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8 Different Pizza Crust Varieties: Which is Best for You?

© ylmworkshop / Flickr Creative Commons
As every pizza maker knows, pizza has a long and storied history. And while there’s a little debate over who actually made the first one, there’s a general consensus that it happened some time during the 1800s in Naples, Italy. Since then, chefs from all around the world have created their own take on this popular dish, each bringing something new and interesting to table. Whether it’s a Chicago-style deep dish or a California flatbread with calamari and basil pesto sauce, pizza has taken on many different forms since its original inception — especially when it comes to the crust.
 
As the foundation of both the pizza itself and the recipe used to make it, the crust has always been a main target for pizza innovation due to its ability to entirely change the dynamic of a pizza. Not only does it help dictate taste, texture, thickness, and topping selection on your pie, but it also affects the presentation and appearance as well as your prep work and baking. For pizza makers who are creating or expanding their menu, experimenting with different crust types is a great way to generate interest and buzz around new menu items, and can help draw new customers to your locations.
 
Thin Crust
Neapolitan Pizza — Getting back to our history lesson from above, Neapolitan pizza is credited as being the original Italian pizza. Characterized by its thin, slightly crispy texture, Neapolitan pizzas must meet a very specific set of requirements in order to truly be considered an authentic Neapolitan. A true Neapolitan is baked in a wood-fired, domed oven with dough that must be hand-kneaded (no mechanical preparation whatsoever!), no more than 35 centimeters in diameter, and no more than one-third of a centimeter thick at the center. Classic styles include the Margherita and Marinara, and given the impossible-to-replicate flavor and texture of Neapolitan crust from a wood-fired oven, this is the perfect crust for those who want an authentic Italian pizza.
 
New York-Style Pizza — Often sold by the slice in big, wide wedges, New York-style pizza has been the trademark pizza style of the Northeast U.S. since the early 1900s, with regional variations also existing across the country. New York-style crust is slightly crispy on the outside, yet soft and pliable enough to fold the big slices in half, making it easier for customers to eat. New York-style pizza crust gets its unique flavor and texture from its high-gluten bread flour and the minerals present in New York City water, which some out-of-state pizza makers actually transport across the country for authenticity.
 
St. Louis Pizza — Another regional specialty in the Midwest, St. Louis pizza is characterized by its round, thin, unleavened, cracker-like crust and slices cut into squares or rectangles rather than wedges. This cutting style, often referred to as a party or tavern cut, is very popular in Midwestern pizza parlors and bars where friends and families can gather to share a few pies.
 
Flatbread Crust
Flatbread pizza has seen an uptick in popularity over the past decade or so, as American consumers start to be more health-conscious about the foods they eat. This lighter, thin crust is ideal for appetizers and personal-sized pizzas, because it isn’t as filling as other crust types, and makes health-conscious customers feel less guilty about eating pizza. The artisan look of flatbread crust also makes them an appealing option for gourmet and trendy toppings like balsamic and spinach.
 
Thick Crust
Traditional Pan Pizza — Definitely not thin crust, and the least thick of the thick varieties at about half an inch, the traditional pan pizza is a happy medium for most pizza lovers. This is the style of crust that was made widely popular by Pizza Hut, and is characterized by its buttery, pan-fried taste and texture on the outside, with a soft and chewy center. It’s a crust that’s loved by people all across the country, regardless of the region, and it’s perfect for adding custom flavors.
 
Deep Dish Pizza — Also commonly known as Chicago-style deep dish, this pizza’s deep ledge allows for a generous portion of toppings, cheese, and sauce, and isn’t uncommon for pizza slices to be up to 2 inches thick. The pies are baked in an oiled deep-dish pan to create a crispy, sometimes buttery, fried effect on the outside of the crust. The crust commonly contains corn meal, semolina, or food coloring to give it its distinctly yellow tone and add to its unique taste and texture. This style of pizza is particularly popular in the Midwest, but almost avoided in the Northeast where New York-style and Sicilian deep dish are preferred.
 
Sicilian Pizza — Much different from the thin, crispy crust in Naples, Sicilian pizza is known for its thick, rectangle-shaped crust, often over an inch thick. Sicilian immigrants brought these recipes with them to the United States, and Sicilian-style pizzas are most popular in Italian-American communities throughout Boston, Detroit, Portland, Long Island, and New Jersey.
 
Focaccia
Unlike the other crusts mentioned above, focaccia is different in that it has no sauce covering it when it gets to your customers’ table. This thick, bread-like dough is brushed with olive oil before baking, then covered with cheeses, herbs and spices, and minimalistic toppings, allowing the crust’s flavor and texture to shine. This crust is perfect as a meal accompaniment or appetizer, and is great for non-traditional toppings like prosciutto and breakfast pizzas.
 
For more information on pizza crusts, visit akcrust.com.

Did You Know?

Walt hand picks all his Ribeyes.
Walt donates over 500 pizzas per year to schools, churches and organizations.
Walt's has been a single owner operated business since 1977.
Walt makes all of his own pasta sauces, including marinara, cream and meat sauce.
Walt personally makes all of the specialty margaritas.
Walt's sirloin and shrimp scampi is the most popular surf and turf dinner in the area.
Walt's dishes are prepared for your health without a lot of added salt, sugar or preservatives.

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