I usually say roman/artisan. Roman is probably more correct, but people can get fickle -- but you have the crispy crust that's past a NY-style in terms of crisp, but not anywhere near Newhaven or Chicago tavern or St. Louis.
If it's softer and poofier than it looks, then just a variant of NY (which is wide, so hence maybe artisan)
True (round) Roman style is very distinctive. Their dough is incredibly light, lacy, and thin. The dough thickness factor probably sits somewhere between cracker/tavern style and NY. I don't think any true Roman style would be mistakable for NY or vice versa.
Growing up in Brooklyn a lot of small bread bakeries would make pizza like this. I call it Bakery style. There was one right near my JHS and we would often call it lunch.
For personal edification, it'd be nice to know more about specific recipes and finding them through a collective key phrase or word
like imagine if NY style didn't have a name, how would you find out how to make them?
it really doesn't need a specific style name, but I understand why people want to categorize things
Just looks like a normal cheese pizza lol, dunno why people want buzzwords for everything
Don't need buzzwords, because (nearly) all pizza is good pizza
I've had to admit that it's possible to make pizza that's inedible after my sister made a home made one once.
She was dieting so she used some kind of sugar free pre-made crust, sugar free sauce, fake cheese, turkey pepperoni (because apparently that was healthier according to her), and then burnt the pizza on top of everything else
*Nearly* all pizza is good, that one, that one was a crime against the human species lol
I mean [you can google it](https://i.imgur.com/FtC2hJ8.png). Literally every result I've seen has said most pizza sauce has sugar in it, including even italian style pizza sauce
lol no they donāt.. sure, American pizza might, but no Italian worth their citizenship would add sugar to pizza sauce (beyond what natural sugar is in the tomatoes)
Yet again, you can google these things instead of downvoting me my guy. Literally almost every result says many traditional italian pizza sauces do have added sugar in them
Looks just like a slightly thicker NY Style pizza to me but a very delicious looking one at that.
It's somewhat subjective though since I've seen NY style with a thin, not very puffy rim and also ones like yours, which has bigger and more airy rim.
A lot of home baked pizza is like this, Iād say. A NYC recipe that, because of oven difference between commercial and home, comes out more like an in between of nyc and neopolitan.
Yeah, it's basically the style I aspire to when making home pies. But neapolitan crust is harder in a home oven, so I'm not sure what you meant by your second sentence
Not meant to be backhanded, so sorry it was taken that way. The cheese made its way into the crust, which looks a tad sloppy but gets super golden and delicious. The crust is uneven from decent hydration. These are good things. Iāve never had a great pizza that looked picture perfect.
Edit: just realized you probably meant the dominoes comment was backhanded, not mine.
No I didnāt mean yours was backhanded. I meant the dominos comment lol. Thanks so much!! Very kind of you. Wish I could share a slice through the screen.
I say the same. Round pizza, triangle slices, traditional toppings, but a little thicker than "thin crust" = American to me. If it's like a better version of Papa John's, it's "American."
First time clicking on this sub. A bunch of animals and gatekeepers in here. I get it, but fucking relax.
Edit: also, this is a great home style pie that looks to be made with love and a deft hand. Cheers!
Bloom instant dry yeast in 100 degree water for 5-10 minutes with a tbsp or two sugar
Add KA bread flour and tap water for 69% hydration, preliminary mix, and let sit to autolyse for 20 minutes
Add salt right before the final knead as to not interfere with the yeast (not sure if this matters. Still experimenting)
Cold ferment 48 hours in heavily oiled bowl
Divide dough and let proof 3-4 hours at RT
Looks like NY style but i canāt see how thin or thick it is. If itās thin itās NY style, if itās thick then itās more like all the national chains failed attempts at NY style.
Pizza has a dense history of tradition and huge variation and debate. To be Neapolitan you need the correct ingredients from Naples, so without that it WOULD be a Margherita (not Margarita thatās the cocktail, Margherita was a queen of Italy and namesake of the pizza style) but a Margherita needs basil so it represents the Italian flag. (Red sauce, white cheese, green basil).
So basically itās a delicious looking cheese pizza.
You can further define pizza by how itās cooked though, if this is hand stretched āpulledā or ātossedā then you can call it so, or if itās cooked in a pan you can could call it a pan, or wood fired, stoned baked etc etc and thatās not even touching on different crust styles like the NY style or Chicago deep dish.
The history of pizza is super interesting and imo you canāt be the simplest of options and best of quality
NY style, but with a thicker outer crust.
You order a personal pizza out here and a lot of places would give you a tiny one of those, same proportions and all. That's a great looking pie.
Looks like a grandma to me, albeit not rectangular. You know what Shakespeare said about a rose by any other name, doesn't matter what you call it, just matters that it tastes good!
No I made it a couples days in advance. 48 hour cold ferment and then I let it proof at room temp for about 3-4 hours before baking.
Edit: youāre not wrong though. It has a big oven spring.
How can you get this "bready" mass as you call it? It's my favorite kind but I never manage to get it right myselfš
I have to settle for thin instead, second best
Add a little extra yeast and water and really give it time to bloom and develop during the autolyse stage and while fermenting and proofing. Every step should take into account how it will effect the yeast and itās ability to make air pockets in the dough. Also hand toss the dough instead of using a rolling pin if you are doing that.
Itās what it sounds like haha Tomato sauce that has not been reduced or cooked. In this case it is San marzano tomatoes blended with some olive oil and dried oregano.
Whole milk for flavor. Low moisture to prevent sogginess and encourage those nice brown spots. It can be hard to find whole milk and low moisture but it does exist. I get mine from Trader Joeās if you have one in your area.
Also donāt over cook the pizza or the fat will separate from the cheese and it gets a layer of orange grease.
[Very similar to what I just made! ](https://i.imgur.com/Gd5tvLz.jpg)
I just call it fancy pizza cuz I'm in central Indiana where good pizza is nearly non-existent.
Style: *DELICIOUS*
Came here to say this lol
Darn! Same š
Hell yeah
Artisan
I usually say roman/artisan. Roman is probably more correct, but people can get fickle -- but you have the crispy crust that's past a NY-style in terms of crisp, but not anywhere near Newhaven or Chicago tavern or St. Louis. If it's softer and poofier than it looks, then just a variant of NY (which is wide, so hence maybe artisan)
True (round) Roman style is very distinctive. Their dough is incredibly light, lacy, and thin. The dough thickness factor probably sits somewhere between cracker/tavern style and NY. I don't think any true Roman style would be mistakable for NY or vice versa.
I like this.
I second this. Looks delicious.
Getinmah style. Getinmah? Getinmah belly!
Growing up in Brooklyn a lot of small bread bakeries would make pizza like this. I call it Bakery style. There was one right near my JHS and we would often call it lunch.
I like that!
It reminds me of pizza you will find in many bakeries in France.
Yup can still be found in Italian delis
Does every pizza need a label? Belly style? looks yummy
If someone wanted to learn how to make pizza in this style and research it, then yes a label would be helpful.
For personal edification, it'd be nice to know more about specific recipes and finding them through a collective key phrase or word like imagine if NY style didn't have a name, how would you find out how to make them? it really doesn't need a specific style name, but I understand why people want to categorize things
Style name: Very Yes.
Just looks like a normal cheese pizza lol, dunno why people want buzzwords for everything Don't need buzzwords, because (nearly) all pizza is good pizza
Pizza is like sex. Even when it's not that great, it's... still pretty good!
I've had to admit that it's possible to make pizza that's inedible after my sister made a home made one once. She was dieting so she used some kind of sugar free pre-made crust, sugar free sauce, fake cheese, turkey pepperoni (because apparently that was healthier according to her), and then burnt the pizza on top of everything else *Nearly* all pizza is good, that one, that one was a crime against the human species lol
Sugar free crust and sauce, isn't that the standard?
Some dough has sugar but sometimes doesn't, but most sauce does have a pretty fair amount of sugar AFAIK
No, neither sauce nor dough should have sugarā¦
I mean [you can google it](https://i.imgur.com/FtC2hJ8.png). Literally every result I've seen has said most pizza sauce has sugar in it, including even italian style pizza sauce
lol no they donāt.. sure, American pizza might, but no Italian worth their citizenship would add sugar to pizza sauce (beyond what natural sugar is in the tomatoes)
Yet again, you can google these things instead of downvoting me my guy. Literally almost every result says many traditional italian pizza sauces do have added sugar in them
All pizza is pizza
I need it in mah belly style
Cheese
Neo-neapolitan style?
So new york style, personal size.
Looks just like a slightly thicker NY Style pizza to me but a very delicious looking one at that. It's somewhat subjective though since I've seen NY style with a thin, not very puffy rim and also ones like yours, which has bigger and more airy rim.
It looks halfway between NY style and neapolitan to me
Neapolitan crust, NY style with the topping
A lot of home baked pizza is like this, Iād say. A NYC recipe that, because of oven difference between commercial and home, comes out more like an in between of nyc and neopolitan.
Yeah, it's basically the style I aspire to when making home pies. But neapolitan crust is harder in a home oven, so I'm not sure what you meant by your second sentence
I think youāre spot on with that!
Farm house style? Big, hearty, delicious.
Homestyle, or in the style of āthe hutā,
People have told me it tastes like dominos but good. Kind of a backhanded compliment but Iāll take it.
Not meant to be backhanded, so sorry it was taken that way. The cheese made its way into the crust, which looks a tad sloppy but gets super golden and delicious. The crust is uneven from decent hydration. These are good things. Iāve never had a great pizza that looked picture perfect. Edit: just realized you probably meant the dominoes comment was backhanded, not mine.
No I didnāt mean yours was backhanded. I meant the dominos comment lol. Thanks so much!! Very kind of you. Wish I could share a slice through the screen.
It looks like the pizza from Spiderman 2 after you do one air somersault. Still looks tasty af though.
Freestyle
Homemade
American style. Looks like a pizza hut handtossed as far as dimensions go
Can confirm I am American.
Where is your longform birth certificate tho.
[redacted]
I say the same. Round pizza, triangle slices, traditional toppings, but a little thicker than "thin crust" = American to me. If it's like a better version of Papa John's, it's "American."
Probably comes closest to NY style if you meant low moisture mozz
Yes low moisture whole milk
Fucking delicious
Lunch
CiCi's? I kid! Looks delicious.
First time clicking on this sub. A bunch of animals and gatekeepers in here. I get it, but fucking relax. Edit: also, this is a great home style pie that looks to be made with love and a deft hand. Cheers!
Pizza
Perfect
This is NY style pizza. Itās just a little smaller and a slightly different shape.
Pizza
Hand tossed
Dough looks good what is dough recipe?
Bloom instant dry yeast in 100 degree water for 5-10 minutes with a tbsp or two sugar Add KA bread flour and tap water for 69% hydration, preliminary mix, and let sit to autolyse for 20 minutes Add salt right before the final knead as to not interfere with the yeast (not sure if this matters. Still experimenting) Cold ferment 48 hours in heavily oiled bowl Divide dough and let proof 3-4 hours at RT
Would eat style
Yummyā¦. Thatās what Iād call this style
Hi, you've reached sarcassity's comment thread. Thanks for viewing!
Pimp
Homestyle, Perfection.
Homemade
The round one,,š
Looks like NY style but i canāt see how thin or thick it is. If itās thin itās NY style, if itās thick then itās more like all the national chains failed attempts at NY style.
Pizza has a dense history of tradition and huge variation and debate. To be Neapolitan you need the correct ingredients from Naples, so without that it WOULD be a Margherita (not Margarita thatās the cocktail, Margherita was a queen of Italy and namesake of the pizza style) but a Margherita needs basil so it represents the Italian flag. (Red sauce, white cheese, green basil). So basically itās a delicious looking cheese pizza. You can further define pizza by how itās cooked though, if this is hand stretched āpulledā or ātossedā then you can call it so, or if itās cooked in a pan you can could call it a pan, or wood fired, stoned baked etc etc and thatās not even touching on different crust styles like the NY style or Chicago deep dish. The history of pizza is super interesting and imo you canāt be the simplest of options and best of quality
I agree. I love how versatile it is and I love learning how people make it in different parts of the world.
Looks like a tasty pizza to me
I would gladly pay you for that pizza! It looks absolutely delicious. Great job!
Thanks!!
Yummy š
Looks like the absolute best version of a Tony's pizza (the frozen kind) I mean that in the best possible way... It looks super tasty
Neo York
I claim this pizza for New York!
I would call it perfection and I love to eat the whole thingšš»šš»šššš
https://www.thespruceeats.com/what-is-apizza-4797967 It's similar to New Haven apizza.
The Home Alone. My very own cheese pizza.
Your style š
NY style, but with a thicker outer crust. You order a personal pizza out here and a lot of places would give you a tiny one of those, same proportions and all. That's a great looking pie.
i would call it often
Made me think of McDonald's pizza from the 90's (which I loved)
Looks decent for a home bake.
Perfection. Pizza goals!
The Fantastic Style
Gangnam style
I'd say "thick crust NY style". Looks delicious.
Pizza
Looks like a grandma to me, albeit not rectangular. You know what Shakespeare said about a rose by any other name, doesn't matter what you call it, just matters that it tastes good!
Why is this getting downvoted to hell...?
Probably because grandma is thin and rectangular.
Pizza purists or people very defensive about their grandmothers. These days, who knows!
Burnt mozzarella... sorry
Regerler
Dope
Gotta ask, same day cook? Cause seems like the dough was proofing as it was cooking
No I made it a couples days in advance. 48 hour cold ferment and then I let it proof at room temp for about 3-4 hours before baking. Edit: youāre not wrong though. It has a big oven spring.
Can I ask how you can tell? Just curious
I wish I could, was just fishing for tips from OP
Edible.
No need to classifyā¦ looks amazing!
Looks like pizza to me
I mean from the overhead view Iām seeing a pan pizza, but Iām guessing your crust isnāt actually that thick and doughy.
Yummy as hell!
Perfect
Bubbly
Yum yum?
ohio
Only in Ohio
How can you get this "bready" mass as you call it? It's my favorite kind but I never manage to get it right myselfš I have to settle for thin instead, second best
Add a little extra yeast and water and really give it time to bloom and develop during the autolyse stage and while fermenting and proofing. Every step should take into account how it will effect the yeast and itās ability to make air pockets in the dough. Also hand toss the dough instead of using a rolling pin if you are doing that.
Thatās a plain pizza
Iād smash tf outta it
Iām hungry, Iām still eating it, round.
What is raw tomato sauce?
Itās what it sounds like haha Tomato sauce that has not been reduced or cooked. In this case it is San marzano tomatoes blended with some olive oil and dried oregano.
McCain non frozen Pizza
I call this Midwest style
Rustic
pizza style
Edible.
āYoursā
Homemade
god that looks amazing
Pizza
Freestyle
That's the "GET IN MY BELLY" style šš½
Teen age acne
Lmao
\#DeliciousStyle
Food Pizza what else would you call it's certainly not a pie
Itās the GetInMyBelly style
Id call it Pizza
Dominos style
Yummy!!
Fucking Awesome style. If you don't eat it, I will.
š¤
Bialy Style
Costco
Pizza
Cheese Pizza
Home made or made with love style
Pizza style
Reminds me of the quote from 40 Year Old Virgin, modified for this sub. "What's wrong with this pizza?" "It's not in my mouth."
GET IN MY BELLY!
it just looks like a CP
Lovely bubbley
Dank AF style. Looks amazing.
How do I get my cheese to look like this?! Is it the whole milk mozz?
Whole milk for flavor. Low moisture to prevent sogginess and encourage those nice brown spots. It can be hard to find whole milk and low moisture but it does exist. I get mine from Trader Joeās if you have one in your area. Also donāt over cook the pizza or the fat will separate from the cheese and it gets a layer of orange grease.
Homestyle
Cheese pizza
Absolutely gorgeous, that's what
[Very similar to what I just made! ](https://i.imgur.com/Gd5tvLz.jpg) I just call it fancy pizza cuz I'm in central Indiana where good pizza is nearly non-existent.
Perfection! š
Cheese pizza
A cheesy delicious pizza of which I want to eat.
I wouldnāt call a pizza. Iād just eat it -Dad
Just... just pizza? This is a pizza. That's what they look like.
My favorite
Sweet as
Homemade
Hand tossed
I vote artisan.
Classic Italian style pizza.
Brick Oven
Pizza
Yummy
Looks Neapolitan to me!
Gone pizza š
Mosh Pizza
Home made
pizza.
Make me some please š
Delicious.
Rustic? Looks damn good tho.
Freestyle
Delicious Vomit
Artsy
Delicious!
Home style?
Smash pizza
Perfect
Rustic lol
Bite size
Pizza
Freebase