Neopolitan - 00 dough, moz, basil, san marzano toms, hand sized but will accept the UK bastardisations
New York - Larger, flatter, can fold in the hand, more cheesy
Sicilian or Grandma - Square / thick crust, shorter proofed / hardier base with no toppings
Bar pie - Made in a frying pan, extremely thin and flaky crust, I think meant for bars. Topping all the way, no crust.
Buffalo style - focaccia style base, spicy oil and often pepperoni goes all the way to the edge and no crust
New Haven apizza - pronounced ‘abeets’, flat and tender with parmesan not moz and breadcrumbs not cornmeal under the dough when baking, olive oil and sometimes clams on top
Detroit style - Mild hard cheese instead of moz, rectangular with the sauce in stripes on top for some reason
Deep Dish - Tomato soup on top of cheese and huge crust ditch, baked for ages
Healthy / West Coast style - Artichokes, spinach, fish even.
Cuban - Cuban pizza has gouda in with the moz, small cracker like base.
Ohio valley - cold toppings only put on cooked tomato / light dusting of cheese
0voters
Please regale me with tales of odd pizza you have eaten.
American Pizza Slice here does Detroit style which I’ve been meaning to try but always go for the usual NYC style. They’re pre-cooked and reheated and I feel like that suits NYC style better
