On the other hand, the former is the only pizzeria in Rhode Island that cooks its pizzas using coal and uses real Pennsylvania coal.
Luzzo's pizza has a crispier crust than others, but it's still tasty and typical of the Neopolitan style.
Detroit pizza has thick, chewy deep dish dough, square pieces, with crispy cheese that reaches all the way to the edges.
New Haven pizzerias employ high-heat ovens to get that char. Many pizzerias substitute mozzarella with parmesan or pecorino.
Thin, crispy pizza made in the Italian style, and slices from a giant rectangular pizza, are the two most common pizza options in the City of Brotherly Love.
The pizza in this city is distinguished by its cracker-like crust, which is cooked without yeast and is typically square or rectangular in shape.
It is well-known for its loaded pizzas and Lou Malnati's, which is renowned for its ultra-crispy dough and premium ingredients.
It requires pinching the dough in order to create a crust that is both soft and crispy.
Wood-fired pizzas made with long-fermented dough and premium, locally produced ingredients are a specialty of the chic and cosy Delancey.