On any given day, roughly one in eight Americans eats pizza, according to the U.S. Department of Agriculture. That’s easy to believe if you drive through Delaware, where a pizza shop or restaurant occupies many busy corners.
While many Delawareans lean toward New York–style pizzas, many other kinds are served across the state. Here are some of the best pizzas in Delaware.
Neapolitan and Neo-Neapolitan Pizza
Authentic Neapolitan or Napoletana pizza is light, tender, and finished with extra-virgin olive oil and basil, while Neo-Neapolitan cooks longer.
Try: Pizzeria Bardea in Wilmington, from the owners of Bardea Food & Drink and Bardea Steak, has a collection of 11-inch pizzas, including the Margherita with fresh mozzarella, basil, and extra-virgin olive oil, and a cheese pizza with San Marzano tomatoes, mozzarella, white cheddar, provolone, and a sprinkle of Gouda. (The pizzeria also sells Detroit pizzas.
New York-Style Pizza
Legend has it that this version of Neo-Neapolitan-style pizza originated at Lombardi’s, an Italian restaurant in New York. The kitchen used a gas-fueled oven with a longer bake time, which reduced the moisture in the dough and sauce. As a result, the pies did well when reheated. Enter the age of pizza by the slice.
Try: Dom’s New York Style Pizzeria in Newport serves pies that are hand-tossed, stone-baked, and thin enough to fold.
Sicilian Pizza
In America, this pizza is usually a rectangle with a thick crust cooked in an oiled pan. The sauce is often sweeter, and some versions have no cheese.
Try: Café Sítaly in Wilmington has four Sicilian pizzas, including tomato without cheese.
Detroit-Style Pizza
This version started in Buddy’s Rendezvous, a former speakeasy that required a password. The owners—Gus and Anna Guerra—used a steel automotive drip pan with high sides to create a rectangular Sicilian pizza with thick, focaccia-like dough. The dish was so popular that Buddy’s Rendezvous became Buddy’s Pizza. Detroit pizza is distinguished by the Wisconsin cheese sprinkled between the pan and crust to create a telltale crunch.
Try: Nick’s Pizza on Marsh Road in Wilmington.
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Chicago-Style Pizza
The deep-dish pizza dates to 1943, when Pizzeria Uno opened to attract the GIs who’d been in Italy. According to the Chicago History Museum, the characteristics include a copious amount of cheese, a thick pastry-like crust, cornmeal to prevent the crust from burning, and a long cook time.
Try: Armand’s by the Sea in Bethany Beach is one of the few Italian restaurants in Delaware offering deep-dish pizza. Selections include plain with cheese and the “Chicago,” with pepperoni, sausage, fresh mushrooms, green peppers, and white onions.
