Classic high-protein New York dough, long cold-fermented, with or without a starter
Traditional Italian style with high hydration and minimal ingredients
American-style Sicilian: a thick, airy square slice with a crisp, oil-fried bottom
Thick, airy, crispy-bottomed pan pizza with cheese to the edges
Roman-style superthin round pizza — a firm, low-hydration dough fermented long for a crisp, crackly base
Italian olive oil flatbread — airy, dimpled, and topped with herbs and flaky salt
Roman "by the cut" pan pizza — very high hydration, long cold ferment, open glassy crumb