Updated August 31, 2023 at 4:04 p.m. EDT|Published August 31, 2023 at 7:00 a.m. EDT
Some may argue that there is no such thing as bad pizza, but it is universally acknowledged that there are no truly obscure pizzas. While you may not be familiar with specific styles like Salisbury Beach Pizza, for many individuals, it is a vital part of their summer experience, much like an ice cream cone.
Instead of labeling these unique regional pizza styles as “off the beaten track” or “hidden gems,” let’s embark on a journey to explore some peculiar pizza genres that have garnered devoted followings from smaller slices of the population, distinct from the well-known offerings of Chicago or New York.
Originating from an establishment in Pennsylvania, the Altoona Hotel Pizza, sometimes referred to as Altoona-style, may not win any beauty awards. This pizza features a thick Sicilian-esque crust topped with tomato sauce, salami, and green bell peppers. The finishing touch is a shingling of yellow American cheese, not necessarily visually appealing. Steve Corklic, owner of 29th Street Pizza, Subs and More, in Altoona, has put his own twist on this pizza by adding extra peppers and salami.
Buffalo-style pizza, unlike its counterparts in New York, is not meant to be folded. Its sturdy foundation consists of a quick-rise dough pressed into an oiled sheet pan. One of its defining characteristics is the generous layering of cheese, often leaving a minimal crust. Another hallmark is the slightly sweet sauce and an abundance of cup-and-char pepperoni, which curls under the heat of the oven, creating small oil-filled shot glasses. Buffalo News food editor Andrew Galarneau recommends establishments like La Nova, Bocce Club Pizza, and Imperial Pizza for exceptional examples of this style.
Hannah Selinger, a food writer from Massachusetts, describes beach pizza, also known as New England Beach Pizza or simply “beach pizza,” as thin, crispy, and nostalgic. This seaside staple consists of a wafer-thin rectangular crust, sweet sauce, a small amount of mozzarella cheese, and a dusting of garlic powder. Selinger explains that what makes this unassuming pizza special is its ability to evoke a sense of place and experience. It is not a pizza you have delivered or dine on in a restaurant – it must be enjoyed on the beach or brought from the boardwalk. The beaches even have custom-designed cement trash disposals perfectly sized for pizza boxes.
In Old Forge, Pennsylvania, pizza comes with its own lingo. Instead of ordering a pie, you ask for a “tray” at one of the “pizza cafes.” A single slice is called a “cut.” The crust of Old Forge pizza is similar to Sicilian but thinner and crispier. The cheese often includes a blend of cheddar, American, and mozzarella, and the unconventional white pizza features an upper and lower crust stuffed with cheese and toppings, but no sauce. Angelo Genell, owner of Arcaro & Genell, prides himself on maintaining tradition at his 45-year-old establishment. Toppings can vary from homemade meatballs to shrimp and peppers, but Genell asserts that there are no bad pizzas in Old Forge.
Jumbo slice pizza, popular in Washington, D.C., is known for its gargantuan proportions and lack of structural integrity. This style originated in 1999 when Chris Chishti, owner of Pizza Mart, combined leftover dough to create an oversized slice. Jumbo slice pizzas are typically topped with cheese or flat pepperoni slices and are usually enjoyed as a late-night snack among the bar-hopping crowd. While not particularly delicious, jumbo slice pizza is considered an experience and a rite of passage in D.C.
The Quad Cities region, spanning southeastern Iowa and northwestern Illinois, is home to its own unique pizza style. The dough is infused with malt, giving it a touch of sweetness and a toasty-brown color. The sauce has a slight kick, and fennel-flecked sausage is a popular topping, placed under the cheese “blanket.” The most distinctive feature of Quad City pizza is the way it is cut, in strips forming a grid across the pie’s face, causing potential conflicts among diners. Frank’s Pizzeria in Silvis, Illinois, opened in 1955 and played a significant role in popularizing this style.
Each of these regional pizza styles possesses its own charm and loyal following, showcasing the diverse and creative world of pizza beyond the traditional favorites.
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