If you’re a regular here, you know we love diving deep into how to make all kinds of pizzas, experimenting with different ingredients and techniques. But what’s just as fun is learning about the unique pizza styles that aren’t common where we live. Recently, I’ve become fascinated with the story behind the essence of American pizza. Sure, chains like Domino’s and Pizza Hut are everywhere, and for many, they “define” American pizza.
But the truth is, pizza crossed the Atlantic and evolved in local pizzerias long before the big franchises took over. So, I thought it’d be fun to explore how American pizza has grown into what it is today—and why we’ve seen a resurgence in the appreciation of the classic styles in recent years.
The Origins of American Pizza
Most of the pizza history in the U.S. focuses on Italian immigrants arriving in the early 1900s, particularly in the Northeast, where New York grabs a lot of the spotlight.
New York’s pizza appears to have migrated from Neapolitan style pizza in the early 1900’s. Lombardi’s, founded by Gennaro Lombardi, is credited by The Pizza Hall of Fame as the first pizzeria in the United States, first began as a grocery store in 1897 in Little Italy, New York. But despite Lombardi being a pizzaiolo from Naples, there’s also a story that it was actually Antonio Totonno Pero (one of the employees) who began making pizzas at Lombardi’s!
Ah, the controversy!
To the Homeland and Back
But what I find fascinating is that a significant chapter of pizza’s American journey unfolded when Italians emigrated after World War I and World War II. The devastation Italy faced during WWII left many looking to start fresh, and for some, that meant bringing their pizza-making skills to America.
On top of that, many Italian-Americans were born in the U.S., served in the military, and returned home after the wars, looking for a new career. For some, that career turned out to be in the pizza business. One example is Alexander “Chick” De Lorenzo, struck out on his own and founded De Lorenzo’s Tomato Pies (also in Trenton) after serving in World War II in 1947. De Lorenzo’s is famous for their Trenton Tomato Pie.
Another example of this is the Ohio Valley Style Pizza, which was created by Michael and Caroline DiCarlo and their son Primo DiCarlo in the early shortly after World War II. Apparently, Primo had served in Europe during the war and had eaten pizza in Italy and created his own version when he got home!
The Facts Get a Little More Blurry…
Other post-WWII era pizzas are a little more unclear on their history. St. Louis style pizza and/or Detroit are also from the same era, but it’s hard to be sure if those are inventions inspired by being overseas, a product of immigration, or simply a new invention at the time. It’s hard to be sure when there’s folklore involved!
Copycat Pizza…sort of
Another important aspect of American pizza’s evolution came from simple imitation. While you won’t often hear of a pizzeria openly copying someone else’s recipe, it’s only natural that an iconic pizza shop would influence countless chefs and workers. These employees may have gone on to open their own shops, move across the country, or even just teach a family member how to make a great pizza, leading to some wild variations over time.
New York-style pizza seems to be one of these examples (and with the number of pizza joints in New York, it’s an obvious fact today).
And of course, some folks are just creative like Ike Sewell and Ric Riccardo, who are credited with inventing Chicago-style deep dish pizza.
The Rise of California-Style Pizza
In the last 20 years, a new generation of pizzaiolos (pizza makers) has emerged, pushing the boundaries of what pizza can be. California-style pizza, perhaps made most famous by California Pizza Kitchen, revolutionized the idea of what pizza could look and taste like. The restaurant’s founder, Gabriele Bonci, brought a new spirit to Roman pizza, mixing non-traditional toppings in ways that hadn’t been done before. This experimental approach spread across the U.S. and beyond, inspiring pizzaiolos everywhere to reimagine pizza.
The Essence of American Pizza Today
Since then, we’ve seen some amazing innovations in pizza, with a focus on high-quality ingredients, creativity, and leaving the mass-produced chain pizzas behind. One of my personal favorites is Tony Gemignani. His book The Pizza Bible was a game-changer for me, helping me unlock the mysteries of pizza-making. His Master Dough recipe has become a foundation for many of our American-style pizzas. Plus, his partnership with Central Milling flour opened a whole new world of pizza-making ingredients I’m still exploring. Some may dismiss his influence because many of his awards are for pizza acrobatics, but to me, The Pizza Bible lives up to its name, and I’m grateful for it.
Speaking of pizzaiolos, Heather and I had the chance to attend Pizza City Fest in Los Angeles in 2023, where we met some incredible pizza makers like Evan Funke, Daniele Uditi, and Sam Facchini. While I haven’t been lucky enough to try all of their pizzas firsthand, their stories of perseverance and creativity were incredibly inspiring. It’s that kind of passion that keeps the pizza world exciting and ever-evolving.
The Home Pizza Revolution
The renaissance of creative, elevated pizzas couldn’t have come at a better time, thanks to the availability of home pizza ovens. Companies like Ooni, Gozney, and Solo Stove have brought professional-grade pizza-making to backyards across the country. Our own pizza-making journey has earned us a few compliments, with friends calling our house the spot for the “best pizza in Ventura County.” Blogs, cookbooks, and social media have made it easier than ever to share pizza knowledge and try new things at home, so anyone can experience the magic of American pizza right from their own kitchen.
American Pizza Comes Full Circle
What I find most fascinating about the evolution of American pizza is how the journey is now coming full circle. We’ve got readers from all over the world—Canada, Europe, you name it. And some of my favorite stories come from abroad, like name to be inserted, who’s reinventing Roman-style pizza al taglio in Rome itself! While his creations are undeniably unique, I can’t help but wonder if the bold, sometimes unconventional topping choices he’s made might be influenced by the American pizza scene—maybe even California’s innovation-first mentality.
In any case, pizza’s journey across the Atlantic and back again is a delicious one. The pie has truly come full circle!
Top 10 American Pizzas to Try
We cover our top 10 American Pizzas in more detail (plus a few bonus options) in another article.
Suffice it to say they are all delicious! But I’m curious to know which of these you think best captures the essence of American pizza!
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.