The best regional pizza styles in America
The top 3 according to 304 votes from people: New York-style · New Haven apizza · Detroit-style. (Updated Jul 18, 2025.)
America's regional pizza styles, from the foldable New York slice to Detroit's caramelised square, according to Lonely Planet, Pizza Blab and regional pizza guides.
Top 10
-
1
New York-style
Large, thin, foldable slices, crisp underneath; the street-corner classic since Lombardi's (1905).
-
2
New Haven apizza
Charred, thin and chewy from coal-fired ovens; Frank Pepe's white clam pie is legendary.
-
3
Detroit-style
Rectangular, airy crust baked in steel auto-parts pans with caramelised cheese edges.
-
4
Chicago deep dish
Tall crust, layers of cheese and toppings with tomato sauce on top, created at Pizzeria Uno in the 1940s.
-
5
Chicago tavern-style
Thin, crisp, cut into squares, the real everyday Chicago pizza.
-
6
St. Louis-style
Cracker-thin crust with gooey Provel cheese, cut into squares.
-
7
California-style
Creative toppings on thin crust, popularised by Wolfgang Puck and California Pizza Kitchen.
-
8
Sicilian / square slice
Thick, spongy square pizza, a New York pizzeria staple.
-
9
New Jersey tomato pie
Sauce on top of the cheese, served at room temperature in Trenton.
-
10
Quad City-style
Malty crust with spicy fennel sausage, cut into strips with scissors.
Candidates
They don't make it into the top 10… yet. Vote for them to move them up.
-
11
Grandma pie
Thin square pan pizza from Long Island, with sauce dolloped over mozzarella.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
Is something missing?
Comments (4)
St. Louis-style with Provel cheese is a crime 😂
Detroit style is the best, those crispy cheese edges 🤤
New York-style at #1, the fold is the whole point.
New Haven apizza from Frank Pepe's, clam pie is a must.