5 types of pizza you should know, from Neapolitan to Sicilian

With a crisp and sturdy crust allowing the pizza to handle more toppings, the indulgent New York-style pizza is cut into large slices. While its Neapolitan counterpart is topped with a sauce made with just tomatoes and salt, the sauce that crowns this pie has additional red pepper flakes, sugar, and oregano.

The crust of Roman pizza is akin to that of flatbread—thin, crispy, and slightly charred. With such a delicate base, toppings are usually light.

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With a base not dissimilar to focaccia, Sicilian pizza is usually baked in a tray and cut into square or rectangular slices. The pillowy, airy dough is spongy and thick, allowing plenty of toppings.

Chicago’s famed deep-dish pizza has a thick crust with raised edges. Rather than tomatoes as a base, the order of layering is switched up in this case, with cheese on the bottom instead. Much like a pie or quiche, this pizza is cooked in a well-oiled pan and removed after baking. 

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