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The purpose of this website is to collect anonymous survey data (the link to the survey is below) on regional pizza preferences. The (VGI) Volunteered Geographic Information collected through the survey instrument will be used as part of my Master's Degree thesis to study and analyze regional pizza preferences and identity. One aspect of my thesis hypothesis is that place has a huge impact on food preference. Place (or region) not only dictates variations of pizza, but also pizza preference. A secondary goal of this thesis is the exploration of new possibilities for research using social media, crowd-sourced data and web-based mapping.

Which pizza style do you prefer? Click here to take survey


        

    Pizza Styles
   Pizza-Style
 Crust Cheese
Sauce   
Toppings
 Sold by
 Slices Cut
Oven
 Example Pizzerias
 
 All-American franchise pizza  standard varieties  standard varieties  standard varieties   standard and non-standard
whole pie
wedges
 conveyor
or
deck
 Domino's
Pizza Hut
Papa John's
Little Caesars

(Top 4 delivery & carry-out
pizza in the U.S.)

(Nationwide)
 
 
California-style pizza   thin,
 single-serving
pie
mozzarella, goat, truffles and other non-traditional
cheeses
 
traditional and non-traditional varieties traditional and non-traditional varieties

BBQ chicken, salmon, Thai chicken, fresh produce

whole pie wedges wood or gas-fired Spago
Caioti Pizza
Chez Panisse
 


(California area)
 
Chicago-style Deep/Stuffed pizza deep dish, thick crust mozzarella and
Parmigiano-Reggiano
chunky sauce, savory or spicy

sauce is normally placed on top of cheese and toppings
large pieces of vegetables and meat chunks
(Italian sausage, onions, bell peppers)
whole pie wedges deck Pizzeria Uno
Lou Malnati's
Gino's East


(Chicago area)
 
  Chicago-style thin-crust pizza thin and firm crust with a little crunch and slightly doughy on top mozzarella and Parmigiano-Reggiano  savory or spicy large pieces of vegetables and meat chunks
(Italian sausage, onions, bell peppers)
whole pie
"tavern cut"

small rectangles, squares, and wedges
deck  Vito & Nicks
Pat's Pizza
Mamma Maria's


(Chicago area)
 
 
Detroit-style pizza
thick deep-dish crust

(baked twice with flavored crusts
mozzarella
savory & sweet
marinara on top
traditional
pepperoni & olives

square or whole pie
square
  deck Buddy's
Cloverleaf
Loui's Pizza
Detroit Style Pizza

(Detroit area)


 
Franchise-style and build-your-own pizza
  standard
varieties
  standard and non-standard varieties
  standard and non-standard
  standard & non-standard toppings
whole pie
wedges
all ovens
 Hungry Howie's
Marco's
Jet's
Pizza Ranch
Donato's
Straw Hat
CiCi's
Shakey's
Godfather's
CPK
Costco Pizza

(carry-out, delivery, or dine in)
(Nationwide)
 
 
Neapolitan-style pizza
 thin,
single-serving pie, a little crispy, tender and fragrant
fresh mozzarella or mozzarella di bufala Campana
fresh, slightly chunky, and savory

San Marzano
traditional, (garlic, basil, extra-virgin olive oil)
 whole pie
wedges
or
uncut
 wood Pizzeria Bianco
Keste
800 Degrees
Tufino
Mother Dough
Tutta Bella
Forcella

Una Pizza Napoletana

(Nationwide)
 
 New Haven-style Apizza
thin, chewy and tender with dark crisp crust that has a bitter flavor
mozzarella, fresh mozzarella, and hard cheeses
 sweet or savory
 traditional, (clams, garlic)
 whole pie
wedges and long rectangles
coal-fired or oil
Frank Pepe
Sally's Apizza
Modern Apizza
Bar

(New Haven area)

 
 
New York-style pizza
 thin, hand tossed dough, large pies, with wide and fold-able slices
 mozzarella, fresh mozzarella and Parmigiano-Reggiano  sweet or savory
plain or traditional

condiments: garlic powder, Parmesan cheese, red chili pepper & oregano



 
 slice or whole pie
wedges
 wood, coal or deck
Luzzo's
Patsy's
John's
Grimaldi's
Joe's
Bleeker Street


(New York City area)


 
 
Sicilian/Grandma-style pizza
thick crust, chewy in the center, slight crunch on outside

Grandma has thinner crust
mozzarella and Parmigiano-Reggiano
 sweet or savory
traditional

toppings can be placed on top or underneath sauce
square or whole pie
 squares deck
Sac's Place
Rose & Joe's
Rizzo's Fine Pizza
Spumoni Gardens
Arcudi's
Tributes
Tomato Pie

(Nationwide)
 

 
St. Louis-style pizza
thin, cracker-like, crunchy
(Provel) provolone, Swiss, and white cheddar
 sweet or savory
 large pieces of vegetables and meat chunks
whole pie
"tavern cut"

small rectangles, squares, and wedges
deck
Riley's Pub
Talayna's
Guido's
Imo's
Pirrone's


(St. Louis area)

  Other Pizza
 If you do not see the style of pizza that you prefer, please take the survey and select "Other Pizza" from the drop-down menu.

Be sure to fill in the text box and let me know which style you prefer most.

      all ovens
 Other Pizza Examples

Trenton Tomato Pies
Midwest Pizza
Greek-style pizza
D.C. Jumbo Slice
Ohio-Valley Style
Old Forge-Style
Philadelphia Tomato Pie
etc.....




                                                                                                  

Which pizza style do you prefer? Click here to take survey



 source: Singer, S. American Pizza Styles and Components. Quality Wikipedia Articles
Images by: Google Images

© 2013 Geography of Pizza | Created by: Mark Turgeon