- New Haven style
This is one of the most exceptional thin pizza crusts. The local people call this apizza. It is usually different from a floppy east coast pizza. It has an irregular shape, it is neither a sphere nor a rectangle. The crust is the thinnest and crunchiest. Such pizzas are easily available in restaurants on Biscayne Blvd.
- Louis style
This style uses an exceptional cheese blend called provel blend that entails white cheddar, Swiss, and provolone cheese. This style also leaves the crust unleavened, hence it is crunchy but not pliable. This crust is more cracker like. Due to this, this pizza style is cut in tavern style or rectangles.
- Neapolitan style
This pizza style is responsible for making pizza famous all over the world. It was first served to King Unberto I and Queen Margherita in Naples in 1889 where the unification of Italy followed. Hence, this pizza style was named “pizza margherita” after the queen. This crust is floppy and has blackened bubbles that are unevenly spotted. The dough is simply made by yeast, flour, water, and salt.
- Double dough or stuffed crust style
This pizza is very famous in the west coast. The dough has two layers of dough as the name suggests. But the effect is not as dense as expected. Many variations are available in this stuffed crust style. This is where two layers of dough are sandwiched and topped with cheese.
- Detroit or Sicilian style
This is the famous deep dish or pan style pizza. The Sicilian crust is easy to make in restaurants and homes as well. The dough is rich in oil and water and bounds well with flour and yeast. It is based on a baking sheet which is covered with olive oil. The Detroit style crust is made like Sicilian style only but the difference is that a pan is used for baking the crust, the higher hydration of the dough and less oil content. As the legends say that the Detroit style was first made in a blue steel pan that used to store nuts and bolts in an automobile factory. This deep pan is similar to cast iron as it heats up fairly quickly. Dough baked in such pans become crispy from the bottom and has a light and fluffy interior.