17 Different Types of Pizza & What Makes Them Unique

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Chef Jeff Woodward explains the differences between popular regional pizzas

Co-authored by Chef Jeff Woodward and Dan Hickey

Last Updated: March 20, 2026 Fact Checked

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• Italian-Style Pizzas
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• American-Style Pizzas
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• Fun FAQs

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Pizza is delicious in all of its forms, but depending on where you’re from, you may have a strong preference for one or the other! We’re here to break down all of the best types of pizza, from traditional Italian recipes to classic American favorites. Keep scrolling to learn the differences between them all, from Naples to New York to Chicago to Rome!

What are the different types of pizza?

Chef Jeff Woodward says pizza types vary by crust style and types of toppings. Most traditional pizzas have a hand-tossed crust, while St. Louis-style has a thin, cracker-like crust. Chicago deep-dish pizza layers the sauce on top of the other ingredients. Some styles, like Detroit, are cooked in a rectangular tray.

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Section 1 of 3:

Traditional Italian-Style Pizzas

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   1. Neapolitan Originating in Naples, a Neapolitan pizza is traditionally made in a wood oven at a high temperature (around 900°F (480°C)) for only about 90 seconds, retaining moisture and creating a puffed-up, soft rim and a thin center. The dough is allowed to rise at room temperature for as long as 24 hours. The Neapolitan pizza is one of the most recognizable and imitated worldwide!

   • Crust: A thin crust with a soft, puffy rim made from a simple dough of wheat flour, yeast, salt, and water.
   • Sauce: Typically sauceless or with a red sauce, depending on the toppings.
   • Toppings: The 2 most popular toppings are Margherita toppings (San Marzano tomatoes, buffalo mozzarella or fior di latte, and basil) or marinara toppings (a tomato base with oregano, garlic, and spicy pepper flakes).
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   2. Sicilian Also known as sfincione, a Sicilian pizza has a thick, focaccia-like crust that has a fluffy, spongy consistency. It’s usually baked in a rectangular pan and has inspired many American pizza styles like Detroit-style or grandma-style. It’s most often found in bakeries (rather than pizzerias) and is a popular snack and street food.

   • Crust: A thick, oiled crust that's soft on the inside and crispy on the outside, similar to focaccia bread.
   • Sauce: A red tomato sauce is the most common.
   • Toppings: Classic toppings include anchovies, onions, oregano, a hard sheep’s milk cheese, and breadcrumbs to absorb some of the oil.
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   3. Roman Two pizza varieties are called “Roman”—pizza al taglio (“pizza by the cut”) and pizza tonda (“round pizza”) or scrocchiarella. Both styles feature a thin, crispy crust that’s hard enough to hold toppings and be eaten while walking around. The main difference is the size and cut. Pizza al taglio is baked in long rectangles 3-4 feet (0.9-1.2 m) long and cut into rectangles that are priced by weight. Pizza tonda, on the other hand, is baked into small, personal-sized circles.

   • Crust: A thin, sturdy crust with olive oil in it to help it crisp. The dough rises slowly in the fridge for an airy but strong structure.
   • Sauce: There is a wide variety of sauces available, with pesto and tomato sauces being common.
   • Toppings: Unlike Neapolitan pizzas, there are no hard rules here. Toppings can range from just sauce and a sprinkle of hard cheese to meats and vegetables (although they will be sparse to avoid weighing down the crust).
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   4. Pizza alla pala Pizza alla pala (“paddle pizza”) is served on the same wooden paddle that’s used to put the pizza ina nd out of the oven (hence its name). This pizza was created in Roman bakeries as a way to use leftover bread dough and features a soft, lightly crispy crust with a wide variety of toppings.

   • Crust: A very hydrated (80% water) dough is cooked in an electric oven at around 580°F (300°C), resulting in a soft, risen interior and a slightly crispy exterior.
   • Sauce: Typically a red sauce made from tomatoes, olive oil, salt, and basil, but it can vary.
   • Toppings: A classic combo is tomato and mozzarella, or mortadella and stracciatella for a white pizza.
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   5. Pizza fritta Pizza fritta (“fried pizza”) unique pizza features dough that’s fried rather than baked, and is a popular street food for Neapolitans. It dates back to World War II, when cooks had to adapt to frying their dough after many wood-burning ovens were destroyed and the price of wood and mozzarella skyrocketed. It was originally made with whatever toppings were available and is traditionally stuffed rather than topped.

   • Crust: A Neapolitan-like dough that is fried (rather than baked) until it’s golden, puffed, and airy with a crispy exterior.
   • Sauce: Typically a red tomato sauce, but recipes can vary.
   • Toppings: A stuffing of tomato sauce, mozzarella, and basil is traditional, but you can find varieties filled with all sorts of “toppings” like prosciutto and even cold cuts.
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   6. Pizza al padellino Pizza al padellino (“pan pizza”) is baked in small, round pans (like a Chicago deep dish pizza). Originating in Torino, the crust is soft and fluffy in the center and slightly fried by oils in the pan while it bakes, giving it a crispy exterior. It’s smaller than a Neapolitan pizza and has a thicker texture, but is commonly topped with similar ingredients.

   • Crust: Soft and fluffy on the inside, slightly fried and crispy on the outside.
   • Sauce: Typically a red tomato-based sauce, but it can vary based on the pizza maker and toppings.
   • Toppings: Common Neapolitan-like toppings such as mozzarella, tomatoes, and basil, but ingredients can include a variety of meats and vegetables, like prosciutto and bell peppers.
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   7. Calzone A classic calzone is essentially a round pizza that’s been folded in half, crimped shut, washed in egg, and baked until golden. It’s usually cut in half and serves 1-2 people with marinara sauce for dipping on the side. Calzones that are deep-fried are known as panzerotti.

   • Crust: A Neapolitan-like crust that’s folded over toppings and crimped shut to create a hand pie.
   • Sauce: Typically served with marinara sauce on the side for dipping, rather than having sauce included.
   • Toppings: Common ingredients include combinations of ricotta, parmesan, mozzarella, cured meats, vegetables, and herbs.
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Section 2 of 3:

Favorite America-Style Pizzas

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   8. New York-style Out of all the American pizza styles, the pizza in New York most closely resembles the traditional Italian pies. In the 18th and 19th centuries, Italian immigrants cooked Neapolitan-like pizzas in coal-fired ovens. When gas ovens came on the scene, they could make pizzas larger (about 18 inches (46 cm) and still just as thin, but less charred and a bit floppier). These giant slices can be folded in half and held in one hand—perfect for chowing down while you take in the sites of the Big Apple!

   • Crust: An easy-to-stretch-without-tearing dough, frequently with oil and sugar in the recipe to add flavor and help the crust brown.
   • Sauce: Typically a tomato sauce made from canned tomatoes and seasonings that vary from shop to shop (sometimes swapped for a creamy white sauce or ricotta cheese).
   • Toppings: A classic NY slice has low-moisture grated mozzarella and whatever toppings you like, traditionally topped with red pepper flakes, oregano, and parmesan.
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   9. Chicago-style deep dish Unlike a New York slice, you’ll have to sit down to enjoy a cut of Chicago-style deep dish. Developed by Pizzeria Uno in the 1940s, a deep dish pizza features a thick, pie-like crust that’s baked in a deep, circular pan. Sliced cheese is layered on the bottom, followed by “toppings” (they’re technically in the middle), then a layer of chunky red sauce. It’ll take about 45 minutes to bake, but the wait is well worth it!

   • Crust: A light, buttery, flaky, yet sturdy crust that prevents sauce from leaking through to the outside.
   • Sauce: Usually a chunky red sauce made with crushed whole tomatoes, dusted with parmesan.
   • Toppings: A layer of sliced mozzarella is added on top of the crust to help hold in moisture. The cheese is then topped with meats and veggies (sausage, onion, and green pepper is a classic combo), followed by a thick layer of sauce.
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   10. Chicago/Midwest-style thin crust (“tavern cut”) Oh, you thought the Windy City only had one signature pizza? Think again! Thin-crust or tavern-cut pizza is a staple across the Midwest and originated in bars and taverns (hence the name) to keep patrons drinking instead of going out to find food (that’s about as Midwest as it gets). The crust is rolled through sheeters to make it uniformly thin and crispy, topped with red sauce and whatever toppings you like. Uniquely, the pie is cut into many small squares so you can snack, nibble, and pick at it throughout the night,

   • Crust: Extra thin and crispy, although you can find slightly thicker and softer crusts depending on which restaurant (or bar) you order from.
   • Sauce: A classic red sauce is most common.
   • Toppings: Mozzarella cheese with classics like pepperoni, sausage, mushrooms, green onion, and pepper are most common.
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   11. Detroit-style This iconic rectangular pizza was developed at Buddy’s Pizza in 1946 and was inspired by thick, Sicilian-like dough. The first Detroit-style pizzas were baked in a repurposed steel automotive pan, making it a truer Motor City delicacy. The rectangle is cut into squares, with people fighting to grab corner slices that have double the crispy, cheesy, crusty goodness.

   • Crust: A light, bubbly crust with a higher ratio of water to flour than most other pizzas. The oils from cheese and other toppings help the dough fry in the pan, giving it a signature crunch that’s covered with caramelized cheese.
   • Sauce: Usually a red sauce that’s added on top of the cheese in thick strips.
   • Toppings: Wisconsin mozzarella is the classic cheese of choice here, and you can get whichever toppings you like. Toppings are traditionally placed underneath the cheese to help prevent a soggy crust, but you’ll also find the toppings on top of the ‘za, too.
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   12. St. Louis-style The Gateway to the West has a unique—and controversial—homestyle of pizza. The crust is extra thin and extra crispy, and the pizza is usually cut into squares like a Midwest-style tavern pizza. However, St. Louis pizza stands out for its unique Provel cheese, the exact recipe for which is a secret. While the processed, gooey, melty cheese isn’t everyone’s cup of tea, St. Louis locals defend it passionately!

   • Crust: A super-thin crust made with unleavened dough, giving the crust its signature crispy crunch.
   • Sauce: A classic red sauce is most common, but you can find white sauce and other varieties, too.
   • Toppings: The signature Provel cheese is a mixture of provolone, Swiss, cheddar, and liquid smoke that melts at a lower temperature than mozzarella, adding a soft and creamy texture that complements the crispy crust well. All other traditional toppings are welcome!
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   13. New Haven-style Hailing from New Haven, Connecticut, this New England favorite is somewhat similar to a New York-style pie at first glance. However, it’s more oblong than round because the dough is allowed to ferment overnight, and it’s still cooked with coal ovens, meaning these babies are charred (Connecticut has carried on the tradition of coal pizza ovens since the New Haven-style pizza was first created by Frank Pepe in the 1920s).

   • Crust: Thinner, crispier, more charred, and more oval-shaped than a New York-style or Neapolitan pizza, which it’s often compared to.
   • Sauce: A classic red sauce is most popular. In fact, the original New Haven pizza only had sauce (no other toppings) and was known as a plain pie or tomato pie.
   • Toppings: You can find a New Haven pizza with a variety of toppings, but the classic is known as a white clam pizza—just olive oil, garlic, quahog clams, and cheese.
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   14. California-style A California pizza is so hard to define that it’s almost more of a vibe than a true style (sooo California, right?). There’s no specific type of crust or cooking method that sets it apart. Instead, the California-style pizza is known for its fresh, seasonal, global, and sometimes eccentric ingredient combos, like ricotta and pâté, smoked salmon and caviar, or nettle, duck prosciutto, pomodoro, Calabrian chili, and burrata. When this type of pizza first emerged from California chef kitchens in the 80s, even goat cheese seemed exotic!

   • Crust: Typically a thin crust that lets the unique toppings shine.
   • Sauce: There’s no “classic sauce” that defines a California pizza—it totally depends on what toppings you’ve got. However, the California Pizza Kitchen did pioneer the BBQ chicken pizza with BBQ sauce!
   • Toppings: Anything goes on a California pizza, but you can bet the best ones have fresh, local, and seasonal ingredients that are more “elevated” compared to a classic pepperoni or sausage-and-onion.
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   15. Quad Cities-style The humble Quad Cities (Davenport and Bettendorf in Iowa and Rock Island, Moline, and East Moline in Illinois) punch above their weight when it comes to pizza. This unique ‘za uses malt extract in its dough for a slightly sweet taste, a spicy red sauce, and a heft layer of cheese. The pizza is then cut into strips (not squares or triangles) with kitchen shears so that every piece has a little bit of crust. This pizza’s origins aren’t 100% clear, but it emerged sometimes in the 1950s or 60s.

   • Crust: A thin, slightly sweet crust made with malt extract added to the dough.
   • Sauce: A red tomato sauce that’s spicier than most other red sauces.
   • Toppings: A heavy-handed layer of mozzarella is traditional, as are finely crumbled sausage bits (rather than big chunks or coins).
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   16. Rhode Island-style Also known as a bakery pizza, Rhode Island’s spin on a Sicilian pizza is truly unique (so unique that some struggle to even call it pizza!). A thick, focaccia-like dough is topped with red sauce, but is traditionally served without any cheese (although a sprinkling of parmesan on top is common). It’s cut into strips and usually served at room temperature since there’s no mozzarella to keep warm and stretchy. Even weirder, it’s hard to find at actual pizza joints—you can usually only find it in a bakery.

   • Crust: A thick, focaccia-like crust inspired by Sicilian sfincione.
   • Sauce: A red tomato sauce with seasonings that soaks into the top layer of the crust.
   • Toppings: Nearly none! You might find a dusting of parmesan and herbs, but this pizza is usually enjoyed cheeseless.
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    17. Grandma-style Hailing from Long Island, this pizza was developed in home kitchens by Italian immigrants trying to make pizzas with little time and little oven space. The dough only rests for a short time before being spread on a rectangular pan, resulting in a thinner, crispier crust than a Sicilian (and it bakes a lot faster, too). Oil is used generously to keep the dough from sticking and to add richness and a delicious browned bottom. Not many shops make a grandma-style pizza, but it’s slowly becoming more popular.

    • Crust: A light, thin, crisp crust made from a dough that rests twice (the first rest is just long enough to let the dough fill the pan, and the second is to relax the dough after stretching).
    • Sauce: A red sauce is common, and it’s added in dollops on top of the cheese to prevent the crust from getting soggy.
    • Toppings: Almost anything works here (it’s traditionally a “whatever you have on hand” pizza). However, toppings that contain lots of water (like onions or mushrooms) should be cooked first to prevent a soggy crust.
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Section 3 of 3:

Frequently Asked Questions

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   What are the most popular types of pizza in the US? Most Americans are loyal to their regional style of pizza, but there are a few styles that appear to be popular across the nation. In a 2023 YouGov survey, the top 3 preferred pizza styles were:

   • New York-style (27%)
   • Chicago deep dish (19%)
   • Detroit-style (4%)
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   What are the most popular pizza toppings in the US? Popular pizza toppings can change over time and vary by region. According to a survey by PizzaToday.com, which reached out to over 750 pizzeria operators, the top 10 pizza toppings in America (as of 2025) are:

   • Pepperoni (#1)
   • Sausage
   • Mushroom
   • Extra cheese
   • Bacon
   • Chicken
   • Onion
   • Red/green bell pepper
   • Basil
   • Black olives (#10)
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   How much pizza do Americans eat each year? All in all, Americans eat about 3 billion pizzas per year! That’s about 40 slices per person per year, or 350 slices per second across the whole country.
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