionalized loyalty. Across the nation, Italian-American ingenuity has taken the simple concept of dough, sauce, and cheese and transformed it into a diverse culinary map. Every style—from the foldable thin crust of the Northeast to the caramelized deep-dish of the Midwest—tells a story about its city of origin: the immigrants who brought the recipes, the industry that provided the pans, and the local flavors that shaped the final product.
As of late 2025, the debate over America’s best pizza remains hotter than a coal-fired oven, with new styles like Detroit continuing their explosive nationwide expansion. To create this authoritative list, Top 10 America evaluates each style not just on taste, but on its cultural significance, its verifiable influence on American cuisine, and its regional dominance. This ranking celebrates the masterpieces that have earned their place in the pantheon of American gastronomy.
Our team understands that pizza is subjective, but its history is not. We acknowledge the intense pride locals feel for their style, and while we offer our analytical perspective, we encourage every American to try them all. Join us as we count down the ten regional pizza styles that truly define the American pizza landscape.
Overview: Top 10 Best Regional Pizza Styles in the USA
| Rank | Style Name | Origin (Location/State) | Defining Characteristic | Stance Category |
|---|---|---|---|---|
| 10 | California-Style | California (West Coast) | Innovative, unconventional gourmet toppings | Subjective |
| 9 | Greek-Style | New England | Thick, oily, chewy crust baked in a pan | Objective/Subjective |
| 8 | Grandma Pizza | Long Island, New York | Thin, rectangular, pan-baked, cheese under sauce | Objective/Subjective |
| 7 | St. Louis-Style | Missouri | Unleavened, cracker-thin crust with Provel cheese | Objective |
| 6 | Sicilian Pizza | New York/New Jersey/Pennsylvania | Thick, spongy, rectangular, focaccia-like crust | Objective |
| 5 | Midwest Tavern/Bar Style | Chicago, Illinois (Midwest) | Cracker-thin crust, cut into squares (“party cuts”) | Objective |
| 4 | New Haven Apizza | Connecticut | Coal-fired, thin-crust, intentionally charred (minimal cheese) | Objective/Subjective |
| 3 | Chicago Deep Dish | Illinois | High-sided, buttery, flaky crust with sauce on top of cheese | Objective |
| 2 | Detroit-Style | Michigan | Rectangular, thick, chewy crust with caramelized, cheesy edges | Objective |
| 1 | New York-Style | New York | Thin, hand-tossed, foldable crust for eating on-the-go | Objective |
Top 10. California-Style
The California-Style pizza represents a dynamic fusion of New York crust tradition and the West Coast’s commitment to fresh, farm-to-table cuisine. While the dough is typically thin and hand-tossed, similar to its East Coast cousin, the story of this style truly begins with the toppings. It rose to prominence in the 1980s, driven by chefs like Ed LaDou and Alice Waters, who pushed boundaries by incorporating ingredients like smoked salmon, goat cheese, avocado, and the iconic BBQ chicken.
In Top 10 America’s view, this style earns its place due to its pivotal role in establishing pizza as a high-end, gourmet canvas. The movement dared to challenge the established Italian-American norms, suggesting that any seasonal, high-quality ingredient deserved a place on the pie. This experimental spirit, born in places like California’s Berkeley and Los Angeles, permanently expanded the American definition of “pizza topping,” from the simple pepperoni-and-mushroom to the truly innovative and artisanal.
The style’s widespread success is intrinsically linked to the rise of its most famous export: the barbecue chicken pizza. This pie, which substitutes traditional marinara with a smoky, sweet BBQ sauce, is an undeniable American original that cemented California’s legacy in the pizza world. It’s an approach that celebrates flavor and seasonality above all else.
Key Highlights
- Originates from the California culinary movement of the 1980s.
- Known for non-traditional, gourmet toppings like duck sausage and seasonal vegetables.
- Chef Ed LaDou, who worked at Spago and later co-founded California Pizza Kitchen, is often credited with popularizing the style.
Top 9. Greek-Style
Greek-Style pizza is a ubiquitous fixture in New England, particularly in states like Massachusetts and New Hampshire, where pizzerias are frequently owned and operated by Greek immigrants. This style, unlike its thin-crust Italian-American relatives, is baked in a shallow, heavily oiled pan, which gives it a characteristically thick, chewy, and spongy crust. The copious olive oil seeps into the dough, creating a unique, almost fried, golden-brown bottom.
We suggest that its popularity lies in its comforting texture and accessibility. The crust is midway between a thin New York slice and a thick Sicilian, making it exceptionally sturdy and satisfying. Often, the cheese is a blend of mozzarella and cheddar or provolone, and the sauce is a bit sweeter and more herb-forward than a traditional marinara. The resulting pizza is a hearty, oil-kissed classic that defines the casual, neighborhood pizzeria experience throughout the Northeast.
A specific detail that defines this style is the crust’s edge, which often has a slightly “puffy” perimeter due to the pan-baking. Unlike pizza baked directly on an oven deck, the Greek-style pie is confined, allowing the dough to steam and puff up, maintaining a moist interior while developing a crispy exterior thanks to the olive oil. This is the ultimate pizza of convenience and tradition in New England.
Key Highlights
- Prevalent across New England and parts of the Northeast.
- Crust is pan-baked in copious amounts of olive oil, resulting in a thick, spongy, and chewy texture.
- Often features a blend of mozzarella and other cheeses like provolone.
Top 8. Grandma Pizza
The Grandma Pizza is a relatively recent but hugely popular entry on the American pizza scene, with its origins tracing back to the home kitchens of Italian grandmothers on Long Island, New York. The name itself pays homage to Italian nonnas who prepared a simple, thin-crust, rectangular pie without the need for a professional brick oven. It is baked in an oiled, rectangular sheet pan, resulting in a light, airy, and slightly thinner crust than the Sicilian, but still thicker than a standard slice.
In Top 10 America’s view, the genius of the Grandma slice is in its rustic simplicity. The distinctive construction involves placing the mozzarella directly on the dough, followed by a light application of crushed tomato sauce, garlic, and oregano—often in that specific, reverse order. This method is what differentiates it from a New York Sicilian slice and gives it a fresh, bright tomato flavor that cuts through the rich cheese and oil. It’s a nostalgic taste of home, modernized for today’s pizzeria.
The style’s popularity has surged far beyond Long Island, becoming a staple alternative to the traditional New York slice across New Jersey and Pennsylvania. Its appeal lies in its quick bake time and its ability to deliver a perfect, crispy-chewy bite without the heavy, doughy feel of a deep-dish. It is essentially the Italian-American home-style sheet pizza perfected for the commercial kitchen.
Key Highlights
- Originated in home kitchens on Long Island, New York.
- Rectangular, thin crust with an emphasis on fresh, simple ingredients.
- Sauce is often layered over the cheese (reverse order) for a fresh flavor.
- Known for being baked in an olive oil-lined sheet pan.
Top 7. St. Louis-Style
The St. Louis-Style pizza is arguably the most controversial on our list, but its unyielding regional dominance in Missouri and the surrounding Midwest gives it undeniable American significance. Its core defining features are a trio of eccentricities: a cracker-thin, unleavened crust; a very sweet, herb-forward sauce; and the mandatory use of Provel cheese—a processed blend of cheddar, Swiss, and provolone that melts with a gooey consistency and smoky flavor unlike mozzarella.
Historical records show that this style developed its unique characteristics in the mid-20th century. We state that its inclusion here is due to its absolute distinction from all other styles. The crust is thin, crispy, and has no discernible rim, often creating a surface texture similar to a saltine cracker. The entire pie is then cut into small squares—known locally as “party squares” or “tavern cut”—meaning that not every piece has a crust, an unusual trait beloved by locals in the Gateway City.
The crucial, non-negotiable ingredient is Provel. Because this cheese product is not technically cheese by FDA standards (it contains minimal moisture), critics often deride it, but proponents insist that its unique melt and slight smokiness are fundamental to the style’s identity. Love it or hate it, the St. Louis pizza is a quintessential, fiercely protected American original from the heart of the Midwest.
Key Highlights
- Crust is unleavened and extremely thin, resembling a cracker.
- Uses Provel cheese, a processed blend of provolone, Swiss, and white cheddar.
- Always cut into small squares (“party squares”) for easy sharing.
Top 6. Sicilian Pizza
The American Sicilian pizza is derived from the Sfincione of Sicily, but it was perfected and popularized by Italian-American bakers across the tri-state area of New York, New Jersey, and Pennsylvania. This style is defined by its thick, square or rectangular shape and its wonderfully spongy, focaccia-like crust. The dough is allowed to proof for a significant time in a heavily oiled pan, which results in a tall, chewy, and tender interior.
According to historical context, the style became a staple because it was often baked by Italian-American immigrants in deep, square pans—the pans they had available. The construction is robust, allowing for a dense layer of cheese (often under the sauce, or sometimes layered directly on the crust) and hearty toppings. We suggest that its true appeal lies in the contrast between the crispy, oily bottom crust and the fluffy, chewy crumb, making it a satisfyingly substantial slice.
The Sicilian slice holds a significant place in American pizza history, serving as a direct ancestor to later regional pan-baked pies, most notably the Detroit-Style. Its presence on the counter of nearly every classic pizzeria in the Northeast is a testament to its enduring popularity. A proper Sicilian slice is not merely thick; it should be light, airy, and absorbent—a perfect counterpoint to a robust, garlicky sauce.
Key Highlights
- Thick, rectangular, pan-baked crust with a spongy, focaccia-like texture.
- Developed in the Italian-American bakeries of the Northeast.
- Its construction served as a foundation for other pan-based American styles.
Top 5. Midwest Tavern/Bar Style
While Chicago Deep Dish gets the national attention, the true everyday pizza of the Midwest is the Tavern or Bar Style pizza, particularly popular in and around Chicago, Illinois. This style is the antithesis of the deep-dish: it boasts a cracker-thin crust that is often rolled out mechanically, baked until supremely crispy, and covered edge-to-edge with cheese and toppings. The entire round pie is then cut into grid squares, making it ideal for sharing in a casual, pub setting.
We see this style as an essential, homegrown American invention of convenience. Its ultra-thin construction means it cooks incredibly fast, perfect for a busy tavern kitchen. Historical records show that the square cut (or “party cut”) emerged to facilitate easy grabbing and sharing among patrons, particularly those standing and socializing. This Chicago-area favorite is the pizza of the people—unpretentious, consistently crisp, and designed for social eating.
The Midwest loves its Tavern-style pizza precisely because it isn’t the polarizing tourist magnet of the deep-dish. It provides a familiar, crunchy texture and is loaded with simple, hearty ingredients that embody comfort food. Unlike the foldable New York slice, this one snaps, and its smaller, square portions encourage continuous, communal snacking—a true Midwestern tradition.
Key Highlights
- The default thin-crust pizza across the Midwest, especially Illinois.
- Crust is rolled thinly, resulting in an extremely crisp, almost cracker-like texture.
- Pizza is always cut into small squares, known as “party cuts.”
Top 4. New Haven Apizza
Hailing from New Haven, Connecticut, Apizza (pronounced “ah-beets,” a derivation of the Neapolitan dialect) is the dark horse of East Coast pizza, commanding an almost cult-like following. It is most closely related to the Neapolitan original but is distinguished by its cooking method: baking in fierce, coal-fired ovens until the thin crust achieves an intentional, smoky char. The crust is thin and often irregularly shaped, giving it a chewy, robust texture.
In Top 10 America’s view, the intense flavor complexity of the Apizza is what sets it apart. The high heat of the coal oven imparts a smokiness that fundamentally alters the taste profile, and the resulting charred crust is considered a mark of authenticity—not a flaw. While the traditional “plain” Apizza is simply tomato sauce with a sprinkle of Pecorino Romano (mozzarella is considered an optional topping!), the style is famous for one unconventional pie: the White Clam Pizza.
The White Clam pie is the ultimate insider detail. Created at Frank Pepe Pizzeria Napoletana, this pizza is made without tomato sauce, instead relying on a base of olive oil, fresh clams, garlic, oregano, and grated cheese. It is a seafood marvel that perfectly captures the regional coastal flavors of Connecticut. This singular, unconventional masterpiece demonstrates the New Haven style’s willingness to innovate while respecting its fiery, traditional cooking method.
Key Highlights
- Originates in New Haven, Connecticut (often pronounced “ah-beets”).
- Cooked in a coal-fired oven, giving the thin crust a characteristic, desirable char.
- The classic specialty is the White Clam Pizza, made without tomato sauce.
Top 3. Chicago Deep Dish
The Chicago Deep Dish is not just a pizza; it’s a high-walled, buttery casserole of American indulgence that demands a knife and fork. Invented at Pizzeria Uno in Chicago, Illinois, in 1943, this style is constructed in a high-sided, deep metal pan, giving the dough a tall, flaky, and buttery crust. Its most defining characteristic is its “reverse order” of layering: a dense blanket of mozzarella cheese goes directly on the dough, followed by toppings, and finally, a chunky, uncooked tomato sauce on top.
Historical records show that the reverse layering was a necessity, not a choice—it prevented the cheese and toppings from burning during the extended, slow bake required for the thick crust. We state that the deep dish earns its rank for its sheer philosophical commitment to American excess: it’s rich, heavy, and undeniably a full meal. It has become a global symbol of Chicago’s culinary identity, even if it is an occasional treat rather than an everyday staple.
Did you know that there’s a lesser-known cousin called the “stuffed” pizza? This variation takes the deep dish concept a step further by adding a second, thin layer of dough on top of the cheese and toppings, with the sauce layered over this top crust, sealing the contents inside. It’s a testament to the Windy City’s commitment to making pizza a substantial, filling experience.
Key Highlights
- A thick, high-walled, buttery crust baked in a deep, round pan.
- Layered in reverse order: cheese and toppings beneath a chunky tomato sauce.
- Originated in Chicago, Illinois, in 1943 at Pizzeria Uno.
Top 2. Detroit-Style
The Detroit-Style pizza has surged from a local specialty in Michigan to one of the most popular and fastest-growing pizza trends nationwide. Its genesis in the 1940s is famously attributed to Gus Guerra at Buddy’s Rendezvous, who used rectangular steel trays originally meant for holding auto parts in local factories. This industrial pan provided the template for the style’s defining characteristics: a thick, square shape, and a light, airy, porous crust.
We contend that the caramelized cheese crust is the key to its greatness. The copious use of Wisconsin brick cheese is essential; it’s placed all the way to the edges of the pan, where it melts and fries in the oil, resulting in a dark, crispy, and savory “frico” or caramelized crust along the sides. The finished pie is then stripped with sauce—either in two or three signature “racing stripes” on top of the cheese—another nod to the Motor City’s automotive heritage.
This style is a hybrid perfection: it offers the satisfying chew of a thick pizza (like a Sicilian) but without the heaviness, thanks to the high hydration and long proofing of the dough. Its signature crunchy bottom and caramelized sides give it a complex texture that appeals to fans of both thick and thin pies. Its current explosive popularity proves that this Motor City original has found its rightful place near the top of the American pizza landscape.
Key Highlights
- Baked in a rectangular steel pan, giving it a square shape.
- Known for a thick, airy crust and caramelized, crispy edges (frico).
- Traditionally uses Wisconsin brick cheese and sauce “racing stripes” on top.
Top 1. New York-Style
The New York-Style pizza stands as the undisputed champion of American pizza, the standard by which all others are measured, and the historical starting point for pizza in the United States. First popularized in the early 20th century by Italian immigrants in New York City, this style is characterized by its large, hand-tossed, thin-crust pie. The crust is designed to be moderately chewy, with a crisp outer edge and a thin center that can be easily folded in half—a necessary feature for the busy New Yorker eating on the go.
Historical records show this pizza became a nationwide phenomenon because of its affordability, portability, and simplicity. It evolved from the original Neapolitan pie into a slightly sturdier, lower-moisture version that could be sold by the slice and easily reheated. The use of low-moisture mozzarella prevents the slice from becoming soggy, while a touch of sugar or oil in the dough gives the crust its specific flavor and snap. For Top 10 America, this style is number one for its sheer historical impact and cultural ubiquity; it is the ultimate American street food.
The true key to the flavor, according to legend, lies in the water. While scientists debate if the low mineral content of New York water is actually responsible for the dough’s unique texture, the rumor has become an iconic piece of pizza folklore, reinforcing the local pride and mystique of the classic slice. No other regional style has achieved such broad, unwavering dominance across American states, making it the most influential and essential pizza in the USA.
Key Highlights
- The original American pizza, tracing back to Lombardi’s in New York City (1905).
- Characterized by a large, thin, hand-tossed crust that is foldable.
- Typically uses low-moisture mozzarella and is sold primarily by the large, triangular slice.
Conclusion
The regional pizza styles of the United States are a powerful testament to the nation’s diverse immigrant history and its endless capacity for culinary innovation. From the coal-charred apizza of New Haven, Connecticut, to the innovative gourmet toppings of California, and the square, buttery delight of Detroit, each city has contributed a distinctive masterpiece to our national menu. While the thin, foldable classic of New York remains the reigning cultural standard, the explosive popularity of its thick-crust cousins proves that America’s pizza story is still being written.
We hope this definitive countdown by Top 10 America inspires your next culinary road trip. Which one of these iconic regional pizzas do you think best represents the spirit of the USA?
