Serious Eats - seriouseats.com

Also worth noting is the jumbo slice of Washington D.C. Similar to NY-style, but sold in huge, quarter-pie-sized slices, the jumbo slice is pretty good for eating, and much better for throwing.

Stichelton is in fact delicious and distinct from Stilton, though I have to admit I prefer the latter most of time. I sell it at Cowgirl Creamery in Washington DC and I used to sell it at DiBruno's in Philly. The fact that this cheese arrives in the US in excellent condition is testament to Neal's Yard's standard of quality.

When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.

Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.

I must also comment on the RI Pizza Strips - aka bakery pizza or party pizza. It was always served at birthday parties as a kid. It's simply pizza baked with sauce (no cheese - maybe a sprinkling of romano) and then sliced into rectangular pieces and served room temperature or cold. Heavenly. No one outside of RI has ever heard of this fantastic pizza. Such a shame. You'll find it in every Italian bakery in RI and in the grocery stores as well.

Caserta's, as someone mentioned, is another great pizza place in RI. We get ours well done. The pizza is a little on the thicker side (if you get a medium or large). The small tends to have a thinner crust. also not to be missed at Caserta's is the "wimpy skippy" (or spinach pie). Every single person that walks in to eat at Caserta's orders the wimpy skippy, in addition to their pizza. Twin's Pizza in Pawtucket is also great. Man, all this pizza talk makes me want to fly up to RI and eat!!!

The wonderful thing about growing up in New England/Northeast is that there are an abundance of pizza places and you really have the ability to get a variety of styles.

To the Houston poster, Chicago stuffed pizza does not have two crusts. It has one fairly thin pie shaped crust. It is not filled with sauce and toppings then topped with cheese, it is done like this: A thin layer of crust with plenty of fresh cheese and topping, almost two inches, then sauce on top. The sauce on top is to keep the cheese from drying out as the pie is so thick. This isn't a eat and go pizza, this is a sit down meal. Many can only eat one slice as it is so thick and filling.
This is the same if you have Lou Malnatis, Gino's East or Giordano's. I don't know how you claim to be a native Chicagoan and post that. I also don't know how a place called serious eats can print misinformation. I just had Giordanos three nights ago and eat at Malnatis, my favorite, at least monthly.

Here's another vote for Binghamton, New York's "sheet pizza"- I moved away from the area last year, and what I wouldn't give right now for a couple of slices from Nirchi's. As regards Old Forge pizza, all I can say from having lived in the area at one time is- yuck.

Good Post! I'm sure there are many GREAT pizzas throughout the country and beyond. However, Tehrok, great pizza exists outside of Chicago. It is pretty arrogant to assume otherwise. I don't think you have tried PIZZA PORT in Solana Beach, CA (San Diego, North County). Not only is the pizza delicious, there is a great selection of local micro-brew beers as well. I'd like anyone traveling in the area to try this place. You won't be disappointed.