For such a universally-loved food, there’s so many different pizza styles out there. Pizza purists will argue all day long about which type of pizza is ‘best’, from traditional chewy Neapolitan to thin and cheesy New York slices.
If you can’t tell your Detroit from your Deep Dish or think pizza is the same all over Italy, then this is the guide for you. Hint: they’re ALL delicious. We’ve also included recipes from some top food bloggers so you can try recreating these famous types of pizza at home…
Different Pizza Styles You Have to Try
Neapolitan pizza is the ‘original’ pizza. The pizza was invented in Naples back in the 16th century when early explorers brought the tomato back to Europe from Peru.
It has a very thin, light dough that puffs up for a thick, chewy crust. It has a signature ‘soupy’ middle, with lots of rich tomato sauce. Because of this, the pizzas are usually pretty small (about 10 to 12 inches), making them closer to the size of a personal pizza.
Recipe is by Glebe Kitchen.
New York-style pizza has a thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, to be folded in half to eat with lots of cheese on top. New Yorkers say that it’s the water in the city that makes the dough so great.
Recipe is by Feeling Foolish.
What makes Chicago-style pizza so damn amazing? The answer is everything. Every little detail about this pizza is special. First, this pizza is thick. It’s baked in a deep dish cake pan. The cheese goes directly on top of the crust and the sauce is on top, with lots of it!
Recipe is by Sally’s Baking Addiction.
The key to a classic Detroit pie is the deep square pans in which the pizzas are baked, which gives it a crunchy crust and soft base, with carmelised cheese on top. With a crunchy, golden crust, loads of cheese, and crispy, cheesy edges, it should definitely be on your radar and in your kitchen.
Recipe is by Jo Eats.
Pizza al taglio is THE street food in Rome. It has a delicious, airy, bubbly crust, and is baked in big rectangles with any number of toppings, that is cut and sold by the slice. But it’s that marvellous, honeycombed, blistery crust that makes it so special.
Recipe is by Reality Bites.
Sicilian-style pizza has a thick crust with a fluffy, sponge-like consistency. It is baked in a rectangular shaped pan. There’s toppings of tomato sauce, anchovies, onions, oregano, and a hard sheep’s milk cheese. For the final touch, you cover the pizza in breadcrumbs which help absorb some of the oil from the ingredient.
Recipe is by Inside The Rustic Kitchen.
This is ‘Apizza’ (“ah-beetz“), a truly Connecticut-style pie. Similar to traditional Neapolitan-style pizza and baked in a coal-fired brick oven. The result is a crispy pie with a bit of char on the crust. New Haven-style thin-crust pizza dates back to the 1920s when Frank Pepe opened his first pizzeria on Wooster Street.
Traditional toppings include clams, which meld with the Pecorino Romano cheese to create a creamy white sauce.
Recipe is by E is for Eat.
Want to see even more amazing pizza recipes you can make at home? Check them out here.