Condensing "all" pizzas down to a few manageable styles is not easy, as regions of the country like to claim their "own style" of pizza. Just putting different toppings on a pizza does not constitute a "style" of pizza in the context of this category of recipes.

Chicago Style is pretty much opposite NY Style in that it has a thicker, more buttery crust , to include deep-dish, with plenty of tomato sauce and generous amounts of cheese.

Greek Style is popular in New England and the product of pizza restaurants owned by people of Greek heritage. The crust is normally chewier and thicker and baked in pans rather than directly on oven bricks. Olive oil is often used as a topping as well as part of the crust baking process.

Italian Style is an oven baked crust with tomato sauce and mozzarella cheese with other toppings.

NY Style, Brick Oven, and Neopolitan are somewhat interchangeable, are opposite Chicago Style in that their crust is thin, crisp, and foldable.

Pan pizza is baked in a pan with thick crust and many toppings. Baked in a "pan" being the distinction.

Quad City Style is a thin crust pizza that has a spicy, heavy with malt taste which is toasty and nutty. The tomato sauce is spicy and thin and contains red chile and cayenne. The pizza is topped with Italian sausage from edge to edge.

Sicilian style is thick crust with pecorino cheese and anchovies which is cut in squares.

White pizza uses no tomato sauce but instead uses a pesto or even sour cream. Often has just cheese drizzled with olive oil with light basil and garlic.