Pizza Crust 101
When it comes to pizza, the crust is the foundation that sets the tone for the entire experience. From thin and crispy to thick and pillowy, each style offers a unique texture, flavor, and way of enjoying your favorite toppings.
A cracker crust delivers a crunchy bite reminiscent of tavern-style pizza, while New York-style gives you that perfect foldable slice with just the right balance of crisp and chew. On the other end, Grandma, Sicilian, and Detroit styles bring richness and heartiness, with olive oil–fried bottoms or cheesy edges that turn the crust itself into a star of the meal.
Cracker Thin
Thin, crisply tavern cut pizza with a cornmeal cracker like texture.
Grandma Style
Thin, crispy pan pizza with an olive oil fried bottom.
New York Style
Thin, crispy yet foldable pie cut pizza.
Sicilian Style
Thick, pillowy rectangular pan pizza with an olive oil fried bottom.
Detroit Style
Thick, pillowy pan pizza with a fried cheese edge and an olive oil fried bottom.
Choose Wisely...
Choosing the right crust is more than just preference—it shapes how the pizza feels, tastes, and satisfies. A lighter, crisp crust might highlight delicate toppings like fresh mozzarella and basil, while a thicker, richer base pairs beautifully with bold flavors like sausage, roasted peppers, or hot honey.
By thinking about how you want your pizza to look, feel, and taste, you’re not just ordering dinner—you’re curating a flavor experience. The right crust enhances every bite, making your pizza memorable from the first crunch to the last chewy edge.
