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Today, other cheeses have been used as pizza ingredients, including provolone, pecorino romano, ricotta, and scamorza. Less expensive processed cheeses or cheese analogues have been developed for mass-market pizzas to produce desirable qualities like browning, melting, stretchiness, consistent fat and moisture content, and stable shelf life. This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes in manufacture. In 1997 it was estimated that annual production of pizza cheese 
A pizza Slices of New York-style pizza

Common toppings for pizza in the United States include ground beef, mushrooms, onions, pepperoni, pineapple, garlic, chicken, bacon, ham and sausage. Distinct regional types developed in the twentieth century, including California, Chicago, Greek, New Haven, Detroit and New Yorkstyles.  The first pizzeria in the U.S. was opened in New York's Little Italy in 1905


 and since then regions throughout the U.S. offer variations, including deep-dish, stuffed, pockets, turnovers, rolled and pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings.


Another variation is grilled pizza, created by taking a fairly thin, round (more typically, irregularly shaped) sheet of yeasted pizza dough, placing it directly over the fire of a grill and then turning it over once the bottom has baked and placing a thin layer of toppings on the baked side. 


 Toppings may be sliced thin to ensure that they heat through, and chunkier toppings such as sausage or peppers may be precooked before being placed on the pizza.  Garlic, herbs, or other ingredients are sometimes added to the pizza or the crust to maximize the flavor of the dish.


Grilled pizza was offered in the United States at the Al Forno restaurant in Providence, Rhode Island[48] by owners Johanne Killeen and George Germon in 1980.[citation needed] Although it was inspired by a misunderstanding that confused a wood-fired brick oven with a grill,[citation needed] grilled pizza did exist prior to 1980, both in Italy, and in Argentina where it is known as pizza a la parrilla.  


It has become a popular cookout dish, and there are even some pizza restaurants that specialize in the style. The traditional style of grilled pizza employed at Al Forno restaurant uses a dough coated with olive oil,   strained tomato sauce, thin slices of fresh mozzarella, and a garnish made from shaved scallions, and is served uncut.  The final product can be likened to flatbread with pizza toppings.  Another Providence establishment, Bob & Timmy's Grilled Pizza,