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Bar/tavern pizza - These bad boys have a super-thin crust, are cut into square slices, and are easy to hold while you sip a pint.

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Bar/tavern pizza - You can find this style of pizza in Midwestern cities.

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California-style pizza - California pizza is recognizable by its weird toppings, like barbecue chicken or Thai sauces.

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California-style pizza - If it has weird, extremely gourmet ingredients, your pizza is probably California-style.

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Chicago deep-dish pizza - This Chicago original features a few inch-deep deep crust with a layer of cheese with toppings, then a layer of sauce on top of those.

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Chicago deep-dish pizza - You're going to need a knife and fork to eat this type, and you likely won't be able to finish an entire pie yourself.

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Detroit-style pizza - This pizza is baked in a steel square pan and has a thin, crispy crust.

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Detroit-style pizza - It's typically topped with a mixture of mozzarella and brick cheese.

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New England Greek-style pizza - Greek pizza has olives and feta on it. Greek-style pizza is different. It has a puffy, round, oiled crust, a mix of mozzarella and cheddar cheese, and a lot of oregano.

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New England Greek-style pizza - You can find it in New England at places called "House of Pizza" or "Pizza House," or at Greek restaurants across the country.

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Grilled pizza - This style of pizza cooks the dough on the grill over hot coals, then adds the cheese and toppings at the end.

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Grilled pizza - It is thought to have originated in 1980 at Al Forno in Providence, RI.

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Neapolitan pizza - This is authentic Italian pizza... but Americanized somewhat. Dough is fermented nicely, and cheese is typically of an imported variety.

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Neapolitan pizza - The crust is thin and crispy, and toppings are usually just sauce, cheese, and herbs.

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New Haven pizza - Often called "apizza," these pies are cooked on wax paper-lined sheet pans in oil or coal-fueled ovens that get extremely hot, giving the crust a nice char.

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New Haven pizza - The pies are often slightly misshapen and sometimes topped with clams. A traditional location to find them is Frank Pepe.

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New York pizza - New York-style pizzas are usually cut into large slices that are folded in half for eating.

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New York pizza - Greasy, but never soggy, they're a NYC mainstay.

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Pan pizza - You'll find these at big chains like Pizza Hut, as well as in the southeastern US.

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Pan pizza - To make the pizzas, the dough is proofed, then cooked in an oiled pan. They are often served as a personal pan pizza.

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St. Louis-style pizza -

This particular variety has an extremely thin crust, topped with sweet sauce and provel cheese.

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St. Louis-style pizza -

Toppings sometimes (but not always!) stretch all the way to the edges of the unyeasted crust.

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New Jersey tomato pie - This usually means cheese on the bottom, sauce on top.

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New Jersey tomato pie - The pizza can be round or square... the important thing is that the sauce and cheese need to be reversed.

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Sushi pizza -

America is a melting pot, and fusion food reigns supreme here. Case in point: the growing availability of sushi pizza.

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Sushi pizza -

What is a pizza, really? You decide.

See also: Keep America weird: strangest facts about each state

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