Cane Rosso and Zoli's NY Pizza Styles, Explained

What, exactly, is the difference between the pizza at Cane Rosso and the pies at newer offshoot Zoli's NY Pizza Tavern? Well, one is Neapolitan and the other is New York-style, obviously, but what does that translate to in terms of ingredients and cooking process?

Jay Jerrier & Co. have come to the rescue with a handy-dandy infographic (or "cheat sheet," as they're calling it) that illustrates the different attributes of the four different pie styles available at the two pizza meccas — for example, the crust of Zoli's Sicilian pie is twice as thick as the Grandma, and has a "savory, anchovy-laced" sauce in contrast to the G-Ma's "slightly sweet" sauce. And of course, Cane Rosso's Neapolitan pies have that oh-so-controversial "tip sag" thing going on.

· More Cane Rosso coverage [-EDFW-]
· More Zoli's coverage [-EDFW-]