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pizza-styles

Pizza Styles

Pizza Styles Library

Crafted by hand and made with care. Artisanal pizza puts quality first—from the dough to the final bake—offering flavor, texture, and character in every bite.

Artisanal

A modern spin on the Neapolitan classic. Still blistered. Still airy. But with more flexibility in flour, toppings, and technique, crafted to meet today’s tastes without losing its soul.

Neo-Neapolitan

Chef-inspired and boundary-pushing. New American pizza blends old-world methods with bold flavors, artisan ingredients, and creative execution.

New American

Coal-fired, chewy, and unapologetically charred. New Haven style pizza brings intensity, tradition, and attitude to every slice.

New Haven Style

Crisp underneath, soft in the middle, and big enough to fold. New York style pizza is an icon of American food culture, beloved for its balance, size, and simplicity.

New York Style

Crispy, airy, and sold by the cut. Pizza al Taglio is Roman-style pizza baked in trays, topped generously, and served in rectangular slices that are as versatile as they are flavorful.

Pizza Al Taglio

Long, crispy, and crafted for sharing. Pizza alla Pala combines high hydration dough with bold toppings and Roman street-style charm.

Pizza alla Pala

The original Italian pizza. Soft in the center, blistered at the crust, and layered with simple, high-quality ingredients. Baked fast at high heat for a true taste of Naples.