Photo: Freepik
1. Neapolitan Pizza
Originating from Naples, Italy, Neapolitan pizza is often considered the “original” pizza style. It’s characterized by a soft, thin crust that’s slightly charred in spots, with a puffy, airy edge (cornicione). The dough is made from simple ingredients—flour, water, yeast, and salt—and is traditionally cooked in a wood-fired oven at very high temperatures. The toppings are kept minimal and fresh, often featuring tomatoes (preferably San Marzano), mozzarella, fresh basil, and a drizzle of olive oil. The hallmark of a Neapolitan pizza is its simplicity and the balance between the chewy crust and the fresh, bright toppings.
Key Features:
- Thin, soft crust with a puffy edge
- Minimal toppings
- Wood-fired oven cooking
2. New York-Style Pizza
New York-style pizza is an evolution of the Neapolitan style but with a few key differences. It’s known for its large, wide slices and thin, crisp crust that can be folded in half—perfect for eating on the go. While the crust is thin, it’s sturdier than Neapolitan pizza, thanks to the use of bread flour and a slightly longer baking time. The toppings can vary widely, but classic New York pizza often includes mozzarella cheese and a slightly sweet tomato sauce.
Key Features:
- Large, foldable slices
- Thin but sturdy crust
- Toppings range from simple to extravagant
3. Chicago Deep-Dish Pizza
Unlike the thin pizzas of Naples or New York, Chicago’s deep-dish pizza is a hearty meal in itself. It’s baked in a high-edged pan, giving it its signature deep, thick crust, which is more like a pie or quiche than a traditional pizza. The order of toppings is also unique—cheese goes on the crust first, followed by various toppings like sausage, vegetables, or pepperoni, and then a thick layer of tomato sauce on top. This pizza takes longer to cook, resulting in a crispy, golden crust that contrasts with the soft, gooey center.
Key Features:
- Thick, pie-like crust
- Layers of cheese, toppings, and sauce
- Baked in a deep pan
Photo: Freepik
4. Roman Pizza (Pizza al Taglio)
Roman pizza comes in several variations, but pizza al taglio (“by the slice”) is especially famous. This style is typically baked in large rectangular trays and sold by weight, making it a favorite for quick, casual meals. The dough is airy and crunchy, thanks to a longer fermentation process, and the toppings are creative and diverse, from classic margherita to more modern combinations like zucchini flowers or truffle oil. Roman pizza can also refer to pizza tonda, which is thin and crispy and more similar to the Neapolitan pizza but with a crunchier crust.
Key Features:
- Sold by weight, in rectangular slices
- Light, crispy crust
- Topping variety
5. Sicilian Pizza
Sicilian pizza, also known as sfincione, is a thick, square-cut pizza with a spongy, bread-like crust. Unlike many other pizza styles, Sicilian pizza usually has the sauce on top of the cheese, which prevents the crust from becoming too soggy. The dough is thicker and fluffier than other pizzas, and toppings can include onions, anchovies, tomatoes, and strong cheeses. It’s often baked in a rectangular pan, and the crust has a crispy bottom due to the oil in the pan.
Key Features:
- Thick, bread-like crust
- Square slices
- Cheese underneath the sauce
6. Detroit-Style Pizza
Detroit-style pizza is a relatively recent favorite in the pizza world, but it’s quickly gaining popularity. It’s baked in a rectangular steel pan, which gives the pizza its distinct shape. The crust is thick and crispy on the bottom, but soft and airy inside, similar to focaccia. A key feature is the cheese, which extends all the way to the edges, creating a caramelized, crispy edge. The sauce is typically added after the pizza has been baked, giving it a unique layering.
Key Features:
- Rectangular shape
- Caramelized cheese edges
- Sauce added after baking
7. St. Louis-Style Pizza
Known for its ultra-thin, cracker-like crust, St. Louis-style pizza is another regional specialty. What sets it apart is the use of Provel cheese, a processed cheese blend of provolone, Swiss, and white cheddar that melts into a creamy texture. The pizza is cut into small squares or rectangles (known as “party-cut”) rather than traditional slices, and the crust is unleavened, giving it a distinct crunch.
Key Features:
- Thin, cracker-like crust
- Provel cheese blend
- Square or rectangular slices
8. Californian Pizza
California-style pizza is less about tradition and more about creativity. This style is known for its innovative and often health-conscious toppings. While the crust is typically thin and similar to a Neapolitan base, the toppings can range from grilled chicken and avocado to artichokes and arugula. California pizza combines the best of traditional Italian techniques with local, fresh ingredients and non-traditional flavor combinations.
Key Features:
- Thin crust
- Creative, unconventional toppings
- Focus on fresh, local ingredients
Conclusion
The world of pizza is incredibly diverse, with each style offering its own unique take on this beloved dish. From the simplicity of Neapolitan pizza to the decadent layers of a Chicago deep-dish, there’s a style for every preference. Whether you enjoy a thin, crispy crust or a thick, doughy base, exploring different pizza styles is a delicious way to experience the culinary traditions of different regions.
Source: Webrestaurants.com (link)
