The Midwest is home to some of the most distinctive and fiercely defended regional pizza styles in America. Whether you prefer Dayton, Ohio’s paper-thin, square-cut “party style” slices, the caramelized cheese crust of Detroit’s pan pizza, or the hearty, knife-and-fork-required deep dish of Chicago, there’s a pizza style out there for you.
Let’s see how some of these pizza styles compare.
Dayton, Ohio: The Home of Party-Cut Pizza
While Chicago and Detroit often steal the spotlight, Dayton, Ohio, has quietly cultivated its own beloved pizza tradition. Here, thin-crust pizzas are cut into small square pieces rather than traditional slices, making them perfect for sharing, hence the nickname “party-cut” pizza.
Local institutions like Marion’s Piazza and Ron’s Pizza have been serving this style for decades. The crust is cracker-thin with a slight crispness, and the toppings, which often include finely ground sausage and edge-to-edge cheese, are layered generously but never overwhelming. The sauce tends to be zesty but lightly applied, allowing the toppings and crust to shine.
Dayton’s pizza style shares similarities with Columbus-style pizza, popularized by Donatos, but locals will tell you their version is distinctly their own. This style originated as a way to serve more people with fewer pies in Dayton’s bustling pizzerias.
Detroit-Style Pizza: The Rise of the Pan
Moving north, Detroit-style pizza takes a completely different approach. Baked in deep, rectangular steel pans originally used in auto factories, this pizza has a thick yet airy crust with a crispy, caramelized cheese edge. The key feature is that the sauce goes on top of the cheese rather than underneath, creating a unique texture and layering effect.
This style was born in the 1940s at Buddy’s Rendezvous, where the pans, designed to hold machine parts, proved to be perfect for creating a golden, crispy crust. Today, Detroit-style pizza has spread far beyond Michigan, with national chains and gourmet pizzerias replicating its distinct structure.
Chicago Deep Dish: The Ultimate Pizza Feast
Chicago’s deep-dish pizza is arguably the most famous Midwestern pizza style, but it’s also the most polarizing. Unlike Dayton and Detroit’s versions, deep dish is more casserole than pizza, featuring a thick, buttery crust, layers of cheese and toppings, and a generous helping of chunky tomato sauce on top.
First popularized at Pizzeria Uno in the 1940s, deep dish was designed for those who wanted a heartier meal than the thin-crust tavern-style pizzas that Chicagoans had been eating. While locals often prefer their lesser-known tavern-cut thin crust, deep dish remains an internationally recognized symbol of the city’s food scene.
Which Midwest Pizza Reigns Supreme?
Each of these Midwest pizza styles represents something different:
- Dayton’s party-cut pizza is all about crispy, shareable simplicity.
- Detroit-style pizza offers a cheesy, crispy, thick pan-baked bite.
- Chicago’s deep dish delivers a rich, indulgent experience best enjoyed with a fork.
No matter which one you prefer, one thing is clear: the Midwest takes its pizza seriously.
