Many people enjoy savoring a slice (or more) of pizza, and this well-loved culinary creation has become a go-to option in a variety of situations—whether as a simple form of catering for a party or gathering, as a Friday (or really any day) night meal, or as a shared or solo order at a restaurant, to name a few.
And whether you eat pizza on the regular or only every once in a while, there are several styles (e.g., Sicilian, New York, Chicago deep-dish, Neapolitan, Detroit, Hawaiian, and tavern) for you to enjoy. Dallas-area resident Katy Flynn, originally from New York, prefers pizza from her home state.
“New York-style is the best, period,” she said. “It has the best dough and the best sauce, and you can fold it like a proper slice should be eaten. Hawaiian pizza isn’t a thing and shouldn’t be in the debate for favorite style. Neapolitan pizza is the original pizza—simple, fresh ingredients—and New York pizza mirrors that approach. Plus, both styles can be folded.”
Flynn said she will eat other styles of pizza on occasion, though that doesn’t occur often.
“If I am in the mood for them, I’ll have something else, with the exception of Hawaiian pizza because, again, it’s not a thing,” she said. “But rarely will I crave something outside of New York pizza.”
Like Flynn, Dallas resident Damon Yousefy also opts for New York-style pizza over everything else because he enjoys the taste and the large slices. However, he is also willing to change it up every once in a while.
“I still enjoy other styles, like Detroit-style (Thunderbird Pies) or Chicago style (Giordano’s in Chicago),” he said. “Detroit-style and Chicago-style are super filling and a nice treat every now and then but, for health reasons, are not sustainable.”
Avid pizza lovers are often rather serious and particular about bringing their palates joy. Dallas resident Brice Pearce, a self-described “pizza snob,” has tried a variety of different styles of what he said is his favorite food.
“I prefer the Neapolitan-style, brick-oven, and definitely also enjoy others,” he said. “Chicago-style deep-dish is amazing, as well. New Haven-style pizza is a fun twist on Neapolitan and has been growing in popularity away from the East Coast.”
It’s important to note, Pearce pointed out, that style and toppings are two different things.
“For toppings, my go-to is mushrooms and green peppers, with extra cheese,” he said. “However, I’m a fan of gourmet pizza toppings (think Cane Rosso and Delucca’s in Dallas) and love crazy combos like elote pizza or guava and cheese. A well-crafted Margherita pizza is always enjoyable, and let’s not count out dessert pizzas—or even the existence of breakfast pizza.”
Pearce said he could eat pizza every day but tries to limit himself to once a week. He said if he goes too long without eating this doughy delight, he’s likely to have it four or more days in a row.
“While I very much enjoy high-quality (“gourmet”) pizza, there is a proper place for ‘trash pizza,’” as well (think Domino’s or gas station pizza),” he said. “That’s best when looking to satisfy a high-stress carb craving or just when you need to eat a whole pizza without breaking the bank.”
Pearce has been able to travel to a number of different cities, and he often finds restaurants or other venues to enjoy his most loved meal wherever he finds himself.
“Each locale puts its own spin on it,” he said. “Growing up in rural northwest Pennsylvania, it was hard to find good pizza—they put sugar in the sauce. New York-style pizza is actually better in Philadelphia, in my opinion. Northern New England (especially New Hampshire and Vermont but also Portland, Maine) does a great job with brick-oven-style pizza. Pizza south of the Mason-Dixon Line is hit or miss, and a lot of times, I’ll just go to a chain like Mellow Mushroom. Pizza on the West Coast is great in the metro areas and not great once you wander too far from a city.”
And Pearce’s pizza-style knowledge is not limited solely to the United States.
“Pizza in England and Mexico is weird and not recommended,” he said. “You can get OK pizza in Greece and Cyprus, but there’s much better stuff available. Turkey has a dish called pide that is similar to pizza, and it’s pretty good but isn’t really pizza. So, in my opinion, the best city for pizza is Philadelphia. Whether you want New York-style slices on the street or a more sit-down style meal, there are hundreds of places to get great pizza—gourmet or ‘trash.’”
Flynn, however, would disagree. She said that while she believes she has made a solid case for New York being the best city for pizza, there are certainly other places that offer slices superior to others.
“Naples would be home to the original pizza, and I have had the pleasure of eating it there, but we can’t all fly to Italy when we are hungry,” Flynn said. “Hands down, New York or, dare I even say, Jersey would be home to the best pizza. This is the original/traditional style of pizza for the country, and no one can touch it.”
Flynn would likely be happy to know that Yousefy certainly agrees with her. However, he thinks that many local options can satisfy residents’ pizza cravings.
“New York is the best city for pizza, whether you want it by the slice or at a fancy sit-down spot,” he said. “In photography, they say the best camera is the one you have with you. In pizza, the best pizza is the one in your city since we can’t always travel for food. Dallas has some excellent spots, like Pie Tap, Thunderbird Pies, Cane Rosso, and Zalat, and those should be enjoyed and celebrated.”
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