U.S. Pizza Styles

• Miss Cellania
  January 25th, 2008 at 12:28 pm

  I have yet to meet a pizza I didn’t like.

• SW
  January 25th, 2008 at 12:50 pm

  new haven all the way, i’m so psyched to see it listed. the crust is thin and crisp, and substantial enough to hold all sorts of toppings. i hated living there, but sure miss the pizza

• Sid Morrison
  January 25th, 2008 at 12:53 pm

  Reservoir Tavern, Boonton (well, OK it’s Parsippany, really), NJ does a *perfect* NY Neapolitan. The atmosphere sucks, the service is fair at best, good luck getting a seat if it’s busy and you aren’t a regular (they seriously play favorites with seating), and the pizza is expensive. But IS to die for. Go at lunch (less crowded) or order it for take out and rob a bank on the way to pick it up. It will be worth every penny and the risk of lifelong incarceration.

• Fazia
  January 25th, 2008 at 1:29 pm

  I second the NY Neapolitan as the best. Just add some pineapple alongwith those anchovies and I’m in heaven.

• Ben
  January 25th, 2008 at 1:32 pm

  NY-style pizza. No toppings required. Hands down.

• Dani
  January 25th, 2008 at 2:38 pm

  Any by the slice pizza place on Long Island, NY! i can’t enjoy pizza near as much after living there for 2 months.

• Christophe
  January 25th, 2008 at 2:49 pm

  My favorite? Big.

• lDAVE
  January 25th, 2008 at 4:41 pm

  I Always liked the Gas Station pizza variation in Michigan.

  North of Cadillac any mom and pop gas station near a major highway will have square nearly deep dish but with no side crust done in a sheet pan. Always has lot of cheese lot of sauce and almost always has sausage.

  The article mentions Rhode Island intenting the grilled pizza but there is also a Second Pizza Variation from Rhode Island.

  In Rhode Island the small shops and bakeries sell “Pizza Strips”.

  Imagine a long square of pizza the dimensions of a dollar bill except maybe two inches longer. The crust is rubbed heavily in olive oil and maybe rosemary. There is a thick generous layer of chunky tomato sauce with basil baked into the top of the bread and ……. that’s it!!….they are usually cooled or only slightly warm and individually wrapped in cellophane. Eaten cold or at room temp fresh or taken back to work to microwave.

  This has got to be the simplest most basic pizza i’ve encountered. In fact “pizza shops” mostly don’t think to offer this variation only convenience stores and bakeries. Ronzios in Cumberland, RI is the only pizza place exception I’ve seen and it was only that specific location of the local chain.

  As for my favorite….I like the huge Chicago style pizzas that you get in the small farming towns outside the chigagoland area. there is always some place in a small town that is famous for their portions and heaping it on.

• lDAVE
  January 25th, 2008 at 4:45 pm

  In case i didn’t clarify, the Rhode Island Pizza Strip doesn’t have any cheese or other toppings. It is just bread and tomato sauce.

• sparge
  January 25th, 2008 at 6:00 pm

  so um… my favorite pizza place makes them slightly differently, so can it have its own style too?

• GetOnMyMap
  January 25th, 2008 at 6:08 pm

  Chicago Deep Dish or Stuffed is too good to neglect here. I like a thin crust like everybody else, but when you’re hungry and having company, you can’t miss with Lou’s, Edwardo’s, hell even Glenview’s own Goode & Fresh Pizza Bakery (or The Pizza Bakery as locals in that northern ‘burb call it) is fantastic eats.

• rayray
  January 25th, 2008 at 6:34 pm

  St. Louis style pizza is where it’s at. It even has it’s own kind of cheese, provel, which is deliciously gooey.

  Lou Boccardi’s on the hill has a great pizza. Rossino’s was the best though.

• Lemons
  January 25th, 2008 at 6:51 pm

  I second the Edwardo’s recommendation. (Oh, man, just reading this has me so very hungry.)

• Alex
  January 26th, 2008 at 4:15 am

  I don’t know what style it is, but if you’re ever in/near Berkeley, California, check out the deep-dish spinach pizza at Zachary’s.

• k
  January 26th, 2008 at 6:46 am

  lol I think most people here should look 6 posts above

• BeX
  January 26th, 2008 at 9:54 pm

  The best pizza I’ve ever had was the Boulevard from Maria’s in Pasadena, CA. It just hit all the right notes with me. I’d fly to the US again to eat one haha.

• AS1979
  February 22nd, 2008 at 4:50 pm

  IDAVE — I grew up in RI. Pizza strips (aka party pizza) are simply the best!!!

  To elaborate some more — they are served room temperature or cold (never warm) and can be found at any Italian bakery in RI (and believe me, there are plenty of Italian bakeries there!). We always had them at birthday parties as a kid. There is nothing like it. Mmmmm…

  Caserta’s Pizza in Providence is fantastic - it’s a thicker pizza, made in a recangular shape, and you have to ask for cheese as a topping. They only have a few toppings too - sausage and pepperoni. Ask for it well-done.

  I went to school in NYC - I must admit that there is nothing like a good slice of pie from Ben’s Pizza.

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