Every Pizza Style We Could Find In the United States
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- Опубликовано: 20 май 2024
- Weird History Food is taking you around the United States to find (almost) every variety of pizza this great land has to offer. Everyone knows what goes into the perfect pizza: dough, tomato sauce, shredded mozzarella cheese, and your favorite toppings. But these ingredients can be refined and remixed in an infinite number of ways - that's the beauty of pizza.
For evidence, look no further than the many regional offerings that put their own spin on the classic pie, like the foldable New York style or the locally inspired St. Louis style.
#pizza #americanfood #weirdhistoryfood 
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What is your favorite style of pizza? Ours? Pizza
New York Style
No contest
And to be clear I mean the thin crust type
Oh and just well done is a must
Imma just drop a hot take here and say pineapple on pizza isn't a sin, it's pretty good with the right toppings.
Yay! You included my main favorite Beau Jo's mountain pie 🥰 . I used to order them the night before I flew out of state to visit friends. They partially bake and then freeze them. You're always the hit of the party when you show up with that special delivery!
Bro I’m a young 21 year old Mexican tryna get out the grimey Hood by 25 😂i smoke weed on my RUclips channel and i also did a burger king Mukbang inside A target store 🥲
As someone from Chicago, Deep dish is a once-a-month pizza, while tavern style is a once-a-week pizza.
Deep dish is once a year for most
@@t5786 Wrong! Had it twice for the 2 days I was last in Chi Town. And Id have it all year round if they could get it right anywhere else than Chicago! Fucking love it
You eat a lot of pizza, jeez 🤣. I'll have deep dish 1-2 a year and tavern like once a month.
My one regret from my visit to Chicago was not getting tavern style. Wasn't a huge fan of the deep-dish one I got so next time I have to try tavern style and maybe a better place for deep dish.
We get deep dish twice a month and tavern twice a month, easy split
0:37 New York Style
1:10 Grandma Pie
1:55 Tavern Style
2:27 Buffalo Style
3:07 New Haven Pizza
3:55 White Clam Pie
4:29 Detroit Style
5:07 Bar Pizza
5:49 DC Jumbo Slice
6:18 Deep Dish
7:24 St. Louis Style
7:54 California Pizza
8:43 Old Forge Pizza
9:20 Cuban
9:58 Brier Hill Pizza
10:48 Ohio Valley Pizza
11:22 Dayton Style
12:01 New England Greek Pizza
12:24 Trenton Tomato Pie
13:18 Colorado Mountain Pie
13:51 Quad City Style
14:17 Philly Tomato Pie
15:10 New England Beach Pizza
15:45 Red Strips
16:19 Altoona Style
true hero
🤓 thanks
Best in CALIFORNIA is Shakey's Pizza. 🍺🍕❤🤗
When you click on Read More they all disappear.
15:45 Rhode Island, what're you folks DOING?
No cheese!?
As a Pittsburgher, I flat out impressed with the variety of styles our neighbors to the west (Ohio) has come up with!
In Wooster, Coccia House is an institution. If you're getting takeout on a weekend, your order had better be in by 4 or 5. The crust is almost bisquit like in texture and the pepperoni are thick and precooked.
Pre COVID it was amazing to sit in the dining room and watch the non stop hustle.
Wedgewood pizza in Youngstown (Austintown) literally has a wall of ovens so they can keep up with demand on weekends. The idea was to operate like a factory and they do. It's basically a 20 minute wait no matter how busy they get.
best ohio valley pizza is in pittsburgh. betos > dicarlos.
Yeess😂
@@bosco1603as an Ohioan you can have it. I have no idea how it became popular. You know what happens when you combine cold cheese with hot crispy crust? Luke warm soggy pizza with sad semi melted cheese.
Midstater and there's one pizza joint in my area that does Old Forge and it's really good.
I lived in Dayton Ohio for 40 years and grew up on Marion's Pizza starting when I was a kid in 1970. It has it's own unique flavor and the quality and taste has stayed absolutely consistent in every store to this day. I understand that Marion's son, who took over operations when his father passed on, died this year. I hope their food tradition lives on unchanged. There is nothing else like it and whenever we are in town, we stock up. Leftovers are no problem--it is the best cold pizza ever!
I went to school with one of the Casano clan and worked at a Casanos after high school. It was good quality and tasty, no complaints, but there was nothing to really set it apart. When Vic stepped away from operations it went downhill. I think there are a few stores still open, not sure.
Ron's Pizza--never tried it. Might have to give it a go next time we're in town. But no matter how good it is, it will never unseat Marion's from the #1 place in my pizza-loving heart!
not many people believe it when i say dayton has a rich pizza history
My Ex introduced me to Marion's. Whenever I get the chance to get there from New England, that's the first thing on my list.
Horribly overrated. Ironically, the best pizza in Dayton is New York style, at Flying Pizza, downtown.
Horrible take. @@ObsydianShade
Marions is the shit!
As a Detroiter, I have to give big ups to whoever named that NYC pizza place 'Lions and Tigers and Squares'... that's just brilliant.
Jet's pizza fans, represent!
Great name! Unfortunately their pizza is trash. Some of the nicest people I’ve ever met in nyc, but they make so many pies that you’ll never get anything fresh there. I got two slices the last time I was there and couldn’t finish either. Just bad.
Oh my! 😮
Many pizza styles are controversial, but I think we can all agree that Altoona-style pizza is a crime against food
Disagree. It's a crime against humanity.
You're being too kind.
Somebody had to say it...
looks pretty good ngl..
But at least it's pizza. A couple of those were just bread with tomato sauce on it. Thats like...breadsticks you dont have to dip.
I live in Boston but never realized that Greek Pizza was a local thing. But I will say that I would happily consume any style in this video. They all seem fun. Great video
Was really glad to see you cover Ohio Valley Pizza! I was not expecting you to since it’s such a small area. It’s is unique and quite tasty but best to eat as soon as they give it to you. If you’re taking it home, it best to get your cold cheese on the side, pop it back in the oven for a few minutes, put on your cold cheese and eat right away. Now I’m hungry!
Hard disagree. The cheese is at its best when you let the crust warm it up a little. Helps bring out the flavor more.
Sounds like Beto's in Pittsburgh.
Other States in the U.S: You cannot get pizzas at the bakeries.
Rhode Island: I missed the part where that's my problem.
brazilian bakeries in MA that sell everything from bread, to burgers, to pizza: 😏
Rhode island: I have seen Cthulhu. Nothing else matters.
you can in california 🙃
3rd best slice of pizza in buffalo/niagara falls new york is Dicamillo's Bakery. Come for the donuts, stay for the brocolli pizza.
I know it looks gross, but I promise you as a lifelong RI resident that it is so fucking good
Thank you for FINALLY recognizing New England Greek Pizza. Not the best, not the worst, but a great vehicle for toppings.
Yes!
hairy and in the pooper pizza?
Buffalo style pizza with that cities wings, are the greatest thing I have ever had in my entire life and I’ve been to all 50 states and 72 countries, Buffalo NY is the hidden gem for food! ❤
You guys have become one of my favorite channels!
As an Ohioan, I love the variety of pizza styles we have here! Donato's being my favorite doing their take on the edge-to-edge pizza.
That was so wonderfully, uniquely American. What a fresh take on "what pizza is/can be". Y'all have given me lots of crust to chew on and innovate with my family in the home kitchen. Thanks a lot!
Besides the Hamburger, I would say Pizza IS America. No America didn't invent it... it very much is Italian. But Pizza is more ubiquitous in all it's different forms all over the U.S. than any other place in the world. For all intents and purposes... it's an american dish.
You nailed it! I live in New Haven and knew you had to include Pepe's white clam if you were going to cover "all" the pizzas in the US but you went above and beyond by including the Salisbury Beach (New England) Beach Pizza which I feasted on as youngster, AND the RI Red Strips which I am always thrilled to see when attending a party at my daughter's place in RI. I realize I need to do more traveling, however.... keep up the great job Weirdo History Types!
I am in SE MA, and it's awesome to know that I can go 20 miles in any direction and get New Haven, New York, Brockton Bar Pizza, Red Strips, Greek (that's the big one where I live) or many other variations as well! And whenever I get Red Strips, I can usually pick up some cannoli too!
If you ever go to Bridgeport go to Sergios. I grew up on that pizza and it's the best.
CT pizza ain’t no joke.
I was so happy to see red strips too. I’m grateful to have had the opportunity to enjoy New Haven style, Greek style, RI red strips, grandma pizzas, and more growing up in CT. We always make special stops at Frank Pepe’s, Sally’s, Yorkside pizza, and red strips from the local grinder shop whenever we go home to visit family. I didn’t know how lucky I was until I moved away.
@@pinkmonkeybird2644 Growing up in Fairfield County, Connecticut NY style pizza dominated the pizza scene. In Bethel there was a fantastic pizza parlor called Sal’z we would get our Saturday pizza from. Where I currently live Detroit style is commonly seen alongside New York. I still miss Sal’z pizza.
The fact that you mentioned New England Beach Pizza is amazing. Its really only served in an area about 30 miles, but it will be my all time favorite pizza. I have some many memories of eating that on sundays when my dad and sister and I would go to the beach and arcades up in Salisbury.
Joe's Playland represent!!
There’s a Tripoli’s in Lawrence as well.
Just like Kelley's roast beef, one of a kind ...
one pizza style you missed is Indian style pizza in the Seattle area. An example is from Can-Am Pizza. These pies use Indian style toppings and spices that make then stand out from other pizza types. pretty delicious and different experience.
Are you saying Indian like from India? Or Native American? I live near Seattle and have had a Can-Am pizza before. Granted it was probably 10-15 years ago and don’t remember what we ordered. I always thought it stood for CANadaian - AMerican
@@JusNoBS420 can-am does stand for canadian and american since the owners have shops in both countries. in kent where can-am opened their first us location there are several pizza places that offer indian toppings on pizza. and no it's indian from india, not native american...
I was going to mention Desi pizza too. It’s huge here in the CA Bay Area, especially the South Bay.
I was onboard to try every style of pizza up until the last one, Altoona. That one sounds like someone who got so drunk that they made a pizza but then realized that they were out of traditional cheese but were too drunk to get fresh cheese so they slabbed American Cheese slices on top.
Pennsylvania also thinks this is crazy and we make fun of it in a number of groups and posts on the internet lol
As a Pennsylvanian, we don't claim them. Altoona is a land all it's own.
As a Sicilian fan, I think it’d probably be pretty tasty if you ordered it cheese-less. Probably get a few dirty looks for it though
@R. P. It does resemble an open faced sandwich more than it does a pizza.
I agree.
This is the best survey of pizza styles I've ever seen. You did fantastic homage to Dayton style pizza, which is fairly rare to find and usually overlooked in "comprehensive" US pizza style articles, and in particular you covered Ron's Pizza from the Dayton area which is the best example IMO of Dayton style available. Total respect from a native! Also you covered some weird niche pizzas I've seen mentioned on text food forums. Well done, guys.
I agree that Dayton style deserves recognition. I will continue the Pizza War by voting for my all-time favorite, Marion's!
say ur a local not a native. just saving u a headache.
I’ll throw a hat in the ring for Joes Pizza. Marion’s close 2nd though!
I moved to the Dayton area from Findlay a couple years ago. Tried Cassano’s once, and have not wanted to go back! Why is it so salty on the bottom?! 🤮😭 I should give it another try, but… it just never sounds appealing…
It is a fantastic style pizza but Marion's is the best!
One time I was making pizza but my mozzarella cheese was moldy. I didn't want to drive to the store, so i used white American cheese instead. I had no idea I made Altoona Style pizza! Anyway it tasted good! I baked it longer than what they show in this video. My cheese was liquefied and started getting just a little burnt on top.
I’ve never really thought of “tavern style” being Chicago’s pizza. You got Chicago style deep dish, and then you have thin crust. The tavern style to me is just called pizza. I know the square cut is not universal but I certainly hope the flavor is because it’s delicious.
To me it is local...as in St Louis style...I.E stolen lol...but whatever it's cool we all know deep dish is kinda nasty....
New England Greek style is definitely my favorite kind and I will shamelessly say so. I no longer live close enough to get it, but it's always a highlight of my trips to visit family.
Growing up in Boston, it took me so long to figure out that not everyone had access to Greek pizza where they were from. It's a shame that style isn't more prevalent outside of the region. When I've never heard of a pizza place the first thing I ask is, it Italian (NY) style, or Greek?
There's Zorba's Greek Pizza in Richmond, Virginia ...wonder if they're still around ...
@@johnny0000000000000 NY style is about all I can find where I live now. Though Tomato pies and grandma style aren't too rare.
Pepe's in Northern Baltimore has it's own take on Greek style pizza with Gyro meat and feta cheese.
I miss Florida, from the Cuban sandwiches and Monte Carlos to the fantastic fish tacos and pizza. Beautiful weather, wonderful if not eccentric people, and fantastic food.
Youngstown, Ohio checking in. Can confirm. The amount of shops in this area is like one shop per 100 people. It’s wild. Every corner on every street. Chains to mom and pops.
Arcanum here, the pizza here blows man, screw thin crust and screw salted pans that overpower the flavors and screw every joint in Ohio because i have yet to find one that actually makes their own ingredients all the way, pretty much everything is canned. Sucks really, i love pizza! But this crap blows.
Grew up in Hubbard. Haven't lived there for 40 years, but every time within 100 miles of there? I swing by Pizza Works. Wish like hell they shipped.
NE Ohio in general has so many damn pizza places, my old city growing up of only about 10-12k people had 8 pizza places in the city and 4 near the border of another that would deliver to half the city and only one was a major chain that lasted ( dominos ), there was a pizza hut that tried to move in to a failed papa johns location but it failed as well in about 2 years.
Same here! YSU pride!
@@annarazo8794 Right on! I graduated from there, too!
I’m so happy that the square pizza that we got in school was mentioned in there. Although, I would’ve liked a little bit more of a background on it. It had the best taste and the crust was perfect. Not like that round crap that we got served at certain times.
So the last pizza was basically a Stouffer’s French bread pizza. Lol
Who did this voiceover? You have the voice of someone who could narrate a 1940s show! I need more of this lol
You really did your research! I figured you’d miss Quad City style and Altoona style. I lived in Columbus for a while, I assumed that style was local, but maybe it’s the same as Dayton style. Columbus is super thin with provolone and cuppy pepperoni
columbus got that tommy's and donatos thin crust represent
@@bags. Tommy's is the bomb 🤤
i love masseys pizza!!
This video just make want to go and travel around the US and eat pizza 🍕 from every state 😋
A worthy item for any itinerary haha
Don't get anyone pregnant while you're underway. You'll have to baptise and raise the baby in a born-again church. It's the law now. Sorry.
Right?
Two good places to try in California if you visit the Bay Area....Mountain Mike's, and Pizza-My-Heart
SAAAAAME minus Altoona… that shit belongs in a dumpster… on fire… In hell
There are more styles of pizza out there. If there will be a continuation of this, I think these pies should be in the spotlight
1) Columbus-style pizza (this one is different from STL style pizza in that it's toppings go to the edge of the pie, and is cracker-thin in it's crust and cut into squares, but unlike STL style, it does not use Provel cheese, it uses mozzarella and parmesan)
2) Cleveland-style pizza (this one as a base more similar to bread dough, and is soft and fluffy on top with a crunchy bottom as the pie is cooked in a pan. The cheese is a blend of mozzarella and provolone plus the pie comes with a crimped crust)
3) Texas-style pizza (this might be considered a newcomer to the pizza game (if I offend any Texans out there, you have my sincerest apologies) now I hear this one is a spin on the NY style with it having a folded over crust that is covered in garlic butter
Over the years I’ve come to the conclusion that Detroit style is the king for me. Saying that as a Floridian. It just can’t be beat. The best American pizza in my opinion.
Props for covering Quad Cities Pizza! I honestly expected it to be left off! I grew up on it and now that I’ve moved away, no pizza can quite satisfy my taste buds the way pizza back home can.
Me too, but did you notice they had people in a car eating regular slices and not the strips? Did they just not try or is QC pizza such a secret that there's not even clips of people eating it on RUclips?
You should try Sam’s Club pizza, that’ll do you just fine.
You must be obese
@@Alverant yuck
Brightened my day to see a little slice of home on a video like this
From Chicago it's true we do eat a lot of tavern style there. Though I don't hate deep dish it's delicious. We don't eat it often. It's a special occasion pizza.
I'm just happy they mentioned tavern instead of deep dish, as that isn't even considered pizza anymore
It’s like having a lasagna….in moderation. 🤣
Never heard it called "tavern" style in Chicago, but always "thin crust". It is what most people eat there.
@@loboheeler that’s what we call in out in the western burbs. I bet in the city it’s more likely? I never knew the square cut was unique though, I just assumed everyone did that across the country 😆
@@loboheeler We called it "pizza" in my family. The deep-dish stuff was a novelty. I was in high school before I ever tried it, and I can count on one hand the number of times I have eaten it since. I'm 61.
They all look so good, my favorite has to be the Cuban pizza as I had that so many times as a kid raised in Miami, that gouda cheese really does amp it up to the next level. 🍕😙
Amen to that! Sooo good!
I KNEW there was a different kind of Chicago pizza. I saw it one time on the Food Channel and everyone I've told about said I was nuts. It must be some kind of top secret too because one person from Chicago I asked said he'd never heard of it and he loves pizza. Thank you for including it here. Wish I could find it in a restaurant. I'd love to try it. I could never find it looking up Chicago thin crust, but thanks to your video, I tried Chicago tavern pizza and BAM there it was.
Thanks for including the Ohio Valley pizza. DiCarlo's was one of my faves and I even lived right behind one for a short time and introduced my English hubby to the OVP. He loved it just as much as me and still talks about it, despite us moving to the uk 18 years ago.
DiCarlo's is definitely a go-to
Been in Columbus my whole life and was just introduced to it a couple years ago. Hella interesting, but I do like it.
Wow this is great. As an Ohio Valley native, we sometimes just call our pizza Steubenville style… but the fact you narrowed it down to DiCarlo’s is just amazing! They’re THE local pizza chain all over the Valley and the pizza is unmatched
Growing up in the Northern Panhandle, I didn't know what to call it. But we ate a lot of DiCarlo's. Can't wait to go home to Thanksgiving and get a few slices!
If you ever make it north to Youngstown, try Wedgewood pizza with their shredded salami. Their crust is a crunchy pan crust. Between that and the crispy salami you're in danger of getting a delicious case of Cap'n Crunch mouth but it's worth it. They also have the ingredients for that white clam pizza that ends up tasting pretty great.
There was a joint in N. Tonawanda,NY called Big Daddy’s. The crust would actually deep fry in a deep dish pan. It tasted a lot like a chalupa. It was oily ,but fantastic. I’ve never seen any pizza like it.
Just curious, when you fry the pizza crust, is that called a 'Zeppole?
@@jocelynharris-fx8ho I believe those are fried dough balls or the like.
That was one of best sad they closed but my next favorite would be good guys or Roman cafe with the sweet crust
One unique style of pizza you missed is another from Chicago. Chicago Pizzeria and Oven Grinders does an upside down, or pot pie style pizza. Cheese goes into a buttered bowl, then large mushrooms, sauce and toppings, then draped with the dough. Put in oven. When it comes to the table they flip the whole thing onto your plate and remove the bowl. Now the dough is like a plate on the bottom with a melted cheese cover with all the toppings and sauce inside. Basically they cook the pizza upside down.
2:12 Damn right!
Tavern style and Detroit deep dish are my personal favorites. Fell in love with that style ever since I ordered pizza from Buddy's while outside of Detroit for work. It seemed like as soon as I came back to Chicago, Detroit style deep dish places started popping up, like Jet's.
Jet's has been around for a while. I'm not sure how long, but I remember seeing Jet's since I was a kid. I notice that Caeser's Pizza started making Detroit style pizza, but calls it deep dish.
@@BitestheStuff They still refer to it as "Detroit-Style"; at least, where I'm located.
Buddy’s pizza is the worst example of Detroit style. Jets or “little Caesars deep” are so much better. Unless it is Chicago style deep dish sauce should not be on top ever.
@@zawer79 As someone from Chicago, hard disagree.
Jet's definitely scratches that itch. But it's not as good as that first bite I had at Buddy's.
@@zawer79 Buddy’s may not be the absolute best example of Detroit-style (particularly since they’ve expanded with so many franchise locations), but there’s no way Jets or Little Caesars hold the crown. Those are mass-produced, fast food versions of the style. You may as well try to tell me Wendy’s makes the best hamburger you’ve ever had.
St Louisian here. You all have to try Provel cheese we put on pizza. It's a combination of cheddar, swiss, and provelone and it's to die for. Low melting temp, almost sweet gooey flavor and it's almost exclusive to the region. Eat it hot or cold as a snack.
Without it Imo's is an overpriced cracker
I would like to add that Imo's is best immediately out of the oven, it needs to be burn-your-mouth hot.
@@namebrandmason gotta have that peach vess to cool off with
Provel has a good unique flavor for sure, but it's like cheese napalm for the roof of your mouth
I'm originally from outside St. Louis, and I love St. Louis pizza! It can be an acquired taste, but everyone should try it,. if just once.
Mmm Imos
I’m never going to forget the Breakfast Pizza we had from my hometown. Scrambled eggs instead of Sauce, Melted cheese, Sausage and Bacon Toppings
The white pepper gravy for my breakfast pizza I use eggs as another topping along with bacon and sausage. I sometimes use chicken fried steak as a topping too.
@@roythomas7207 that’s exactly what I was talking about! I love that stuff 😍
@@hampdog5716 how about a gumbo pizza?
@@roythomas7207 don’t ya know mean Wumbo? I Wumbo, you Wumbo, he/she/we Wumbo???
@@hampdog5716 I mean gumbo. Gumbo is a cajun soup style dish that consists of a broth(roux) the Cajun trinity of celery/bell peppers/ and onion, garlic, ocra, and versus meats usually chicken, sausage, and seafood.
Fun fact - Pizza is a sandwich, specifically an open-faced sandwich, which is why you can do so much with it. For those who don't believe me, a sandwich, as described when you take a culinary course in either high school or college, is a dish served on one-two pieces of bread, and typically includes a sauce, some kind of meat (this just refers to the main ingredient of the sandwich, be it beef, chicken, fish, cheese, or some vegetable), and optional garnishes. An open-faced sandwich is a sandwich served on one piece of bread and is often eaten hot. A pizza is a piece of bread, with sauce, some kind of meat, and various other garnishes.
Bonus fun fact - hot dogs are also sandwiches, and fall under the submarine category.
Bonus, bonus fun fact - cereal, when eaten with in a liquid (most commonly milk), it is a kind of cold soup.
Wow!
Thank you for spotlighting St. Louis Style Pizza. It is usually forgotten.
I love StL style pizza! It doesn't seem too popular to outsiders though.
Northeastern Pennsylvanian here. You left out Deli Style Pitza found in Hazleton Pennsylvania. It's a square thick crust pizza with a sweet yet tangy sauce and romano cheese. It's cut into 12 slices, boxed and served cold.
Pitz is a classic! I once complained that it always gives you acid reflux and my cousin from Hazleton said "that's why you preload with a couple tums first." 😅
@@jamesnorth6372 you gotta build up a resistance to it over years. I've been eating Longos and Senapes since I was old enough for solid food. It doesn't affect me at all lol
Glad we got small shout out with old forge but nepa pizza on a league of its own
I was waiting until the end of the video, but you beat me to it.
Then you've been to The Victory Pig.
Living in Germany, where there are many Italian restaurants, and being from New York, I have to say the local Italian restaurants here make some of the best pizza ever. But my heart still goes home for pizza love.
Best pizza by far that I’ve eaten was in Berlin, Germany…at an Italian family restaurant. Knife and fork, no slices. New York style pizza is still my favorite…but the best pizza was in Germany and now here on Guam, both from restaurants owned by Italians. ❤️
Here's a list of the pizzas mentioned in the video:
1- New York Style
2- Grandma Style (found in New York)
3- Tavern Style (found in Chicago)
4- Buffalo Style
5- New Haven Style
6- White Clam Pie (found in New Haven, Connecticut)
7- Detroit Style
8- Bar Pizza (national)
9- DC Jumbo Slice
10- Deep Dish (found in Chicago)
11- St. Louis Style
12- California Pizza
13- Old Forge Pizza (found in Pennsylvania)
14- Cuban Style (found in Miami)
15- Brier Hill Pizza (found in Youngstown, Ohio)
16- Ohio Valley Pizza (found in Steubenville, Ohio)
17- Dayton Style
18- New England Greek Pizza (found in New England, particularly, Boston)
19- Trenton Tomato Pie
20- Colorado Mountain Pie (found in Idaho Springs, Colorado)
21- Quad City Style (found in Illinois and Iowa)
22- Philly Tomato Pie
23- New England Beach Pie (found in Massachusetts and New Hampshire)
24- Red Strips (found in Rhode Island)
25- Altoona Style
Tavern style comes from Milwaukee’s tavern culture 🍺🍻🍕
@@ASKSer79 I listed what was said in the video so any sourcing issues should be taken up with the channel :) in my quick googling though it does seem like a fair number of places claim it comes from Chicago, but a lot of foods have multiple claims for the original.
Thank you !
@@tacobellemel I know you simply were listing them chronologically. I’m a historian living in Milwaukee, so I thought I’d chime in
MANY THANKS 4 Pizza roster .
Being from Indiana, we were in the middle of Illinois, Detroit, and Ohio's styles of Pizza. We got to try a little bit of every weird style of Pizza the midwest was slinging, lol
People don't know about that squared thin crust with the diced pepperoni. Takes me back.
Its been a long time since I was home but every person I've met from Indiana shares a love of Pizza king/Arnis kinda pies
from chicago here; some deep dish pizzas SPOTS are for tourists, but the actual local spots are a treasured favorite we'd shed blood over, even though we only get it maybe once a month
Very comprehensive video! "Bar Pizza" that you referenced originated on the South Shore of Boston and can be found in may favorite bars that natives have strong opinions about who has the best and I've never seen it outside of Boston. It's my favorite!! I am from Boston and have never heard of "Beach Pizza" or ever seen anything like what you have shown in the clip. I think it was that one restaurant trying to sell it as a regional favorite.
Beach pizza is all over the beaches in Massachusetts and New Hampshire, Cristy's and Tripoli at Hampton Beach and Salisbury Beach you can even buy them in some food stores outside of there in Massachusetts sold as beach pizza. They are definitely a thing lol
for beach pizza its mostly around the northeast ma/nh border. highly reccommend tripolis, theres a location in north andover
justice for new england pizza! the dough is really airy but has a nice crunch on the outside because of all the olive oil, and the cheese blend works really well with the herby, kind of sweet sauce. i honestly prefer it to most pizza styles
Beach pizza slaps ngl
Never been to Philly but Utica NY serves tomato pies made the same way at room temperature. For a little city it has quite a nice food scene. Would love to see a video about such small cities with their own scene.
I did not expect this video to include Old Forge pizza. I didn't think it would be big enough to be on their radar. Well done
I don’t know if it’s an unlisted style of pizza but when I was traveling with my family through Colorado I took a sampling of some pizza from a local joint, which was made with a thick layer of thin-sliced ham. It was strange to me but now years later I only want more of it.
Man, this is something. Great, interesting, and informative. Weird History Food, never ceases to amaze me.
I like how this is fully stating this is unique to the cultures and locals found in the US, and showing similarity to Italian pizzas / dishes / ingredients (if any), and how they differ and yet are beloved as it's own creation! It's NOT the usual take "this is so Italian that Italians can't tell the difference." Which, as I have experienced first hand, they can.
Actual Italians generally balk at our sweet, often-processed, sauce and bread that ranges from sweet & chewy to bland, English water-cracker. Even I have trouble with what passes for pizza when I travel through the country - generally it's only decent when made by NYC ex-pats.
@@mandisaw okay, Jesus, we get it you’re a unpleasant snob.
Pretzel pizza with cheese as sauce, loaded with sweet Italian sausage and pepperoni. That's the perfect pizza and I make it myself. I don't know who came up with this style but I was hooked the first time I had it and because it went away just as fast as it arrived I learned to make it myself. People rave about my pretzel pizza!
Pretzel dough should be good pizza dough, but is pretzel pizza shaped like a pretzel? Coarsely salted?
We used to call our school pizza "dough shingles"...as for my favorites, Cassanos (Dayton style) is certainly a sentimental fave I grew up with and New York style I ate in college is fabulous, but now I eat California style and relish every bite.
As a resident of the south-east of Michigan, good on you for highlighting the distinct style of pizza we have, and Buddy's, which is a staple in Ann Arbor and surrounding areas especially!
I'm originally from Grand Rapids Michigan.
I have been less horrified by some of the abominations made by Epic Meal Time than I am right now discovering the existence of Altoona-Style Pizza.
Seeing DiCarlo's pizza blew my mind! I grew up eating that, anytime I go home, I gotta have a slice.
The other major point of note on Buffalo pizza is the Buffalo Chicken Finger pizza. Made with buffalo sauce instead of pizza sauce and topped with chicken fingers which have been prepared accordingly to buffalo tradition, it is a greasy spicy delicious treat.
Detroit style has to be my absolute favorite the crispy edges and the chewy soft inside. I happen to work at pizza place that makes this specific style of pizza and its so good
You can't beat buddy's it's just too good
@@maddkatter7948 Shield's works in a pinch.
@@tessgonzalez pools of pepperoni oil
Bar Pizza is known my region of Massachusetts as South Shore Bar Pie. It is claimed that it was first made at the Cape Cod Cafe in Brockton, Massachusetts. It was perfected at the Lynwood Cafe in nearby Randolph.
Absolutely I was going to say almost the same thing
Me too, it my favorite kind Emma's is pretty good,but only if it's hot. My personal favorite is poopsie's pizza in Pembroke name is a little of putting but pizza is great
Yes! I grew up in Brockton with Christo’s and Tip Top mostly, and now occasionally Cape Cod and Town Spa.
As a life-long Chicagoan, I've had deep dish maybe 15-20 times in my entire life, and tavern style 30-40 times a year. Tavern style - The Pizza Of The People!
As a "tourist" who lived in Chicago for 5 years, I never got enough of deep dish pizza. I can say definitely that it is the best and ultimate evolution of pizza delcliciousness.
Suggestion: The many variations of the humble taco, from its humble beginnings in the Aztec Empire, to fast food tacos to fancy "artisan" tacos
And also: Stadium cuisine.
Thanx 4 the advice .
I’d watch that
Nobody cares about tacos. Besides these videos are about regional foods in America. Hence the titles.
@@leviturner3265 don’t know what you’re on about. People fucking love tacos, and there’s definitely regional flare to them all over the US
New York City owes its distinctive style of pizza to two specific things. First, pizza was baked in bread ovens in the early 20th century -- distinctly larger than the pizza-specific ovens in working class Naples. The second difference was that coal was cheaper in New York than the wood used in Naples -- so New Yorkers baked their pies in coal ovens. Coal ovens were hotter and cooked the pizza faster with a crispier crust.
Lombardi's, the likely first seller of pizza in New York with a link back to one of the licensed pizza families in Naples, began as a grocery store. Pizzaiolo who worked the counter spawn many of NYC's first pizzerias, including John's, Patsy's, and the first pizzaiolo, Totonno, who eventually founded his own shop, Totonno's on Coney Island,
A couple shoutouts that I feel were missed on this list, first off in central IL there is a place called Tobin's that did pizza around there uniquely enough to have other places follow its lead style wise, and while their feature is a tavern style, their second option is where it gets interesting. It is reminiscent of grandma style but served in a circular pan with no sauce. Instead it is given chunky tomato pieces as the topmost ingredient and uses a cheese blend of Mozz and Munster as I recall. Crust thickness post bake is in the 1/2 - 3/4 inch range with an edge similar to a Chicago style in that it is about a quarter inch pressed to the edge like a pie dough.
Secondly, a local favorite in the Des Moines area (and something that really stretches the limit on what you can call pizza, but given the closing bit of the video I will share it) that has been featured on the travel channel in the past is Fong's Pizza. I really don't know how to classify this (or if it is pizza) but given the name of the shop it bears mentioning. Their flagship feature is that there is generally no tomato sauce and the "pizza" is served on a wanton type dough. Top variety is the crab rangoon pizza, though other varieties of Chinese food pizza are available.
You missed Delaware/Maryland's Grotto Pizza! The sauce is put on top of the cheese in a spiral and most of their locations are at the beach. It's delicious!
It's trash. For those that don't know good pizza.
There's just something special about Buffalo Pizza. The peppered spiciness of the cup-and-char pepperoni with that perfect dough and a sauce with just a hint of sweetness to it.
Perfection
The sauce is made with mostly tomato paste, which is what I think really sets it apart. That and Bison brand cheese
Go Bills
Amen from a Western New Yorker
I left Buffalo 8 months ago and I would kill for some Picasso's. The pizza here in Houston is average at best.
Oh yeah. Francos is number 1
I didn't have a real deep dish until I was pretty old. Absolutely delicious, but it's true it trades mobility for heartiness. It's also ridiculous how many pizza chains have a "deep dish" which is always just a really thick crust. Bullshit.
The "all crust" deep dish is basically Detroit style.
I've been trying to find a proper deep dish to try for decades and keep getting "Detroit with mozzarella" instead.
Pan pizza and deep-dish are 2 different animals
@@tvtitlechampion3238 Yes. And as someone who lives in a region with a lot of pan pizzas and has always been curious about deep dish, I'm very annoyed at the constant mislabeling of pan pizzas _as_ deep dish pizzas.
It's all bout the cheese
I live in Kentucky and pretty much every local pizza place (at least in my part of the state) has Tavern style Chicago pizza or St. Louis style. Both are absolutely delicious! As for DC style pizza it reminds me of Sbarro's pizza. So it's something I gotta try.
I just discovered your channel. Food. History. Learning random shit i can spout and act smug about. Priceless
New Haven pizza is amazing. First and second choices are Sally’s pizza and Modern Pizza. Paper thin crust, flavorful tomato sauce. The long lines to get in prove it.
Modern is my go-to. Sally's and Frank's are my backups.
I live in the Chicago area, but New Haven style is probably the one I want to try the most. That white clam pie looks amazing
I grew up in Flagstaff Arizona, and recently one of the local chains, NiMarco's, decided to declare their pizza as being its own style (I think they call it mountain style or something),
And I mean, it's good. Relatively conventional, but with a thicker buttery crunchy crust that'll cut your mouth like a bowl of chips. Maybe a little extra cheesy also.
But just... the absolute hubris to declare yourself as the pizza style of a region when you're the only place that makes it.
I'm from Ohio and old enough to remember when Cassano's was still a big thing. My father-in-law knew Vic Cassano. It was the best pizza ever. What they fail to mention here is that the bottoms of the crusts were salted.
I once passed by a restaurant in Ireland called Texan Barbecue Pizza. I didn't have the chance to try it, but as a Texan I was intrigued by this.
In Québec, we have our own version of Red Strips -- but it's like a commercial brand you can find at grocery stores across the province (and I'm sure you could probably find them in provinces across Canada). Rather than thin strips, they are medium or large rectangles of pizza without cheese or toppings you can eat cold/at room temp, or add stuff at home and bake if you like.
I went to lac st jean and they did not have "pizza au tomates" in fac the girl from IGA looked at me like i was derange for asking ??
I worked with a chef who went to Montreal a few years ago to check out the food scene. He spent a week trying recreate that style but just couldn't get it right.
I draw the line at altoona pizza. That looks like a kid made it when his mom wasn’t around to make lunch for him
Awesome! A shout out for Buffalo Pizza! I've travelled so much but nothing is as good as your hometown stuff.
As a Chicagoan, Lou Malnati's Deep Dish is love and life. If I want a less thick pie, I'm heading to MOD Pizza where one flat price gets you as many toppings as you want, and the quality is solid.
I grew up in Tampa, FL and we have something very similar to the Philadelphia tomato pie. Every party I went to as a kid had a tray of Scachatta pizza from the Alessi Bakery. It was often eaten cold or room temperature, and appears almost identical to the Philly style in this video. I can take one bite and immediately be transported back to 1986 again.
I agree, I was hoping to see scachatta in the video. It doesn't get a lot of attention outside of the Tampa area.
Sadly, Tampa Scacciatta never gets a mention.
I'm pretty sure John Stewart also said something along the line of "it's an above ground swimming pool for rats" when referring to deep dish pizza. I personally love this style of pizza though even if it's something you eat once in a while.
That was a beautiful rant, one of John's best.
Also, deep dish and maybe California/artisanal are probably the only distinct non-NY ones worth a damn. A few I can excuse as folks trying [often failing] to recreate real NYC pizza with local ingredients, for local palates.
Some though are just restaurants cheaping out, making bootleg tomato foccacia, or leaning way too hard into sweet, Chuck E Cheese-level stuff. Honey-crust, wtf?
Mandisa W Detroit and Connecticut is better than NY.
@@Appaddict01 What, their pizza? Nope. I've not been to Detroit, but I've been to CT many times, their pizza is passable at best. New York's secret is the water - similar to with bagels.
@@mandisaw It's mostly due to the ovens. Many places in America prohibit true wood burning ovens.
I want this video as a book... I'd love to do a fifty states tour if America thru pizza styles!
If I had a bucket list, every place on here would be it!
omg. A Cassano's Xtra-Large Supreme is the pizza I want to be buried with! Maybe two because it's gonna be a long afterlife. Great catch!
There was a place in L.A. in the early 80's that served a pan pizza with the cheese on top of the caramelized-bottomed dough, with large dollops of tomato as sauce, and large chunks of whatever else on top of that. It was incredible! Another honorable mention to Olive's in San Francisco in the early 90's... best cornmeal crust pies ever.
Thanks for the awesome video!
I'm guessing the reason Hawaiian pizza wasn't mentioned is because it's a Canadian invention....lol. I am surprised that Pizza Hut wasn't mentioned tho. I may be a little biased as the chain was founded in my hometown of Wichita, KS. Ironically, it is also the birthplace of White Castle (even tho there are not any chains left in Kansas).
No Canada no, why!?! You just moved down in my list of countries...& Kansas, you just dropped on my US states to visit...tho it always drops in tornado season!
@@u-neekusername4430 lol. There are times i dont like being here either. As far as tornadoes go, I've been pretty lucky (knock on wood).
@@kandipiatkowski8589 I saw one coming at me in Illinois once...once was enough for me!
@@u-neekusername4430 You have no tastes.
If you come to St. Louis, don't get Imo's or any other St. Louis style pizza looking for a normal pizza experience. It's not. It's an acquired taste. Few people like it the first time down the hatch.
Stefanina's>Imo's. But it really is a strange pizza
Fuck that I’m born and raised stl, shit is gas y’all, and it’s def something to try, it’s way better than ny or Chicago style
I fell in love first time I had IMO’s. I love STL style. I can’t wait to go back and have more
@@jarrettadams4102 Pretty much any other STL Pizza than Imo's. My current favorite is Uncle Leo's in South County... that stuff is wonderful.
Talayna's > all other traditional St Louis style
As a Youngstown native I lived off of briar hill pizza in my childhood. Sunrise (in Warren) and vasilio’s (in cortland) are the best. Cheers on not skipping us, great video 🍕
That is good at least Ohio has at their pizza to be proud of. Outside of that not much of anything else.
I grew up in a MA suburb with a large Greek community. They make Greek pizza in an oiled pan which gives it kind of a spongy texture. It's not my favorite, but it's not bad. Beach pizza, on the other hand, is thin and crispy. My cousin who lives out west loves beach pizza, but she can only get it when she comes back out here to visit family.
Used to work at a New England Greek style place and yeah, that's a great description. It's super oily and dense but man does it satisfy
Thanks for including Mountain Pies! It's really only Beau Jo's who make it, but it's a must-do on the way back from the slopes.
Best pizza by but close second is Dayton Style
Was hoping you would cover Ashland, KY style, which originates from Giovanni’s Pizza. Cheese completely covers all of the toppings and sauce. They have locations all over the KY/OH/WV tri-state area, and have expanded into areas that Eastern KY natives have migrated to like Lexington, KY and even into NC.
Growing up in the 1960s in Minneapolis, what you call "Tavern Pizza" is the pizza that I remember eating first. Because the only source of the pizza was the Broadway Bar in North Minneapolis, my father would buy it and bring it home rather than bring the family into a bar. Broadway Pizza is still thin crust and very greasy. Not my favorite, but one whose taste I can never forget.
Living outside Altoona, I somehow knew this would make it into the video. I'm kind of ashamed of Altoona Pizza. It's an abomination 😂
Altoona pizza is the only abomination on this list
I'd definitely still give it a go. It reminds me of these things my dad used to make called "old man pizzas". He'd take half a hamburger bun and toast it, fry up some bacon and put it on top of the bun half, then a slice of fresh tomato, then a slice of American cheese. Put it all in the oven to melt; it was delicious.
@@brandonwenzel2844 that sounds awesome. I've had Altoona Pizza. I wouldn't call it terrible, but it's definitely not something I want to eat again
One thing about Dayton style pizza. Columbus Ohio also has its own “Dayton style” pizza.
I'm from Columbus and I'd never heard of Dayton style, but Columbus style is it's own thing, built on the tavern style. The key is the Ezzo pepperoni. It is thin sliced so it gets very crispy. And true CBUS style is on a cracker crust with cornmeal dusted on the bottom to prevent too much burning ( little burnt is OK).
I grew up on Dayton style pizza Marion's pizza is amazing.
Grew up eating DiCarlo’s pizza with cold mozzarella on top. Surprised to see it on the list since it’s such a niche style.
Pizza king In Indiana is probably the state's pizza style. Its a unique sausage pizza with a closely guarded recipe for the sausage, cheese blend, and the sauce. Note: there are two chains with the same name, depending on if you're in the east or west side of the state, and are both basically owned by the same family, except the east side chain was opened by the founder's brother who wanted to add more than just Pizza to the menu.
They also have a gimmick where drinks are delivered to you via specialized model trains / phones at the table to order the pizza depending on what side you're on.
Thin crust BBQ chicken👌 Also I discovered that if you marry a women from NYC, she will compare every pizza she ever has to her old local shops and complain about them for the rest of time 😂
My dad is the same way and he’s a Chicagoan…
Chicago is top notch, Buffalo's pizza is better than NYC so I never understood who fooled them their pizza is the best.
The way that the concept of a pizza with sauce on top rather than cheese on top is introduced repeatedly with little reference to the fact that multiple styles of pizza are made that way gives this impression that this video was written by like five different interns who weren't talking to each other.
Most of my family used to live near Philadelphia, but a lot of us have moved to northeast Pennsylvania. So we’re familiar with Philadelphia tomato pie.
In fact, whenever one of my cousins goes to visit the remaining family near Philadelphia, he brings back a few tomato pies and distributes portions to the family here in northeast Pennsylvania! 😆 yum!
Neapolitan pizza is my favorite style, we have a local chain in Minnesota called Punch Pizza. Punch is known for its authentic Neapolitan pizza that is cooked the same way here as it is in Naples, Italy. Part of that process is using a wood-burning, bell-shaped brick oven that is 800 degrees to cook the pizza.