American's pizza obsession

Bagel - This is simply traditional pizza toppings (tomato sauce, cheese, pepperoni) on a (usually) toasted bagel

Chain - It's Domino's. It's Pizza Hut. It's Papa Johns. Essentially, it's "fast food pizza."

Breakfast - Breakfast pizza commonly features potatoes, bacon and/or sausage, cheese and a cracked, egg on top.

Greek - Most prevalent in New England & the Midwest, it's a pan-style pizza with soft, doughy crust & a crispy bottom.

Californian - Generally wood-fired & single-serve, similar to Neapolitan. But California pizza is all about the toppings often ultra-fresh ingredients & things like broccoli & fennel.

Grilled-This non-traditional pie is grilled over hot coals. The dough will take several turns before toppings are added after the last flip It's super-crunchy, kind of oily, often quite

Lahmajoun - Also known as Turkish or Armenian pizza, it's an extremely thin, round flatbread layered with ground beef or lamb, minced vegetables, & spices.

Indian - Indian Pizza simply denotes a pizza that swaps standard toppings flavor-packed Indian foods like saag paneer, tandoori chicken, fenugreek & chutney.

Colorado Mountain Pie - A massive pizza with a honey-kissed, doughy crust loaded with so many toppings they have to create a folded-over containment wall around the crust just to keep it all in.

Roman - rectangular trays of a light, airy crust with a bread-like interior. The toppings range from simply, a thin layer of tomato sauce or olive oil & sea salt to sliced potatoes, zucchini or prosciutto.

Deep Dish- Born in Chicago, this hearty pizza is baked in a high-sided pan & contains a staggering payload of cheese & toppings, with the sauce, spices & parmesan on top.

Sicilian - Thick, focaccia-like crust with a crunchy exterior & airy interior. It was originally served with just sauce and a dusting of cheese, though it's become more Americanized.

Detroit - Rectangular with Wisconsin brick cheese giving the edge a crunch that gives to a fluffy, thick crust. The cheese goes first, and sauce tops it. And it's having a moment, with pizzerias nationwide adopting it.

New Haven - This pizza is recognizable for its charred crust & knobby, asymmetrical appearance. The pies are topped with sparse hits of tomatoes, cheese, meats, & in many cases white sauce & clams.

French Bread - it's simply pizza toppings thrown on a split baguette, then tossed in the oven until it's bubbly and extra crispy.

Stuffed Crust - This pizza's crust is stuffed full of chewy, stretchy mozzarella cheese. It's that simple.

New York - Hand-tossed, round pies with a thin(ish), crispy crust, a light layer of heavily seasoned tomato sauce, topped with gooey, mozzarella cheese, and served by the slice..

Sushi - An array of renditions have popped up, but the basic premise is: pile traditional sushi ingredients -- t spicy tuna, avocado, tobiko -- onto rice that has been shaped into a circle, slice into triangles & serve.

Old Forge - It looks like a thick, Sicilian pie, inside a deep-dish tray ( NEVER call this a "pie," it is a tray. They will yell at you). The dough is a little lighter than traditional deep-dish and has a distinctly chewy center.

Stunt Pizza - This pizza seeks to create that extra "wow" factor that moves the imagination & accumulates Instagram likes. Think topping a pizza crust with mac & cheese or using a pizza as a base for a platter of tacos.

Quad Cities - These round pies are cut into strips using scissors. It's also got a malt-heavy crust that gives it a nutty quality, a spicy sauce, and toppings hidden under an extremely thick layer of cheese.

St. Louis - a cracker-thin, overloaded, square-sliced round pie topped with oregano & Provel, a cultishly beloved processed blend of Cheddar, Swiss, and provolone that some liken to Velveeta in consistency.

Neapolitan - This is pizza as it was originally intended. The crust is soft & easy to chew, with a hint of crunch and often dough bubbles. It's topped with tomatoes, herbs, veggies, a thin layer of red sauce, & a little cheese.

Tavern - A ridiculously thin-crust pizza served in a circular shape (but cut into squares) with toppings greatly varying by location and preference, Itis a brew-pub staple across the country, particularly in Chicago & the Midwest.

Ohio Valley - a thin crust, square-cut pizza that is topped with cheese & pepperoni… after they leave the oven, so cheese & meats are cold. This hot-cold sensation is unlike anything else on this list.

Tomato Pie - It's relatively thick, square, & commonly served luke-warm with the bottom relatively soft, and not charred. But the big thing about Philly-style tomato pie, is the total absence of cheese.

Fried - There are two main styles: pizza fritte, which is essentially a fried calzone, & montanara, flash-fried dough is topped with sauce & cheese & baked at super-high heat. Resulting in a pizza that is not oily, but has a pillowy crust

Trappazina - Chefs snip away at the corners of soft pizza bianca, creating a triangular, hand-held bread pocket, then fill the opening traditional recipes like chicken cacciatore and stewed oxtail. It is then slipped into a paper sheath & eaten on the go.