When it comes to pizza, I’m all about the crunch. That means that as delicious as Neapolitan-style pies can taste, they’re ...

Here’s how to make your own. This cheese pizza’s crust is thin, crispy and flaky, demonstrating why the Domino’s pizza that inspired it is such a favorite among chefs.

And I baked the pizza on a preheated stone or overturned sheet pan — for a spell on the parchment, then, once it released along the edges, sliding it off to brown the crust some more.

Make the pizza: In a small bowl, stir together the tomatoes, 1 tablespoon of the oil, the sugar, oregano and salt. Taste, and season with more salt, if desired.

Unlike Neapolitan, which benefits from pro-level pizza ovens that can get up to 900 degrees or higher, baking it in 90 seconds, this dough works best at 450 degrees — well within reach of any ...