Arguably the most popular style, New York-style pizza is famous for its huge, foldable slices dripping with grease from the cheese. This style is most popular in the Northeast region, but is now becoming more widely available due to small New York Style pizzerias opening everywhere. The delicious dough is stretched and tossed into the air to form a perfect 18 inch circle. It is assembled on a wooden paddle where tomato sauce and mozzerella, and other toppings are added. From the paddle, it is slid directly into the oven and baked without any trays or pans. The crust is puffy and almost bread-like getting crispier towards the center of the pizza pie. The first pizzeria in the United States "Lambardi's" opened in Little Italy, Manhattan in 1905. The Sicillian pizza is another popular pizza sold in New York Pizzerias. This is a square deep-dish pizza that has a thick and flavorful crust.

    The deep-dish pizza is what Chicago is most famous for however, there are also three other Chicago-style pizzas; the Stuffed, Pan, and the Thin-crust pizza. Pizzeria Uno opened in 1946 and is credited for developing the original deep-dish recipe. The pizza is made by laying a layer of dough in a deep, round pan and pulled up over the edges. Next, it is partially cooked. Toppings will now be added, typically veggies and meats such as Italian sauasage, onion, and peppers. This is all topped with a heavy layer of mozzarella cheese and finally chunky tomato sauce on top. This pizza is eaten with a fork and knife and is similar to a casserole.

Stuffed pizza is similar to deep dish, but another layer of dough is added and pressed into the sides of the bottom layer, baked, and then topped with sauce. Pizza makers create a hole in the top layer to allow the steam to escape during baking. Pan pizza is baked in the same pan as the others, but has a thicker crust and the toppings go on top of the sauce.

There is also a Thin-crust pizza or 'flat' pizza unique to Chicago. This pizza is much crunchier than NY-style pizza and is cut into squares instead of pie-wedged shapes. A non-chunky, herbal tomato sauce is poured on and then topped with a layer of mozzarella and other toppings that often separate from the crust due to the quantity of sauce.

    Known for its unusual variety of toppings, California style pizza has a gourmet nature. Non-traditionalists find freedom when making this pizza because anything in the kitchen is acceptable to put on your pizza. This pizza is much smaller than traditional pizzas and feeding no more than two or three people, yet the price is not. Vegetables such as artichokes are very popular toppings. There are so many different kinds of pizzas offered. Often, an ethnic theme is used to describe possible toppings like Caribbean or Mexican.