# What is the best regional American pizza style?

> Coal-fired ovens in Connecticut, blue steel pans in Detroit, cracker crust under Provel in St. Louis. Same three ingredients, thirteen arguments.

*By YPB Team · Published September 5, 2026 · https://youpick.best/ranking/what-is-the-best-regional-american-pizza-style*

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## Current results (no votes yet)

1. **Chicago deep-dish** — score 1000/1000
   Baked in a high-sided pan with cheese under the sauce, thick enough to eat with a knife and fork.
2. **New York-style** — score 882/1000
   Wide, foldable hand-tossed slices with a thin crust, sold by the slice across the five boroughs since the early 1900s.
3. **California-style** — score 794/1000
   Thin-crust pizza built around non-traditional toppings, popularised in the 1980s by Chez Panisse and Wolfgang Puck.
4. **Neapolitan-American** — score 661/1000
   The imported original: soft, blistered, wood-fired and finished in ninety seconds, now made in every US city.
5. **Grandma pie** — score 529/1000
   Thin rectangular pizza pressed into an oiled sheet pan, a Long Island home-kitchen style that went commercial.
6. **St. Louis-style** — score 448/1000
   Cracker-thin crust topped with processed Provel cheese and cut into small squares rather than wedges.
7. **Quad City-style** — score 353/1000
   Malt-laced crust with lean sausage ground into a spiral and slices cut into long strips.
8. **Colorado mountain pie** — score 353/1000
   A thick braided crust served with a side of honey, invented in the Rockies for altitude and appetite.
9. **Tavern-style** — score 241/1000
   Chicago's other pizza: cracker-crisp, cut into squares, and the version the city actually orders most.
10. **New Haven apizza** — score 241/1000
   Charred, oblong coal-fired pies from Connecticut, traditionally ordered plain with grated cheese or topped with white clam.
11. **Detroit-style** — score 240/1000
   Rectangular pizza baked in blue steel pans with cheese pushed to the edges to form crisp caramelised corners.
12. **Sicilian-style** — score 240/1000
   Thick, airy square slices descended from sfincione, common in Italian-American bakeries on the East Coast.
13. **Ohio Valley-style** — score 240/1000
   A Steubenville original where cold cheese and toppings are added after the crust and sauce come out of the oven.

Tags: pizza, food, usa