Philadelphia Tomato Pie
Roman Pizza al Taglio
Pizza di Sfrigole
New York–Neapolitan (aka 'Neapolitan-American')
New York style
Grandma style (aka 'Nonna Pizza')
New Haven style
Grilled pizza has since moved beyond Providence--there are at least five such pizzerias in New York City, and the in the last three or so years we've seen this dish move from obscurity to backyard grills nationwide, thanks to the annual grilling coverage in magazines and newspaper food sections that crops up around Memorial Day.
Trenton tomato pies
Old Forge style
Chicago thin crust
And even though I think this might be a variation of the Midwest-style, I like the description of the following ...
Ohio Valley style
New England Greek style
- Thin crust with a firm, but not crackerlike, bottom, which is often oily enough to saturate the pizza box
- Tomato sauce heavily spiced with oregano
- Thin layer of cheese, sometimes a blend of mozz and cheddar
- Cooked long enough for the cheese to become molten, slippery, and sometimes separate, coating the entire top of the pie with orange oil
pizza parlor pizza
I'm not going to try to define "pizza parlor pizza" too narrowly, but I keep thinking of something Mike Gebert (Sky Ful of Bacon) wrote in a really great blog post:
I had my heart set on pizza, because I saw a box which said "Since 1957," and one of my rules is, always try a pizza that dates back to the 1950s. There is always a small possibility that in the intervening 35+ years, they have NOT screwed it up by trying to make it more like Domino's or something.
And, so, I think that any place that has been opened since the '50s, still has the same family running it, and hasn't really changed much since then pretty much qualifies as serving "pizza parlor pizza" in my book. (Of course, I can think of some newer places with similar vibe.)