What is the best pizza style in the world?

By YPB Team

Thin and crispy or deep and loaded — regional pizza styles from around the world each bring their own philosophy to the pie. Pick your slice!

Neapolitan

The original pizza from Naples, Italy — thin charred crust, San Marzano tomatoes, fresh mozzarella, cooked in a wood-fired oven at 900°F.

1000pts

Tavern Style

Chicago's other pizza — an ultra-thin, crispy cracker crust topped edge-to-edge with toppings and cut into small squares, traditionally served in neighborhood taverns alongside a cold beer.

499pts

New York Style

Giant foldable triangular slices with a thin but sturdy crust, tangy tomato sauce, and a blanket of low-moisture mozzarella — sold by the slice on every street corner.

0pts

Detroit Style

A rectangular pan pizza with an airy focaccia-like crust, crispy caramelized cheese edges (frico), toppings under the cheese, and two stripes of red sauce on top.

0pts

Sicilian

A thick, spongy rectangular pizza baked in an oiled pan — springy crumb, crisp bottom, often topped with tomato sauce, cheese, and anchovies in the traditional sfincione style.

0pts

Roman (al taglio)

Sold by weight in Rome's bakeries — a long rectangular pizza with an ultra-light, open-crumbed crust topped with everything from potato and rosemary to prosciutto and burrata.

0pts

New Haven Style

Called 'apizza' by locals — coal-fired at extreme heat for a charred, blistered thin crust with a slightly chewy texture, traditionally topped with white clam sauce or a spare tomato base.

0pts

California Style

Born in 1980s California, pioneered by Wolfgang Puck — thin, crisp crust loaded with fresh, unconventional toppings like avocado, smoked salmon, arugula, goat cheese, and seasonal vegetables.

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St. Louis Style

A cracker-thin, unleavened round crust topped with provel cheese (a local processed blend) and cut into small squares — also known as party cut or tavern cut, popular in Missouri.

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