When it comes to pizza, I’m all about the crunch. That means that as delicious as Neapolitan-style pies can taste, they’re not my favorite because of their floppy, almost soupy center. Detroit-style ...

Add Yahoo as a preferred source to see more of our stories on Google. Pillowy pan, charred Neapolitan, crisp yet foldable New York style, fluffy Sicilian, or crackery tavern style; there's a type of ...

Note: You can shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. If you don't have a baking stone, bake the pizzas on an overturned and ...