Guide to American Pizzas: 7 Most Popular Pizza Types in the USA

[AuH2O]

In all fairness, even though they are both a "Deep Dish" style pizza, they are two quite different pizzas. Lou's and other "Chicago Style Deep Dish" Use a corn meal crust as a base layer, then what I would call a normal cheese layer, the toppings, then sauce on top.

Giordano's makes what's called a Chicago Style "Stuffed Pizza" It's a normal bread flour (typical pizza crust) style with a very thick layer of cheese with any toppings. On top of that goes another thin layer of crust, (some even put another thin layer of cheese on top of that) then the sauce on top of that.

Yes, both are made in a deep pan, but they really are two different experiences. I usually prefer the Lou's style deep dish as the cornmeal crust leads to a crispier texture which I prefer. And I find the stuffed pizza to be just too much most of the time.

My prefered is a taven style. I'm a thin crust fan for the most part. I prefer crispy, almost slightly burnt and not too heavy on cheese. I need to get to New Haven sometime as that pizza seems it would be a favorite of mine.

I'm more of a Lou's guy, but it's hard to find a pizza I don't like. I remember a place in Ames that did the corn meal deep dish that I thought was pretty good, but it didn't last long.

If people are in Chicago around Lincoln Park and you like Chicago and Detroit style, Pequod's (sp?) is kind of a hybrid and damn good.

 

[Mr Janny]

I’ve had a pizza from Eatery A downtown that had an egg in the middle like that. I remember it be

That place doesn't get enough love. Pizza is really good. But I rarely make it past their Moroccan Carrots and Fig & Pear Bruschetta. Both of those might be deserted island foods for me. I had no idea that a carrot could taste that good.

 

[Paz23]

If you're ever in the Phoenix / Scottsdale area, I highly recommend Oregano's Pizza Bistro. The Clark Street Meat is unbelievable. Crust is thin, but it is an unleavened dough (all I could get out of them). I'm working on replicating it and while Graziano's can handle the meat as good or better, the crust replication eludes me. There are a handful of stores in AZ.

 

[Cyclones_R_GR8]

I don't know, 7 categories seems a little excessive. So a burnt New York style becomes New Haven?

I think the sauce in a New Haven is also different. Crushed tomatoes, salt and oregano. They don't cook it, just mix it up, add it to the pie and it cooks at the same time as the rest.

 

[Saul_T]

If you're ever in the Phoenix / Scottsdale area, I highly recommend Oregano's Pizza Bistro. The Clark Street Meat is unbelievable. Crust is thin, but it is an unleavened dough (all I could get out of them). I'm working on replicating it and while Graziano's can handle the meat as good or better, the crust replication eludes me. There are a handful of stores in AZ.

Isn't Pizzeria Bianco the gold standard of Phoenix?

 

[NorthCyd]

I think the sauce in a New Haven is also different. Crushed tomatoes, salt and oregano. They don't cook it, just mix it up, add it to the pie and it cooks at the same time as the rest.

I guess I like to keep it simple and not so granular when it comes to pizza types. Talking about favorite types of pizza is starting to feel like asking a music afficianado what their favorite genre is.

 

[Paz23]

Isn't Pizzeria Bianco the gold standard of Phoenix?

Never had it. Could be, but Oregano's outdoor dining in March in Old Town is the platinum standard...or whatever is better than platinum.

 

[Paz23]

Ever heard of "Altoona Style"? This is what Pennsylvania brings to the table. Yes, that's American cheese.

This is embarrassing.

 

[BCClone]

Detroit and Chicago Tavern styles are the best as far as I'm concerned.

Detroit can be hard to find in the Des Moines area. Parlor is really good. As far as the national chains go, Jet's is quite good.

I was upset when rocky Rocco’s closed in Ames. Cheap beer and Detroit style pizza.

 

[Paz23]

Bummer. Hope that was a one-off. I've had very good experience with them

I will have to give it another shot. I thought one of my picky kids cooked it - they make grilled cheese with a flash light. I thought about sending it back and telling them to put the spurs to it, but wasn't worth the hastle.

 

[BCClone]

I'm in the camp of "you can't do pizza wrong".

Here are a few of the pizza places we frequent:

In Minnesota:
Papa John's - when we are in a hurry and just need a couple of pies delivered or carry out.
Papa Murphy's - take and bake has its place, usually their stuffed pizza for the adults
Frankies - a decent Chicago style pie
Jet's - Love their 4 corner and 8 corner Detroit style products - always carry out
Sammy Perrella's - Family recipe cracker thin crust - always in restaurant with a side salad
Green Mill - Chicago and Tavern styles - in restaurant or at the State Fair
Punch - Wood fired oven Italian style (Margherita and Neapolitan)

In Ames:
Happy Joe's - RIP - Taco, Taco Supreme, Nacho, BBQ. Can't eat anyone else's Taco...
Great Plains - Nothing like it anywhere
Pizza Pit - Friday night delivery
R Place (Kelley) - Some nice twists on the pie.

In Des Moines:
Casey's - Friday night carry out
Scornovaccas - Family recipe, in restaurant with onion rings appetizer.

C’mon man, that’s too easy.

 

[AgronAlum]

That place doesn't get enough love. Pizza is really good. But I rarely make it past their Moroccan Carrots and Fig & Pear Bruschetta. Both of those might be deserted island foods for me. I had no idea that a carrot could taste that good.

Someone in here mentioned celiac. They have a really good gluten-free crust at Eatery A, too.

 

[BCClone]

Someone in here mentioned celiac. They have a really good gluten-free crust at Eatery A, too.

That was the Olive Garden thread.

 

[Remo Gaggi]

Bummer. Hope that was a one-off. I've had very good experience with them

The West Des Moines Grimaldi’s is pretty good. Great salads and service as well.

 

[houjix]

The West Des Moines Grimaldi’s is pretty good. Great salads and service as well.

Ate at the Prairie Trail location in Ankeny recently. It was solid.

 

[drlove]

It's not Detroit. Detroit is cooked in a pan.

Great Plains is closest to Colorado style

Colorado-style pizza - Wikipedia

en.m.wikipedia.org

Janny knows his pizza!

For what its worth, there is a really good Detroit style pizza place in Denver called Blue Pan. We had Jet about a week ago.

I had never thought about Great Plains being like BeauJos in Colorado, but you are right.

 

[drlove]

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

which is better, Buddy's or Louie's?

 

[12191987]

Ever heard of "Altoona Style"? This is what Pennsylvania brings to the table. Yes, that's American cheese.

My closest friend is from Altoona. He thinks the place that had this abomination is closed now.

 

[TitanClone]

I had to stop reading when you said Totinos pizza is no good.

Yeah they're gross but they were only $1 in college so I ate way to many. Just slathered in ranch or hot sauce and they become edible.

Ney York and Midwest Style are my favorites. Pizza King in CB makes killer Midwestern style pizza.

 

[12191987]

I can't tell if "Pittsburgh Style" pizza is a real thing or an internet joke. Apparently bake the crust and put toppings on cold.

Are you sure you’re not referring to a “wedgie”?

Wedgies are more like calzones, but with cold toppings added after baking.

They’re ******* delicious.