Guide to American Pizzas: 7 Most Popular Pizza Types in the USA
- Thread starter zumbro clones
- Start date
- Mar 27, 2006
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Yeah, I'm not really a fan, either, which feels like sacrilege in Ames. There's just too much of everything on their thick crust pizza. Their thin crust is significantly better, in my opinion. They also have really good sausage. I believe they make it in house, but I could be wrong about that. Wherever they get it, it's good stuff.
Get the oat crust and dip it in honey. So good!
My wife and I ended up at Olive's Fresh Pizza Bar in Excelsior one night and it was fuggin amazing if you like off the wall pizza concoctions.
Food Menu | Olive's Fresh Excelsior
www.olivesfreshexcelsior.com
NY style is good when you have a long wait for the next train at 2am. The list is missing Neapolitan though.
With you, never understood the hype about Great Plains.
The thinnest and crispiest you can get is the way to go for me. Campisi's in Dallas/Fort Worth has the best. Crust like a cracker
People who think Casey's pizza is "good pizza" are what is wrong with this world. All wars since the inception of "Casey's Pizza" can be traced back to that godforsaken pile of cheese, grease, and flavorless crust.
They do be putting crack in the Breakfast Pizza though
There's a reason it missed the list along with "St. Louis style pizza". They aren't pizza, they are an abomination.
Midwest tavern style is my favorite but sadly it’s hard to find in Michigan where Detroit style (and all its variations) reigns supreme.
Topping quality (and crust) is also a bigger deal then style in my opinion
Topping quality (and crust) is also a bigger deal then style in my opinion
It's popularity is due to accessibility the amount of rural Iowans that never leave their hometown. It is good when you consider the alternative is like a frozen Jacks. It's the same people that come into Des Moines and end up at a place like BWW or Applebees. Same with Pizza Ranch.
Honestly all styles are great just kind of depends on the mood but I do think nothing is better than a good Detroit style if you get the outside of the pizza done just perfectly it is incredible.
If you’re ever up in the Twin Cities google brick oven bus and find the brewery they are at. Old school bus turned into a chimney smoked pizza. It’s incredible.
Lou Malnati's is absolutely superior and it's not even close.
We are in KC probably 2-4 times a year for soccer and we get Minsky's every time. So dang good.
For the most part, as long as pizza isn't too greasy, I'm usually game. My favorite style is New York, followed by Detroit, then Midwest. I have to be in the right mood for Chicago style since it's a knife and fork event.
Sicilian style looks like what a lot of places call deep-dish, according to pictures I've found. It's ok, but if the crust is too dense, I'll pass. I don't need a loaf of bread with toppings.
Sicilian style looks like what a lot of places call deep-dish, according to pictures I've found. It's ok, but if the crust is too dense, I'll pass. I don't need a loaf of bread with toppings.
I’ve spent a lot of my free time over the past 5 years trying to ‘do’ pizza right. I am getting closer. I like the Neapolitan style, which is cooked super fast at a very high temperature, like over 900°F. It’s a travesty that this list doesn’t include this style.
It’s a lot of work to make/ferment the dough and get it all done right. But it’s an interesting journey to go on.
It’s a lot of work to make/ferment the dough and get it all done right. But it’s an interesting journey to go on.
I have one about 8 minutes from my house. It's still solid. They've paired with Joes BBQ a few times and that pizza slays
