{"id":370,"date":"2026-08-16T17:27:53","date_gmt":"2026-08-16T17:27:53","guid":{"rendered":"https:\/\/feedmittens.com\/justwingit\/pizza-types\/"},"modified":"2026-08-16T21:31:45","modified_gmt":"2026-08-16T21:31:45","slug":"pizza-types","status":"publish","type":"page","link":"https:\/\/feedmittens.com\/justwingit\/pizza-types\/","title":{"rendered":"Pizza Types"},"content":{"rendered":"\n

A field guide to pizza styles, by region \u2014 what makes each one distinct, where it comes from, and links to whatever’s already been posted on this site in that style (some of these are thin coverage so far, on purpose \u2014 better an honest gap than a forced example).<\/p>\n\n\n\n

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Neapolitan<\/h2>\n\n\n\n

The origin point \u2014 Naples, Italy. Thin, soft, pliable crust with a charred, leopard-spotted edge from a wood-fired oven running near 900\u00b0F, San Marzano tomatoes, fresh mozzarella (traditionally buffalo mozzarella), fresh basil, olive oil. Cooks in about 90 seconds. Meant to be eaten with a knife and fork \u2014 the center is deliberately loose and wet.<\/p>\n\n\n\n

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New York<\/h2>\n\n\n\n

Neapolitan’s Americanized descendant \u2014 bigger, thinner, foldable. Wide hand-tossed crust, cooked hotter and longer than Neapolitan in a deck oven, low-moisture mozzarella instead of fresh. The whole point is the fold: a properly made slice folds in half lengthwise without cracking or dumping its toppings.<\/p>\n\n\n\n

Posts tagged Pepperoni<\/a><\/p>\n\n\n\n

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Sicilian<\/h2>\n\n\n\n

Thick, square, focaccia-like crust baked in a rectangular pan \u2014 spongy and airy inside, crisp on the bottom from the oiled pan. Traditionally a thicker-than-NY-style sauce, sometimes applied on top of the cheese rather than under it.<\/p>\n\n\n\n

Posts tagged Sicilian<\/a><\/p>\n\n\n\n

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Detroit<\/h2>\n\n\n\n

Baked in a rectangular steel pan (historically actual automotive parts trays), with cheese pushed all the way to the edges so it caramelizes into a crispy, lacy crust border \u2014 the defining feature. Sauce typically goes on top, in stripes, after baking. Thick but airy crumb, closer to focaccia than NY-style.<\/p>\n\n\n\n

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Chicago Deep Dish<\/h2>\n\n\n\n

Built in a deep, straight-sided pan like a pie: crust pressed up the sides, cheese layered directly on the dough, toppings next, chunky tomato sauce on top (to keep the cheese from burning during the long bake). Eaten with a fork, takes 30-45 minutes to bake. Chicago also has its own thin-crust tradition (cut into squares, “party cut”) that gets less national attention than deep dish but is more of an everyday local staple.<\/p>\n\n\n\n

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Grandma<\/h2>\n\n\n\n

Long Island in origin \u2014 a home-style answer to Sicilian, baked in a thin square pan without much proofing time, so the crust is thinner and denser than Sicilian rather than airy. Sauce usually goes on top of the cheese, often with garlic and olive oil.<\/p>\n\n\n\n

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New Haven (Apizza)<\/h2>\n\n\n\n

Connecticut’s own tradition, centered on New Haven’s Wooster Street \u2014 coal-fired oven, thin and irregularly charred crust, historically served without mozzarella at all (the “white clam pie,” topped with fresh clams, garlic, oil, and pecorino, is the signature order). Pronounced “ah-BEETZ.”<\/p>\n\n\n\n

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St. Louis<\/h2>\n\n\n\n

A genuinely odd regional style \u2014 ultra-thin, cracker-like crust made without yeast, cut into squares (“party cut”) instead of wedges, and topped with Provel, a processed cheese blend (cheddar, swiss, provolone) instead of mozzarella. Divisive outside St. Louis; beloved inside it.<\/p>\n\n\n\n

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California<\/h2>\n\n\n\n

Less a crust style than a topping philosophy \u2014 thin, Neapolitan-ish base used as a canvas for non-traditional, often produce-driven toppings (goat cheese, arugula, barbecue chicken, whatever’s seasonal). Popularized in the late 1970s\/80s by chefs like Wolfgang Puck and Alice Waters.<\/p>\n\n\n\n

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Breakfast Pizza<\/h2>\n\n\n\n

Less a formal regional tradition, more a category that exists wherever someone decided eggs, bacon, and cheese belong on a crust \u2014 common at gas stations, diners, and pizzerias throughout the Northeast and Midwest as a breakfast\/brunch item. No single defining crust style; it’s the toppings (scrambled eggs, breakfast meats, often a cheddar-mozzarella blend instead of straight mozzarella) that define the category, not the base.<\/p>\n\n\n\n

Posts tagged Breakfast Pizza<\/a><\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

A field guide to pizza styles, by region \u2014 what makes each one distinct, where it comes from, and links to whatever’s already been posted on this site in that style (some of these are thin coverage so far, on purpose \u2014 better an honest gap than a forced example). Neapolitan The origin point \u2014 […]<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-370","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/feedmittens.com\/justwingit\/wp-json\/wp\/v2\/pages\/370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/feedmittens.com\/justwingit\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/feedmittens.com\/justwingit\/wp-json\/wp\/v2\/types\/page"}],"replies":[{"embeddable":true,"href":"https:\/\/feedmittens.com\/justwingit\/wp-json\/wp\/v2\/comments?post=370"}],"version-history":[{"count":1,"href":"https:\/\/feedmittens.com\/justwingit\/wp-json\/wp\/v2\/pages\/370\/revisions"}],"predecessor-version":[{"id":385,"href":"https:\/\/feedmittens.com\/justwingit\/wp-json\/wp\/v2\/pages\/370\/revisions\/385"}],"wp:attachment":[{"href":"https:\/\/feedmittens.com\/justwingit\/wp-json\/wp\/v2\/media?parent=370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}