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8 American Pizza Styles
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Italian immigrants brought pizza to America, where it spread and evolved over the years into the diverse pizza scene you find in America today. Virtually every state has its own local version. Two elements immediately stand out when comparing Italian and American pizzas: the dough and the toppings. American pizzas are generally larger, the dough is often thicker, and Americans are more frivolous and sometimes even more generous with toppings, such as the cheese.
We have listed 8 American pizza styles for you:
New York - At least 40 to 45 centimeters in diameter, a thin, pliable base with a crispy crust. Topped with tomato sauce and mozzarella (not the fresh white Italian mozzarella) all the way to the thin crust. Pepperoni or mushrooms can also be added.
Chicago - A deep-dish pizza (baked in a baking pan) with a thick crust. The ingredients are arranged in reverse order: mozzarella first, then the topping, and then the tomato sauce on top.
California - The dough resembles a Roman dinner pizza or New York-style pizza, with a crispy base and a thin, airy crust. In terms of toppings, California leans towards Naples: primarily fresh and local ingredients that can also be bold.
St. Louis - A wafer-thin base, similar to the Italian Romana style. The dough is topped with a sweet tomato sauce complemented by the very local Provel cheese, made from a combination of cheddar, provolone, and Emmental.
Bar pizza - A variation found primarily on the East Coast. It's more of a snack than a full meal. Initially baked in a pan, it's finished on the oven floor. The crust and base are thin and crispy, and the toppings extend almost to the edge of the pizza.
New Haven - Locally known as apizza, which comes from the Neapolitan "na pizza" (a pizza). It's a cross between Neapolitan and New York-style pizza, with the thin crust slightly charred on the outside from baking in a coal-fired pizza oven at a high temperature (over 400°C). The shape resembles a slightly over-shaped round pizza, tending towards an oval.
Detroit - Square or rectangular shape. Thick, soft, and airy base. The edges are crispy from baking in a pan. Here too, the sauce goes on the pizza last.
Grandma style - Similar to the rectangular, bread-like Sicilian sheet pizza. However, the dough is somewhat thinner, and the sauce is often spread over the cheese. The advantage of this method is that the dough doesn't get soggy as quickly. Legend has it that this style of pizza was mainly made at home, using whatever was on hand. Yes, by Grandma.