Any way you slice it

Before there was a Pizza Hut in my Malaysian hometown, my mom used to make a homemade version of pizza, which was basically a deep-dish pie filled to the gills with mushrooms, peppers and tomatoes, and baked in a Pyrex plate. I'd have a hard time finding anything like that in New York City, where the most popular style of pizza is one with a thin, chewy crust, a rich tomato sauce, plenty of mozzarella, and no toppings. I have a slice of New York-style pizza once a week, on average (I live just around the block from the first Ray's Pizzeria in New York, and only two blocks from Lombardi's, the nation's first pizzeria). But come visit me in the City and I'll take you to Luzzo's, my favorite Neapolitan pizza joint in Manhattan. We'll order one quattro stagioni and one arugola. And we'll be happier than coals in a brick oven.

Any New Yorker knows that it's hard to find good New York-style pizza outside of the City. My experience has been the farther you travel away from Northeast, the worse the pizza gets. But what do I know? Brush up on the twenty regional pizza styles in the United States by reading this article.