Styles
Types of pizza, from Naples to Detroit.
Neapolitan, New York, apizza, Detroit, deep dish, tavern, al taglio, tomato pie, St. Louis, Argentine, Brazilian, kebab. How they happened, which shops still do them, and which dough to mix at home.
Naples, then the world
Neapolitan
Sixty seconds, wet center
The fold
New York
A wedge you can walk with
New Haven
Apizza
Coal, char, clam
1946, blue steel
Detroit
The corner is the prize
Chicago, 1940s
Deep dish
A pie you eat with a knife
Chicago bars
Tavern thin
Crackers, squares, a beer
Rome
Al taglio
Sold by the slice of a rectangle
Trenton, and the bakeries before
Tomato pie
Sauce on top
Provel country
St. Louis
A cracker and a processed cheese
Buenos Aires, all night
Argentine
A newspaper of mozzarella
São Paulo
Brazilian
More cheese than seems legal
Sweden, Saturday
Kebab pizza
The Nordic weekly pie