Top 9 Pizzas in the U.S. and Where to Experience Them

Much like many American foods today, pizza made its way to the U.S. through waves of immigration.

During the latter part of the 19th century, famine, lack of jobs, and poverty drove many to leave their countries for America, seen as a land of opportunity. Among these immigrants were Italians, particularly from the struggling regions of southern Italy. From 1880 to the early 1920s, over four million Italians passed through Ellis Island.

Along with their cultural traditions, these Italians brought their culinary heritage, including a baked dish made of cheese and tomato sauce called “pizza.” The first pizzeria in America opened in 1905: Lombardi’s, still located in Manhattan’s Little Italy, served thin-crust, coal-fired pizzas primarily to nostalgic Italian immigrants.

The Rise of Pizza in the U.S.

It wasn't until after World War II that pizza really entered the mainstream. Two key events contributed to this: American soldiers returning from Italy brought back a strong desire for pizza, and Italian-Americans began to rise into the middle class, moving to the suburbs and introducing this 'ethnic food' to a broader, eager audience.

Nowadays, pizza is beloved by nearly everyone in the U.S. According to statistics released in 2024, there are more than 80,000 pizzerias—about 10% of all restaurants—in America, with estimates suggesting that Americans consume around three billion pizzas annually. As Italian-Americans settled outside major East Coast cities like New York, Philadelphia, and Boston, various regional pizza styles emerged and evolved.

Here are some of the distinct regional American pizza varieties.

1. Savor innovative pizzas in California

In the early 1980s, while actor Gary Coleman was famous for his catchphrase “Whatchutalkin’bout, Willis?” and Prince was singing about doomsday in his hit 1999, California took a bold step by introducing barbecued chicken as a pizza topping. Only in the Golden State could such culinary rules be broken.

Many food historians attribute the birth of California-style pizza to Alice Waters and her iconic Berkeley restaurant Chez Panisse in the early '80s, but Chef Ed LaDou is often recognized as the driving force behind it. While at Prego in San Francisco, he began experimenting with unconventional toppings like duck breast and hoisin sauce, pushing the boundaries of traditional pizza.

One evening, renowned chef Wolfgang Puck was dining at Prego when LaDou presented a pizza topped with paté, mustard, red pepper, and ricotta. Puck was so impressed that he offered LaDou the role of pizza chef at his upscale Beverly Hills restaurant, Spago. LaDou later helped create the inaugural menu for the future national chain, California Pizza Kitchen.

Thus, California-style pizza was born, as pizzerias from San Diego to Santa Monica to Santa Cruz began generously topping their oven-baked creations with grass-fed feta, free-range duck breast, organic kale, and whatever seasonal, organic produce was available. It may offend pizza purists, but this is also the state that brought us the Barbie Doll and Taco Bell, and we made it through 1999 without facing Armageddon.

Where to find it: Chez Panisse frequently features pizza on its dynamic café menu. At Spago in Beverly Hills, indulge in pizzas topped with black truffles or braised leeks. And, of course, you can always visit your nearest California Pizza Kitchen.

Discover more flavors in Los Angeles with this guide to top dining spots

2. Dive into Chicago's iconic deep-dish pizza

“Deep-dish pizza isn’t just inferior to New York pizza,” remarked Jon Stewart on a 2013 episode of The Daily Show, “It’s not pizza at all. It’s [expletive] casserole.” Making such claims in Chicago might get you into trouble, as deep-dish is as integral to the city as “da Bears.”

One of the most debated and divisive types of American pizza, deep-dish shouldn’t even be likened to New York-style. This dish stands alone as a distinct culinary creation.

Like many legendary dishes, the origins of Chicago deep-dish are unclear, but many food historians trace it back to 1943 when Ric Ricardo and Ike Sewell opened Pizzeria Uno in the River North area, aiming to craft an Italian-American version of pizza.

Served in a deep, round pan coated with olive oil (which gives the crust its golden crunch), the pizza features layers of mozzarella, generous amounts of tomatoes, Italian sausage, and other toppings, finished with a layer of sweet tomato sauce. (Yes, the cheese is at the bottom.) Ricardo and Sewell successfully created a unique pizza, leading Uno Pizzeria & Grill to grow into a national chain.

If you agree with Jon Stewart about deep-dish pizza, Chicago also boasts a lesser-known thin-crust option. Chicago tavern-style pizza is round, ultra-crispy, and cut into squares instead of triangles. True to its name, it's typically served in bars, offering patrons a snack beyond just drinks.

Where to enjoy it: Uno Pizzeria & Grill can be found across the US, with its original spot located at 29 E Ohio St in Chicago. Lou Malnati’s Pizzeria, a competitor to Uno, was founded by Lou, who previously worked at the original Uno. For tavern-style pizza in Chicago, visit Marie’s Pizza & Liquors. If you’re in New York City’s Greenwich Village, you can sample Chicago deep-dish at Emmett’s or try their tavern-style at Emmett’s on Grove.

Which city reigns supreme for pizza - New York or Chicago?

3. Experience Detroit's rectangular pizza

A defining feature of Detroit-style pizza is its thick, rectangular form, which is fittingly baked in a pan originally designed as an automotive drip pan.

In 1946, Gus Guerra, the owner of a dive bar named Buddy’s Rendezvous, decided to add pizza to the menu and enlisted his wife, Anna, for assistance. According to the tale, she borrowed a dough recipe from her Sicilian mother and began experimenting. The only available “pan” was a two-inch deep automotive drip pan, so she used that. She layered the ingredients in reverse order, first pressing pepperoni slices into the dough for maximum flavor, then opting for a blend of Wisconsin brick cheese instead of mozzarella, and finally topping it with three generous stripes of tomato sauce. The outcome was a super-crispy pizza with a unique focaccia-like crust.

This is how Detroit-style pizza came into existence. It became so popular that Gus and Anna renamed the bar Buddy’s Pizza. Shortly after, numerous pizzerias emerged in the Motor City, serving Detroit-style pies.

Although primarily found in Detroit, in 2012, something noteworthy happened: a local pizzamaker, Shawn Randazzo, won the top award at the Las Vegas International Pizza Expo for his Detroit-style pan pizza. This victory ignited interest in the style, leading to the opening of Detroit-style pizza restaurants in nearly every major American city within a few years.

Where to enjoy it: Buddy’s Pizza now has multiple locations across Michigan. Gus and Anna Guerra sold Buddy’s in 1953 and subsequently opened Cloverleaf Bar & Restaurant in Eastpointe, MI, which is still operating and continues to serve delicious pizza.

Planning to explore more of Michigan? Check out our guide to the best experiences the state has to offer.

4. Indulge in New Haven's signature chewy pizza

In the early 20th century, a wave of Italian immigrants, particularly from Naples, made their home in New Haven, CT. They settled mainly around Wooster St., and, true to their roots, they craved pizza—pronounced “apizza,” or “ah-beetz” in their Neapolitan dialect.

Frank Pepe rose to the occasion, starting in the early 1920s by delivering pizzas to Italian laborers in the city's rubber factories. In 1925, he opened his namesake restaurant in New Haven's Little Italy and is credited with inventing New Haven-style pizza, as well as the city's beloved white clam pie.

New Haven-style pizza is distinguished by its longer dough fermentation process, typically overnight, resulting in a chewier crust. Uniquely, these pizzas usually come with just tomato sauce; if you want mozzarella—known locally as “mootz”—you must ask for it. Once topped, the pizza is baked in a large coal-fired brick oven until it develops a nice char.

Where to eat it: Pepe’s Pizzeria Napoletana continues to serve charred pizzas on Wooster Street, but be prepared for a wait at any hour. Modern Apizza, established in 1934, and Sally’s Apizza, operating since 1938, along with Pepe’s, form the Big Three of New Haven’s renowned Little Italy pizzerias.

Planning a trip to New Haven? Check out our weekend guide to making the most of your visit.

5. Enjoy your crispy New York-style slice by folding it

In 1905, Gennaro Lombardi ignited his coal oven in Manhattan’s Little Italy, marking the birth of pizza in America and the emergence of New York-style pie, distinct from the original Neapolitan version.

One key difference is that it's baked in coal or gas ovens, giving it a crispy crust with characteristic leopard spots. Additionally, New York pizza features generous amounts of mozzarella. The large slices are designed to be foldable—like a paper airplane—making them easier to eat and preventing grease and sauce from escaping.

Where to eat it: Lombardi’s coal-fired oven is still in operation, 119 years after its inception. Joe’s Pizza in Greenwich Village serves up the best slice around, while just around the corner, John’s of Bleecker Street is renowned for only offering whole pies, not slices.

Explore NYC one neighborhood at a time with our guide

6. The essence of Ohio Valley-style pizza lies in its slow-cooked sauce

Ohio Valley-style pizza, sometimes known as Steubenville-style, originated during WWII. In 1945, Primo DiCarlo returned to Steubenville after serving in Italy and shared stories of a delightful baked cheese bread he had enjoyed there, inspiring his baker parents to recreate it.

They began with a square pan and thick dough, topping it with a tomato sauce that simmered for four hours. Baked in a gas oven, they added more sauce midway through and lightly dusted it with provolone cheese. Once crispy, they removed the pizza, then layered it with grated provolone and additional toppings like pepperoni, black olives, and green peppers.

The reason for adding toppings afterward remains a mystery, leading to speculation that Primo DiCarlo's memory may have faltered, prompting the family to adapt and experiment. That same year, they started selling this “pizza” at their bakery and eventually launched pizzerias—Original DiCarlo’s Famous Pizza Shop—specializing in what is now recognized as Ohio Valley-style pizza.

Where to eat it: If you find yourself in Steubenville craving pizza, head straight to the source: Original DiCarlo’s Famous Pizza Shop, where they still serve up Ohio Valley-style pizzas.

7. Quad Cities pizza is malty, cheesy, and cut with scissors

In 1952, Tony Maniscalco Sr. relocated from Calumet City, IL, to the Quad Cities, changing the pizza landscape forever. As a butcher and son of Sicilian immigrants, he brought with him a vision for a new pizza style, and he certainly delivered.

Situated along the Mississippi River between Iowa and Illinois, the Quad Cities is home to the iconic John Deere tractor company and a distinctly unique pizza style. The origins of Quad Cities-style pizza are somewhat unclear, but it’s known that Mr. Maniscalco introduced it from Calumet City.

Regardless of its origins, this pizza stands out, beginning with a dough rich in malt, giving it a darker hue and nuttier flavor. The red sauce is applied sparingly, followed by fennel-infused pork sausage. Finally, a generous layer of mozzarella is added before it’s baked in a gas oven. Once ready, the pizza is cut into strips with scissors, and a typical 16-inch Quad Cities-style pizza features 14 strips.

Where to eat it: You can find Harris Pizza at four locations throughout the Quad City area, making it one of the most renowned places for this style of pizza. Another popular option is Frank’s Pizzeria.

8. Enjoy the cracker-like crunch of St. Louis-style pizza

In 1945, Amadeo Fiore, a tenor, handyman, and used car salesman, opened a restaurant in St. Louis named Melrose Cafe, which he later rebranded as Melrose Pizzeria. Originally from Chicago and the son of Italian immigrants, Amadeo noticed a lack of pizza in St. Louis, so he invested in a pizza oven to introduce this culinary delight to the city. The journey to creating what we now know as St. Louis-style pizza remains a mystery.

St. Louis-style pizza features a unique unleavened crust that is crispy and cracker-like. If you attempt to fold a slice, it will likely crumble. This robust crust can support an abundance of toppings, leading pizza critics to humorously nickname it 'nachos.'

Another distinctive aspect of this pizza is the cheese, which is added last. Instead of mozzarella, St. Louis uses Provel, a processed cheese blend made from cheddar, provolone, and Swiss, produced in Wisconsin. This low-melting cheese is generously heaped onto the pizza, which is then sliced into squares, often referred to as the 'party cut.'

It's safe to say that Amadeo Fiore's parents, who hailed from Naples, would find it difficult to recognize St. Louis-style pizza as pizza.

Where to eat it: Since 1964, the legendary Imo’s has been serving exceptional St. Louis-style pizza with multiple locations across the city. Frank & Helen’s has been crafting this regional favorite since 1956.

9. Finding Rhode Island-style pizza outside of Rhode Island is nearly impossible.

Question: Is a pizza truly a pizza if it doesn’t have the essential trio of dough, red sauce, and cheese? In Rhode Island, where 'bakery pizza'—or Rhode Island-style pizza—is a staple, this question is best left unasked, as it’s nearly impossible to find outside this small northeastern state.

Locals often call it 'red strips' because, much like Quad Cities-style pizza, it’s cut into strips using scissors. This Ocean State delicacy consists of soft dough topped with tangy tomato sauce, occasionally drizzled with olive oil—cheese is not part of the equation here.

The origins of Rhode Island-style pizza remain unclear, though some suggest it may have roots in cudduruni, a Sicilian focaccia topped with tomato sauce.

Where to eat it: DePetrillo’s Pizza & Bakery has numerous locations throughout Rhode Island. D. Palmieri’s Bakery is also popular for its red strips.

Thinking about a summer getaway to the beaches of Rhode Island? Here’s everything you need to know.