While Chicago and New York may get all the pizza talk, the United States is packed with under-the-radar pizza hotspots just waiting to be discovered. These lesser-known towns and cities have pizza traditions equal to those of their glamorous counterparts, with distinctive regional flavors that make them stand out.
Here is a list of 15 lesser-known towns across America with surprisingly amazing pizza scenes that deserve your attention.
Old Forge, Pennsylvania: The Pizza Capital of the World
This small coal mining town near Scranton boldly calls itself the ‘Pizza Capital of the World,’ and locals won’t hear otherwise. Old Forge pizza is distinctive—served in rectangular trays rather than round pies and featuring a crispy-yet-chewy crust topped with a blend of cheeses that never includes mozzarella.
The town’s dozen-plus pizza shops maintain fierce loyalties among residents who have enjoyed this regional style since the 1930s.
New Haven, Connecticut: Home of the Apizza
While not entirely a secret among pizza aficionados, the masses still underrepresent New Haven’s role in American pizza history. The city’s ‘apizza’ (pronounced ‘ah-beetz’) on every street corner boasts a thin crust baked in coal-fired ovens and is served sparingly topped.
Frank Pepe Pizzeria Napoletana, which opened in 1925, pioneered the popular white clam pie that has the food writers sending pilgrims to this college town.
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Detroit, Michigan: Birthplace of the Square Pan Pizza
Detroit-style pizza recently gained national prominence, but many remain unfamiliar with the original Motor City versions. The rectangular-shaped pizza boasts a thick, airy crust topped with caramelized cheese that goes to the edges, leaving a crispy edge that Detroiters call ‘the corner pieces.’
Buddy’s Pizza, established in 1946, was the first to innovate this style by utilizing converted blue steel pans from the motor factories—a genuine Detroit innovation.
Trenton, New Jersey: Tomato Pie Territory
Trenton’s pizza scene is overshadowed by its proximity to New York City, but this city has a unique contribution: tomato pie. Unlike traditional pizza, tomato pie places the cheese directly on the crust with the tomato sauce on top.
The style dates back to 1910 at Papa’s Tomato Pies, making it one of the oldest continuously operated pizza restaurants in the United States.
St. Louis, Missouri: Home of the Cracker-Thin Crust
St. Louis-style pizza defies all conventions with its unleavened, cracker-thin, crispy enough to snap, cut into square instead of triangular pieces, and topped with Provel cheese—a processed blend of cheddar, Swiss, and provolone unknown everywhere else.
Imo’s Pizza, the local chain that began in 1964, is now a byword for this polarizing yet popular style defended zealously by locals.
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Providence, Rhode Island: Grilled Pizza Paradise
Providence’s unique contribution to pizza culture is the grilled pizza, pioneered by the Al Forno restaurant in 1980. This method involves stretching dough thin, grilling it quickly on one side, flipping it, and adding toppings to the charred side.
The result is a smoky, crispy crust unlike any other pizza style. Though relatively young compared to other regional varieties, Providence grilled pizza has a devoted following.
Quad Cities, Iowa/Illinois: Scissor-Cut Malt Crust
Spanning the Mississippi River between Iowa and Illinois, the Quad Cities region has developed its pizza style featuring a malt-heavy crust, spicy tomato sauce, and toppings under a blanket of cheese. Most distinctively, these pizzas are cut into strips with scissors rather than sliced into wedges.
Harris Pizza, established in 1960, continues serving this regional specialty that locals crave after moving away.
Youngstown, Ohio: Brier Hill Pizza Stronghold
When Italian immigrants settled in Youngstown’s Brier Hill neighborhood to work in steel mills, they created this regional specialty featuring a thick crust topped with sweet tomato sauce, bell peppers, and Romano cheese, notably without mozzarella.
Named after the neighborhood where it originated, Brier Hill pizza is typically only available on Fridays in local establishments, maintaining its connection to Italian-American Friday traditions.
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Palermo, Maine: Home of the Loaded Potato Pizza
This tiny town in rural Maine might seem like an unlikely pizza destination, but Palermo’s Family Pizza Pub has put itself on the map with its loaded baked potato pizza. The creation features a garlic butter base topped with sliced potatoes, bacon, green onions, and a drizzle of sour cream.
This hearty variation reflects Maine’s agricultural roots and demonstrates how pizza continues to evolve in unexpected places.
Wichita, Kansas: Basement Pizza Phenomenon
Wichita’s pizza scene centers around its unusual restaurant locations—many of the city’s most beloved pizzerias are underground. Angelo’s, established in 1960, pioneered the basement pizzeria trend with its original location below street level.
These subterranean spots serve distinctively Midwestern pizzas with bubbly, medium-thick crusts and generous toppings cut into squares—a style that perfectly represents heartland pizza traditions.
Anchorage, Alaska: Reindeer Sausage Pizza Destination
Pizza in Alaska’s largest city features toppings you won’t find in the lower 48, particularly the local favorite: reindeer sausage. Moose’s Tooth Pub and Pizzeria has built a nationwide reputation serving creative pies topped with this slightly gamey, smoky meat that reflects Alaska’s unique food culture.
Despite being geographically isolated, Anchorage has developed a robust pizza identity that rivals establishments anywhere else.
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Lake Placid, New York: Adirondack Mountain Pie Hub
This small Olympic village in upstate New York has developed its approach to pizza with the ‘Adirondack Mountain Pie.’ Places like Mr. Mike’s Pizza serve thick-crusted pies loaded with toppings that reflect visitors’ hearty appetites after skiing or hiking.
The emphasis on substantial, filling pizzas mirrors the rugged outdoor culture of this mountain community and provides necessary calories for active tourists.
Norwood, Massachusetts: Bar Pizza Central
Outside Boston, Norwood is home to a unique South Shore bar pizza tradition. These individual-sized pies feature crisp, almost biscuit-like crusts baked in well-seasoned pans with cheese that extends to the edges.
Monte’s Restaurant has been serving this regional specialty since 1947, complete with the traditional ‘laced’ edges where the cheese caramelizes against the pan, creating a crispy perimeter prized by locals.
Madison, Wisconsin: Dairy State Pizza Innovation
As the capital of America’s Dairyland, Madison’s pizzerias have access to exceptional local cheeses, and they don’t hold back.. Glass Nickel Pizza Co. represents this tradition with pies featuring Wisconsin-made cheese blends that showcase the state’s dairy expertise.
Madison pizza tends to feature more experimental topping combinations and craft cheese blends that reflect the city’s progressive, food-forward culture.
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Phoenix, Arizona: Desert Southwest Pizza Fusion
Phoenix has developed a distinctive pizza style incorporating southwestern flavors and ingredients. Pizzerias like Cibo Urban Pizzeria create pies featuring roasted green chilies, nopales (cactus pads), chorizo, and locally grown citrus that reflect the region’s Mexican influences and desert agriculture.
This fusion approach has helped Phoenix develop a pizza identity that stands apart from traditional East Coast or Midwest styles.
The Growing American Pizza Landscape
America’s pizza culture goes far beyond the well-known styles of big cities. These regional styles relate the tale of immigration, adjustment, and regional taste patterns throughout our multicultural nation. From coal mining communities to coastal towns, the history of American pizza continues to be written in these less familiar places.
What sets these pizza spots apart isn’t so much the special recipes but the intense local pride they generate.
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