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- Neapolitan
Margherita (Neapolitan)
The reference Neapolitan: 24-hour cold dough, San Marzano, fior di latte, leoparded cornicione. Sized for 4 pizzas, scalable in the dough calculator.
- New York
New York Cheese Slice
Foldable NY slice: 48-hour cold dough, low-moisture mozzarella, light crisp on the bottom. The home approximation of a slice-shop pie.
- Neapolitan
Marinara (Neapolitan)
The other AVPN canonical: tomato, garlic, oregano, oil — no cheese. The pie that proves your dough; nothing else hides behind it.
- Neapolitan
Diavola (Neapolitan)
Margherita's spicy cousin: spicy soppressata, fior di latte, dots of Calabrian chili paste. The diavola earns its name from the build of heat across the pie.
- Neapolitan
Salsiccia & Friarielli (Neapolitan)
The Neapolitan bianca with Naples' two favorite local ingredients: fennel sausage and friarielli (broccoli rabe). The rabe's bitterness cuts through the sausage fat.
- Neapolitan
Bianca (Neapolitan)
The Neapolitan white pie: fior di latte, dollops of ricotta, a hint of pecorino. No tomato. Lets the dough do the talking.
- New York
New York Pepperoni
The cup-and-char NY slice: 48-hour cold dough, mozz-provolone blend, natural-casing pepperoni that curls into spice-pooling cups. The most-ordered pizza in America.
- New York
New York White Pie
The slice-shop white pie: garlic-and-oil base, mozzarella, dolloped ricotta, pecorino. No tomato. Often the second-busiest sell at a NY counter.
- New York
NY Sicilian Square (L&B-style)
The L&B Spumoni Gardens square: cheese under the sauce, oily-bottom focaccia crumb, cut in big squares. The Brooklyn-Italian-American canon.
- New York
NY Grandma Round (12-inch)
Grandma form factor on a round: cheese under, dolloped sauce on top, raw garlic and oregano. The Long Island home cook's pizza, taken to a 12-inch round.
- Detroit
Detroit Classic Pepperoni
Crispy frico cheese edge, airy crumb, cup-and-char pepperoni, sauce striped on top after the bake. Sized for one 10×14" pan.
- Detroit
Detroit Plain Cheese
The Detroit baseline: a single 10×14" pan, all brick cheese to the walls, sauce striped on top after the bake. The form before any toppings get added.
- Detroit
Chicago-Detroit Hybrid
Detroit form, Chicago instincts: 20% semolina dough, brick cheese to the walls, a thick blanket of crumbled fennel sausage under the sauce. A pan-pizza answer to deep-dish.
- Sicilian
Sfincione (Palermo)
Palermo's original: focaccia-thick, slow-cooked onion, anchovy, caciocavallo, breadcrumb to keep the top dry. The Sicilian that predates American adaptation.
- Sicilian
Modern Sicilian (Square Slice)
The American Sicilian slice in modern form: cheese under, dolloped tomato on top, square-cut. Lighter and breadier than the L&B version.
- Roman al taglio
Margherita al taglio
The Bonci-style Roman al taglio: 80% hydration, 48-hour cold ferment, two-stage bake. Open alveolar crumb, cracker-fried bottom.
- Roman al taglio
Mortadella & Pistachio al taglio
The breakout Roman al-taglio slice: bake the bianca first, then drape cold mortadella and crushed pistachio over the hot slab. Residual heat is the only cooking the mortadella sees.
- Roman tonda
Roman Margherita (Tonda)
The trattoria-Roman thin round: rolled with a pin, 4-minute bake, audible crackle (scrocchiarella). The anti-Neapolitan.
- Roman tonda
Cacio e Pepe Tonda
The Roman pasta dish reframed as pizza: pecorino, black pepper, and a thin tonda crust. Heavy grate, heavier pepper.
- Chicago deep-dish
Chicago Deep-Dish Sausage & Cheese
The Pizzeria Uno-lineage canonical: pastry-buttery crust, cheese on the bottom, fennel sausage in the middle, chunky raw tomato on top. Eat with a fork.
- Chicago deep-dish
Deep-Dish Spinach & Mushroom
The vegetarian deep-dish standard: wilted spinach, dry-sautéed cremini, raw chunky tomato. Pre-cooking the vegetables is the only step home cooks usually skip.
- Tavern
Tavern Sausage (Chicago Square)
The Chicago tavern square: cracker bottom, sausage and mushroom, cut in 2–3" pieces. The pizza most Chicagoans actually eat.
- Grandma
Long Island Grandma
The Italian-American Long Island home pizza: sheet pan, oily bottom, cheese under, dolloped sauce on top, raw garlic and oregano. Same-day if you want it.
- Grandma
Vodka Sauce Grandma
The 2010s Brooklyn breakout in grandma form: pink vodka sauce dolloped over the cheese, basil off-heat. Make the sauce a day ahead.