City to city across the nation, pizza’s differ slightly to entirely based on the style, ingredients and cooking method. So lets examine the following styles. You should be able to distinguish between each variation after.
Artisan Pizza – The dough is normally baked with a sourdough starter, the toppings are typically fresh and purchased locally, and the pizza is made by hand in small batches. The pizza is cooked at a high temperature in a wood-fired oven, which causes the crust to become crispy and chewy. At its core, artisan pizza is a type of pizza that is made with high-quality ingredients and a unique preparation method.Unlike regular pizza, which is often mass-produced with lower-quality ingredients, artisan pizza is crafted with care and attention to detail. To make an artisan pizza, we start with the dough. We use high-quality flour, water, yeast, and a small amount of olive oil to create a thin, crispy crust. We let the dough rise slowly, which allows the yeast to ferment and develop a complex flavor. Next, we add the toppings. We use only the freshest, locally sourced ingredients, including San Marzano tomatoes, fresh basil leaves, and high-quality mozzarella cheese. We also experiment with different flavor combinations, such as prosciutto and arugula or fig and gorgonzola. Once the toppings are added, we bake the pizza in a wood-fired oven at a high temperature. This allows the crust to develop a crispy, chewy texture and the toppings to cook evenly.
Brick Oven a.k.a “Neapolitan” – is a traditional style of pizza that is cooked in a wood-fired oven made of bricks. This method of cooking creates a crispy crust and imparts a unique flavor and texture that is hard to replicate in conventional ovens. The intense heat from the bricks allows the pizza to cook quickly, resulting in a perfectly cooked crust and toppings. Additionally, Neapolitan-style brick oven pizzas are characterized by their soft, elastic interior and charred spots on the crust, which are evidence of being baked at high temperatures.
Chicago Style – Chicago-style pizza is a unique and hearty pizza characterized by its deep-dish crust, generous layers of cheese, and chunky tomato sauce, making it a culinary hallmark of Chicago.
Deep-Dish Crust: The most famous type of Chicago-style pizza is the deep-dish variety, which features a tall, buttery crust that forms a deep bowl. This allows for ample space to hold a substantial amount of cheese and toppings. The crust is often made with ingredients like butter or oil, giving it a flaky texture and rich flavor.
Layering of Ingredients: Unlike traditional pizzas where the sauce is placed on top, Chicago-style pizza is assembled in reverse order. A thick layer of cheese is placed directly on the crust, followed by various toppings (such as Italian sausage, pepperoni, and vegetables), and finally topped with a chunky tomato sauce. This method helps prevent the crust from becoming soggy during baking.
Serving Style: Chicago-style pizza is typically served in large, hearty slices that are often eaten with a knife and fork due to their substantial size and weight.
Coal Fired – is prepared in a specialized oven that uses coal, typically anthracite, as its fuel source. These ovens can reach extremely high temperatures, often around 900°F (482°C), allowing the pizza to cook quickly—usually in just 2 to 5 minutes. The intense heat creates a unique texture, giving the crust a crispy exterior while maintaining a chewy interior.
Detroit Style – is typically rectangular, making it ideal for sharing and perfect for those who enjoy corner pieces with extra crispy edges.
Crust: The crust is thick, airy, and chewy, often described as having a light and crispy texture. It is made using a high-hydration dough that is double-proofed and stretched to fit the pan. The crust is usually about 1.5 inches thick and is baked in a heavy steel pan, which contributes to its unique texture and flavor.
Cheese and Toppings: Traditionally, Detroit-style pizza uses Wisconsin brick cheese, which is spread all the way to the edges of the pan, allowing it to caramelize and create a crispy cheese crust. Other toppings, such as pepperoni, are placed directly on the dough before the cheese, and the sauce is often added on top in “racing stripes” after baking.
Sauce: The sauce is typically a tomato-based sauce that is applied after the pizza is baked, which helps prevent the crust from becoming soggy.
Greek Style – is a unique pizza variation characterized by its thick, chewy crust, generous use of olive oil, and a variety of Mediterranean toppings, often baked in a shallow pan.
Crust: Greek pizza features a thicker, chewy crust that is often airy and spongy, resembling focaccia but not as thick. The dough is typically enriched with olive oil, which contributes to its flavor and texture. It is proofed and cooked in a metal pan, giving it a deep-dish appearance without being as thick as Chicago-style pizza.
Toppings: This style of pizza is known for its diverse toppings, which often include a blend of tomato sauce, oregano, garlic, and a generous amount of feta cheese. Common additional toppings include olives, tomatoes, onions, and various meats, reflecting Mediterranean culinary traditions.
Cooking Method: Greek pizza is usually baked in a shallow pan, which helps retain moisture and flavor. The pan is often coated with olive oil, resulting in a crispy bottom crust. This method differs from traditional Italian pizzas, which are typically baked directly on the oven floor.
New Haven Style – also known as “apizza,” is a thin-crust, coal-fired pizza originating from New Haven, Connecticut, characterized by its unique cooking method and minimal toppings.
Crust: The pizza features a thin, often oblong crust that is crispy and chewy, with a distinctive char from being cooked in a coal-fired oven. The high temperatures (often exceeding 650°F) create a unique texture and flavor, with some areas of the crust being intentionally charred.
Toppings: A classic New Haven-style pizza typically includes a simple tomato sauce, grated pecorino romano cheese, and olive oil. Mozzarella is considered optional and is not always included, which sets it apart from many other pizza styles. The “plain” pizza, which consists only of sauce and cheese, is also referred to as a “tomato pie”.
Cooking Method: Traditionally, New Haven-style pizza is baked in a coal-fired oven, which allows for a quick cooking time and a unique flavor profile. The use of coal was historically due to its availability and cost-effectiveness during the pizza’s inception in the 1920s.
New Jersey Style – is a unique variation of pizza known for its thin, crispy crust, generous toppings, and a focus on high-quality ingredients, often cooked in high-temperature ovens.
Crust: The crust is thin and crispy, often slightly charred due to cooking in high-temperature brick ovens. It strikes a balance between chewiness and crunch, making it distinct from other styles like New York pizza.
Toppings: New Jersey style pizza is typically topped with fresh mozzarella, tangy tomato sauce, and a variety of toppings ranging from classic pepperoni to more adventurous options like ricotta and spinach. The emphasis is on high-quality, fresh ingredients.
Cooking Method: It is usually baked at temperatures between 525°F and 600°F, with some pizzerias using ovens that can reach up to 1000°F, resulting in a quick and blistering bake that enhances the flavor and texture of the pizza.
New York Style – is a popular pizza style characterized by its large, thin, and foldable slices. It typically features a crispy crust that is chewy and has a slight char, achieved through high-temperature baking in a gas pizza oven. The pizza is usually topped with tomato sauce and mozzarella cheese, with additional toppings available.
This style of pizza originated in the early 1900s when Italian immigrants brought their pizza-making traditions to New York City, with Lombardi’s, opened in 1905, often credited as the first pizzeria in the U.S.. New York-style pizza is distinct from other styles, such as Chicago deep-dish, due to its unique preparation and serving style.
Ohio Style – is characterized by its unique preparation method, featuring a round or square crust topped with cold ingredients and a sweet tomato sauce.
Crust: Ohio-style pizza typically has a thin, crispy crust that is often baked in a rectangular pan. The crust is usually pre-baked to achieve a firm texture that can support the toppings without becoming soggy.
Toppings: One of the defining features of this pizza is that it is topped with cold ingredients after baking. Common toppings include shredded Provolone cheese, pepperoni, and banana peppers, which are added after the pizza is cooked, allowing them to remain cool and slightly congealed.
Sauce: The sauce used is often a sweet tomato sauce, which may be lightly seasoned with herbs like oregano and basil. This sweetness distinguishes it from other regional pizza styles.
Serving Style: Ohio-style pizza is typically cut into small squares, also known as a party cut or tavern cut, making it easy to share and enjoy at gatherings.
Roman Style – is known as “pizza al taglio,” is a rectangular pizza characterized by a thin, crispy crust and a variety of toppings, originating from Rome.
Shape and Size: Roman-style pizza is typically rectangular or square, often sold by the slice. This style is known as pizza al taglio, meaning “pizza by the cut,” and is commonly found in bakeries and street food stalls throughout Rome.
Crust: The crust is generally thicker than that of Neapolitan pizza but still light and airy due to a high hydration dough (up to 80% water content). This results in a crispy exterior and a soft, chewy interior, often described as scrocchiarella, which means “crackling” in the Roman dialect.
Preparation: The dough undergoes a long fermentation process, sometimes lasting up to 72 hours, which enhances its flavor and texture. It is typically baked in large trays, allowing for generous toppings and a unique baking process that contributes to its crispy texture.
Toppings: Roman-style pizza can feature a wide variety of toppings, from classic combinations like Margherita (tomato, mozzarella, and basil) to more inventive options with seasonal vegetables, cured meats, and cheeses. The toppings are often applied generously, making each slice visually appealing and flavorful.
Tavern Style – is a type of pizza characterized by its thin crust, which is firm enough to have a noticeable crunch, and is typically cut into squares rather than wedges. Originating in Chicago, this style of pizza is often served in taverns and is known for its crispy edges and generous toppings. It has gained popularity across the Midwestern United States and is enjoyed for its unique texture and flavor.
