10-12" round

• dough made with 00 Italian flour

• baked hot and fast in a 900°F oven.

• high hydration / longer fermentation dough

• thin chewy and airy crust

10" round

• dough made with blend of high gluten bread flout and 00 Italian flour

• shorter fermentation

• thinner crust with a crispy undercarraige

• caramelized cheese crust

• sauce and cheese all the way to the edge

8x10" rectangular

• lox, cream cheese, capers, arugula and dill

• pork roll, bacon, egg and cheese

• sausage, egg and cheese

12" or 16" Square

• dough made with high protein / high gluten bread flour

• higher hydration / long fermentation dough

• crispy undercarriage with pillowy soft interior

• cheese on bottom, sauce and toppings on top

16" Square

• dough made with high gluten bread flour

• higher hydration / longer fermentation dough

• high thickness to square inch ratio to create that thick crust

• crispy undercarriage with soft, pillowy interior

• cheese on bottom, toppings, then thick layer of zesty sauce on top

16" round pie

• dough made with a blend of high gluten bread flour and 00 Italian flour

• lower hydration / long fermentation dough

• cooked at lower heat for longer duration than Neopolitan Style

• usually cooked 'well-done' for a crispy undercarriage and a slight char