Order a pizza in Bloomington, Minneapolis or St. Paul and there is a good chance it arrives thin, crisp and cut into little squares. That is tavern-style pizza, the Upper Midwest’s own style, and it has a loyal following.
What is tavern-style pizza?
Tavern-style pizza has a very thin, cracker-like crust that stays crisp all the way to the center. The sauce and toppings run nearly to the edge, leaving only a small rim. It is cut in a grid of squares instead of wedges. The style is most closely tied to Chicago, where taverns served it as a salty bar snack in the years after World War II, and it spread across the Midwest, including Minnesota.
Why the squares? The “party cut”
- Sharing: small squares let a table graze without committing to a full slice.
- Structure: a very thin crust would droop if cut into long wedges.
- Choice: crispy edge pieces and topping-heavy center pieces suit different eaters.
- Bars: finger-food portions suited taverns, which is where the name comes from.
Many pizzerias will party-cut any thin pizza on request, and some will square-cut a hand-tossed pie too.
How it compares
| Tavern-style | New York | Neapolitan | |
|---|---|---|---|
| Crust | Cracker-thin, crisp | Thin, foldable | Soft, puffy rim |
| Rim | Minimal | Medium | Large |
| Cut | Squares | Wedges | Wedges |
| Eating | Finger food, sharing | Folded slice | Knife and fork or folded |
For all the crust styles, see the pizza crust styles guide.
Best toppings for tavern-style
Because the crust is thin, keep toppings light and evenly spread. Classic Midwest choices include Italian sausage (often pinched on raw in small pieces), pepperoni, mushrooms, onions and green peppers. Heavy or watery toppings are best saved for thicker crusts.
Serving it at a party
Tavern-cut pizzas stretch further at parties because people take small pieces. Plan quantities with our how much pizza to order guide, and reheat leftovers in a dry skillet (see the reheating guide).
Frequently asked questions
What is a party cut pizza?
A pizza cut in a grid of squares instead of wedges. It is typical of Midwest tavern-style thin crust.
Is tavern-style pizza the same as thin crust?
It is a specific kind of thin crust: cracker-crisp, with little rim, and cut in squares.
Why is it called tavern-style?
It was served as a bar snack in Midwest taverns, where small square pieces worked as finger food.
This guide is published by the team preserving the Umbria Gourmet Pizzeria website. Umbria Gourmet Pizzeria at 521 W 98th St, Bloomington, MN has permanently closed; this page offers general food information and is not an offer to order.
