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.
This pizza is baked in a steel square pan and has a thin, crispy crust. It's typically topped with a mixture of mozzarella and brick cheese.
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.
This style of pizza cooks the dough on the grill over hot coals, then adds the cheese and toppings at the end.
This is authentic Italian pizza... but Americanized somewhat. Dough is fermented nicely, and cheese is typically of an imported variety.
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.
New York-style pizzas are usually cut into large slices that are folded in half for eating. Greasy, but never soggy, they're a NYC mainstay.