Best Pizza by Style
Browse the index by dominant pizza style and eating experience.
Pizza style is imperfect. Some places cross boundaries. I classify by dominant structure: bake, dough, format, and eating experience.
Core styles
The most useful style pages for reading the archive as criticism rather than as a raw directory.
161 entries
New York
The largest bucket: slices, whole pies, and the modern new-classic wave.
43 entries
Tavern
Thin, crisp, often square-cut, with strong Cincinnati and Chicago representation.
40 entries
Neapolitan
Wood-fired and modern Neapolitan-adjacent craft.
49 entries
Sicilian / Square
Grandma, Sicilian, bakery squares, and other pan-baked formats.
18 entries
Detroit
Cheese-edge, pan structure, and Midwest-adjacent square pies.
8 entries
Bakery / Focaccia
Bread-first pizza, focaccia, and bakery-style slices.
8 entries
Bakery / Focaccia
5 full reviews
10 entries
Coal Fired
0 full reviews
17 entries
Deep Dish
7 full reviews
18 entries
Detroit
14 full reviews
9 entries
Grandma
9 full reviews
2 entries
Indianapolis
0 full reviews
40 entries
Neapolitan
23 full reviews
4 entries
New Haven
2 full reviews
161 entries
New York
78 full reviews
1 entries
Ohio Valley
1 full reviews
3 entries
Pan
3 full reviews
1 entries
Rocky Mountain
0 full reviews
9 entries
Roman / Al Taglio
8 full reviews
49 entries
Sicilian / Square
43 full reviews
43 entries
Tavern
14 full reviews
3 entries
Trenton Tomato Pie
2 full reviews
9 entries
Wood-fired
9 full reviews