Regional Pizza Styles – Pizza from Around the World

The world of pizza is as diverse as the regions that have cultivated their own unique styles. From the thin, wood-fired Neapolitan pies of Italy to the deep-dish wonders of Chicago, each pizza style is a reflection of local ingredients, cooking methods, and cultural traditions. As the owner of the Goodfellas Pizza School in New York, I’m excited to take you on a culinary journey through some of the most famous regional pizza styles and explore how they can be adapted to the brick oven.

Pizza Styles: Neapolitan 

Let’s start our tour in the birthplace of pizza – Naples, Italy. Neapolitan pizza is the OG of regional pizza styles, dating back to the 18th or early 19th century. This classic pizza is defined by its thin, chewy crust, simple tomato sauce, and minimal toppings, typically just fresh mozzarella and basil. The secret lies in the preparation – Neapolitan pizza dough is made from just four ingredients (flour, water, salt, and yeast) and must be kneaded by hand. It’s then stretched or tossed until it’s just 0.11 inches thick before being baked in a scorching hot, wood-fired brick oven.

The high heat, often reaching over 800°F, chars the crust in just 60-90 seconds, leaving it with those iconic leopard spots. Authenticity is key – Neapolitan pizza is governed by strict rules laid out by the Associazione Verace Pizza Napoletana (AVPN), which dictates everything from the type of flour to the maximum size of the pie. While strictly traditional Neapolitan pizza may be challenging to replicate in a home or commercial brick oven, the core elements can certainly be adapted.

Pizza Styles: New York-Style

If Neapolitan pizza is the refined, elegant older sibling, then New York-style pizza is the loud, unapologetic younger one. Emerging from the bustling streets of New York City in the early 20th century, this style is defined by its large, thin, foldable slices and a crust that’s chewy on the inside with a crisp, slightly charred underside.

The dough for New York-style pizza is made with high-gluten bread flour, giving it that distinctive chew. It’s rolled or tossed out thin, then baked at a slightly lower temperature (around 550°F) than Neapolitan, resulting in a crust that’s thinner and crisper overall. Contrary to Neapolitan, New York pizzas are generously topped, often with tomato sauce, shredded mozzarella cheese, and a variety of classic toppings like pepperoni, sausage, or mushrooms.

The key to nailing the New York-style pizza at home is all about the baking technique. Using a pizza stone or steel and cranking your oven as hot as it will go can help achieve that perfect thin, crispy crust. And don’t be afraid to really pile on the toppings – that’s what makes a New York slice so iconic.

Pizza Styles: Chicago Deep Dish 

If New York-style pizza is the sleek, stylish cousin, then Chicago deep dish is the substantial, comforting one. Originating in the Windy City in the 1940s, this pizza style flips the script, with a thick, buttery crust that’s more akin to a savory pie than a traditional flatbread.

The deep dish crust is made with generous amounts of fat, either in the form of butter, olive oil, or vegetable oil. It’s pressed into a deep, round pan, creating tall, steep sides that can hold a substantial amount of toppings. In fact, the toppings are layered in reverse order, with the cheese on the bottom, followed by the tomato sauce on top. This allows the crust to fully bake through without the toppings burning.

Chicago deep dish is baked at a lower temperature (around 400°F) for an extended period of time, often 30-45 minutes. The end result is a pizza that’s more akin to a casserole, with a crisp, almost pastry-like crust and a molten interior of cheese, sauce, and toppings. While it may not be the most portable pizza, Chicago deep dish is undoubtedly a delicious, satisfying meal in itself.

Pizza Styles: Detroit-Style

While New York and Chicago may get most of the pizza spotlight, there are plenty of other regional styles worth exploring. One that’s been gaining serious momentum in recent years is Detroit-style pizza.

Originating in the 1940s at Buddy’s Rendezvous (now Buddy’s Pizza) in Detroit, this style is characterized by its rectangular shape, thick, chewy crust, and signature caramelized cheese edges. The dough is pressed into a well-oiled, square or rectangular pan, creating those crisp, almost fried-like edges when baked at a high temperature.

The toppings are layered in a specific order – first the cheese, then the sauce, and finally any additional toppings. This allows the cheese to spread all the way to the edges of the pan, creating those addictive, browned cheese “fricos.” The sauce is typically spread over the top in a grid pattern, rather than a full coverage.

While Detroit-style pizza shares some similarities with Sicilian-style, it’s a distinct regional variation with its own loyal following. The key to nailing it at home is using the right equipment – a proper Detroit-style pan is essential for achieving those signature crispy edges.

Pizza Styles: Californian 

No discussion of regional pizza styles would be complete without mentioning the influence of California. While not a distinct style in itself, Californian pizza has emerged as a unique fusion of various traditions, emphasizing fresh, seasonal ingredients and innovative flavor combinations.

Californian pizza is often characterized by a thin, chewy crust that’s usually wood-fired or baked in a brick oven. But beyond that, the toppings are where Californian pizza really shines. Influenced by the state’s abundant produce, diverse culinary traditions, and health-conscious mindset, Californian pizza commonly features toppings like grilled vegetables, fresh herbs, artisanal cheeses, and even nontraditional proteins like grilled chicken or shrimp.

The key to Californian pizza is a focus on quality, locally sourced ingredients and a willingness to experiment. It’s a style that encourages creativity and celebrates the bounty of the region. Whether it’s a pizza topped with roasted red peppers, goat cheese, and arugula or one featuring barbecue chicken, corn, and cilantro, Californian pizza is all about celebrating the flavor of the season.

Adapting Regional Styles to the Brick Oven 

As the owner of the Goodfellas Pizza School in New York, I’ve had the privilege of teaching aspiring pizzaiolos the art of brick oven pizza-making. And one of the most common questions I get is how to adapt these beloved regional styles to the brick oven setting.

The good news is that with the right techniques and equipment, most regional pizza styles can be successfully replicated in a brick oven. The key is understanding the unique characteristics of each style and making the necessary adjustments to achieve the desired results.

Neapolitan-style pizza

For Neapolitan-style pizza, the high heat of a brick oven is essential. By cranking the oven temperature up to 800°F or higher, you can achieve that signature char and blistered crust in under 90 seconds. The trick is to have a well-seasoned, evenly heated oven floor to ensure the dough cooks through without burning.

New York-style

When it comes to New York-style, the goal is to get that perfect crispy-yet-chewy crust. A pizza stone or steel placed on the bottom rack of a very hot oven (around 550°F) can help mimic the effect of a commercial pizza deck oven. And don’t be afraid to really load up those toppings – the high heat of the brick oven will help them cook through without getting soggy.

Chicago deep dish

For Chicago deep dish, the key is to have the right pan. A deep, well-oiled cake or pie pan will allow you to achieve that signature thick, buttery crust. Baking at a slightly lower temperature (around 400°F) for 30-45 minutes will ensure the interior gets fully cooked without burning the exterior.

No matter which regional style you’re aiming for, the key is to experiment, observe, and make adjustments as needed. With the right techniques and a little bit of practice, you can bring the flavors of the world right to your own brick oven.

Conclusion

As the owner of the Goodfellas Pizza School in New York, I’m passionate about sharing the rich diversity of regional pizza styles with aspiring pizzaiolos. From the classic Neapolitan to the decadent Chicago deep dish, each style is a reflection of local culinary traditions and innovation.

If you’re ready to take your pizza skills to the next level, I encourage you to check out our 4 Day Pizzaiolo Course HERE. Over the course of four intensive days, you’ll learn the fundamentals of dough-making, topping selection, and brick oven baking, with a focus on adapting regional styles to the home or commercial kitchen. Whether you’re a seasoned pizza enthusiast or just starting your culinary journey, this course is the perfect way to elevate your pizza game and explore the world of regional pizza styles.

So why wait? Learn more about Goodfellas 4 Day Pizzaiolo Course today and get ready to take your pizza prowess to new heights!