Pizza is one of the most popular and beloved foods around the world. It has been enjoyed for centuries in various forms and styles, and each region has its own unique take on this beloved dish.
Everyone has their own favorite type of pizza and I’m here to give my opinion on what I think are the best types of pizza. I’ll be covering a variety of types such as classic Italian pizzas, “modern” pizzas, and regional specialties.
1. New York Pizza
As we dive into the best types of pizza, NY-style pizza is my absolute favorite. New York-style pizza is an American classic and has been a staple of the city’s cuisine for more than 100 years.
The pizza originated with Italian immigrants who brought their recipes and techniques to America. The classic New York-style pizza is known for its large, foldable slices with a thin, crispy crust. This should not be confused with Pizza Hut’s thin and crispy pizza; they are two distinctive styles.
New York pizza is iconic. The thin and chewy crust is the perfect foundation for the tangy and sometimes sweet tomato sauce and mozzarella cheese.
The pizza is also an affordable and convenient meal. In New York, there were many places where you could grab a slice of pizza for a buck. I’m surprised pizza restaurants do not sell by the slice. It would be a way to increase their lunch business, but this is a post about the best types of pizza, not how to be a sustainable to pizzeria.
The sauce is sometimes cooked with salt, pepper, garlic, sugar, and oregano. However, it is not uncommon for the sauce to be uncooked. That is, using some kind of canned tomato product, like tomato puree, crushed tomatoes, or whole tomatoes that are processed or hand-crushed, and putting it straight on the dough with a touch of salt, maybe a little oregano.
New York pizzas generally use mozzarella cheese or a blend of mozzarella and provolone cheeses.
New York-style pizza is popular because it is quick, easy to eat, and can be topped with a variety of ingredients.
The No. 1 topping is pepperoni. Pepperoni pizzas are the most ordered pizzas.
If you want to learn how to make your own New York Pizza, check out my New York Dough 2.0 video.
2. New Haven-Style Pizza
New Haven-style pizza, also known as apizza (prounced ah-beetz), has its roots in Italy. In the late 19th and early 20th centuries, many Italian immigrants arrived in New Haven, Conn., and brought their traditions and recipes with them. Among those recipes was a pizza inspired by the ones made in Naples, Italy. Pizza became a popular dish in the Italian-American community.
New Haven-style pizza, popularized by Frank Pepe Pizzeria Napoletana, is similar to New York-style pizza, but with some important differences. New Haven-style pizza is cooked in a coal-fired oven.
Pepe’s is considered the first of the New Haven-style pizzas. It was followed in 1934 by Modern Apizza (originally named State Street Pizza) and in 1938 by Sally’s. Frank Pepe first opened a bakery in 1925 but later switched to making pizzas.
While first considered a regional delicacy, New Haven-style pizza has been gaining in popularity and in accolades. Pepe’s, Sally’s, and Modern are considered among the best pizzerias in the country.
3. Neapolitan Pizza
Many consider Neapolitan pizza to be the original pizza, tracing its roots back to Naples, Italy in the 18th century. It should probably be first on this list of best types of pizzas, after all, I believe all pizzas are inspired by this one.
Neapolitan pizza, also known as “pizza Napoletana,” is a style of pizza made from simple and fresh ingredients, including San Marzano tomatoes, mozzarella cheese, olive oil, and either basil or oregano.
The pizza was a quick and cheap meal for the working-class people of Naples, but it wasn’t until the late 19th century that the Margherita pizza, with its simple but delicious toppings of tomato sauce, mozzarella cheese, and basil, was created in honor of Queen Margherita of Savoy.
Neapolitan pizza is known for its soft and chewy crust, which is cooked in a wood-fired oven at high temperatures, resulting in a slightly charred, smoky flavor. The sauce is made from San Marzano tomatoes, which are grown in the volcanic soil near Mount Vesuvius, and the fresh mozzarella cheese is made from water buffalo milk.
The dough for a classic Neapolitan pizza is made from wheat flour, water, salt, and yeast, and is hand-kneaded and left to rest for several hours, usually around eight hours. This is considered a direct dough because no preferment, like a poolish or a biga, is used to make the dough.
Making a Neapolitan pizza is an art. That is why the art of Neapolitan pizza making made the UNESCO World Heritage List.
4. Bar Pizza
Bar pizza, also known as tavern pizza or South Shore-style pizza, is a lesser-known style of pizza that originated in the bars and taverns of New England.
Bar pizza is known for its thin and crispy crust, which is often rolled out by hand and cooked in a well-oiled pan. The sauce is typically sweet and made from canned tomatoes, and the cheese is a blend of mozzarella and white cheddar. The pizza is cut into squares.
The popularity of bar pizza has grown in recent years, perhaps thanks to Dave Portnoy of One Bite Pizza Reviews, and YouTubers with food channels. (I even have a video about how to make bar pizza). Because of this, bar pizza, with its unique style and crispy crust, is gaining a following among pizza lovers.
These pizzas are usually smaller and often served as an appetizer or snack, making it a great choice for sharing with friends at the bar.
5. Detroit Pizza
Detroit-style pizza has been around since the 1940s and originated at Buddy’s Rendezvous (now Buddy’s Pizza) in Detroit, Michigan. The pizza was created by Gus Guerra and his wife Anna, who was a co-owner of the original Buddy’s. Anna’s mother taught Gus her Sicilian pizza recipe, and it became a hit.
It was originally made in a blue steel auto pan with a thick, pillowy, and chewy crust. It is crispy on the outside and soft on the inside. The crust is cooked in a rectangular pan, which gives it its distinctive shape and caramelized edges.
The cheese, Wisconsin brick cheese, goes on the dough, then the toppings, with ribbons, or racing stripes, with the sweet sauce being ladled on top. While the original pans were from nearby auto shops, you can now order pans specifically designed for Detroit-style pizza.
Since its creation, Detroit-style pizza has become a regional favorite and has spread throughout the United States. Buddy’s Pizza is still going strong and is one of the most popular pizza places in Detroit. It has expanded to 16 full-service and six carryout locations in Michigan.
The popularity of Detroit-style pizza has only grown in recent years, as more and more people discover the unique flavor of this regional favorite.
If you want to learn how to make your own Detroit-style pizza, check out my DSP video.
6. Sicilian Pizza
Sicilian pizza, also known as sfincione, is a thick and hearty pizza that is often served as a street food in Sicily. It is believed Sicilian pizza is the first pizza, and Sicilian immigrants brought the pizza to the United States in the late 19th century.
The pizza is known for its thick, fluffy crust, which is cooked in a rectangular pan and topped with tomato sauce, cheese, and a variety of toppings. As noted above, this was the inspiration for Detroit-style pizza.
The original Sicilian pizza used cheese made of sheep’s milk. When the pizza came to New York, it started to adapt to the ingredients available in the city. So, mozzarella became the primary cheese.
I grew up in Revere, Mass., and my introduction to Sicilian pizza was at Castiello’s Bakery, which was at the top of the street where I lived. The pizza was cooked on large sheet pans and cut into squares. As I remember, the pizza was covered with sauce, a little mozzarella, and a lot of grated cheese. The pizza sat on the counter and was served and eaten at room temperature.
The sauce is often made from canned tomatoes and is flavored with oregano and garlic. The cheese is typically a blend of mozzarella and a type of Sicilian cheese that is similar to provolone.
Sicilian-style pizzas are popular because they make for a filling and satisfying meal that can be enjoyed on the go. Its thick crust and generous toppings make it a favorite among pizza lovers who are looking for something different from the traditional round pizza.
If you want to make a Sicilian pizza, you can watch my video.
7. Chicago Deep Dish Pizza
Chicago-style deep dish pizza is a thick and hearty pizza that is known for its towering crust and generous layers of toppings.
This style of pizza was invented in Chicago in the 1940s by Pizzeria Uno, who wanted to create a pizza that was more like a pie. The crust is made from a buttery dough that is pressed into a deep-dish pan, and then filled with toppings such as sausage, cheese, and tomato sauce.
The pizza is baked for around 30-45 minutes, resulting in a golden-brown crust and a gooey, cheesy filling. The sauce is often placed on top of the cheese, which gives the pizza its distinctive appearance.
Chicago-style pizza is popular because it is a filling and satisfying meal that can be customized to suit any taste. It is a staple of Chicago cuisine and is loved by locals and tourists alike.
Chasing Lou: My Attempt to Replicate Lou Malnati’s Deep Dish Pizza
What are the Best Types of Pizza in Your Mind?
Pizza is personal. We usually like the kind of pizza we were introduced to as a kid. If you ask people what their favorite pizza is, more often than not they will tell you the pizza made at a local pizza joint where they grew up.
I know Hawaiian pizza is a popular type, but I do not care for it. I used to like extra cheese on my pizza, but everything needs to be in a proper ratio. I recently made a pizza with too much cheese, and it took away from my enjoyment.
So, I would love to hear what pizza styles and pizza toppings you like. Comment below.
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Bobby Warren has been making pizzas since he was in high school. He first started cooking pizzas at Lovece’s Pizza Palace in 1980. Since then, he has been on a quest to learn and teach others how to make the best pizza at home. When he is not making pizzas, he is working as an SEO specialist for publishers and digital marketing agencies around the United States.