What Makes Buffalo-Style Pizza Unique?
Roughly 375 miles northwest of New York City lies a quaint town that is known for the stunning Niagara Falls State Park, a plethora of wineries, and one of the oldest zoos in the United States: Buffalo Zoo, explains I Love NY. But when hunger strikes after a long day of sightseeing, one may wonder, "What is there to eat in Buffalo?"
Like the Midwest, the list of comfort food options is long in this town. Visit Buffalo Niagara cites spaghetti parm, charcoal-broiled hot dogs, and chicken finger subs as some of the more common savory staples, as well as peanut sticks and sponge candy for those with a sweet tooth. But talk to any Buffalo native about the best food in town and you'll likely hear the same phrase over and over again — Buffalo-style pizza.
And no, it's not to be confused with a pizza smothered with ranch or hot sauce and pieces of spicy buffalo chicken, which is known as buffalo chicken pizza, per Delish. Here's what buffalo-style pizza really is and what makes it so unique.
Sweet and extra cheesy
At first glance, Buffalo-style pizza may look like just any other pepperoni pizza, as a field of pepperoni slices envelop a mountain of melted cheese. But the devil is in the details, as you'll find the pepperoni to be charred and crispy, and the amount of mozzarella used to be borderline overkill as it starts to ooze off each slice, per PMQ. The sauce somehow shines through, as its semisweet taste cuts through the richness of the cheese and pepperoni.
Patrick Kaler of Visit Buffalo Niagara sees Buffalo-style pizza as a cross between its New York and Chicago competitors, as the crust is neither too thin nor too thick. Since its texture is bread-like, the finished pizza crust manages to remain steadfast in its foundation, as it barely holds everything in place. And compared to New York-style pizza, Buffalo-style pizza triples the amount of cheese and doubles the sauce.
The sheer volume of ingredients used certainly aids in this pizza's uniqueness, but overall, it comes down to how each element tastes and how they bear a slight resemblance to other regional styles of pizza. As Arthur Bovino of The Daily Meal puts it, "[The Buffalo-style pizza has] a Detroit amount of cheese, with a Motor City trim, a Maine undercarriage, and a New York City soul."