America loves an argument, and few spark more passionate chatter than thin crust versus thick crust. You have your crackly, foldable street slices and your buttery casserole pies each claiming the crown. This guide takes you city to city, tasting boards and ovens where the crust conversation never cools off. By the end, you will know exactly where to start your next delicious debate.
Lou Malnati’s Pizzeria – Chicago, Illinois
At Lou Malnati’s, the crust conversation starts at the edge. The signature deep dish arrives buttery and crisp, cradling layers of mozzarella, sausage, and bright crushed tomatoes. Yet locals whisper about tavern style thin crust too, cut into tidy squares with corners that snap.
You feel the debate the moment you sit down. Do you want a fork and knife or that foldable, crackly bite. The buttery cornmeal notes in the deep dish are a comfort hug, while the thin crust sneaks in with peppery sausage and blistered cheese.
Either way, you will pick a side, then immediately steal a slice from the other camp. That is the Lou’s effect.
Giordano’s – Chicago, Illinois
Giordano’s fuels arguments with a dramatic cheese cascade. The stuffed pie is a showstopper, sealing mozzarella between layers and topping it with tangy sauce. It is hearty, slow, and almost ceremonial as you pull the first slice.
But thin crust fans point to a crisp, saucy alternative that lands lighter. The bake yields browned edges and a satisfying snap, perfect for extra oregano and chili flakes. Order both and you will taste two philosophies from one oven.
One celebrates indulgence and patience. The other celebrates pace and crunch. You get to decide what your pizza night needs, and Giordano’s gives you no wrong answer.
Pequod’s Pizza – Chicago, Illinois
Pequod’s wins hearts with that legendary caramelized cheese edge. The pan bake lets mozzarella melt and crisp against the steel, forming a lacy, blackened halo. It is thick, chewy, and a little smoky, the kind of crust you dream about later.
Yet Pequod’s thin tavern pie gets loud applause. Square cut, crisp, and fast, it is built for sharing and sipping. The sauce leans savory, hinting of garlic, while pepperoni cups char at the rim.
Debate happens fast at the table. If you chase texture, the pan caramelization rules. If you crave crunch and speed, the thin crust delivers. Either way, Pequod’s makes the argument deliciously hard.
Pizzeria Uno – Chicago, Illinois
Pizzeria Uno is where deep dish legend took root. The original pan, the buttery crust, the chunky tomatoes, all arrive with that vintage Chicago swagger. It is hearty, slow baked, and proudly fork required.
Still, Uno’s knows thin crust has a place in the conversation. The tavern style pie brings crackle and balance, letting toppings shine without the heft. It is downtown energy on a plate, quick and chatty.
You taste history either way. Thick welcomes you with comfort, thin with snap and pace. Sit, sip something cold, and let the debate feel friendly, the way a good pizza fight should.
Pizzeria Bianco – Phoenix, Arizona
Pizzeria Bianco shines a desert spotlight on dough. The wood fired thin crust brings leopard spots, airy cornicione, and olive oil perfume. Every bite feels sun lit, with tomatoes that taste like summer and basil that pops.
But conversation here includes thicker bakes and seasonal specials with more chew. The contrast is about texture and char, not just size. You notice the balance of smoke and acidity riding through each slice.
Order a classic Margherita next to a heartier pie and listen to the table. Thin crust wins on lightness and blister, thick wins on comfort. Phoenix heat meets oven heat and you get to vote with your last slice.
Tony’s Pizza Napoletana – San Francisco, California
Tony’s is a masterclass in styles, so the thin versus thick debate happens oven by oven. Neapolitan pies blister in seconds, feather light and fragrant. Then the Sicilian trays emerge, airy squares with browned bottoms and olive oil sheen.
Here, you weigh char against chew. The thin crust flexes delicacy while the thick Sicilian celebrates pillowy structure. Sauces shift from bright San Marzano to deeper, garlicky richness.
You can stage your own tasting and crown a winner. Or let balance be the victory. Either way, Tony’s turns the argument into a celebration, and you will leave plotting your next round.
Prince Street Pizza – New York, New York
Prince Street built fame on thick square slices, those iconic spicy pepperoni cups. The undercarriage is sturdy, edges caramelized, and the bite is unapologetically hefty. Sauce leans bold, cheese blankets, and the line moves fast.
But try the classic round slice and thin crust loyalists will smile. It folds clean, holds its toppings, and still finds that sweet tomato tang. The counter conversation pivots on texture, not toppings.
Square for crunch and oil dappled bliss. Round for street speed and balance. Either way, you get New York attitude in a hot box, and your napkin tells the story.
Joe’s Pizza Broadway – New York, New York
Joe’s is the temple of the classic New York thin slice. Fold it, walk, talk, and keep going. The crust is crisp at the tip, sturdy through the fold, and lightly charred underneath.
Still, a Sicilian tray waits on the rack, thick, saucy, and spongy with a satisfying crunch at the base. That makes the argument real. Do you want portable or plush, speed or square corner bliss.
You will probably grab one of each. Thin for the street, thick for the bench outside. Joe’s turns a quick lunch into a friendly debate with grease stained receipts.
Lombardi’s – New York, New York
Lombardi’s coal oven kisses thin crust with deep char and smoky perfume. The tomatoes taste bright, the mozzarella melts in tender pools, and basil finishes fresh. It is a slice of New York history that still feels urgent.
Thicker options, like grandma style pans, introduce a chewier bite with rustic edges. The sauce sits heavier, and olive oil winks from the crust. You sense the old world leaning into comfort.
Thin brings snap and smoke. Thick brings body and lingering warmth. At Lombardi’s, the debate becomes a lesson in heat and heritage, and you will happily do your homework bite by bite.
L&B Spumoni Gardens – Brooklyn, New York
L&B Spumoni Gardens is a love letter to Sicilian squares. Cheese under sauce, sauce on top, and a golden airy crumb beneath. Corners crunch, centers cushion, and oregano sings.
But the thin round gets its say, especially if you want something cleaner and faster. The bake is even, the sauce sweetly balanced, and a sprinkle of grated cheese ties it together. Picnic tables make choosing a social sport.
Go thick for nostalgia and heft. Go thin for simplicity and pace. Either way, finish with spumoni, smile at the neighbors, and keep the argument friendly under the Brooklyn sky.
Buddy’s Pizza – Detroit, Michigan
Buddy’s is Detroit style ground zero. Thick, airy rectangles with cheese to the edge caramelize against blue steel pans. Ladled stripes of sauce crown the top, giving tang and contrast.
Yet Buddy’s thin round lives quietly in the wings, bringing crunch and a lighter footprint. The debate centers on edge magic versus classic slice ease. One celebrates corners, the other celebrates folds.
You taste buttery notes from the pan oil, then the clean bite of a thin undercarriage. Detroit or classic, comfort or quickness, you choose your lane. Buddy’s lets both lanes taste like home.
Jet’s Pizza – Sterling Heights, Michigan
Jet’s made the thick square mainstream with airy crumb and crunchy corners. The turbo crust seasoning adds garlic and Romano swagger, making the edges addictive. It is the kind of slice that turns lunch into a mission.
But Jet’s thin crust is a sleeper hit. Ultra crisp, reliably even, and perfect for heavy topping fans who want control. Suddenly the question becomes texture and seasoning preference rather than size.
Grab a square for corner joy, then a thin round for fast snacking. You will end up agreeing with yourself both times. Jet’s keeps the debate accessible without losing the punch.
Emmy Squared Pizza: Park Slope – Brooklyn, New York
Emmy Squared brings Detroit style swagger to Brooklyn. Thick, airy squares boast frico like edges and creative toppings. The crust stays light, with a satisfying crunch that carries rich sauces and cheeses.
Still, the thin round comes through for those chasing a slicer vibe. It is crisp yet flexible, letting the toppings sing without heaviness. The table splits quickly into team square and team round.
Either choice pairs beautifully with a bright salad and something bubbly. You will talk texture and char between bites. Emmy Squared turns the debate into a stylish neighborhood ritual.
Apizza Scholls – Portland, Oregon
Apizza Scholls champions a balanced thin crust with assertive char. The dough ferments long, creating flavor depth and that perfect bend. Toppings lean thoughtful, from spicy soppressata to seasonal vegetables.
But thicker pan experiments and specials keep the debate warm. The chew is friendly, the crumb open, and the edges toast up beautifully. A pint nearby turns the tasting into a conversation.
Thin wins on crisp line and coal kiss vibe. Thick wins on comfort and airy interior. Either way, you leave plotting tomorrow’s leftovers and feeling like Portland knows its pizza priorities.
Regina Pizzeria – Boston, Massachusetts
Regina Pizzeria fires thin crust pies with unmistakable brick oven character. The blistered edges carry a gentle smoke, while the sauce leans savory with a hint of sweetness. Cheese stretches without pooling.
Still, the Sicilian sheet brings big comfort. Thick, airy, and brushed with olive oil, it grabs sauce like a sponge and crisps underneath. Suddenly the argument is about chew versus snap.
Grab a bar seat, order both, and let the North End soundtrack guide you. Thin delivers speed and char, thick promises warmth and heft. The only wrong move is leaving without a corner piece.
Home Slice Pizza – Austin, Texas
Home Slice flies the thin crust New York flag deep in Texas. The slice folds right, the crust bubbles, and oregano floats through the air. Tomato sauce is bright, never cloying.
Then comes the Sicilian, tall and airy with olive oil shimmer. It crunches underneath yet stays pillow soft inside. That is where Austin’s debate lives, between portability and plushness.
Grab a soda, claim shade at a picnic table, and run your own tasting. Thin for walking South Congress, thick for lingering and storytelling. Either way, you will feel like a local by the last bite.
Via 313 Pizza – Austin, Texas
Via 313 makes Detroit style the star in Austin. Thick, cheesy edges caramelize into crispy gold, while red sauce rides on top in bright stripes. The crumb stays light, so slices feel indulgent without slog.
But the bar pie adds a thin alternative, snappy and fast. It turns the table talk to corners versus folds, richness versus pace. Toppings go bold either way.
Bring friends, order both pans, and set a timer for the most convincing bite. Detroit squares will win plenty of hearts, but the thin bar pie holds its own. Austin gets two truths and one happy argument.
MOD Pizza – Seattle, Washington
MOD is all about customization, and the thin crust flies through the oven fast. You get edge crispness, a light chew, and control over every topping. It is weeknight friendly and lunch perfect.
The thicker artisan pan brings a softer bite with buttery notes and deeper browning. Suddenly the conversation is about speed versus satisfaction. Do you want immediate crunch or a heftier canvas for toppings.
Either way, you leave with a pie that feels personal. Seattle efficiency meets pizza democracy, and you get to vote by the slice. Thin or thick, the line moves and the smiles follow.
Blaze Pizza – Pasadena, California
Blaze makes the thin crust experience quick, hot, and customizable. The dough blisters fast, giving a light, crisp foundation for colorful toppings. Sauces range from classic red to spicy options that wake the palate.
Choose the high rise dough and the conversation shifts. More chew, more lift, and a slightly longer bake time. It changes how the cheese melts and how the sauce clings.
Grab two sizes and taste the difference instantly. Thin is snappy and bright, thick is cozy and satisfying. Blaze lets you test theories without waiting long or spending big.
Papa Murphy’s | Take ‘N’ Bake Pizza – Vancouver, Washington
Papa Murphy’s turns your oven into the pizzeria. Thin crust bakes up crisp at home, carrying toppings with reliable snap. The convenience feels almost luxurious on a weeknight.
Opt for the thicker pan and you get a soft, buttery crumb with crisp edges. It is comfort forward, especially with heavier toppings. Suddenly you are discussing bake time and rack position like a pro.
Thin wins when speed and crunch matter. Thick wins when cozy family dinner is the goal. Either way, your house smells amazing and the conversation keeps everyone hovering by the oven window.
Rosati’s Pizza Chicago – Chicago, Illinois
Rosati’s champions Chicago’s tavern thin with pride. Square cut slices crackle and invite one more piece, then another. The sauce is savory with a peppery finish, and cheese browns at the edges.
But deep dish sits in full view, buttery and generous. It brings weekend energy to any night. The table debate becomes about stamina versus snackability.
Thin crust keeps the conversation lively and the bites frequent. Thick crust slows the pace and turns dinner into an event. At Rosati’s, both represent Chicago honestly, so you simply choose your mood.
Donatos Pizza – Columbus, Ohio
Donatos is famous for edge to edge pepperoni on an ultra thin crust. Every bite hits with crisp texture and salty spice. The pie looks engineered for equal distribution and it works.
Still, the hand tossed option adds a thicker, chewier path. It carries heavier toppings and softens the overall bite. The contrast turns into a conversation about precision versus plushness.
Grab a party cut thin for gatherings and a thicker round for movie night. You will appreciate how both keep their structure. Donatos makes the choice practical without losing flavor fireworks.
Mellow Mushroom Downtown Atlanta – Atlanta, Georgia
Mellow Mushroom leans groovy and generous. The thick, chewy stone baked crust carries bold toppings and plenty of cheese. It is comfort food with a playful vibe.
The thinner option arrives crisper, letting sauces and veggies lead. Suddenly the debate becomes texture therapy versus flavor clarity. Both ride a buttery undertone that feels indulgent.
Bring friends, mix crusts, and explore funky topping combos. The room energy keeps the conversation light. By the last slice, you will have a favorite, but the runner up will still get applause.
A & A Pagliai’s Pizza – Iowa City, Iowa
A & A Pagliai’s is a Midwest memory in every bite. Tavern style thin crust arrives square cut, snappy, and perfect for sharing. Sauces lean seasoned and friendly, with cheese caramelizing at the edges.
The thicker pan pizza invites a slower meal. It is hearty, a little buttery, and built for heavier toppings. The contrast feels like Friday night versus Sunday dinner.
Order both and pass plates down the line. You will find yourself defending one while stealing slices of the other. That is the Pagliai’s way, and it keeps the conversation delicious.