This variety of pizza is made by placing the stretched dough on the grates over hot coals, cooking it one side, flipping the dough, and topping it in reverse – cheese first, sauce second.
Stuffed pizza is an American pizza that started its way to popularity in Chicago a bit later than the deep-dish pizza, with which it shares many similarities.
Apart from the crispy, almost cracker-thin crust, this Chicago-style pizza features a heavily herbed, zesty tomato sauce and generous amounts of shredded mozzarella.
Invented at the same time in 1980 by Ed LaDou and the chefs at the famous restaurant Chez Panisse, this type of pizza is characterized by combining New York and Italian thin crust with unique and unusual topping combinations.
Greek pizza was created by Greek immigrants in Boston, in the late 1960s. It is characterized by its thick, wettish dough, greasy cheese, and tomato sauce with a strong taste of oregano.
Somewhat similar to a calzone, the American stromboli is a savory type of turnover filled with classic pizza ingredients: mozzarella or other types of cheese, Italian meats like salami, pepperoni, bresaola.
Shortly after, in 1943, their descendants, Ike Sewell and Ric Riccardo had opened Pizzeria Uno in Chicago, serving a new variety of pizza in a deeper dish, with inverted layers of cheese, meat, and tomatoes, and a crunchy crust.
In the United States, Sicilian pizza denotes a thick, square-shaped dough topped with mozzarella cheese and tomato sauce. The sauce is often placed on top of the cheese in order for the crust to be well-cooked.
New York-style pizza is a large, thin-crusted pizza that evolved from the classic Neapolitan-style pizza, brought to New York City by Italian immigrants during the early 1900s.
Pepperoni pizza is an American pizza variety which includes one of the country's most beloved toppings.