America’s Regional Pizza Styles [MAP]

Popularized stateside in the years following World War II, pizza has cemented itself as a staple in American diets. While the dish may be native to Italy, Americans’ love for the stuff cannot be overstated. Every year, approximately 3 billion (yes, billion with a B) pies are sold, which breaks down to roughly 350 slices sold every second. But with a country as large as the U.S., there is bound to be some splintering regarding the true definition of pizza, as many regions have developed a pie of their own.

There also tends to be staunch disagreement surrounding which style of pizza is superior. Is it Chicago’s luscious, doughy deep-dish piled high with a plethora of toppings? Is it the coal-fired, sooty signature of the New Haven style? Or could California’s habitual piling of seasonal ingredients push it to the top?

With at least 15 distinct regional styles of pizza in the U.S., it can be hard to parse out exactly what separates one pie from the one native to the next region over. So, we’ve sorted through the multitude of pies prepped in the U.S. to figure out exactly what sets each region apart. Check out our map below for VinePair’s comprehensive guide to America’s regional pizza styles.

Altoona-Style

Altoona-style pizza is easily one of the most controversial methods of pizza prep on this list. Native to a small town in central Pennsylvania with a population of just over 43,000, the dish starts with a Sicilian-style dough that’s