The style has a thin cracker-like crust made without yeast, generally uses Provel processed cheese, and is cut into squares or rectangles instead of wedges.
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.
Rectangular pizza with a thick crust that is crispy and chewy. Traditionally topped with tomato sauce and Wisconsin brick cheese that goes all the way to the edges.
Traditional pizza made with mozzerella cheese, san marzano tomatoes, and fresh basil
Style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style.
Custom Pizza with whatever kind of crust/toppings you want.