Pizza was brought to North America by an influx of Italian immigrants in the late 1800s, but it really became popular after World War II, according to sources such as the National Park Service.
Since then, certain regions of the country have put their own spin on the delicious food.
As Detroit-style pizza continues to skyrocket in popularity, here are some lesser-known regional variations that could be the next big pizza trend.
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Of course, this is not a complete list. Just a delicious sample.
1. South Shore Bar Pizza
The pepper and onion South Shore bar pizza is commonly found in bars in or near Boston. (John Turmacchi/Boston Globe via Getty Images)
Invented on Boston’s South Shore, South Shore Bar pizza differs from traditional pies in several important ways.
According to the website Everything South Shore Bar Pizza, the pie measures 10 inches and is cooked in a well-oiled skillet.
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The dough is essentially fried while baking, and the pie is drizzled with sauce and topped with “cheddar cheese or whatever else you like.”
According to Everything South Shore Bar Pizza, instead of a traditional pizza box, South Shore Bar Pizza is sandwiched between two thick paper plates and packaged in a brown paper bag.
“The inside of the bars that serve these pizzas usually has some kind of wood paneling, most of which hasn’t been updated since the 70s,” the paper said.
2. Pizza strips
Pizza strips, also known as bakery pizza, are served at room temperature and do not contain melted cheese. (Matthew West/Media News Group/Boston Herald via Getty Images)
Rhode Island’s creative pizza strips are inspired by Sicilian-style pizza.
Also known as party pizza, red strip, and bakery pizza.
There’s no melted cheese jiggling on the pizza strips. The sauce is the star of the show, and the strips are served at room temperature.
The Providence Journal said it was “a simpler celebration of pizza’s most overlooked element: the sauce.”
3. New Haven Apizza
New Haven-style pizza does not include mozzarella cheese as a standard topping and is “charred” in a coal oven. (Lana Dujol, The Washington Post)
That’s not a typo – New Haven-style pizza is called apizza.
According to the website Eater, this is a callback to the Italian dialect spoken in Naples.
New Haven-style pizza is intentionally left in the oven (traditionally coal-fired ovens) a little longer, resulting in a burnt, thin crust.
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Like the strip pizza, mozzarella is not a standard topping and must be requested, Eater said.
Pizza can be topped with anything, but perhaps the most famous pizza is Frank Pepe’s white crumb pizza.
Topped with fresh clams, garlic, oregano, grated Pecorino Romano cheese, and olive oil.
4. Grandma-style pizza
Grandma Pizza is a Long Island specialty pie. His restaurant Humberto’s in New Hyde Park calls itself “the home of Grandma Pizza.” (Rachel Brightman/Newsday RM via Getty Images)
Grandma Pizza originates from Long Island, New York and is completely different from New York style pizza.
Unlike large New York-style slices that can be folded, Grandma pizza is cut into squares.
According to the website Sip & Feast, it is cooked in a well-oiled square sheet pan.
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The website says the “fairly thin” dough is fried during cooking.
Typical toppings for Grandma Pizza include mozzarella cheese and plum marinara sauce, according to the website for Long Island restaurant Umberto’s, which bills itself as the “home of Grandma Pizza.”
According to Sip and Feast, Grandma Pizza is finished with a drizzle of garlic-infused olive oil, Pecorino Romano, and oregano.
5. Quad Cities Style Pizza
Quad Cities-style pizza was invented at a pizza shop in Rock Island, Illinois, one of the Quad Cities. (Goran Kosanovic of The Washington Post, via Getty Images)
Quad City Style Pizza refers to the Quad Cities of Rock Island and Moline, Illinois. and Davenport and Bettendorf, Iowa.
According to the Harris Pizza website, the Quad Cities wasn’t exactly a pizza hotspot when Harris Pizza opened.
“The concept of pizza was so new to the area that Leonard and Mary Harris had to give it away to get people to try it,” the couple said.
The pizza is topped with a very spicy tomato sauce, ground sausage, mozzarella, and oregano and baked in a hot oven.
It worked. Harris Pizza, home of the “Original Quad City Style Pizza,” currently has several locations throughout the Quad Cities.
According to Food & Wine, Quad Cities-style pizza is served with a malt dough that contains molasses.
The pizza is topped with a very spicy tomato sauce, ground sausage, mozzarella, and oregano, and then baked in a hot oven for a short time.
Unlike other styles of pizza, which are cut with a pizza cutter or knife, Quad Cities-style pizza is cut with scissors, Food & Wine reported.
6. St. Louis-style pizza
St. Louis-style pizza cutting action using a pizza cutter in Washington DC, February 17, 2016 (Goran Kosanovic of The Washington Post via Getty Images)
St. Louis-style pizza is another type that is cut into squares rather than wedges.
According to the website of Imo’s Pizza, the originator of St. Louis Style Pizza, St. Louis Style Pizza is a “thin, crunchy pizza that is completely covered in toppings, unlike pizzas like chewy foccia. It is said to be characterized by its soft and crunchy texture.
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Only one type of cheese is used in St. Louis-style pizza. Provel is another St. Louis creation.
According to Imo’s Pizza’s website, Provel cheese was invented in St. Louis in 1947 and combines cheddar, Swiss, and provolone cheeses “into one gooey, creamy, delicious cheese experience.”
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Imo’s Pizza chefs decided to use Probel instead of mozzarella when making their pies, and “it was a huge success,” the website says.
It is unclear why the pizza is cut into squares. Imo even his website is not completely clear.
“Why square? It’s the same way pizza is sliced in St. Louis,” the site says.
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