There are several factors that make a Quad Cities pie unique. First, Quad City pizza makers add a bit of sweetness to their dough. Pizzerias in the region add viscous molasses or grain-derived malt syrup to the dough (depending on the shop, sometimes both), which adds a slight caramelized, nutty note and helps with the browning and rise of the dough as it cooks under quick, high heat. These syrups also help with moisture retention, creating a crisp yet pliable crust.
When you taste this regional pizza delight, you also won’t be able to ignore the impact of its local ingredients. The Midwest delivers on quality cheese, after all, and they don’t skimp on it. A generous portion of cheese is piled high on top of a thin layer of smooth tomato sauce with a bit of an added kick from cayenne or red pepper flakes (which compliments the sweetness from the crust nicely). Lastly, an array of classic midwestern toppings are added to finish everything off.
While the Midwest is no stranger to square pizza slices, when you’ve found a Quad Cities pizza, you’ll know. The pie is often baked in a classic round shape, but pizza shops in the region pretty much exclusively cut the pie with scissors, with one long cut down the middle vertically, then a series of horizontal cuts to create thin rectangular slices.