January 7, 2015 |

HuffPost ranks best pizza styles

By Denise Greer


grandma style pizza, grandma, square pizzaRegional pizza styles have popped up across the country. Perhaps, 2014 was the year of the Detroit-style pizza with all of the media attention given to this sauce-topped rectangular pizza.

Any predictions for 2015? Which pizza styles will be at the forefront of national trends? The Grandma pie and the Roman pizza are drawing early attention.

Huffington Post has published its subjective list of its best pizza styles. Which pizza styles made its list? Take a look at its Top 10:

St. Louis-style pizza

French bread pizza

Trenton-style Tomato Pie

Sicilian-style pizza

Montanara-style pizza

Pan-style pizza

New York-style pizza

Grandma-style pizza

New Haven-style Apizza

Neapolitan-style pizza

Of course, there were pizza styles missing from this list, like Detroit and California artisan, maybe even Old Forge.

Our Pizza Today Man on the Street Scott Wiener loves to explore different pizza styles. In his column dedicated to regional pizza styles, he writes, “Slice, a Web site that bills itself as “America’s Favorite Pizza Weblog,” lists 30 different regional pizza variations. The usual suspects are there: New York Style; Chicago Deep Dish; Neapolitan; Old Forge and, of course, Detroit style. Each of these represents a mutation that occurred in a particular locality because of ingredient availability, economics and cultural influence. There was never a reason for them to exist in other parts of the country unless a New Yorker decided to bring his pizza to South Carolina or a Chicagoan decided to introduce deep dish to the West Coast. The sudden drive toward offering regional variations offers the customer a culinary vacation without having to buy a plane ticket. Until recently, one had to travel to New Haven, Connecticut, just to get a New Haven-style pizza. Now you can pick up a pie at Chicago’s Piece Pizza or Metro Pizza in Las Vegas.”

What pizza styles do you serve? What does it take to maintain its authenticity?

More News

January 12, 2017 |

5 ways to ‘dip’ into your apps menu

I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More


January 11, 2017 |

RAVE Restaurant Group, Inc. Names Scott Crane CEO

Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007.   “Scott is dynamic leader… Read More


January 4, 2017 |

2017 — What’s trending?

As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More