The big, foldable slice. Thin in the middle, chewy at the edge.
Classic high-protein New York dough, long cold-fermented, with or without a starter
Soft, puffy, blistered edge. Small pizzas, eaten with a fork or folded.
Traditional Italian style with high hydration and minimal ingredients
Light, open, crackly Roman tray pizza, cut into rectangles.
Pizza in teglia, also sold as pizza al taglio. Very high hydration, long cold ferment, open glassy crumb
Thick, airy squares with a crisp, oily bottom. Pressed into a sheet pan.
American-style Sicilian: a thick, airy square slice with a crisp, oil-fried bottom
Deep, fluffy squares with cheese fried crisp up the edges.
Thick, airy, crispy-bottomed pan pizza with cheese to the edges
Cracker-thin Roman round, rolled out and baked crisp.
Roman-style superthin round pizza — a firm, low-hydration dough fermented long for a crisp, crackly base
Dimpled olive-oil flatbread, soft inside, salty on top.
Italian olive oil flatbread — airy, dimpled, and topped with herbs and flaky salt
Thick, crunchy-bottomed skillet pizza with a crisp cheese rim. No kneading, no stone.
No-knead skillet pizza — 68% hydration, oil-fried bottom, cheese pushed to the rim for a frico crust