Every pizza we know.

Wood-fired in 60–90 seconds. Soft, leopard-spotted, hand-stretched, eaten with a fork in the middle.

The foldable corner-slice. High-gluten bread flour, slow cold ferment, charred underside, oil-glossed cornicione.

Square blue-steel pan. Cheese pushed to the edges fries against the pan into a crispy frico crown. Sauce ladled on top after the bake.

Thick, airy rectangle baked in an oiled pan. Stateside cousins: Grandma slice and old-school Sicilian.

Rome's everyday round pizza — stretched superthin and baked crisp. A firm, low-hydration dough cut with semolina, no puffy rim, shatteringly crackly under light toppings.

Flat, dimpled, drenched in olive oil and finished with sea salt. A flatbread cousin to pizza, not pizza itself, but in the family.

Roman "by the cut" pan pizza. Very high hydration, a long cold ferment, an open glassy crumb, sold by weight and cut into rectangles.