9 of the best pizzas in the US and where to try them

Here are nine regional pizza styles of the US and where to try them:

1. California-Style Pizza

State: California

Pioneer: Chef Ed LaDou

Description: Innovative toppings: duck breast, hoisin sauce

Where to Try: Chez Panisse, Spago, California Pizza Kitchen

2. Chicago Deep-Dish Pizza

Origin: Chicago, 1943

Characteristics: Thicker crust, layered with cheese, toppings, and sweet tomato sauce on top

Where to Try: Uno Pizzeria & Grill, Lou Malnati's Pizzeria, Emmett's

3. Detroit-Style Pizza

Origins: Detroit, 1946

Description: Thick rectangular, crisp focaccia-ish crust, toppings under the sauce

Where to try it: Buddy's Pizza; several locations in Michigan and the Midwest

4. New Haven-Style Pizza

Origins: New Haven, Connecticut, early 1920s

Description: Chewy crust, coal-fired crust. Traditionally finds that just involves sauce

Where to try it: Frank Pepe Pizzeria Napoletana, Sally's Apizza, Modern Apizza

5. New York-Style Pizza

Origins: New York City, 1905

Description: Thin

Where to try: Lombardi's, Joe's Pizza, John's of Bleecker Street (NYC)

6. Ohio Valley-Style Pizza Origin:

Steubenville, OH, 1945 What's in it: Square pan, thick dough, slow-cooked sauce, provolone cheese Model establishment: Original DiCarlo's Famous Pizza Shop (Steubenville)

7.  Quad Cities-Style Pizza Origin:

Quad Cities (Iowa/Illinois), 1950s What's in it: Malted dough, fennel-laced pork sausage, mozzarella on top, cut into

Features: Cracker-like crust, Provel cheese, "party cut" (squares)

Where to try: Imo's Pizza, Frank & Helen's (St. Louis)

9. Rhode Island-Style Pizza

Origin: Rhode Island

Features: Known as "red strips," soft dough, tomato sauce, with no cheese

Where to try: Local bakeries and pizzerias in Rhode Island

Regional variations such as these reflect a multifariousness of cultural influences and culinary innovations that span the United States, with an emotionally distinctive pizza experience awaiting rediscovery.