Cooking pizza the traditional way
The bottom of the pizza, usually known as the crust, can be as thin as cardboard or very thick, like a pan pizza. Hand-tossed pizzas usually have a thin crust, as do Roman pizzas. Chicago-style pizza usually has a thick and doughy crust. The crusts can be plain, or seasoned with herbs, garlic or butter, or even stuffed full with cheese.
When you buy pizza from a restaurant, it may be baked in a stone brick oven built above the heat source. Some restaurants use an electric oven or an oven with a conveyor belt. At expensive pizza places, they may use a coal or wood-fired brick oven. When they use deck ovens, the pizza is either slid into the oven with a paddle, or baked on a screen-type grate.
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