The Ultimate Guide to American Pizza Styles: History, Evolution, and Characteristics

While pizza was born in the streets of Naples, its journey across the Atlantic transformed it into a global culinary powerhouse with a diversity all its own. From the coal-fired ovens of New York and New Haven to the automotive “blue steel” pans of Detroit, American pizza is a story of immigrant ingenuity, regional pride, and technical evolution. In this article, we will explore the origins, physical characteristics, and specific preparation methods of the most iconic US pizza styles

American Pizzas: Introduction

If you thought the history of pizza ended with its Italian roots, think again. While the history of pizza in the US is shorter than its Italian counterpart, it is just as rich, diverse, and fascinating.

The US has developed its own iconic pizza styles that have become integral to both American and global food culture; some may even argue that while Italians invented pizza, Americans perfected it (apologies to any Italians reading this – I’m just the messenger).

On a related note, while Americans didn’t invent pizza delivery, which actually existed in 19th-century Naples, they are responsible for popularizing and shaping it into the global standard it is today.

Much like Italy, each region in the US has developed distinct styles with unique characteristics. Given the sheer scale of the US (approximately 5.5 times the population of Italy and 32 times the land area), it is no surprise that such a wide variety of styles exists.

It is also worth noting that in many regions, Americans refer to pizza as a “pie”; in fact, in the early days of American pizza-making, pizzaiolos were often called “pie men.”

Broad Pizza Categories

Before discussing specific regional cities and their unique styles, it is important to understand the broader categories that define American pizza: Pan, Cracker, and “Industrial” styles.

Pan Pizza

Pan Pizza Overview

A pan pizza can vary in shape, size, and thickness, but all variations share one defining trait: they are baked inside a pan.

While Pizza Hut’s pan pizza is perhaps the most famous example internationally, the category includes diverse styles such as Sicilian, Pizza al Taglio, Detroit-style, Chicago Deep Dish, and even certain thin-crust pizzas from the Midwest.

Although pan pizza is often perceived as a modern American invention, its roots actually trace back to traditional Italian baking.

The Origins of Pan Pizza

Because “Pan Pizza” is a broad category rather than a single specific recipe, tracing its exact origin is more complex than pinpointing the birth of a Margherita. It likely evolved as Italian home cooks adapted to new kitchen tools, experimenting with pans to bake flatbreads that were already staples of the Italian diet.

One primary ancestor is Sfincione, which originated in 19th-century Palermo. Sfincione is a thick flatbread baked in a square pan, traditionally topped with tomato sauce, onions, anchovies, and hard sheep’s milk cheese.

This style immigrated to the US and eventually evolved into the modern Sicilian-style pizza in the early 1920s. Throughout the 20th century, pan-baking continued to evolve in the US, becoming a foundational element of American pizza culture.

Pan pizza quickly gained popularity in both Italy and the US over the years and became a fundamental element of American pizza culture during the 20th century.

What Defines Pan Pizza?

The eating experience of a pan pizza varies significantly across sub-styles, ranging from thick, light, and airy crusts to dense, chewy, or even thin and cracker-like bases.

However, the one constant across the entire category is the crispy bottom.

Most pan styles involve coating the baking surface with oil or fat, which effectively “fries” the bottom of the dough during the bake. This results in a crispy and a rich, fried-dough flavor profile.

If you prioritize a crunchy, golden-brown base, then the pan pizza category is for you.

How Pan Pizza is Made

Methods of preparation differ based on the specific regional style. Some doughs are fermented in the pan (Detroit, Sicilian), while others shaped on a bench and transferred to a pre-oiled pan just before hitting the oven (al-taglio).

Whether the pan is round, square, or rectangular, the universal requirement is a generous coating of oil or shortening. This not only prevents sticking, but is a technical key to achieving that signature “fried” bottom.

Cracker Style Pizza

Cracker Style Pizza Overview

As its name implies, cracker style pizza is defined by a thin, crispy texture reminiscent of a cracker.

This category included several sub-styles, most notably the Tonda Romana in Italy and the various thin-crust styles found throughout the American Midwest.

Toppings on this style vary depending on the specific regional tradition but are typically applied minimally, resulting in a “light” and easily consumed pizza.

The Origins of Cracker Style Pizza

The cracker style has its roots in early 20th-century Italy. One of its earliest variations is the Tonda Romana, a thin and crispy pizza made from a lean dough that is rolled out and baked at high heat in a wood-fired oven.

As the style gained popularity in Italy, it was brought to the US by Italian immigrants. From there, it continued to evolve into distinct American variations, such as the Chicago thin crust and bar/tavern-style pizza.

What Defines Cracker Style Pizza?

Cracker style pizza is primarily renowned for its signature crispy texture and wonderfully brittle bottom.

It is typically rolled very thin, and in certain variations, the toppings are spread across the entire surface to the very edge.

Because the dough is so thin, these pizzas are incredibly light, making them an excellent option for a first course or as a snack for parties, holiday meals, and social gatherings.

How Cracker Style Pizza is Made

To achieve the necessary thinness, the dough is typically rolled out using a rolling pin or a mechanical dough sheeter rather than being hand-stretched – this ensures the uniform, cracker-like profile across the base.

Depending on the sub-style, it can be baked either in a pan or directly on a hearth.

It is a versatile style that can be produced in various ovens, using deck, conveyor, or wood-fired ovens.

American (Industrial) Style Pizza

American Style Pizza Overview

This pizza can be described as “industrial/mass-produced pizza.” This style is commonly associated with well-known American chains like Pizza Hut, Domino’s, and Papa John’s, as well as many “generic” pizzerias around the world.

What sets American-style pizza apart is its emphasis on quick and affordable production without the need for highly skilled labor. It is designed to be made efficiently, even by an inexperienced 16-year-old with just a few hours of training.

The Origins of American Style Pizza

Unlike other styles of American pizza that have deep cultural roots, the American Style lacks a significant cultural tradition. It is essentially the result of commercialization, with large chains prioritizing mass production.

Historically, this style emerged in the 1950s, coinciding with the establishment of Sbarro (1956), Pizza Hut (1958), Domino’s Pizza (1959), and Little Caesars (1960). Papa John’s later entered the scene in 1984.

What Defines American Style Pizza?

American-style pizza typically has a round shape with medium thickness, and a dense and chewy texture.

The dough often contains a higher percentage of vegetable oil and sugar, and it is usually baked in a conveyor oven.

The taste is one that is familiar to many from popular chains and small local pizzerias.

The tomato sauce is typically heavily seasoned, and the pizza is generously topped with standard toppings, as the relatively thick crust can easily support them.

While the cheese used is usually low-moisture mozzarella, other types or even cheese substitutes are sometimes used (god forbid).

However, it is worth noting that major chains like Pizza Hut, Domino’s, and Papa John’s do use high-quality mozzarella.

How American Style Pizza is Made

A commonly used dough formula for this style includes 55–58% hydration, 2–6% oil, and 1–5% sugar. The dough is typically a short-fermented dough that lacks complex fermentation flavors. The seasoned tomato sauce and large quantities of cheese are often used to mask a lack of flavor in the crust.

New York Style Pizza

New York Style Overview

New York pizza holds a significance that goes far beyond just being another style; it is considered the historical starting point of pizza in the United States. Some even argue it is the foundation of pizza as we know it today.

While its history is relatively short, it is rich, complex, and marked by pivotal moments of evolution. If you want to see how deep this heritage runs, try engaging a New York native born in the 1950s or 60s in a discussion about the “NY slice” – it is guaranteed to be as captivating and emotionally charged as any conversation with a Neapolitan traditionalist.

Even within the city, defining the style is difficult, leading enthusiasts to divide it into two sub-styles:

• The New York Slice (or “Street/Dollar Slice”): The common, commercialized version sold by the slice throughout the city.
• The New York “Elite”/Artisan: A style that closely resembles the “original” artisanal pizza that started the craze. It uses high-quality ingredients and is baked in deck or coal ovens. Unlike the street slice, the “Elite” version is often only available as a whole pie prepared upon order.

It can be argued that the “Elite” represents the true essence of New York pizza, while the street slice is its commercialized counterpart.

While excellent slices do exist (such as the famous Joe’s Pizza), many visitors with high expectations are often disappointed when they try an “inferior” slice rather than an artisanal pie.

The Origins of New York Style Pizza

The history of New York pizza, though relatively short, is rich and marked by pivotal moments of evolution.

If you think Neapolitans are protective of their heritage, try engaging in a conversation with pizza-loving New York natives born in the 1950s/1960s about the history of the slice; it will be a captivating and emotionally charged discussion.

Until about three years ago, the widely held belief was that it all began with Italian immigrant Gennaro Lombardi. According to this belief, Lombardi opened a grocery store in 1887 at 53 Spring Street and officially registered it as a “pizzeria” in 1905 (though no documentation of this registration has been found.)

Lombardi aimed to replicate the pizza of Italy but had to adapt to local resources: he used local flour, cow’s milk mozzarella instead of fresh buffalo mozzarella, and, most importantly – a coal oven common for baking bread rather than a wood-fired oven.

But here’s where the plot thickens. In 2019, pizza historian Peter Regas discovered that Lombardi actually immigrated to the United States in November 1904, when he was just 17 years old. This challenges the idea of him opening a grocery store in 1887 and raises doubts about his initial ownership.

According to Regas, it is more likely that Lombardi initially worked at 53 Spring Street as an employee. Regas found that the shop was previously registered as a “bakery” under Filippo Milone.

Milone, an Italian immigrant who came to the USA around 1882, was apparently baking pizzas in Naples before immigrating and established at least six pizzerias in New York, including the locations that became Lombardi’s and John’s.

Filippo Milone died in 1924 and was buried in an unmarked grave in Manhattan. He had no children to carry on his legacy and nobody to tell his story as a pioneer of a $45 billion industry.

While Lombardi did have a significant influence on the development of the American pizza culture, he was not the sole pioneer.

Nearly a century later, the NY style has experienced many ups and downs. As original pizzerias were passed to successors who sometimes lacked the same passion, and as the influence of large chains and capitalism grew, quality often declined. Inferior ingredients were used to maximize profits, and baking methods changed.

Consequently, most pizzas sold in New York today do not resemble the “golden age” of the 70s and 80s; many have become more “American style” and less authentically New York.

What Defines New York Style Pizza?

A classic New York pizza, or “New York slice,” is a thin and chewy pizza with a diameter of 40–50cm (16″–20″), cut into eight equal slices.

The crust should be properly browned, showing a uniformly browned bottom. The crumb structure can range from airy (New York “Elite”) to flat/dense (street slice).

One distinctive feature, besides the large size, is the white cardboard plate it is served on, which is always smaller than the slice itself.

Additionally, the slice must be foldable in the middle; otherwise, it will “flop” and be difficult to pick up – a “technique” known as “the NY fold.”

The dough itself must have a distinct flavor resulting from a long fermentation and should never be bland.

How New York Style Pizza is Made

In terms of ingredients, the preparation is very similar to Neapolitan dough: flour, water, yeast, and salt.

Oil can be added for a softer texture, and sugar is often used (1–2% in baker’s percentages) to aid in browning.

To achieve the characteristic chewiness, it is recommended to use a strong, high-gluten flour. The dough hydration is typically 58–60%, though it can go up to 65%.

Crucially, the dough must be stretched by hand – never use a rolling pin or dough sheeter.

The sauce is typically made from canned tomatoes (crushed/whole-peeled), salt, and oregano, often finished with a sprinkle of Parmesan or Pecorino Romano.

The cheese used is shredded whole milk, low-moisture mozzarella. Traditionally, it is baked directly on the stone of a deck oven at around 300°C/570°F, for about 7 minutes.

For home baking, using a baking steel is recommended to help mimic the heat of a professional stone deck.

New Haven Pizza

New Haven Pizza Overview

The New Haven (NH) pizza originates from the city of New Haven, Connecticut.

It is commonly known as “Apizza” (pronounced: Ah-beets), in reference to the dialect of Neapolitan immigrants who pronounced the word that way – a linguistic detail that has become a significant part of the city’s cultural heritage. Some even argue that the people of New Haven possess a passion for their pizza that rivals only that of Naples.

NH style is traditionally baked in a coal oven. It is renowned for its thin, crispy crust and its use of high-quality, yet simple ingredients, and is widely considered one of the best pizza styles in the world by pizza enthusiasts from the United States and beyond – a must-try for any pizza lover.

Interestingly (or ironically), there are three pizzerias on the same block in New Haven that are widely regarded as the best places to experience it: Sally’s, Pepe’s, and Modern Apizza.

While the popularity of New Haven pizza has expanded recently, with over 30 pizzerias now serving it across the US, it is important to note that not all of them use a coal oven, a distinction that is crucial to the style.

The Origins of New Haven Pizza

The roots of New Haven pizza lie with Neapolitan immigrants who arrived in the city and opened pizzerias to introduce the food of their home country, while adjusting it to local ingredients and equipment.

Interestingly, the initial pizza establishments in New Haven were actually bakeries; Francesco Scalzo’s and Ignazio Camposano’s bakeries were the first two, established around 1915.

About ten years later, in 1925, the first dedicated pizza establishment opened: Pizzeria Napoletana by Frank Pepe (pronounced: Pep-e), who was also an immigrant from Naples.

Pepe is considered one of the pioneers of New Haven Pizza and played a crucial role in the “Americanization” of pizza. He was among the first to increase seating capacity, making the experience more inviting to non-Italian Americans at a time when pizza was primarily enjoyed by Italians.

Historically, Pepe is also credited as the first person to use a pizza box – the same delivery box closely associated with the pizza we know today.

Some claim that Pepe, along with Ignacio Composano (who later founded the famous Modern Apizza), is also responsible for one of the more “interesting” topping combinations known mainly in New Haven: the white clam pizza.

Today, Pepe’s, Modern, and Sally’s represent the face of the NY style. Pepe’s consistently ranks among the top pizza places in the USA, with Sally’s and Modern also ranking highly.

What Defines New Haven Pizza?

What truly sets Apizza apart and gives it its unique appeal is the fact that it is baked in a coal oven, which is a rarity in today’s pizza-making scene.

Unlike other ovens, a coal oven generates a dry heat and creates a moisture-free environment, resulting in a remarkably crispy crust even with a relatively short baking time.

The New Haven pizza is known for its “well-done” doneness, characterized by a flat crust and a charred bottom. It is typically large, never perfectly circular, and is sliced into small slices – usually 16 or more depending on the size.

Unlike the New York Slice, which is sold by the slice, New Haven pizza is only available as a whole pie for dine-in or delivery.

With NH pizza, the focus remains on the quality of the ingredients. The mozzarella (whole milk low moisture), or as New Haven residents call it: “Mootz,” is paired with the finest canned tomatoes, and generously topped with “Romano” cheese (pecorino) to enhance the flavor.

And, of course, at the end of the meal, it is customary to wash your hands, which may have turned black from the remnants of the oven floor sticking to the bottom of the pizza.

How New Haven Pizza is Made

The defining technical element of New Haven pizza is the coal-fired brick oven. These ovens are heated to extremely high temperatures (often exceeding 600°F/315°C) using anthracite coal.

The dough itself is quite similar to a standard New York-style formulation, emphasizing a long fermentation for flavor. However, the assembly differs: the “Mootz” (mozzarella) and toppings are applied to a hand-stretched, irregular base and then “domed” or moved within the massive coal oven to achieve that signature “well-done” finish.

Unfortunately, recreating an authentic New Haven pizza at home is nearly impossible without a coal oven. To “simulate” the experience, the best approach is to use a high-quality baking steel and bake the pizza at your oven’s maximum temperature until it reaches a deep, dark char that mimics the coal-fired original.

Sicilian Pizza

Sicilian Pizza Overview

Wait… Why is the Sicilian pizza included in an article about US pizzas?

Allow me to clarify: The “original” Sicilian pizza is called Sfincione, and the “Sicilian” pizza as we know it today is actually an American adaptation of it.

Interestingly, when visiting Sicily, you will not find a place offering “Sicilian pizza”; instead, you will find Sfincione, which Sicilians do not even view as “pizza,” but rather as a type of bread served as a side dish.

The term “Sicilian pizza” was likely coined in the US. Its connection to the original dish from Sicily is tenuous – similar to the word “hamburger,” which references Hamburg, Germany, even though the modern burger evolved in the USA.

Sicilian pizza is a type of pan pizza baked in a greased rectangular pan and served cut into squares. It is characterized by a relatively thick crust with a crispy bottom and a soft, chewy, and relatively dense crumb that resembles bread or focaccia.

Just like the New York Slice (and the Italian Al Taglio), Sicilian pizza is sold by the square. You can often find it in pizzerias that also sell “regular” round pizzas.

A famous variation is the Grandma Style Pizza, named after Italian grandmothers who prepared it for their families. It is almost identical to the Sicilian, but thinner.

Two famous pizzerias in New York renowned for their Sicilian pizza are Di Fara and Artichoke Basille.

The Origins of Sicilian Pizza

The roots of this style go back to the various types of flatbreads created by ancient civilizations. It is believed that the ancient Greeks introduced the concept of baking flatbreads in Sicily, a tradition that continued through the Roman Empire with focaccia-style breads topped with olive oil and herbs.

Over time, these were refined until the Sicilian Sfincione (meaning “thick sponge”) was born.

The Sfincione originated in Palermo in the mid-19th century as a thick flatbread topped with tomato sauce, onion, anchovies, and bread crumbs (traditionally without cheese). Originally created as food for the less fortunate, it is now a culinary symbol of Sicily.

In the 1920s, Sfincione migrated to the USA with a large wave of immigrants. Culinary researchers believe its transition into “Sicilian pizza” occurred in Brooklyn, New York, likely during the Great Depression.

Variations of the dish moved from immigrant homes to the menus of famous Brooklyn pizzerias, taking on its “final” form: a combination of Sicilian shape and preparation with toppings influenced by New York and Naples (including mozzarella).

Although the Sicilian pizza is not exactly the same as the original Sfincione, it represents an important historical milestone of evolution and diversity.

What Defines Sicilian Pizza?

The Sicilian pizza is famous for its thick crust, square cut, and crispy bottom. It has a unique crumb texture that is chewy and sponge-like.

How Sicilian Pizza is Made

The Sicilian dough formula is very similar, if not identical, to New York pizza dough. The key is that the dough is fermented in a generously greased pan to ensure the bottom “fries” to a crisp.

Typically, the Sicilian pizza is par-baked, though methods vary. The dough is often baked first, either plain or with a small amount of sauce, to ensure the thick crust is fully cooked. It then undergoes a final baking with the remaining sauce and toppings.

The baking temperature is typically around 280°C (530°F), with a total baking time of approximately 15 minutes.

Detroit Style Pizza

Detroit Style Pizza Overview

Originating from the city of Detroit, Michigan, this style is a unique variation of the Sicilian pizza.

Like the Sicilian, it is baked in a rectangular pan and features a relatively thick crust with a soft interior crumb and a crispy bottom.

However, several key features set Detroit pizza apart.

Traditionally, it is baked in rectangular pans made of blue steel – a material with specific properties resulting from high-heat production that give it a distinct blue hue.

The cheese, typically brick cheese, is spread across the entire dough with an extra focus on the edges – this allows the cheese to caramelize against the pan during baking, resulting in a “crown” of crispy, burnt cheese with a deep, caramelized flavor.

Finally, the sauce, traditionally cooked and thick, is added only after the pizza has been baked, applied in thick, signature stripes along the length of the pie.

The Origins of Detroit Style Pizza

The story of Detroit pizza is inextricably linked to the city’s automotive history.

It can be traced back to Buddy’s, a pizzeria still in operation today, and its founder Gus Guerra, an Italian immigrant.

In 1944, Guerra established Buddy’s Rendezvous as a pub, but it wasn’t until 1946 that he began selling pizzas using a Sicilian recipe passed down from his mother-in-law.

For baking, Guerra famously chose to use blue steel pans that were originally designed as parts trays for the local automobile industry. In 1964, a business disagreement forced Guerra to sell Buddy’s, and the recipe, to Loui Tourtois.

Guerra went on to found Cloverleaf, while Tourtois eventually left Buddy’s to open Loui’s.

Today, Buddy’s, Loui’s, and Cloverleaf remain the iconic “Big Three” of Detroit pizza, with Buddy’s widely recognized as the original purveyor of the style.

What Defines Detroit Style Pizza?

Detroit pizza is renowned for its thick, soft crust and large square slices, but its most defining characteristic is the caramelized cheese “crown.” The flavor and texture of this crown are difficult to compare to any other food.

A crucial element of “authentic” Detroit pizza is the use of traditional brick cheese, which has a robust, intense flavor that differs significantly from mozzarella.

The sauce, which is typically cooked and thick, is applied unevenly in “racing stripes,” creating a unique eating experience where some bites are sauce-heavy and others focus purely on the cheese and crust.

How Detroit Style Pizza is Made

The technical foundation of Detroit pizza is the in-pan fermentation. The dough is placed into a heavily oiled, deep rectangular pan and allowed to proof until it fills the corners, creating a thick but light base.

Unlike many other styles, the cheese, traditionally Wisconsin Brick cheese, is applied all the way to the edges, touching the metal walls of the pan to create the “cheese crown”.

The pizza is typically baked at around 260°C–280°C (500°F–535°F). As it bakes, the high fat content of the cheese melts down the sloped sides of the pan, effectively frying the edges of the crust and creating the “frico” (caramelized cheese crown).

The signature tomato sauce is cooked & heated separately and ladled over the cheese in “racing stripes” only after the pizza is removed from the oven.

If you ask Detroit natives, they will insist that blue steel pans and brick cheese are mandatory. In my experience, this is a bit of a myth rooted in local pride; you can make an excellent Detroit pizza using a “plain” rectangular steel pan and a blend of mozzarella and white cheddar.

The technical key is the pan’s shape: it must be deep, well-oiled, and have sloping sides to allow the cheese to slide and caramelize properly. If you don’t have blue steel, a dedicated pan like a Lloyd’s is a great alternative.

For the dough, a typical hydration is 70%. Detroit is baked in a straight bake (no par-baking), for approximately 15 minutes.

Chicago Deep Dish Pizza

Chicago Deep Dish Pizza Overview

Originating from Chicago, Illinois, the Deep Dish is a truly unique style.

While it is a global cultural symbol of the city, there is often a heated debate among outsiders about whether it should be classified as a pizza or a pie.

It is prepared in a round, deep pan and is characterized by a thick, fat-rich dough. Contrary to common belief, the dough itself is not extremely thick; instead, it has a texture resembling a biscuit, crumbly like a pie crust. The edges are raised and pressed against the sides of the pan.

Because of its density and structure, it is traditionally eaten with a knife and fork, as it is considered a full meal in its own right rather than a snack for eating “on the go.”

Today, the face of Chicago Deep Dish is represented by legendary names like Pizzeria Uno, Pizzeria Duo, and Lou Malnati’s.

The Origins of Chicago Deep Dish Pizza

Like the New York style, the exact origin of the deep dish varies depending on who you ask.

All parties agree that Pizzeria Uno, located at 29 East Ohio Street in Chicago (and still operating today), is where it was born in 1943. However, from this point, the plot thickens significantly.

According to the legendary story, it began with Ike Sewell, a liquor salesman from Texas who dreamed of opening a Mexican restaurant. He partnered with Rick Riccardo, an Italian immigrant restaurant owner.

The story goes that after Riccardo tasted the Mexican dishes intended for the menu, he experienced severe stomach trouble, and the Mexican food idea was abandoned. They pivoted to pizza, but Sewell wanted something that was a full meal rather than just an appetizer. Allegedly, this is how the deep dish was born.

However, pizza historian Peter Regas has uncovered a “slightly” different truth. Regas refuted most of Sewell’s claims, revealing that Sewell likely took advantage of Riccardo’s early death in 1956 to falsely take credit for the deep dish invention.

Regas discovered that Sewell actually had a limited understanding of pizza and only joined as a partner after the pizzeria had already been operating for years. Furthermore, Regas examined photos from 1943–1957, and noticed that the pizzas of that era didn’t yet resemble the modern deep dish.

He speculates that Alice Mae Redmond is the true mastermind behind the version we know today. It is claimed she “renovated” the dough using a biscuit recipe from her home to make it stretch more easily, marking the turning point for the style.

While Sewell may not have “invented” the recipe, he certainly deserves credit for successfully managing and marketing Pizzeria Uno and Duo, bringing the Chicago deep dish to global consciousness.

What Defines Chicago Deep Dish Pizza?

The Deep Dish is a “reverse-assembled” pizza.

The assembly involves placing the cheese (preferably sliced whole milk low moisture mozzarella) directly on the dough to protect it from burning during the long bake. This is followed by a generous layer of toppings, and finished with a chunky-textured sauce made from crushed tomatoes.

Technically, it is likely the only type of pizza that does not require full gluten development, resulting in a minimal kneading process. This contributes to that signature crumbly, biscuit-like texture.

The edges are raised and attached to the sides of the pan, with the thickness of the edges varying by pizzeria.

How Chicago Deep Dish Pizza is Made

The preparation of Chicago Deep Dish is a departure from almost all other pizza styles.

The dough typically has a low hydration of about 50%, but contains a remarkably high amount of oil (around 20%).

Kneading is minimal, lasting no more than two to three minutes, to avoid over-developing the gluten and maintaining that pie-crust snap.

The dough is stretched and placed into a deep pan, with the edges tightly sealed around the sides. The mozzarella is placed directly on the dough, followed by toppings, and finally the chunky tomato sauce.

Baking is traditionally done at around 230°C (450°F) for a long duration, approximately 35 minutes, ensuring the dense fillings are cooked through and the crust achieves its golden, crumbly finish.

Midwest Style Pizza (Bar / Tavern Style Pizza)

Midwest Style Pizza Overview

Midwest-style pizza is a beloved staple found throughout the Midwest region of the US.

While I have grouped these under one “main” style, it is important to note the regional variations: some are baked in pans, others directly on stones; some are cut into traditional wedges, while others use the iconic “party put” (squares).

However, the defining feature across the board is a very thin, cracker-style crust.

The most common sub-styles are Tavern/Bar style, Chicago Thin Crust, and St. Louis style.

The Origins of Midwest Style Pizza

The exact origin of Midwest-style pizza is not entirely clear, given how widely the style spread.

To simplify, we can look at Chicago, the “pizza capital” of the Midwest. While the city’s first recorded pizzeria, Granato’s, opened in 1924, it served a New York-Neapolitan style that is not the ancestor of today’s thin crust.

The true origin lies in the post-Prohibition era (after 1933). As bars and taverns began appearing across the US like mushrooms after a rainstorm, pizza became a popular snack to enjoy with alcohol.

Between 1940 and 1945, Italian immigrants opened numerous taverns in Chicago, and by 1946–1947, iconic spots like Vito & Nick’s and Home Run Inn (both still operating today) began selling these thin pizzas.

You might wonder: why New York and Chicago pizzas are so different if both were started by Italian immigrants? The answer is regional heritage: immigrants in New York were primarily from Campania (Naples), while those who settled in the Midwest came from various other regions of Italy with different baking traditions.

As a result, Midwest pizza is more reminiscent of the Roman Tonda Romana than the Neapolitan style – a beautiful reflection of Italy’s culinary diversity.

What Defines Midwest Style Pizza?

Midwest-style pizza is typically round with a thin, flat, and crispy crust.

The sauce is typically thick, rich, and slightly sweet, made from crushed tomatoes, tomato paste/concentrate, or a combination of both.

Toppings are applied generously, often covering nearly the entire surface to the very edge, and are held together by a large amount of shredded whole milk low moisture (WMLM) mozzarella.

The most famous characteristic is the “Party Cut” or “Tavern Cut.” Cutting the round pizza into small squares, combined with the thin crust, creates a light eating experience that makes it the perfect social food – ideal as a snack alongside drinks or as a first course at a gathering.

How Midwest Style Pizza is Made

To achieve that signature cracker-like profile, the dough is not hand-stretched. Instead, it is rolled out thin using a rolling pin or a mechanical dough sheeter.

The dough formula of a Midwest style pizza typically has a low hydration level of 45–55% and contains 5–10% fat.

Before baking, the rolled dough is placed on a pizza pan, screen, or disk. It is typically baked at approximately 280°C (530°F) for around 10 minutes.

The sauce is the final technical touch: by using tomato paste (or a paste-and-crushed-tomato blend), the sauce achieves a sweet flavor and a thick consistency that stands up to the generous toppings without making the thin crust soggy.

American Pizza Styles: At-a-Glance

The table below provides a concise summary of the characteristics of the pizza styles discussed in this article:

Enjoyed this article? Join the BLAB
Unlock the Key Takeaways above, Get an ad-free experience on the entire site and direct, personal help with your dough or baking questions by becoming a member.

Become a Member