Regional varieties Chicago hosts the iconic variety of tavern-style pizza, but several regional varieties exist, all of which retain the thin crust: St. Louis-style pizza is cut into squares, made with Provel cheese, somewhat sweet tomato sauce, and an especially crispy crust. Minnesota-style pizza is cut into squares, with hearty toppings, a generous amount of cheese, and somewhat spicy tomato sauce; the crusts can also be a bit softer Columbus-style pizza has as many toppings as can fit on the pizza. Milwaukee-style pizza shares most of its characteristics with Chicago, but it has a thinner cracker-like crust, may be oval-shaped, and may use Wisconsin's brick cheese. Its classic toppings are sausage, onion, and mushrooms. Lesser-cited varieties include Dayton, Ohio, which uses unsweetened tomato sauce. (The last line, about Dayton, has been highlighted.)