Sicilian Pizza vs. Grandma Pizza: What's the Difference?
Two thick-crust, pan-baked pizzas. Both come from Italian-American kitchens. Both are rectangular and served in squares. But Sicilian and Grandma are...
Roman Pizza al Taglio: The Most Underrated Home Pizza Style
Walk into any bakery in Rome and you'll see rectangular slabs of pizza behind glass, cut to order with scissors, weighed on a scale, wrapped in paper,...
Pinsa Romana: Ancient Roman Pizza or Modern Marketing?
Pinsa Romana has a great story. According to the marketing, it descends from an ancient Roman flatbread — a humble peasant food made from mixed grains,...
New York Style Pizza Dough: The Science Behind the Fold
The fold test is the ultimate structural benchmark for New York pizza. Pick up a slice by the crust edge, and if it holds its own weight with only a...
Neapolitan Pizza at Home: What You Actually Need to Know
Neapolitan pizza is the only pizza style with a government-approved certification. The Associazione Verace Pizza Napoletana (AVPN) and the European...
Detroit Style Pizza at Home: Pan, Dough, and Cheese Technique
Detroit-style pizza is defined by three things that happen at the edges of the pan: cheese touching metal, fat pooling at the interface, and the...
Chicago Deep Dish vs. Tavern Style: The Real Chicago Pizza Debate
Ask someone from outside Chicago what Chicago pizza is, and they will describe deep dish. A thick, towering pie in a round pan, cheese on the bottom,...
Bar Pizza: The Cast Iron, Thin-Crust, Lace-Edge Style
There is a category of pizza that does not appear in most pizza books, is not taught in most pizza schools, and has no governing body certifying its...