Think You Know American Pizza? These 5 Regional Styles Might Surprise You

Like many other Americans, the first pizzas I recall eating were ordered from Domino's or Papa John's. At 8 years old, I cared more about having a tub of shelf-stable garlic sauce for dunking than I did about artisanal crusts, fior di latte, or distinct pizza styles. But as I've grown older, especially after seven years living in New York City, I've become far more refined in my pizza preferences.

I know what I want in a New York slice — a crisp-chewy crust, low-moisture mozzarella, and the simplest tomato sauce you can imagine — and which styles of pizza I enjoy. I'll go out of my way to find Detroit-style pies in New York, but Chicago deep dish, to put it kindly, isn't for me. Although my pizza knowledge has developed far beyond the bucket of garlic sauce I once thought was authentic as a child, I've also realized there's so much more to the American pizza landscape I still have to learn.

Most people are familiar with deep dish, and many pizza aficionados may know Chicago's other distinctive pie: tavern-style pizza, served on a cracker-like, ultra-thin crust and cut into squares. However, the world of regional pizza styles extends far beyond these familiar formats.

The power of social media has brought many lesser-known pizza styles into the spotlight, allowing content creators to showcase how unexpected a city's signature dish can be or to film themselves sampling a pie they haven't tried before. Some regional styles might tempt you to try a new kind of slice. Others might challenge your perception of what pizza should be. No matter what, they'll broaden your understanding of the pizza enjoyed across the United States.

A freshly baked slice of pizza typically comes with a layer of gooey, melted cheese on top — unless you're in Steubenville, Ohio. Ohio Valley cold cheese pizza is a square-style pie that's topped only with sauce before it goes into the oven. Partway through baking, more sauce and a very light layer of cheese are added. Once the crust is golden brown, the pizza is finished with cold, grated provolone and your other toppings of choice, also served cold. This unique style of pizza was invented by Ohio local Primo DiCarlo in the 1940s, and the family-owned restaurant chain he founded, DiCarlo's Pizza , still serves its cold cheese slices in Ohio, West Virginia, and Tennessee.

Vivid red, rectangular slices of pizza are a regional delicacy that many Rhode Islanders are passionate about. These super simple, rectangular pies are topped only with tomato sauce — typically seasoned with garlic, olive oil, and Italian herbs like oregano — and cut into the strips that give them their name. They are often, optionally, finished with a very light sprinkle of Parmesan. Rhode Island pizza strips are similar to Sicilian sfincione, a thicker, focaccia-like pizza that eschews mozzarella. The creation of the Ocean State's namesake pizza style is credited to Southern Italian immigrants.

Named for the city where it originated, Altoona-style pizza is likely the most controversial dish on this list. Be prepared: When you order a slice of this specialty, it will come covered in melted American cheese. Altoona-style pizza features a thick, Sicilian-style crust, tomato sauce, green bell pepper (usually sliced into rings), salami, and, to the dread of Italians everywhere, the aforementioned processed dairy. The regional pizza was invented at the Altoona Hotel in Altoona, Pennsylvania, in the mid-20th century, and although the hotel is no longer around, the pizza lives on at many other local joints.

Old Forge-style pizza is another Pennsylvania specialty named after the city it comes from. Unlike Altoona's unusual pie, this pizza feels a little more familiar. Old Forge pizza is distinguished by a few small details — like its spongy crust with a crispy bottom and the rectangular slices it's cut into, which are referred to as "cuts" — but it's the blend of cheese that makes it distinct. In general, this style is topped with a combination of cheeses like mozzarella, cheddar, and American, but the exact cheese blend used is specific to each pizza shop that makes it and is often a closely guarded secret.

There are two types of Old Forge-style pizza: red or white. The former is thick-crusted, rectangular, and topped with tomato sauce and a shop's signature cheese blend. White Old Forge-style pizzas, however, don't have any tomato sauce and are absolutely packed with melted cheese. They are, literally, cheese pies.

If you have a sweet tooth, this is the pizza for you. Colorado-style pizzas feature a thick, braided crust sweetened with honey and sturdy enough to hold generous amounts of toppings. The format was invented in the '70s by restaurateur Chip Blair, who purchased the pizza spot Beau Jo's and has since turned it into a Colorado chain famous for its slightly sweet pies.

At Beau Jo's, your pizza comes with a side of honey to dip the crust into after you finish the savory part of the slice. While the label "Colorado-style pizza" has been trademarked by Beau Jo's, you'll spot similar pies at other Colorado pizzerias too — just not with the official name. If you order a Colorado-style pizza from Beau Jo's itself, make sure you bring someone with you. These pies are so hefty that they're priced by the pound.

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