"Rectangular shape baked in steel pans, airy thick crust with crispy caramelized Wisconsin brick cheese edges, and thick stripes of warm tomato sauce ladled over the cheese."
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"A tall, pie-like creation baked in a high-sided pan. Layered backwards with sliced mozzarella on the bottom, hearty toppings in the middle, and chunky tomato sauce on top to prevent the cheese from burning during its long bake."
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"Large, wide, hand-tossed pies with thin, foldable crusts. Loaded with seasoned tomato sauce and low-moisture mozzarella cheese that crisp around the edges."
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"Inspired by Cincinnati chili, this regional specialty features a thin-to-medium crust topped with Mediterranean-spiced meat sauce (cinnamon, nutmeg, and allspice), a dense layer of shredded cheddar cheese, and optional diced onions or kidney beans."
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"Originating in Connecticut, this style features an oblong, coal-fired thin crust that is noticeably charred and chewy. The standard base is tomato sauce, garlic, and oregano (pecorino romano), with mozzarella added as a separate topping."
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"The original Italian pie. Made with San Marzano tomatoes, fresh mozzarella, and basil, baked quickly at ultra-high temperatures in a wood-fired oven to yield a thin, tender center with a dark, leopard-spotted rim."
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"Built on an unleavened, cracker-like thin crust that holds up to heavy toppings. Topped with a sweet tomato sauce, Provel cheese (a smooth blend of cheddar, Swiss, and provolone), and cut into small squares ("party cut")."
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"Merges a single-serving thin crust with non-traditional, gourmet fusion ingredients. Famous toppings include BBQ chicken, goat cheese, avocados, and fresh local produce."
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"A thick, pillowy, square-cut pizza reminiscent of focaccia bread. It is baked on a heavily oiled pan to produce a golden, crunchy bottom crust."
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"A humble, thin-crust rectangular pizza cooked in an olive-oil-coated baking sheet. Topped sparsely with cheese and spoonfuls of cooked garlic-infused tomato sauce."
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