24 Types of Pizza Crust to Know in 2024

Lost in the pizza world, want to know how many types of pizza crust there are? There are 24 distinctive types of most common pizza crusts (though some lesser common ones also exist). Including traditional, and non-traditional pizza crust types these can be identified as follows:

1. Neapolitan pizza crust
2. New York pizza crust
3. Genovese pizza crust
4. Calabrian pizza crust
5. Sicilian pizza crust
6. Roman pizza crust
7. Chicago deep-dish pizza crust
8. Chicago style square pan pizza crust
9. Detroit style pizza crust
10. California style pizza crust
11. St. Louis style pizza crust
12. Grandma style pizza crust
13. New Haven style pizza crust
14. Focaccia pizza crust
15. Greek pizza crust
16. Hand tossed pizza crust
17. Pan pizza crust
18. Stuffed pizza crust
19. Pretzel pizza crust
20. Cauliflower pizza crust
21. Gluten free pizza crust
22. Whole-wheat pizza crust
23. Keto pizza crust
24. Sourdough pizza crust

Do you want to know what makes these crusts different from ingredients to the technicalities? Keep reading this well researched guide to explore a world of pizza possibilities!

1. Neapolitan 

Neapolitan pizza is the OG, the queen of simplicity. It’s thin and delicate but a pillowy hug for your sauce and cheese. Made with just flour, water, yeast, and salt, it gets its magic from high-heat wood-fired ovens that blister the crust with blackened bubbles. This isn’t a crust you fold; it’s meant to be savored in each bite. Note: Margherita pizza, marinara pizza, and a few other classic Italian pizzas also use similar crusts.

Ingredients

Caputo 00 flour, water, yeast, salt, high-heat wood-fired oven

Technical Peculiarities

• • High hydration dough (wet!)

• • Cooked at over 800°F for 90 seconds

• • Charred but light and airy

2. New York-style 

New York pizza is all about attitude: thin, wide, foldable and ready to conquer your hunger on the go Forget fancy toppings; this crust shines with just a slick of tomato sauce, gooey mozzarella, and maybe a sprinkle of oregano. And the crispy bottom and chewy inside gives a satisfying snap.

Ingredients

All-purpose flour, water, yeast, sugar, oil, classic toppings (tomato sauce, mozzarella)

Technical Peculiarities

• • Hand-tossed dough

• • Slightly higher hydration than Neapolitan

• • Cooked at high temperatures in deck ovens.

3. Genovese Pizza Crust

Forget your classic tomato base! Genovese pizza flips the script with a creamy canvas of pesto. A thin, chewy crust cradles vibrant mix of earthy potatoes, nutty parmesan, and bright basil. This ain’t your average slice!

Ingredients

Flour, water, olive oil, yeast, salt, pesto, potatoes, parmesan cheese.

Technical Peculiarities

• Thin, yeast-based dough, par-cooked potatoes sliced thinly, layered with pesto and parmesan, baked until golden.
• No tomato sauce here, just the vibrant dance of pesto and potato.

4. Calabrian: Fiery and Thin

Forget fluffy! Calabrian pizza is a crispy, fiery cracker cradling bold flavors. Picture a sun-kissed canvas of olive oil, spicy ‘nduja, and maybe a whisper of mozzarella. It’s Calabria’s fiery soul on a plate:

Ingredients

Simple! Flour, water, olive oil, yeast, salt, and fiery Calabrian touches like ‘nduja (spicy spreadable salami), olives, and chili flakes.

Technicals

• • Low-hydration dough rolled thin (no tossing!)

• • Typically baked in wood-fired or gas ovens for a golden-brown crunch

• • Minimal toppings to let the crust’s fiery soul shine through.

5. Sicilian 

Sicilian pizza crust, despite sharing a focaccia-like thick pizza crust vibe, shines unique. It serves as a fluffy, airy canvas for your toppings, with a crispy caramelized bottom and a hint of olive oil. It’s the pizza you tear and share, perfect for gatherings.

Ingredients

Semolina flour (adds focaccia crunch), water, yeast, olive oil, and classic toppings.

Technical Peculiarities

• • Thick dough with high hydration, similar to focaccia

• • Baked in sheet pans

• • Sometimes brushed with olive oil during baking.

6. Roman

Roman pizza is the minimalist’s dream. Super thin and outrageously crispy, it’s like a cracker topped with the bare essentials: a drizzle of olive oil, fresh rosemary, and maybe a touch of mozzarella. It’s all about simplicity and letting the quality ingredients shine.

Ingredients

High-protein flour, water, olive oil, yeast, salt, minimal toppings (olive oil, rosemary, mozzarella)

Technical Peculiarities

• • Very thin and low-hydration dough

• • Stretched by hand into rectangular shapes

• • Baked at high temperatures in wood-fired ovens

• • Often sprinkled with olive oil before baking.

7. Chicago Deep-Dish

Chicago Deep-Dish isn’t your typical thick pizza crust. It’s more like a casserole in disguise, a thick and buttery masterpiece overflowing with toppings. A golden, buttery crust like a bread bowl, holding layers of meats, veggies, and a tomato sauce moat surrounding a molten cheese island. Prepare for utensils and serious appetite engagement.

Ingredients

Cornmeal dough, butter, tomato sauce, mozzarella, endless topping possibilities

Technical Peculiarities

• • Thick dough with low hydration

• • Baked in a cast-iron pan

• • A long baking time (45+ minutes) creates a caramelized crust and gooey cheese.

8. Chicago-Style Square Pan Pizza

Thick and buttery canvas: Detroit-style pizza crust is like a deep-dish dream, baked in a square pan. It’s a buttery, golden hug for your toppings, crispy on the edges and fluffy in the center. So, you have a party in your mouth, ready for ooey-gooey cheese and all your favorite flavors.

Ingredients

• • High-protein flour for a sturdy base

• • Water and yeast to make it rise

• • Olive oil for richness and that crispy, caramelized edge

• • Salt for a savory balance

• • Brick cheese because it melts perfectly and adds a tangy bite

Technical Peculiarities

• • Thick dough with lots of moisture for a pillowy bite

• • Baked in a square pan, often repurposed auto parts for a unique char

• • Caramelized cheese crust that’s crispy and gooey in all the right places

• • Bold flavors and generous toppings are encouraged!

9. Detroit-style

When thinking about deep-dish pizza, Detroit-style pizza may come to your mind. This dough is thick buttery, baked in a square metal pan, creating crisp caramelized edges that hug melted cheese. It’s Sicilian pizza meets Chicago but with a unique Detroit personality.

Ingredients

High-protein flour, water, olive oil, yeast, salt, brick cheese, toppings galore (pepperoni, sausage, veggies)

Technical Peculiarities

• • Thick, high-hydration dough

• • Baked in deep square pans (often repurposed auto parts!), resulting in caramelized cheese crust edges.

10. California-Style Pizza Crust

Sunshine on a plate, this crust is all about fresh, local ingredients and bold flavors. Thin and light, it holds its own without overshadowing the creative and often veggie-centric toppings. It’s just an artisan market meeting pizza party.

Ingredients

California-grown flours (like spelt or whole wheat), olive oil, water, yeast, salt, seasonal toppings (avocado, goat cheese, arugula)

Technical Peculiarities

• • Thin, lightly stretched dough with a crispy bottom

• • Often baked in wood-fired ovens for unique smoky notes.

11. St. Louis-style Pizza Crust

Cracker meets pizza in this Midwestern marvel. Ultra-thin and crispy, St. Louis-style pizza crust is the perfect platform for a tangy, squeaky Provel cheese blend. Don’t expect your usual toppings – this style keeps it simple and satisfying.

Ingredients

Low-protein flour, yeast, water, salt, Provel cheese blend, minimal toppings (occasionally pepperoni or sausage)

Technical Peculiarities

• • Very thin

• • Cracker-like dough

• • Often rolled out instead of stretched

• • Baked in hot ovens for maximum crispness.

12. Grandma-Style Pizza Crust

This family favorite embodies Italian home cooking. A thick, focaccia-like crust with crispy edges and a thin center, it’s all about sharing and enjoying simple, fresh flavors. Garlic, olive oil, and oregano dance with salty cheese and the occasional topping.

Ingredients

High-protein flour, water, olive oil, yeast, salt, basic toppings (garlic, olive oil, oregano, mozzarella, anchovies), sesame seeds (sometimes).

Technical Peculiarities

• • Thick, focaccia-inspired dough

• • Often baked on sheet pans, resulting in airy center and crunchy edges.

13. New Haven-Style Pizza

Charred and chewy, New Haven pizza’s a coal-fired dream. Imagine a thin, oblong crust with blackened patches and a blistered surface. One bite delivers smoky char, crispy edges, and a surprisingly soft center. High-protein flour and a secret dough-handling technique create this unique texture. It’s not just a canvas for toppings – it’s the star of the show!

Ingredients

High-protein flour, water, olive oil, yeast, salt, simple toppings (tomato sauce, mozzarella, clams, sausage)

Technical Peculiarities

• • Very thin and high-hydration dough

• • Hand-stretched

• • Blistered in coal-fired ovens to attain a char and chewy texture.

14. Focaccia Pizza

What will happen if Focaccia wears a pizza mask? This wonder boasts a golden crust with a crispy bottom and olive oil-infused goodness, thicker and airier than traditional pizza dough. It’s a fluffy focaccia bread transformed into a pizza base, ready for your favorite toppings. It’s perfect for those who crave a substantial bite with a hint of Mediterranean magic.

Ingredients

Caputo 00 flour, water, olive oil, yeast, salt, variety of toppings (pesto, vegetables, mozzarella)

Technical Peculiarities

• • Thicker and airier dough than traditional pizza

• • Uses olive oil generously in the dough and as a drizzle.

• • It’s often baked in sheet pans, known for its focaccia-like characteristics.

15. Greek Pizza Crust

Imagine a pita bread stretched thin, golden-crisped on the bottom, and ready for a party of toppings. That’s Greek pizza! Olive oil adds a Mediterranean touch, while oregano infuses the sauce with herbal goodness. Feta cheese, olives, and juicy tomatoes often join the fun.

Ingredients

High-protein flour, water, olive oil, yeast, salt, oregano, classic Mediterranean toppings (feta, olives, tomatoes)

Technical Peculiarities

• • Very thin and low-hydration dough

• • Stretched by hand into round shapes

• • Baked at high temperatures in metal pans

• • Often drizzled with olive oil before and after baking.

16. Hand Tossed Pizza Crust

Hand-tossed, the acrobat of pizza worlds! Imagine dough flung skyward, stretching thin, landing light and bubbly. This crust holds its own, with a crispy crunch at the edges and a chewy, almost bready center. It’s all about the technique—pizzaiolos twirling and tossing the dough to achieve that signature airy texture.

Ingredients

Classic pizza dough – flour, water, yeast, salt, olive oil, and a touch of sugar.

Technical Peculiarities

• • High-hydration dough stretched by hand, not rolling!

• • The tossing distributes air pockets, creating a light, airy interior.

• • Baked at high temperatures

• • Often baked in stone or wood-fired ovens, for a slightly charred bottom and golden-brown bubbles.

17. Pan Pizza Crust

Pan pizza is the cozy comfort food of crusts. Imagine a thick, golden hug for your toppings, a fluffy cloud with a satisfyingly crispy bottom. It’s baked in a pan, hence the name, which traps moisture for a soft and airy interior. The soft, buttery crust complements bold tomato sauce and melty cheese. Its thickness allows for a symphony of toppings, from classic pepperoni to veggie supreme, without compromising structure. It’s a hearty, satisfying slice that fills you up with both flavor and texture.

Ingredients

It’s similar to classic pizza dough, but with oil or butter added for richness. It’s a perfect combination of flour, yeast, water, salt, oil/butter, and your favorite sauce and toppings.

Technical Peculiarities

• • The dough rises in the pan, creating its signature thickness.

• • Baking in the pan keeps the bottom crisp while the top bakes golden and bubbly.

• • It’s a thicker, sturdier crust than its hand-tossed cousin, perfect for holding hefty toppings without getting soggy.

18. Stuffed Crust (Non Traditional Crust Type)

Cheesy bliss disguised as a pizza crust! This fluffy dough gets filled with melty mozzarella, forming a delicious border around your favorite toppings. Imagine biting into a pizza and encountering warm, gooey cheese in every mouthful. It’s a classic indulgence with a surprise in every bite.

Ingredients

Regular pizza dough, mozzarella cheese, spices (optional)

Technical Peculiarities

• • The dough is rolled thicker than usual

• • Stuffed with cheese

• • Folded over to seal.

• • Requires careful shaping and precision to prevent cheese leakage during baking.

19. Pretzel Crust (Non Traditional Crust Type)

Craving a salty twist on pizza? Pretzel crust delivers! This golden brown crust boasts the signature pretzel texture. It’s chewy inside, with a satisfying crunch from the baked salt crystals. It’s a pizza party for your taste buds, combining savory pretzels, gooey cheese, and delicious toppings.

Ingredients

Pizza dough, baking soda, water, egg wash, coarse salt

Technical Peculiarities

• • The dough is dipped in baking soda solution and sprinkled with salt before baking, creating a unique pretzel-like crust.

• • Requires precise timing and temperature control for the perfect salty crunch.

20. Cauliflower Crust (Non Traditional Crust Type)

Health-conscious pizza lovers, rejoice! This ingenious crust uses cauliflower rice instead of flour, offering a low-carb alternative without sacrificing flavor. It’s light and airy, with a subtle cauliflower taste that blends seamlessly with your favorite toppings. Enjoy pizza guilt-free, one delicious bite at a time.

Ingredients

Cauliflower rice, egg, cheese, spices

Technical Peculiarities

• • Requires pre-cooked and finely chopped cauliflower rice

• • Mixed with binding ingredients and baked into a crust-like consistency.

• • Offers a gluten-free alternative and lower calorie count compared to traditional crusts.

21. Gluten Free Crust (Non Traditional Crust Type)

Pizza for everyone! This crust caters to gluten-sensitive folks without compromising taste. Made with alternative flours like almond or coconut, it offers a slightly denser texture with a nutty flavor undertone. Enjoy all the cheesy goodness of pizza without worrying about gluten worries.

Ingredients

Gluten-free flours (almond, coconut, etc.), egg, cheese, starches, xanthan gum (for binding)

Technical Peculiarities

• • Requires different flours and binding agents to achieve a dough-like consistency without gluten.

• • Offers a wider range of options for diverse dietary needs.

22. Whole-Wheat Crust (Non Traditional Crust Type)

Fiber fanatics, unite! This crust bumps up your pizza with wholesome, nutrient-rich whole-wheat flour. It offers a slightly earthy flavor and denser texture compared to white flour, keeping you feeling fuller for longer. Thichness? It can be stretched both thin or thick crust, even stuffed crust.

Ingredients

Whole-wheat flour, water, yeast, olive oil, salt

Technical Peculiarities

• • Whole-wheat flour absorbs more water and requires adjustments in hydration levels.

• • The crust may have a slightly different rise and texture than traditional white flour dough.

23. Keto Pizza Crust (Untraditional)

Keto crusts are your ticket to cheesy satisfaction without carb guilt. These clever creations ditch the flour, relying on alternative ingredients like almond flour, eggs, and cheese to deliver a delicious base for your favorite toppings.

Ingredients

• • Almond flour: Finely ground almonds form the bulk of the dough, providing texture and a nutty flavor.

• • Eggs: Binds the ingredients and gives the crust a slight rise.

• • Cheese: Shredded mozzarella or parmesan adds cheesy goodness and helps hold the crust together.

• • Baking powder: Creates a bit of lift and a lighter texture.

• • Spices and herbs: Customize your crust with Italian seasoning, garlic powder, or your favorite herbs.

Technical Peculiarities

• • Moisture matters: Keto doughs are typically drier than traditional ones, requiring careful handling.

• • Pre-bake is key: Par-baking the crust helps prevent sogginess when adding toppings.

• • Get creative: Keto crusts can be rolled, pressed, or even formed into mini pizzas for a fun twist.

The result? A satisfyingly crispy, flavorful crust that keeps your carb count in check.

24. Sourdough Pizza Crust 

A tangy twist on tradition! Sourdough pizza crust offers a unique flavor and texture that elevates your favorite toppings. Made with a fermented starter, sourdough pizza curst boasts a subtle sourness and a chewy, airy texture.

Ingredients

• • Flour (all-purpose or bread flour)

• • Water

• • Active sourdough starter

• • Salt

• • Olive oil (optional)

Technical Peculiarities

• • Fermentation gives the dough a longer rise, developing its complex taste and airy texture.

• • Slightly higher hydration than traditional pizza doughs, leading to a chewier crust.

• • Baking in a high heat oven to create a crispy exterior and the dough’s signature chew.

Now you know these most common pizza crust types, feel free to enjoy them.