From Old Forge pies, to Rhode Island's pizza strips, the scope of styles and methods paints a fascinating portrait of America. The quintessential New York pie features big, wide slices that encourage folding and often result in grease-stained clothing for the uninitiated. Cheese Pizza Where to get it: Check into Pizzeria Uno and see where deep dish got its start (29 E Ohio St, Chicago, IL; 312-321-1000). Whether you're trekking through the wilds of New York, Chicago, New Haven, or points beyond, here's a handy guide to regional California style pizza uses a dough base similar to the Neapolitan or New York style pizza and jazzes up the base with unusual and uncommon ingredients. 1. The Chicago thin crust is crispier and crunchier than the New York style and normally cut into squares (or tavern cut) rather than diagonal slices. Popular in the Quad Cities (Rock Island, Moline, and East Moline in Illinois, and Bettendorf and Davenport in Iowa), this pizza dough gets a heavy dose of brewer’s malt, giving it a nutty, sweet taste and a darker appearance. Pizza Hut was the pizza restaurant chain with the most units in the U.S. in 2020. So what does it mean, then, if someone craves Old Forge pies? Pizza consists, at its core, of three things: dough, sauce, and toppings. Mostly found in the southeast United States and at chain pizzerias such as Pizza Hut, this pizza is proofed and cooked in a pan with oil or butter imparting a thick, buttery crust. What it … Where to get it: California Pizza Kitchen (locations nationwide), Chez Panisse Café (1517 Shattuck Ave, Berkeley, CA; 510-548-5525). If it wasn't a terrible idea, most of us would eat it every day.But seldom do we realize -- amid all the oregano and mozzarella and marinara-speak -- that most of the … Sally’s Apizza (237 Wooster St, New Haven, CT; 203-624-5271) and Frank Pepe Pizzeria Napoletana (157 Wooster St, New Haven, CT; 203-865-5762). Popular Pizzas in the United States Neapolitan. The crust is usually baked in a well-oiled pan to develop caramelized crunchy edges. Where to get it: While many tourists make the pilgrimage to Di Fara for a N.Y. slice, Dom DeMarco makes a mean Sicilian, too (1424 Avenue J, Midwood, Brooklyn; 718-258-1367). Where to get it: Pequod’s Pizza offers a pan pizza with caramelized cheese that will spoil you for all other pan pizzas (2207 N Clybourn Ave, Chicago, IL, 773-327-1512). From deep dish to tomato pie, these are some of the most popular and... Chicago Deep-Dish Pizza. Pizza is pizza, right? In that sense, pizza is a valuable indicator of a person's roots, 15 Bucket-List Pizzerias to Visit Before You Die, Pizza Slang 101: An Essential Guide To The Secret Language of Pizza-Makers. Detroit style pizza has developed a larger fan base as Detroit-based Little Caesars launched a Detroit-style deep dish pizza available at its nationwide chains. Where to get it: Al Forno (577 South Water St, Providence, RI, 401-273-9760). 9 Different Types of Pizza in the United States The Original Neapolitan. The Picture Pantry / Ivan Danik / Getty Images, The tomato pie is a type of pizza created in the early 1900s by Italian-Americans in the Philadelphia metropolitan area. In 1985, Chef LaDou created the first pizza menu for California Pizza Kitchen, including its signature barbecue chicken pizza, which spread California-style pizza to a national audience. Depending on the region, there are different types of pizza referred to as tomato pie. Not to be confused with the common “Greek Pizza” term, which is basically Greek salad ingredients on top of a regular pizza, a true Greek-style pizza can be found in the New England states at places called “Pizza House” or “House of Pizza” and in Greek restaurants nationwide. The yellow cheese can vary but is usually yellow American cheese or Velveeta. What are the most popular pizza toppings in other countries? New York-style pizza originated in New York City in the early 1900s and is a modification of the Neapolitan pizza. You won't find Ohio Valley-style pizza in every pizzeria in all of these states, but you'll have the most luck tracking one down if you're in this region. Come in and try our delicious pizza today! The 10 Best Pizza Places in Philadelphia. The square pans act like a cast iron skillet to create a super crisp crunch on the crust, and bakers deliberately push the blend of mozzarella and Brick cheese up the deep interior sides of the pans to form an awesome caramelization. The 10-inch, 12-inch, and 14-inch pizzas are thick-crusted round pies made with "original," whole wheat in nearly 20 preexisting combinations. She has visited 40 countries on five continents. With several types of pizza, pasta, salad, chicken, seafood, steak, sandwiches, and soups to choose from, there’s something for everyone eating at Uno’s. However, Domino’s Pizza was the leading pizza chain in terms of sales generated. Neopolitan. Some even insist it was the promotion of Italian food by popular celebrities such as Frank Sinatra, Sophia Loren, and Dean Martin (remember “That’s Amore”?) Where to Go for Great Pizza in Dallas - Fort Worth, Pilgrimage-Worthy Pizza: The 15 Best Pizza Places in NYC, New Haven Pizza Battle: Pepe’s vs. Sally’s, The 10 Most Delicious Dishes to Eat in Naples, Best Chicago Pizza Beyond Chicago-Style Pizza, 9 Different Types of Pizza in the United States. A Taxonomy of Pizza Styles in America New York Style. These are often sold by the slice, whereas a Neopolitan pizza is sold as a whole pie. Common Types of Pizza . The result is a pan pizza on steroids. Diving into a deep dish pizza is not an easy undertaking. Where to get it: Totonno’s (1524 Neptune Ave, Coney Island, NY; 718-372-8606). Where to get it: Bella Bacinos (75 E Wacker Dr, Chicago, IL; 312-263-2350) and Giordano’s (130 E Randolph St, Chicago, IL; 312-616-1200). Her work has appeared in Travel + Leisure, USA Today 10Best, Michelin Guide, Hemispheres, DuJour, and Jetsetter. The EU identifies this pizza as having a very specific set of ingredients and processes to fall within the tradition of being a genuine … 9 Different Types of Pizza in the United States. Now let’s cut to the chase and see what the most popular pizza varieties in the Italian restaurants are. The Vesuvio puts two crusts on top of each other, filling the interior with ingredients such as mozzarella, tomatoes, and mushrooms. Furthermore, adding a bit of honey, sugar or agave nectar into the mix will produce a pie reminiscent of those you’ll find at historic pizzerias such as Frank Pepe’s, Sally’s, Totonno’s, and Lombardi’s. (Photo courtesy Adam Kuban), Where to get it: Don Antonio by Starita (309 W 50th St, New York, NY, 646-719-1043). The following is the list of pizza names with their … 7 of the Best Pizza … Neo-Neapolitan is a fairly new term that was introduced by master baker and author Peter Reinhart a few years ago. Doughs that are allowed to ferment anywhere from a few hours to several days result in soft, digestible crusts with beautiful airy pockets that add a delightful crunch when they exit wood-burning ovens. To keep the cheese and toppings contained, a thin layer of dough is added above the tomato sauce with a hole in the crust (similar to a pie) to let steam escape, and tomato sauce is added above the top crust. Assisted by oil or coal-fueled ovens reaching temperatures topping 600 degrees, New Haven-style apizza (pronounced ah-beets by locals) delivers a charred crust reminiscent of a backyard grill. The quintessential New York pie features big, wide slices that encourage folding and often result in... Neapolitan. There’s the “reverse” pizza, which is your basic pizza (round or square), but with the placement of sauce and cheese reversed; a Philly tomato pie, which is a thick, square, room-temperature pizza topped with a thick sauce and a sprinkling of Parmesan or Romano cheese; and the hand-tossed Neo-Neapolitan style topped with tomato sauce, oregano, olive oil and just a dusting of cheese. Detroit-Style pizza, that’s what. Back. There are different types of pizza and it’s variations depend on the region, topping, dressing, baking instruction and seasoning. The round pies are cooked in pans and covered with a thick sauce before being topped with bell peppers and Romano cheese (a hot variety and another topped with eggs is also available). Traditionally found in early taverns and bars since they’re easy to hold with your beer and don’t fill you up too fast, bar and tavern pies are super-thin, round pies that are cut into square pieces. The dough is overspread with a sweet tomato sauce, deli-style salami and a sliced green bell pepper ring and finally topped with a yellow cheese. Not to be confused with deep-dish pizza, stuffed pizza sports a thin crowning layer of pizza dough used to seal all of the delectable ingredients in (think pot pie) and ensure extra structural support of the pizza. Greek-style pizza generally refers to the pizza served at Houses of Pizza, run by Greek immigrants in New England. The regular crust is the most popular crust type in the U.S. (33%), but the thin crust is not far behind (29%). Ordered by the slice or whole, these hand-tossed beauties are most often light on the sauce and heavy on the cheese. 3) Order ahead so you won’t have to wait 45 minutes for your pie (and it is a pie). 2021 Complex Media, Inc. All Rights Reserved. The pizza crust lies in between the crunchy New York-style pizza and its thicker Sicilian cousin and it is baked in a heavily greased cake or cast iron pan, which results in a thick and golden crunchy crust. The Greek pizza isn’t for everyone due to the heavy spices and often-dense dough, but there are some good ones out there if you look around. The sauce is thin and spicy; the signature lean pork sausage is heavy on fennel and spices; and the pizza is cut into strips using giant, razor-sharp scissors. Many of these pizzas are topped with typical Greek ingredients, such as feta, artichokes, and kalamata olives, as well as an oregano-heavy tomato sauce. Where to get it: New Haven locals duke it out over two equally delicious hot spots—try them both and choose for yourself. Toppings are the big tip off with California-style pizzas. 10 Top Things to Do in New Haven, CT. Detroit-Style Pizza: What You Need to Know. Cheese and toppings are added after the last flip and allowed to melt, finishing off the pizza. We’re going to focus on four … These one-to-two-inch thick giants of the pizza world are not available by the slice and often require a fork and knife to handle. The Neapolitan pizza is the original pizza that left Italy and arrived with Italian immigrants in the United States. Pizza Hut made the cracker style crust popular back in the 1950's … It should be no shocker that a classic is the statistical favorite. With its characteristic large, foldable slices and crispy outer crust, New York-style pizza is one of America’s most famous regional pizza types. It’s important to accept a few key facts when facing down a deep-dish pizza: 1) In most cases, you won’t be able to eat a whole one by yourself. The dough is made from Tipo 00 wheat flour (Italian milled) and the crust is thin, crunchy, and baked in a wood-fired oven. In the 1940s, Pizzeria Uno in Chicago developed the deep-dish pizza, which has a deep crust that lines a deep dish, similar to a large metal cake or pie pan. Where to get it: George’s Pizza House (564 Main St, Harwich Port, MA, 508-432-3144). Though the entire pizza is quite thick, the crust itself is only of thin to medium thickness, and the pizza has a very thick, large layer of toppings. … Along with thousands of Italian immigrants, pizza arrived in America in the late 1800s, but our favorite food went virtually unnoticed until the 1950s. This type of pizza does not have a regional preference, but it is instead, found served throughout the entire U.S. Cracker and Thin Styles. A luxury pizza featuring two different types of caviar and thinly shaved lobster comes with a $1,000 price tag. Provel cheese is a white processed cheese, made by combining cheddar, mozzarella, and provolone cheeses, and is used primarily in the St. Louis area. Is D.C. really home to the largest slices? This style is found all over the Midwest in cities such as St. Louis, Columbus, Chicago, and Milwaukee. A specialty of Rhode Island, pizza strips are bakery bread that’s topped with tomato sauce and cut into strips. Where to get it: The Jumbo Slice (2341 18th St NW, Washington D.C., 202-234-2200). The typically misshapen pies are lightly topped with ingredients such as tomatoes, cheese, and sometimes clams, delivered on wax-covered sheet pans that offer a rewarding crunchy and chewy texture. It's hard to believe that this simple dish could spawn hundreds of variations and result in an extremely profitable worldwide industry, not to mention the huge number of chefs and pizza-makers who specialize in perfecting this single dish. Chef Puck immediately hired Chef LaDou to work at the newly opened Spago in 1982 and Chef LaDou continued creating innovative pizzas, including varieties with duck sausage and smoked salmon. Â. The endless stream of memes; the crossover into high couture; the ability to order delivery with emojis; the dedicated slice harvesters who document every minute detail on their blogs—all the advancements, scholarship, and tributes paint a pretty clear picture that America is, and will always be, obsessed with pizza. Many chefs in the United States have tweaked the concept to come up with their own pizza styles, making it as American as any culinary creation. • Altoona-style pizza is pizza that originated in Altoona, Pennsylvania at the Altoona Hotel in the 1960s and 70s. We spoke to a man who wrote the literal book on pizza, Steve Dolinsky, food reporter for ABC 7 in Chicago, and the author of Pizza City USA: 101 Reasons Why Chicago is America's Greatest Pizza Town, to break down regional pizza … Our editorial content is not influenced by any commissions we receive. Akila McConnell is a freelance travel and food writer who has been touring the world full-time since 2009. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. The Neopolitan style pizza … There’s thin crust, thick crust, pan crust, deep dish, and stuffed crust; there are even pizzas that have hot dogs in the crust or hot wing ingredients as toppings! 2) It’s best to order some veggies and meat to break up all the cheese. It’s easy eating—almost like a big plate of cheese and crackers. Where to get it: Every Friday at St. Anthony’s of Padua Church (1125 Turin Ave, Youngstown, OH; 330-744-5091) and Brier Hill Pizza & Wings (587 5th St, Struthers, OH; 330-750-1997). However, there are a few different types of pizza… Canada has many of its own chains, both national and regional, and many distinctive regional variations and types of pizza resulting from influences of local Canadian cuisine. Whether it’s the style they lean toward (thick versus thin) or the toppings they pile on (light versus heavy; traditional versus gourmet), you can often determine what part of the country people hail from—and sometimes even their age. Where to get it: Pizzeria da Nella (1443 W Fullerton Ave, Chicago, IL; 773-281-6600). To make sense of it all, we present to you a taxonomy of pizza styles here in America. It is also the dish that launched... California-Style. This is the Neapolitan version of a stuffed pizza. Where to get it: Mario DiCarlo’s Pizza (1311 Main St, Wheeling, WV; 304-233-0730). Out of that simple formula, however, grew a spectrum of pizza styles, with each region of the country leaving its own unique imprint through differing methods, ingredients, and resources available. Where to get it: Papa’s Tomato Pies (19 Robbinsville Allentown Rd, Robbinsville, NJ, 609-208-0006) and DeLorenzo’s Tomato Pies (2350 US Hwy 33, Robbinsville, NJ, 609-341-8480). But these preferences vary … Handled carefully and topped sparingly with fresh tomatoes, herbs and imported cheeses, this style has inspired many trips to Italy. This is the pizza that first migrated from Italy to the United States. It can be sell as a slice of pizza, half pizza or the whole … Since 1997, several pizzerias in the Washington, D.C. area have been battling it out over who has the largest slices of pizza. the best pizza donut ever). The pizza has a thin cracker-like crust made without yeast, and is topped with Provel cheese, rather than mozzarella. that encouraged Average Joes to jump on the bandwagon. When you want to jazz up your cheese pizza with color and … Italian names of pizza: Top 50 most popular. In that sense, pizza is a valuable indicator of a person's roots. Cheese pizza is one of the most... 2. Very similar to the Sicilian (but not as common to find), is the elusive Grandma, which presents itself as a thinner, crunchier version of the Sicilian. Not so fast. What do you get when you take a Sicilian-style pizza recipe and bake it in blue steel pans originally designed for the auto industry? About 10% say deep-dish pizza is their preferred type. The Roman pizza has a thin to medium crust made from olive oil, water, yeast, salt and flour. We’d wager that pepperoni is still America’s number-one, most-popular pizza topping.This singular topping even graces the pizza emoji! This style began in 1974 as a fundraising project for St. Anthony’s Catholic Church in Youngstown, Ohio. The dough base of the California-style pizza is similar to that of the Neapolitan … He suggests that using American unbleached bread flour instead of Italian flour in a Neapolitan pizza recipe will create the Neo-Neapolitan pizza. Try the Zambini, a pizza with mozzarella, provolone, pesto, sliced … Because the pizza is so thick, it requires a long baking time and a different assembly method, to avoid burning the cheese. Where to get it: Arcaro & Genell (443 S Main St, Old Forge, PA; 570-457-4262). Try Grimaldi’s under the Brooklyn Bridge (1 Front St, Brooklyn; 718-858-4300) and John’s of Bleecker Street (278 Bleecker St; 212-243-1680). If you've ever visited Italy (or Eataly for that matter! Where to get it: D. Palmieri’s Bakery (624 Killingly St, Johnston, RI, 401-621-9357). The Quad City area, a group of five cities between Iowa and Illinois, has developed a variation of the Chicago thin crust which uses a spicy sauce, large amounts of meat, and is cut into strips or squares. On tomato pies, the sauce is the star of the show. Popular with the late-night crowds, slices are cut from pies larger than 30 inches, usually require two plates to transport, and tip the caloric charts at more than 1,000 calories a piece. Jillian Dara is a freelance travel writer and fact checker. Veggie Pizza But if you really want to get straight to what makes them special, order a deep dish pizza. The St. Louis-style pizza is cracker thin all the way around, cut into squares (referred to as a party cut), with toppings that stretch all the way to the edge, a sweet sauce, and a regional cheese called Provel (a combination of cheddar, Swiss, provolone and liquid smoke). The Montanara appears to have started in New York with chefs such as Roberto Caporuscio and Giulio Adriani. The Montanara started popping up in Neapolitan pizzerias around 2007 and features a deep-fried Neapolitan-style dough that’s topped with sauce and fresh mozzarella (a.k.a. What it is: The pizza bagel is -- simply -- traditional pizza toppings (tomato sauce, cheese, pepperoni) on a... BREAKFAST. Over the past decade, Neapolitan-style pizza (authentic Italian and Americanized versions of it) has spread quickly across the country. This style of pizza is generally credited to Chef Ed LaDou who developed a pizza with ricotta, red peppers, mustard, and pate, that Chef Wolfgang Puck tried and loved in the early 1980s. Greek-style pizza features a round, oiled dough that puffs up in the pan. However it took off, the stats indicate that pizza is here for the long haul. Chicago style pizza is a deep dish pizza whose crust edges are about 3 inches tall and towers over the ingredients which include loads of … The Ultimate Guide to Different Types of Pizza Across America The U.S. has wide-ranging regional pizza styles. Papa's Tomato Pies, in the Trenton, New Jersey, area claims to be the United States' second oldest pizzeria. 23. Though, a Greek pizza may also be simply topped with tomato sauce and mozzarella cheese. Â. Big Mama’s and Papa’s Pizzeria isn’t in D.C., but the slices can compete against any of the biggest, being cut from 36-inch pies (5051 Hollywood Blvd, Los Angeles, CA, 323-661-1122). Some pizzerias deliver the pizza to the table and allow the steam from the joined doughs to escape in front of you, mimicking a volcanic eruption. FIRST WE FEAST participates in various affiliate marketing programs, which means FIRST WE FEAST gets paid commissions on purchases made through our links to retailer sites. ), topped with mountains of ingredients and featuring a hand-rolled crust handle that is traditionally dipped in honey for dessert. Sicilian toppings are minimal, with tomato sauce placed above the cheese to hold it all together and ensure a well-cooked crust. The final pie is then topped with a layer of rich tomato sauce and a light dusting of Parmesan. Over the past decade, The original recipe for pizza contained just tomato sauce, basil and cheese, representing the three colors of the Italian flag. Introduced in 1980 by Johanne Killeen and George German, the chef owners of Al Forno in Providence, Rhode Island, serve pizza dough brushed with oil before taking a turn or two on the grill over hot coals. St. Louis-style pizza, a unique take on New York-style pizza, originated in the 1960s by Ed and Margie Imo of Imo's Pizzeria. There are approximately 75,000 pizzerias in the United States, with nearly $40 billion spent on the humble combination of flour, water, salt and yeast. The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, … The Detroit style pizza is a square pizza, similar to Sicilian-style pizza, with a deep-dish crust and marinara sauce sometimes served on top. The crust is typically hand-tossed, but the toppings can range from barbecue chicken to Thai to lobster—the more “gourmet” the pizza appears, the more you can classify it as Californian. Most pizzerias in the United States tend to serve a form of New York-style pizza. The oil makes it different than the Neapolitan dough and makes it a crispy crunchy texture. However, it has spread across the states as far as Wisconsin, Florida and Colorado. A simple pizza and the godfather of the pizza world. The pizza should have minimal toppings—perhaps San Marzano tomato sauce, buffalo mozzarella cheese, and basil—because too much sauce or cheese will weigh down the crust and make it soggy. Where to get it: Imo’s (locations throughout St. Louis and beyond). Many believe it was soldiers returning from World War II with a craving for Italian food that spurred the initial craze, while others point to improvements in oven technology and user-friendly grocery-store pizza kits. Vernacular requires full pies be called “trays,” and slices “cuts.” The sauce is heavy with onions, and the cheese of choice ranges from mozzarella and cheddar to mozzarella and Parmesan. What region are you from if you grew up eating dough spiked with a heavy dose of brewer's malt? As news of this delicious, simple, portable food spread, the recipe expanded to incorporate different ideas and tastes. Because of this differentiation, the dominant flavor of the pizza is the sweet and tart tomatoes that top the pie.Â, 12 Best Places for Deep-Dish Pizza in Chicago, The 10 Most Essential Foods to Eat in St. Louis. J&V Pizzeria can cure the craving for Sicilian and Grandma (6322 18th Ave, Bensonhurst, Brooklyn; 718-232-2700), and Slab in Portland is a must (25 Preble St, Portland, ME; 207-245-3088). The pizza is made on a Sicilian-style dough base and is cut into squares. The sauce is normally heavy on the oregano, and the cheese (a mix of mozzarella and cheddar) is laid on thick. According to residents, Old Forge, Pennsylvania, is “The Pizza Capital of the World,” baking Sicilian-style pizzas in trays. Where to get it: Spacca Napoli (1769 W Sunnyside Ave, Chicago, IL; 773-878-2420), Kesté (271 Bleecker St, New York; 212-243-1500). Baked in coal or deck ovens, the New York version boasts a crunchy, yet pliable crust. Unlike the New York-style pizza, where cheese and toppings are placed on top of the sauce, in the tomato pie, the cheese and toppings are placed under the tomato sauce. This is the pizza that launched American pizza fanaticism. Originally a variation of Neapolitan-style pizza, the … The pizza here is available in a few varieties, all nodding to Chicago: deep-dish, pan and thin and crispy, all made with additive-free spring wheat. Since the beginning of time, pizza has gone through many transformations to get to become the dish that it is today. Where to get it: The Detroit-Style is slowly spreading to places such as Colorado and Texas, but most pizza history buffs like to start in Detroit at Buddy’s (17125 Conant St, Detroit, MI; 313-892-9001). In a deep-dish pizza, the toppings are usually assembled "upside-down" with cheese, vegetables, and meats placed on top of the crust, and an uncooked tomato sauce on the top layer, to help the vegetables and meats cook all the way through in the oven.Â. ), you might have noticed that there are many different types of Italian pizza, from la pizza Napoletana to la pizza Romana.Just like America has New York-style pizza, Chicago-style deep dish pizza… Pizza in America. The pizza is usually cut into rectangles or squares. Where to get it: While this style is available in pockets around America, the best place to score one is still its birthplace. Typical toppings are a perfect balance of thin tomato sauce and lots of grated mozzarella cheese, plus a type of meat or vegetable if you desire. In fact, Italy has sought UNESCO heritage protection for the Neapolitan pizza.Â. The pizza has a thin and crunchy crust that is soft and pliable on the interior, so you can fold the pizza while eating. Everybody loves pizza. The 29 Killer Styles Feeding America's Pizza Obsession BAGEL. In the Ohio Valley region (which includes Ohio, Indiana, Illinois, West Virginia, Pennsylvania, and Kentucky), toppings are added to square pies after the dough exits the oven, the theory being that the heat from the crust will cook the toppings. Today, you can get almost any toppings imaginable on a pizza. Traditionalists bake the pizza twice and put the sauce on last to ensure a perfectly crisp crust. Once you have the hang of it, you’ll appreciate the nuances of the flaky, buttery crust, hearty toppings and historic significance of this Chicago mainstay. Sicilian pizza is best recognized by its rectangular shape, one-to-two-inch crust, pillowy interior, and thick, crunchy base. In the mid-1970s, Chicago restaurants Nancy's Pizza and Giordano's Pizzeria developed a variant of the deep-dish pizza known as the stuffed pizza, which is even deeper and has a larger topping density than any other type of pizza. Where to get it: Harris Pizza (3903 14th Ave, Rock Island, IL; 309-788-3446). Where to get it: Beau Jo’s (locations throughout Colorado). In USA different cities have developed their own types of pizza. Where to get it: Rubino’s Pizza (2643 E Main St, Bexley, OH; 614-235-1700). What Are the Most Mouth-Watering Pizzerias in Oakland and East Bay? Different types of Pizza and toppings | World's largest List So far I only know of one pizzeria chain in Colorado serving the Colorado Mountain Pie, but it’s been wooing locals since 1973 with pizzas listed by weight (one, two, three, or five lbs. It makes sense if you really consider everything that is … Term that was introduced by master baker and author Peter Reinhart a few years ago minimal, with tomato and. 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