1Thin-crust pizza made in a wood-burning oven; usually has a puffy "lip" end crust; uses fresh ingredients applied sparingly
Neapolitan
New York style
New Haven style
2Round, thin-crust; crust that's crispy and chewy; usually folded for easy eating.
St Louis style
New York style
Grilled pizza
3Square or rectangular, with a thin crust that’s chewy and crispy, but not bready; sauce and cheese are minimalist but integral to the flavor and texture.
Grandma pie
Schiacciata
New York style
4Cooked in a coal oven; crisp crust; often cooked in an oblong shape; often served on a sheet of waxed paper.
St Louis Style
Chicago deep dish
New Haven style
5Invented in Providence, R.I.; thin crust; cooked quickly
Grilled pizza
Schiacciata
Grandma pie
6Has a top layer of crust; tall and densely packed with toppings.
Chicago deep dish
Chicago style stuffed
Neapolitan
7Thin, unleavened cracker crust; topped with a three-cheese blend (provolone, Swiss, white cheddar) called Provel
Grilled pizza
Schiacciata
St Louis style
8Uses ingredients not typically found in Italian cuisine (avocados, goat cheese, etc.); typically single-serving; combines New York and Italian thin crust
California style
Grandma pie
St Louis style
9Means "flattened" or "squashed" in Italian; made without sauce
Grilled pizza
California style
Schiacciata
10Cooked in a deep pan; buttery crust; chunky tomato sauce.
