A hearty, high-altitude pizza characterized by an exceptionally thick, braided crust and massive amounts of toppings, often sold by the pound. 

A unique, Miami-originated pan pizza characterized by a thick, soft, and slightly sweet dough, topped with a sweet tomato sauce, a blend of mozzarella and Gouda cheese, and often, savory ingredients like chorizo.

Chicago deep-dish pizza is a tall, buttery-crusted pizza layered with cheese, toppings, and chunky tomato sauce. It eats more like a savory pie than a quick slice and that is exactly the point.

Detroit-style pizza is a rectangular pan pizza with a thick, airy crust, crispy cheese edges, and tomato sauce spooned on top.

French-bread pizza is split French bread topped with sauce, cheese, and pizza toppings, then baked until crisp and melty.

Grandma pie is a thin, square or rectangular pizza with a crisp olive-oil crust, mozzarella, garlic, and tomato sauce.

New York style pizza is a large, thin, foldable slice with tomato sauce, mozzarella, and just enough grease to make the paper plate translucent.

Ohio Valley pizza is a Steubenville-area style with a thick, crisp-bottomed square crust, baked sauce, and cold cheese and toppings added after the pizza comes out of the oven.

Old Forge Style Pizza is a rectangular tray pizza from northeastern Pennsylvania with a soft, airy crust, oniony sauce, and a blend of cheeses that melts into a creamy layer.

Omaha style pizza usually means La Casa-style pizza: a thin, flaky, biscuit-like crust topped with tomato sauce, Romano cheese, and finely crumbled hamburger.

A New Jersey panzerotto, often spelled panzarotti locally, is a fried pocket of dough filled with tomato sauce and melted mozzarella.

A West Virginia pepperoni roll is soft white bread baked around sticks or slices of pepperoni, letting the spicy oil soak into the dough as it cooks.

Philadelphia tomato pie is a thick, square bakery-style pie topped with a bright tomato sauce and usually little or no cheese.

Pickle pizza is a tangy, cheesy pizza topped with dill pickles, usually over a ranch, garlic, or creamy white sauce instead of tomato.

St. Louis Style Pizza is a thin, cracker-crisp pizza topped with sweet tomato sauce and gooey Provel cheese, then cut into squares.

Tavern style pizza is Chicago’s thin, crispy, square-cut pizza, the one locals are just as likely, if not more likely, to order than deep dish. It is crunchy, shareable, and built for a pitcher of beer.

A New Jersey pizza where sauce goes on top of cheese and toppings. Simply the best pizza in the world.

A coal-fired, thin-crust pizza from New Haven, Connecticut, often topped with clams or simple tomato sauce.

Altoona Style Pizza is a thick, square-cut Central Pennsylvania pizza topped with tomato sauce, salami, green bell pepper, and melty yellow American cheese.