Pizza styles

Every crust has its people. Find yours.

New York Style

Wide, foldable slices with a thin, crisp-chewy crust.

Wood-fired, blistered, soft-centered pies from Naples tradition.

Square, pan-baked with caramelized cheese edges.

Tall buttery crust layered with cheese and chunky sauce.

Cracker-thin crust cut into squares ("party cut").

Charred, chewy, coal-fired pies from Connecticut.

Thick, airy rectangular slices with a crisp base.

Thin square pan pie with sauce over the cheese.

Crisp al taglio or tonda pizza from Rome.

Cheese first, sauce on top — a Trenton classic.

Thick square bread topped with sweet sauce, served room temperature.

Unleavened cracker crust with Provel cheese.

Thick, airy crust with sweet sauce and cup-and-char pepperoni.

Square-cut pie topped with cold cheese after baking.

Malty crust, spicy sauce, scissor-cut into strips.

Thin crust with creative, fresh toppings.

Pan-baked, oily, chewy crust with tangy sauce.

Deep pie with a top crust layer over the fillings.

Thick, golden fried-edge crust baked in a pan.

Cracker-crisp tavern and bar-style pies.