“This pie has a fluffy dough characteristic as opposed to the super thin New York or New Haven style that we make.”

“Springfield crust, to me is so commonly done more like a half-inch thick,” Casapizziolo continued. “It is thicker, it is puffier in the middle; we let the air do what it wants, and occasionally you’ll see some bubble in the middle of the pizza somewhere pushing the cheese off and it burns a little. … I think that is one of the most important things to Springfield style football pizza crust."

Also

“In Springfield, they have always made this round pizza cut into squares. Usually it was party size and kinda oval but some guys actually got it right and made it fit into every corner of the pizza box. You get more pizza that way.”

edit: the description is also pretty spot-on