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.
Roman bakery tray pizza — 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