Our Story

Revision of October 18, 2026

Pizza Home began as a private reference: a set of notes that explained, entry by entry, why a slice in New York folds, why a pie in Chicago stacks upside down, and why St. Louis cuts its pizza with scissors. The notes grew into this encyclopedia — a plain-language reference to twenty classic pizza styles, the four ingredients every pie shares, and the history that carried the dish from Naples to American kitchens.

The entries are compiled from generally accepted culinary references and edited by the publisher, Terrence Dewayne Sheppard. Ingredient lines describe typical, not mandatory, composition — they are descriptions of a style, not recipes or restaurant reviews.

We publish no sponsored articles, accept no paid placements and allow no pop-ups or auto-playing media on this site. Nothing here is for sale: the printable chart in the sidebar is free, requires no registration and collects no personal information.

Corrections are welcome — write to [email protected] or use the contact page.

Pizza Home is not affiliated with any pizzeria, chain, brand or product. Mention of an ingredient describes culinary tradition only.