New York, Chicago, Detroit, Neapolitan, pan-style — everyone’s got an opinion on which pizza style is best, and most people can’t actually explain the difference. Here’s the real breakdown of every major pizza style, what makes each one different, and which one you’re actually eating when you order from Godfather’s Pizza in San Antonio.
New York Style
New York-style pizza traces back to the early 1900s when Italian immigrants brought their craft to Manhattan. Lombardi’s, often credited as America’s first pizzeria, opened in 1905. The style is defined by a large, thin, hand-tossed crust that’s foldable — that fold is non-negotiable for New Yorkers. The crust is crispy on the bottom, chewy on the edge, and gets topped with a thin layer of tomato sauce and low-moisture mozzarella.
Slices are sold individually and they’re big — one slice is basically a meal if you fold it right. The dough uses high-gluten bread flour and is often cold-fermented for 24–72 hours, which gives it that distinctive chewy-crispy texture. New York pizza is all about the crust-to-topping ratio staying thin and letting the cheese and sauce do the work.
You can find NY-style pizza in San Antonio at a few spots, but it’s not the dominant style here. San Antonio’s pizza scene leans heavier and more loaded than the typical NY slice.
Chicago Deep Dish
Chicago deep dish is almost the opposite of New York. Created at Pizzeria Uno in the 1940s, it’s baked in a deep round pan — think more like a pie than a flatbread. The crust is thick, buttery, and pressed up the sides of the pan to create a bowl that holds layers of cheese, toppings, and a chunky tomato sauce poured on top.
The key detail most people miss: the assembly order is reversed. Cheese goes directly on the crust, then toppings, then sauce on top. This prevents the cheese from burning during the longer bake time (deep dish takes 30–45 minutes in the oven, compared to 8–12 for NY style). The result is a dense, rich pizza that you eat with a fork.
True Chicago deep dish is rare in San Antonio. A few restaurants attempt it, but most “deep dish” you’ll find locally is closer to thick-crust pan pizza — which is a different thing entirely.
Detroit Style
Detroit-style pizza has exploded in popularity over the last decade. It started at Buddy’s Rendezvous in 1946, where the original pans were repurposed blue steel automotive parts trays from the local auto industry. The pizza is rectangular, thick, and baked in those deep steel pans with Wisconsin brick cheese spread all the way to the edges.
The cheese melts against the pan walls and creates a crispy, caramelized cheese crust — called a “frico” — that’s the defining feature. The sauce goes on top in racing stripes after baking. The dough is airy and focaccia-like, with a crispy bottom and soft, pillowy interior.
Detroit style is showing up in more cities, including San Antonio. If you see a rectangular pizza with cheese crusted to the edges and sauce on top, that’s Detroit. It’s a crowd-pleaser because of the texture contrast — crunchy cheese edges, soft center, tangy sauce on top.
Neapolitan
Neapolitan pizza is the original. It comes from Naples, Italy, and is governed by strict rules from the Associazione Verace Pizza Napoletana — the real deal uses only San Marzano tomatoes, fresh mozzarella (preferably buffalo), basil, extra virgin olive oil, and a specific type of Italian flour. The dough is hand-stretched (never rolled), and it’s baked in a wood-fired oven at 900°F for about 60–90 seconds.
The result is a soft, slightly charred crust with a puffy, leopard-spotted cornicione (the raised edge). The center is thin and can be wet — knife-and-fork territory. Neapolitan pizza is minimal by design. Two or three toppings maximum. The crust IS the flavor.
San Antonio has a few legitimate Neapolitan-style spots — Dough Pizzeria and Il Forno are the most recognized. If you’re after that wood-fired, blistered crust experience, those are your best bets locally.
Pan-Style Pizza — What Godfather’s Makes
Pan-style pizza is baked in an oiled pan, which gives the bottom a crispy, golden, almost fried texture while the interior stays soft and bready. It’s thicker than New York, less dense than Chicago deep dish, and not as airy as Detroit. Think of it as the middle ground — substantial enough to hold serious toppings, crispy enough on the bottom to have real texture, and soft enough in the middle to actually taste like bread instead of cardboard.
This is what Godfather’s Pizza is built on. Our Original crust is thick and chewy — the classic pan-style base that holds up under the All-Meat Combo or a loaded Super Combo without going soggy. Our Golden crust takes the pan-style approach further — it’s baked in a buttered pan that gives it an even crispier bottom and a richer flavor. Golden crust is what happens when someone takes pan pizza and says “what if we made it better?”
Pan-style pizza doesn’t get the trendy food-blog love that Neapolitan or Detroit gets, but it’s what most Americans actually grew up eating. It’s comfort food that doesn’t apologize for being loaded, cheesy, and satisfying. That’s the lane we’re in, and we’re good at it.
Thin Crust
Thin crust is less a “style” and more a crust thickness — every region does it differently. St. Louis thin crust uses Provel cheese and is cracker-crispy. Tavern-style Chicago thin crust is cut in squares. New Haven-style (apizza) is charred and chewy.
At Godfather’s, our Thin crust option is a lighter, crispier alternative to Original and Golden. It works best with fewer toppings — the Veggie or a simple pepperoni lets the crunch shine. If you’re watching calories, thin crust specialty pies have about 25% fewer calories than the same pizza on Original. Available in medium and large only.
Which Style Should You Try?
There’s no wrong answer — it depends on what you’re in the mood for. Here’s a quick guide.
| Style | Best For | Where in SA |
|---|---|---|
| New York | Quick slice, foldable, light meal | A few specialty spots |
| Chicago Deep Dish | Fork-and-knife indulgence, special occasion | Rare in SA |
| Detroit | Crispy cheese edges, airy crust | Growing presence |
| Neapolitan | Wood-fired, minimal toppings, date night | Dough Pizzeria, Il Forno |
| Pan-Style | Loaded toppings, group orders, takeout | Godfather’s Pizza |
| Thin Crust | Lighter option, crunch lovers | Most pizza shops offer it |
If you’ve never tried Godfather’s, start with the top 5 most popular pizzas on Golden crust. That’s our best version of pan-style pizza, and it’s the one that converts first-timers into regulars. Browse the full menu to see the complete lineup.
Frequently Asked Questions
What style of pizza does Godfather’s make?
Godfather’s makes pan-style pizza — baked in an oiled pan with a crispy bottom and soft, chewy interior. We offer five crust options: Original (thick, chewy), Golden (buttery pan-baked), Thin (light, crispy), Mozzarella Loaded, and Gluten-Free. Golden crust is the fan favorite.
What’s the difference between pan pizza and deep dish?
Pan pizza is baked in an oiled pan but stays moderate in thickness — crispy bottom, soft middle, standard pizza height. Deep dish (Chicago-style) is baked in a much deeper pan, creating a thick pie-like bowl with cheese on the bottom and sauce on top. Godfather’s is pan-style, not deep dish.
Is Detroit-style pizza available in San Antonio?
Detroit-style pizza is growing in San Antonio but still limited. A few spots serve it, but it’s not as common as pan-style or traditional crust pizza. The defining features are a rectangular shape, crispy cheese edges (frico), and sauce served on top in stripes.
Which pizza style has the fewest calories?
Neapolitan and thin crust tend to be the lightest options. At Godfather’s, Thin crust specialty pizzas have about 25% fewer calories than the same pizza on Original crust. Golden crust is also surprisingly lighter than Original — roughly 15% fewer calories per slice.
Now you know what you’re eating. Ready to try San Antonio’s best pan-style pizza?
