Who does not like a good old slice of Pizza (Pie)? There has been a great debate of regional variations and toppings; each region boast they have the best!! This has to be one of the most recognized and versatile dishes ever. Pizza can be customized for any diet (even gluten free). The combination of crust, sauces, and toppings are endless. Pizza can be as simple as cheese only to gourmet with Lobster and Truffles. It can be eaten with your hands or some people use a knife and fork. Let’s explore the history of this delectable dish and look at some regional variations.

I can remember as a young child when my mother didn’t want to cook, order a Pizza!! Yes, those were some of our favorite days. Even now when I go back home to Mansfield, OH, I have a shortlist of favorite pizza places. A Few establishments remain on my list of Top 3 Pizza Places.

Pizza Shop – Mansfield, OH – Leaning Tower of Pizza

Besta Fasta Fizza

Deschner’s Pizza Menu (Full Menu Update 2025)

The History of Pizza

Pizza’s history is rich and spans thousands of years, evolving from simple flatbreads to the diverse dish we know today.

Ancient Origins

The concept of flatbreads with toppings dates back thousands of years. Ancient civilizations including the Egyptians, Romans, and Greeks all had early versions of flatbreads with various toppings. These weren’t exactly pizza as we know it today, but they established the foundation.

Early Modern Pizza in Naples

Modern pizza as we recognize it originated in Naples, Italy in the late 18th to early 19th century. Naples was a bustling waterfront city where many working poor needed quick, inexpensive food. Flatbreads with toppings became a popular solution, sold by street vendors and informal restaurants.

The Margherita Legend

One of the most famous stories about pizza involves Queen Margherita of Italy. In 1889, Raffaele Esposito reportedly visited Naples. He served the queen a pizza with tomatoes, mozzarella cheese, and basil. These ingredients represented the colors of the Italian flag. The colors were red, white, and green. The queen was so impressed that the pizza was named “Pizza Margherita” in her honor.

Pizza Comes to America

Pizza arrived in the United States with Italian immigrants in the late 19th century. The first documented pizza restaurant in America was Lombardi’s, opened in 1905 in New York City by Gennaro Lombardi. After World War II, pizza’s popularity exploded across America.

Modern Global Pizza

Following World War II, pizza became increasingly popular worldwide. Chain restaurants like Pizza Hut (founded 1958) and Domino’s (founded 1960) helped spread standardized versions of pizza. Meanwhile, different regions developed their own distinctive styles:

• New York-style: Large, thin slices sold for takeout
• Chicago deep dish: Pizza in a deep pan with a tall edge
• Detroit-style: Rectangular pizza with a thick, crispy crust
• California-style: Featuring non-traditional gourmet ingredients

Today, pizza is truly global. There are endless variations reflecting local tastes and ingredients. These include Japan’s seafood pizzas and Brazil’s chocolate dessert pizzas.

New York-Style

New York-style pizza is one of America’s most iconic regional pizza styles and has influenced pizza culture worldwide. Here’s what makes it special:

Key Characteristics

New York-style pizza typically features:

• A thin, hand-tossed crust that’s crispy along the edge but soft and slightly chewy enough to fold
• Large slices cut from wide (18-20 inch) pies
• A light layer of tomato sauce
• Full-fat, low-moisture mozzarella cheese
• Simple toppings applied sparingly
• Often sold by the slice from display cases

History

New York-style pizza evolved from Neapolitan pizza when Italian immigrants came to New York in the early 1900s. Lombardi’s was established in 1905 by Gennaro Lombardi in Little Italy. It is widely recognized as America’s first pizzeria. It set the foundation for New York pizza.

The style adapted to American tastes, ingredients, and coal-fired ovens (rather than wood-fired ovens used in Naples). The large size developed to meet the demands of busy New Yorkers. The practice of selling by the slice provided a quick, portable meal.

What Makes It Special

Several factors contribute to authentic New York pizza’s distinctive qualities:

• New York’s municipal water supply is often credited with giving the dough its unique flavor and texture
• High-temperature deck ovens (traditionally coal-fired, though gas is common now)
• The “fold” – New Yorkers typically fold their slice lengthwise to eat on the go
• A proper NY slice drips just a little oil when folded

Famous Establishments

Some of the most famous and influential New York pizzerias include:

• Lombardi’s (the original, founded 1905)
• Totonno’s (1924, founded by a former Lombardi’s employee)
• John’s of Bleecker Street (1929)
• Patsy’s (1933)
• Di Fara Pizza (1965)
• Joe’s Pizza (1975)

The style has spread far beyond New York City. “New York-style” pizzerias are found throughout the US and around the world.

Chicago Style

Chicago-style pizza represents one of America’s most distinctive regional pizza styles, dramatically different from its New York counterpart. Chicago is known for multiple pizza styles, but the most famous is the deep-dish pizza.

Deep-Dish Pizza

The defining characteristics of Chicago deep-dish pizza include:

• A high-sided, thick crust formed in a deep round pan
• A “reversed” layering order: crust on bottom, followed by sliced mozzarella, fillings, and topped with tomato sauce
• Baking time of 30-45 minutes due to its depth and density
• Eaten with a knife and fork rather than hands
• A buttery, sometimes cornmeal-enhanced crust that’s crispy on the outside and softer inside
• Generous amounts of cheese and chunky tomato sauce

History

Chicago deep-dish pizza was invented in 1943 at Pizzeria Uno, founded by Ike Sewell and Ric Riccardo. The story goes that they wanted to create a more substantial meal-like pizza different from the thinner varieties. The result was a hearty, knife-and-fork pizza that quickly became popular.

Other Chicago Pizza Styles

While deep-dish gets most of the attention, Chicago has other notable pizza styles:

• Stuffed Pizza: Even deeper than deep-dish. It has an additional layer of dough on top of the toppings. The top is sealed with sauce. Popularized by chains like Giordano’s and Nancy’s.
• Tavern-Style/Party Cut Pizza: This pizza is more commonly eaten by Chicago locals. It features a thin, crispy crust cut into small squares instead of triangular slices. Popular at bars and neighborhood establishments.

Famous Establishments

Iconic Chicago pizzerias include:

• Pizzeria Uno (the original, founded 1943)
• Lou Malnati’s (1971, founded by a former Uno’s employee)
• Gino’s East (1966)
• Giordano’s (1974, known for stuffed pizza)
• Pequod’s (known for caramelized crust edges)
• Vito & Nick’s (famous for tavern-style thin crust)

Chicago-style pizza has passionate defenders and critics alike. The deep-dish style is often at the center of playful regional pizza rivalries, particularly with New York.

Detroit Style

Detroit-style pizza is a distinctive regional pizza style. It has gained nationwide popularity in recent years. This happened after decades as a local Michigan specialty.

Key Characteristics

Detroit-style pizza is defined by several unique features:

• Rectangular shape, traditionally baked in blue steel pans originally used in automotive factories
• Thick, airy crust with a crispy, caramelized edge
• “Upside-down” construction: toppings placed directly on the dough, then covered with brick cheese
• Cheese spread all the way to the edges, creating a caramelized, crispy cheese crust (called “frico”)
• Wisconsin brick cheese, a semi-soft cheese with mild flavor that browns beautifully
• Sauce is often applied last, in “racing stripes” or dollops on top
• Light, fluffy interior despite substantial thickness

History

The style originated in 1946 at Buddy’s Rendezvous (later Buddy’s Pizza) in Detroit. Legend has it that founder Gus Guerra used his mother-in-law’s Sicilian dough recipe. He repurposed blue steel utility trays from local auto factories as pizza pans.

The automotive industry connection reflects Detroit’s industrial heritage, creating a pizza style intrinsically linked to the city’s identity.

Rise to National Prominence

For decades, Detroit-style pizza remained primarily a regional specialty. However, in the last 10-15 years, it has gained significant national attention:

• Chef Shawn Randazzo won the World Pizza Championships in 2012 with a Detroit-style pizza, bringing attention to the style
• Detroit-style pizza chains like Jet’s Pizza expanded nationally
• Major chains like Pizza Hut began offering Detroit-style pizza in 2021
• Artisanal pizzerias across the country added Detroit-style to their menus

Notable Detroit-style pizzerias include:

• Buddy’s Pizza (the original, founded 1946)
• Shield’s Pizza (1937, adopted the style later)
• Loui’s Pizza (founded 1977)
• Cloverleaf Bar & Restaurant (founded by Gus Guerra after selling Buddy’s)
• Jet’s Pizza (chain founded 1978, helped popularize the style nationally)

The style continues to evolve while maintaining its distinctive characteristics, cementing Detroit’s place in America’s diverse pizza landscape.

California Style

California-style pizza combines the thin crust tradition of New York with the innovative, farm-fresh toppings California is known for. It emerged in the 1980s primarily through restaurants like California Pizza Kitchen and chefs like Ed LaDou and Wolfgang Puck.

Key characteristics include:

• Thin, crispy crust (often hand-tossed)
• Fresh, local, and seasonal ingredients
• Non-traditional toppings like avocado, goat cheese, and arugula
• Creative flavor combinations rather than traditional pizza recipes
• Often features fusion elements from various cuisines (Thai, Mexican, etc.)

Famous examples include BBQ chicken pizza and Thai chicken pizza. The original smoked salmon pizza was created at Spago in Los Angeles with crème fraîche and caviar.

California-style pizza illustrates the state’s culinary innovation. It focuses on fresh ingredients. This style stands apart from traditional East Coast and Chicago styles. It emphasizes creativity over convention.

Famous Establishments:

California Pizza Kitchen (CPK) – Founded in 1985 in Beverly Hills by attorneys Rick Rosenfield and Larry Flax. CPK brought California-style pizza to the masses with their BBQ chicken pizza and has expanded to hundreds of locations worldwide.

Chez Panisse (Berkeley) – Alice Waters’ legendary restaurant featured a wood-fired pizza oven in its upstairs café. It helped popularize artisanal pizza with seasonal California ingredients.

Pizzeria Mozza (Los Angeles) – Nancy Silverton, in partnership with Mario Batali and Joe Bastianich, created this influential pizza restaurant. It is known for its sourdough-based crusts. The restaurant also features inventive California-inspired toppings.

Contemporary Standouts

Pizzeria Bianco (Phoenix/LA) – While originally from Phoenix, Chris Bianco has expanded to LA. He is widely considered one of America’s pizza masters. He emphasizes local ingredients and artisanal techniques.

Zuni Café (San Francisco) – The café is not exclusively a pizzeria. However, its brick oven pizzas use locally-sourced ingredients. This approach epitomizes the California style.

Cheese Board Collective (Berkeley) – A worker-owned cooperative. It serves just one vegetarian pizza variety each day. The pizza features seasonal California produce and unique cheese combinations.

Gjelina (Venice) – Known for thin-crust pizzas with farmers market ingredients in trendy Venice Beach.

Roberta’s (LA) – Originally from Brooklyn. It embraced California-style when expanding to LA. The blend incorporates East Coast technique with West Coast ingredients.

TOPPINGS

There are so many toppings to be added to Pizza that the sky is the limit. What are some of the most popular toppings:

• Cheese
• Pepperoni
• Mushrooms
• Onions
• Green Peppers
• Beef (Hamburger)
• Ham
• Pineapples
• Red Sauce, White Sauce (Alfredo), No Sauce

This debate can go on and on, what is your favorite pizza region or style?