You walk into a Patchogue pizzeria and the menu reads: NY Slice. Sicilian. Grandma. Neapolitan. Detroit. What are all these — and which one should you order tonight?
If you’ve ever stood at a counter wondering about the difference between NY style vs Sicilian pizza, you’re not alone. After decades of making pizza at Nino’s Pizzeria in Patchogue, here’s our simple guide to every major pizza style explained — what makes each one different, and exactly when to order which.
NY-Style Pizza — The Classic New York Pizza Type
The Shape Round, 18-inch pie. Large, thin, hand-tossed. Cut into 8 foldable triangular slices.
The Crust Thin and crispy on the bottom, chewy in the middle. Just enough structure to fold the slice in half — the proper Long Island way to eat it.
The Sauce Bright, simple tomato sauce. Not sweet. Applied in a generous swirl from center to edge.
The Cheese Whole-milk, low-moisture mozzarella. Covers the sauce evenly and melts to a golden-edged finish.
The History One of the most iconic new york pizza types, NY-style was invented in New York City in the early 1900s by Italian immigrants adapting Neapolitan pizza to American ovens and tastes. By the 1960s, NY-style slice shops defined city life across the tri-state area.
When to Order Always. It’s the everyday, any-time, crowd-pleasing pizza. Cheese or pepperoni covers 90% of pizza moments.
Sicilian Pizza — The Thick Square
When comparing NY style vs Sicilian pizza, the difference starts immediately with the look and feel.
The Shape Rectangular or square. Thick — typically 1–2 inches deep.
The Crust Focaccia-like. Airy, fluffy interior with a crispy bottom from the oiled pan.
The Sauce Often heavier and more concentrated than NY-style. Sometimes applied on top of the cheese rather than underneath.
The Cheese Mozzarella, applied generously. Some Sicilian pies also include ricotta dollops or other cheeses.
The History Rooted in Sicilian sfincione — a thick, rectangular Italian bread pizza — Sicilian-style was brought to America by Italian immigrants in the early 20th century and adapted to the heartier American palate.
When to Order When you want something more substantial. Great for groups, football Sundays, or when you’re craving that thick, bready, pillowy texture. Nino’s Cheese Siciliana is one of our top sellers — and for good reason.
Grandma Pizza — The Long Island Original
No pizza styles explained guide is complete without talking about Grandma pizza, one of the most beloved new york pizza types and a true Long Island invention.
The Shape Rectangular, like Sicilian — but much thinner, typically under an inch deep.
The Crust Thin and crispy, pressed into the pan (not hand-tossed) and baked with olive oil in the pan’s corners. The bottom gets golden and crunchy — the defining feature of a great Grandma pie.
The Sauce Crushed or chunky tomato sauce, often applied on top of the cheese.
The Cheese Mozzarella under the sauce. Many Grandma pies finish with fresh garlic, basil, and a drizzle of olive oil before baking.
The History Grandma pizza reportedly emerged in the 1980s from home kitchens of Italian grandmothers on Long Island who baked pizzas in rectangular home ovens. By the 2000s, it became a pizzeria staple across Nassau and Suffolk counties.
When to Order When you want the thin crust of NY-style combined with the square shape and crispy-bottomed character of Sicilian. Fans consistently call Grandma pizza their all-time favorite style — the ratio of crust, sauce, and cheese is simply hard to beat.
Neapolitan Pizza — The Original
The Shape Round, 10–12 inch personal-size. Noticeably smaller than a standard NY-style pie.
The Crust Thin in the middle, puffy and charred at the edges (the “cornicione”). Cooked in 60–90 seconds at extremely high temperatures (900°F+).
The Sauce Simple crushed San Marzano tomatoes with salt. Very minimal.
The Cheese Fresh mozzarella di bufala or fior di latte, in torn clumps rather than shredded.
The History The original pizza. Invented in Naples, Italy, in the 18th century. UNESCO recognized Neapolitan pizza-making as an Intangible Cultural Heritage in 2017.
When to Order When dining in and looking for an authentic Italian experience. Not ideal for delivery — it softens quickly once out of the oven.
Detroit-Style Pizza — The Deep Rectangle
The Shape Rectangular, thick, baked in a blue steel pan.
The Crust Thick but airy, with golden, crispy corners. The edges caramelize where the mozzarella meets the hot pan wall — a defining Detroit characteristic.
The Sauce Striped or dotted on top of the cheese — a style known as “red top.”
The History Detroit-style originated in 1946 at Buddy’s, a bar in Detroit. Long a regional specialty, it has exploded in national popularity over the last decade.
When to Order If you’ve never tried it, this is your sign. Rare in Patchogue pizzerias but absolutely worth seeking out for its unique texture and caramelized edge.
Quick Cheat Sheet — Pizza Styles Explained
- NY-Style = Thin, round, foldable. The everyday slice.
- Sicilian = Thick, square, airy. The filling party pie.
- Grandma = Thin, square, crispy. The perfect-ratio Long Island original.
- Neapolitan = Small, charred, soft. The authentic Italian classic.
- Detroit = Thick, square, caramelized edges. The Midwest specialty worth trying.
Pizza Styles at Nino’s Pizzeria, Patchogue
At Nino’s Pizzeria in Patchogue, you can explore the full range of classic new york pizza types under one roof:
- Classic NY-Style round pizzas with all specialty toppings
- Sicilian cheese pie with toppings including artichoke, roasted red peppers, ricotta, and basil pesto
- Custom specialty pies — call to ask about what’s available
Browse our full selection on the Nino’s menu and find your next favorite style.
Hungry Yet? Nino’s Pizzeria is located at 580 Medford Ave, Patchogue, NY. Order online at orderninospizzeriamenu.com, call (631) 654-4530, or walk in. We deliver hot across Patchogue, Medford, Bellport, Bayport, Blue Point, Sayville, and East Patchogue.
Frequently Asked Questions — NY Style vs Sicilian Pizza
Q: What is the difference between NY style vs Sicilian pizza?
A: The biggest differences are crust thickness and shape. NY-style is thin, round, and foldable. Sicilian is thick, square, and focaccia-like. Different moods, different occasions — NY-style is the everyday classic while Sicilian is heartier and ideal for groups.
Q: What is grandma pizza and how is it different from Sicilian?
A: Grandma pizza is a Long Island original — thinner than Sicilian with a crispier, olive-oil-crisped bottom. Sicilian is thicker, fluffier, and more bread-like. Both are square, but the texture and experience are noticeably different.
Q: What are the main new york pizza types?
A: The most common new york pizza types you’ll find on Long Island are NY-Style, Sicilian, and Grandma pizza. Neapolitan and Detroit-style are also growing in popularity. Each has a distinct crust, sauce, and cheese style.
Q: Does Nino’s Pizzeria in Patchogue serve Sicilian pizza?
A: Yes — our Cheese Siciliana is a customer favorite. Thick crust loaded with mozzarella, artichokes, roasted red peppers, ricotta, and basil pesto. Check the full Nino’s menu to see everything we offer.
Q: Can you order a pizza half NY-style, half Sicilian?
A: Not really — they use different doughs and baking processes. But you can always order one of each and taste the difference side by side. That’s the best way to settle the ny style vs sicilian pizza debate for yourself.
Our Pizza Styles at Nino’s
At Nino’s Pizzeria in Patchogue, you can choose from:
- Classic NY-Style round pizzas (all specialty toppings)
- Sicilian cheese pie with toppings like artichoke, roasted red peppers, ricotta, and basil pesto
- Custom specialty pies — call to ask
Hungry Yet?
Nino’s Pizzeria is right here in Patchogue at 580 Medford Ave. Order online at orderninospizzeriamenu.com, call (631) 654-4530, or walk in. We deliver hot across Patchogue, Medford, Bellport, Bayport, Blue Point, Sayville, and East Patchogue.