What kind of dough do they use for pizza?

There are many types of dough used for pizza, but the most common are:

- Neapolitan dough: This is the traditional type of dough used in Naples, Italy, and is made from a simple mixture of flour, water, yeast, and salt. It is typically left to rise for a long period of time, resulting in a light, airy crust with a chewy texture.

- New York-style dough: This type of dough is similar to Neapolitan dough, but it is made with a higher hydration level (more water) and is usually cooked at a higher temperature. This results in a thinner, crispier crust.

- Chicago-style dough: This type of dough is made with a mixture of flour, water, yeast, salt, and oil, and is usually left to rise for a long period of time. It is then baked in a deep dish, resulting in a thick, fluffy crust.

- Sicilian dough: This type of dough is similar to Neapolitan dough, but it is made with a thicker layer of sauce and cheese, and is usually cooked in a rectangular pan.

- Flatbread dough: This type of dough is made with a mixture of flour, water, yeast, and salt, and is usually rolled out into a thin, round shape and cooked on a hot grill or in a pizza oven.