Editing Pizza (section)

===Crust===
The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed [[Neapolitan pizza]] or thick as in a deep-dish [[Chicago-style pizza|Chicago-style]]. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the ''cornicione''.<ref>{{cite book|last1=Braimbridge|first1=Sophie|last2=Glynn|first2=Joanne|title=Food of Italy|url=https://books.google.com/books?id=nXUkqkBA-DkC&pg=PA167|year=2005|publisher=Murdoch Books|isbn=978-1-74045-464-3|page=167|access-date=December 12, 2015|archive-url=https://web.archive.org/web/20160614000129/https://books.google.com/books?id=nXUkqkBA-DkC&pg=PA167|archive-date=June 14, 2016|url-status=live}}</ref> Some pizza dough contains sugar, to help its yeast rise and enhance browning of the crust.<ref>{{cite book|last=DeAngelis|first=Dominick A.|title=The Art of Pizza Making: Trade Secrets and Recipes|date=December 1, 2011|publisher=The Creative Pizza Company|isbn=978-0-9632034-0-3|pages=20–28}}</ref>