Pick the pizza you'll make.

Easiest · Cast iron skillet pizza

Thick, crunchy-bottomed, with a crisp cheese rim

Stir the dough together in a bowl and let it rise in the oiled skillet. No kneading, no stretching, no stone.

Needs: a 10- or 12-inch cast iron skillet, a bowl, your oven

No stretching · Sheet-pan pizza

Thick, crisp-bottomed squares

Press the dough into an oiled sheet pan. No stretching, no stone, no peel. Very hard to get wrong.

Needs: a sheet pan, a bowl, your oven

Classic · New York round

The foldable slice you picture

Stretch a round by hand and bake it hot. A little more to learn, and it looks like pizza from a shop.

Needs: a baking sheet or stone, a bowl, your oven