Detroit-style pizza — with its caramelized deep-dish crust and equally thick, crisped blanket of cheese extending to the very edge of the dough — mostly elicited puzzlement.

According to proprietor Andrea Frizzi, Vero was born when Central Market developer Ken Wolf asked the Italian chef if he knew anyone who could do pizza. "I said, 'Dude. The fuck?'" recalls Frizzi.

The best part? Your stored dough will develop tasty sourdough flavors as it ages in the refrigerator, making each pizza better than the one before it. Thin-crust Pizza Napoletana (Neapolitan-style ...

From bars that have been around since the 1940s to takeout spots that are only a few years old, here’s where to find the best ...

Mixing bowls for the dough Most pizza dough recipes rely on instant or active dry yeast to give a crust its rise ... to do the same with our pick for the best olive oil you can find at the ...

After an extensive taste test, our money is on Mama Mary's thin and crispy crust ... To Best Unlike some of the other pizza crusts we taste tested, Mama Mary's discs of rolled-out dough are ...