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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Old Forge Pizza photo coming soon
Cross-era
Old Forge Pizza is a distinctive rectangular pizza with a thick, braided crust, topped with a unique blend of cheeses and toppings. Rooted in Italian-American immigrant traditions in Pennsylvania, this pizza style has become a beloved regional favorite showcasing adaptation and innovation within Italian-American cuisine.
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BBQ Chicken Pizza photo coming soon
1985-present
BBQ chicken pizza became a national restaurant-chain signature after chef Ed LaDou developed it for California Pizza Kitchen in the 1980s. It is pure late-20th-century American fusion: Italian American pizza form, California creativity, smoky-sweet barbecue sauce, and a weeknight-friendly topping lineup.
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California Pizza photo coming soon
1980s-present
California pizza emerged around 1980 as chefs in Berkeley, San Francisco, and Los Angeles put California cuisine toppings onto thin-crust pizza. Alice Waters at Chez Panisse, Ed LaDou, Wolfgang Puck at Spago, and later California Pizza Kitchen helped spread the style.
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Chicago Deep-Dish Pizza photo coming soon
1940s-present
A sausage Chicago deep-dish pizza with buttery dough, mozzarella under the fillings, chunky tomato sauce, and Parmesan on top.
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Chicago Tavern-Style Pizza photo coming soon
1940s-present
A cracker-thin Chicago tavern-style pizza with edge-to-edge toppings, a crisp crust, and small square slices.
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Birria Pizza photo coming soon
2010s-present
Birria pizza extends the quesabirria boom into food-truck and social-media territory. It takes slow-braised chile-spiced birria, the melted-cheese pull of quesabirria, and the shareable shape of pizza.
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Buffalo Chicken Pizza photo coming soon
1980s-present
Buffalo chicken pizza merges two American party foods: Buffalo wings and pizza. Once wings became a national bar-food favorite, pizza shops and home cooks started using buttery hot sauce instead of tomato sauce and topping pies with chicken and cooling cheese or ranch.
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Chicago Deep Dish photo coming soon
1940s-present
A broad Chicago deep-dish recipe with a sturdy pan crust, mozzarella, sausage or vegetables, and chunky tomato sauce baked in a deep pan.
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Detroit-Style Pizza photo coming soon
1946-1969
Detroit-style pizza originated post-World War II as a regional midwestern specialty distinguished by its rectangular shape, thick crust, crispy caramelized cheese edges, and layering of toppings. An Italian-American innovation aligned with suburban and industrial growth after 1946.
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Bosco Sticks photo coming soon
1988-present
Bosco Sticks are the kind of school-lunch food that became a regional memory: soft breadstick dough wrapped around mozzarella, baked in bulk, and served with warm marinara. The brand traces its roots to a Warren, Michigan pizzeria near a high school, then grew through cafeteria and concession channels.
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Detroit-Style Pizza Revival photo coming soon
2010-2026
The Detroit-style pizza revival reflects renewed interest in this midwestern classic, showcased by food trucks and viral food media, featuring artisan cheeses, innovative toppings, and updated versions of the traditional crispy cheese edges.