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 ...

Learn more Steel baking sheets — commonly referred to as pizza ... dough upon coming into contact with a heat source. Oven spring is responsible for the beautiful crust hole structure found in ...

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 ...