Before Neapolitan crusts and truffle oil, there were neighborhood favorites with square cuts, white sauces, and cheesy goodness. These pizzas didn’t need perfection because they had personality. If you’ve ever wondered what the local joints used to serve up before delivery apps took over, this list is for you.
Philadelphia-Style Tomato Pie
Often considered one of America’s original pizzas, this thin, square pie features a generous layer of tomato sauce on top. It’s usually topped with a sprinkle of grated cheese, like pecorino Romano, and has deep roots in Philly’s Italian neighborhoods.
St. Louis–Style Pizza
St. Louis-style pizza is all about its super thin crust and that gooey Provel cheese. It started in the 1940s and packs a smoky punch. While it hasn’t gone far beyond Missouri, locals still love it for that nostalgic vibe.
White Pizza
This particular pizza was a hit in the ’80s with its ricotta or bechamel base, but now it’s more of a specialty item. Some people still love that creamy, tomato-free vibe, but others argue that it just doesn’t count as real pizza anymore.
Old Forge–Style Pizza
Did you know Old Forge-style pizza comes from Pennsylvania? It’s baked in rectangular trays and divided into “cuts” instead of slices. This used to be famous for its light, crispy bottom crust and chewy texture but is rarely seen outside its hometown.
Quad Cities–Style Pizza
Starting from the Iowa-Illinois border, Quad Cities-style pizza has a malt-infused crust and zesty tomato sauce. Those bold flavors and distinct styles continue to keep it popular in the area, including a few other regions like Chicago and Arizona.
New Haven–Style Apizza
New Haven’s apizza (pronounced “ah-beetz”) has a thin, burnt crust baked in coal-fired ovens. It’s all about minimal toppings and a chewy texture. This style has unique methods and flavors that locals from Connecticut love. You might even find it in London today.
Greek–Style Pizza
Topped with an oregano-heavy sauce and a “healthy” amount of cheese, Greek-style pizza is baked in shallow pans with a spongy and oily crust. It is a regional favorite in New England because of its unique fluffy texture and flavor.
Grandma–Style Pizza
With cheese often beneath the sauce, this was invented by Italian-American grandmothers from Long Island who lacked a pizza oven and were baking it in a sheet pan instead. It has a thin, crispy crust baked in a well-oiled rectangular pan.
Tavern–Style Thin–Crust Pizza
Have you ever tried Chicago’s tavern-style pizza? It features a thin, crispy crust cut into squares. Typically enjoyed in bars, it’s light and easy to share. While deep-dish pizza gets more attention, this is a must-try for anyone visiting the city for the first time or the 100th.
Trenton–Style Tomato Pie
In Trenton, tomato pie flips the script on tradition. The cheese lays its foundation on the dough, blanketed with some rich tomato sauce. Having a preparation steeped in local lore, this delightful dish remains a cherished New Jersey specialty.
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