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Neapolitan Pizza
Flour, water, salt yeast and a hot wood oven. This is how the very first pizzas were made, and this is how they are still made today in Naples. The best Neapolitan pizza should have a large, beautiful crust, slightly crisp and covered with small dark spots (leopard) caused by extreme heat. The center of the pizza should be thin and above all fluffy and have only a few delicious toppings combined with a light touch of smoke from the wood oven.
Sicilian Pizza
Although Sicilian pizza is often used to refer to a pie with a thick, rectangular, sheet pan-sized crust, there can be a little more to it than just its shape and size. In Sicily, a generous, almost focaccia-like crust is commonly topped with an abundance of strong cheese and sauce (in that order), along with onions, anchovies, and herbs. The version here is a riff on these Sicilian toppings, layered onto a golden, crispy bottomed, soft and chewy crust.
Chicago Pizza
Chicago-style pizza is pizza prepared according to several different styles developed in Chicago, widely referred to simply as deep dish pizza due to its cooking style. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza