Basic New York-Style Pizza Dough
Thin-crusted New York-Style pizza is an offshoot of Neapolitan dough that's designed to be cooked in a slightly cooler-burning coal-fired or gas-fired oven.
Basic Neapolitan Pizza
This is one of the three basic pizza doughs you should know. If you can find it, use strong Italian-style bread flour. This is a lean dough made from nothing but flour, water, salt, and yeast.
Basic Square Pan Pizza
This is a Sicilian-Style dough. It uses a lot of oil to achieve a crispy fried-ness in the crust.
New York-Style Pizza Sauce
This is the mother of all American pizza sauces. It has a slightly sweet, intense tomato flavor that also works well over pasta.
New England Greek-Style Pizza
Greek-style pizza starts with standard pizza dough enriched with a bit of olive oil that makes for a shatteringly crisp crust. Top it with a cooked sauce scented with oregano and finish it off with a heavy dose of salty, melty cheese.
Homemade Philadelphia Tomato Pie-Style Pizza
This pizza is comprised of relatively flat bread, tomato, a bit of cheese, cut into flat slices before serving that is akin to saucy focaccia. The crumb is tender enough that it makes this pizza the perfect candidate for cold-pizza-eating.
Crispy Bar-Style Pizza
Bar-style pizza has a very thin base to accommodate for a generous amount of beer in the belly. Its crisp, crunchy, slightly chewy bottom is oily without being greasy and has a notable lack of crust.
Extra-Crispy Bar-Style Tortilla Pizza
As with the traditional bar-style pizza, this one is all about the crispy crust. The use of flour tortillas in place of the crust saves you time stretching and rolling your own dough.
Charred Kale Pizza with Garlic
If you're dining by yourself, why not indulge in cheesy, garlicky pizza? The kale gives way to a sweet, garlic-infused base.
Pizzadilla (Quesadilla Pizza)
This pizzadilla is essentially a pizza stuffed with more pizza. You begin by layering pizza sauce and cheese onto a tortilla, adding another tortilla, and finishing with another layer of sauce, cheese, and toppings.
The Best Pumpkin Pizza
Pumpkin, apples, and sage come together for a sweet-savory pizza. You get pizzeria-quality charred edges by using a preheated baking steel under the broiler.
Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds
Asparagus grilled until charred and tender-crisp, sliced Marcona almonds, and chopped basil grace the top of textural pizza. Fresh goat's cheese makes for a tangy, creamy base.
Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan
Everything on this pizza screams savory: mushrooms, cured meat, parmesan. A turn on the grill gives it a crispy, smoky crust.
Grilled Pizza With Grilled Broccolini, Chilies, and Garlic
Broccolini gets tossed in garlic oil before a quick spot on the grill. Together with chilies and fresh mozzarella, it makes a classic combo.
Skillet Pizza With Broccolini and Mushrooms
An easy and flexible pizza that comes together in less than 20 minutes and requires no special tools. Make sure your mozzarella is at room temperature so it melts faster.
The Best English Muffin Pizza
This is like the classic English Muffin pizza of your youth, amped up. It's got that same ooey gooey, cheesy appeal, but it's also suitable for grown-ups.
Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella
The cherry tomatoes intensify in flavor in the oven and become tender enough to meld with the salty cheese. The basil on top singes gently for a slight charred flavor.
Pizza With Figs, Mozzarella, and Goat's Milk Feta
Goat's milk feta is extra tart and makes for a nice contrast to the figs' sweetness. The addition of buffalo mozzarella gives the base a smooth, creamy edge.
Sausage and Radicchio Pizza
A stay in an extra-hot oven turns radicchio meltingly tender and slightly sweet. Chunks of fennel sausage bring as sweet porkiness that balances nicely with the radicchio.
Ramen Crust Pizza
All the usual pizza fixings are gently cradled in a bed of crispy, crunchy ramen. The ramen absorbs the oil in the pan and comes out nearly deep-fried.
5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella
This recipe cheats on the traditional skillet pizza by using a pre-made flatbread. It's quick and easy and makes a perfect personal pizza.
Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil
Clams may seem like an odd choice for a pizza topping, but give them a chance. The clam juice leaks around and mixes up with the cheese, olive oil, herbs, pepper flakes, and garlic, and it's especially good with fresh clams.
The recipe will make extra sauce that can be stored in a sealed container in the refrigerator for up to one week. The spice in this sauce along with the back-of-the-throat heat that the alcohol provides gives this pizza serious punch.
New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms
This pizza may sound like it has a lot going on- tangy fermented kimchi, spicy soppressata, and meaty mushrooms- but it all works beautifully. All of the intense flavors end up balancing one another out in a perfect pizza harmony.
New York-Style Pizza with Bacon-Cherry Pepper Relish and Coppa
This pizza requires the use of a KettlePizza and a Baking Steel. It is a cheesy New York-style pizza with a crust that is perfectly poofy with an airy, tender, moist crumb.
Pizza with Pesto, Ricotta, and Mozzarella
This white pizza gets a sharp, green bite from the pesto. It feels light and fresh, despite all the gooey cheese.
Easy Pan Pizza With Zucchini, Red Onion, and Pistachios
If you're a vegan, that doesn't mean you can't indulge in a good slice of pizza. The layered zucchini and squash are cooked long enough that they lose most of their moisture, either to the dough underneath or to the air of the oven.
Easy Pan Pizza With Potato, Onion, and Rosemary
Potatoes and rosemary are two elements that give this vegan pizza heft and savory depth. It's not exactly healthy, but since when is pizza meant to be healthy?
Foolproof Pan Pizza
This pizza has a thick, crisp crust that is drowned in molten sauce and melty cheese. This recipe is intended to be made with dry (aged) mozzarella cheese, the yellowish variety that comes in firm blocks.
Caramelized Broccoli and Red Onion Pizza
Broccoli actually makes an excellent pizza topping. The key is to cut it into very small pieces, toss them in oil, then spread them out so that they can immediately start dehydrating as soon as they hit the oven.
Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs
There's so much going on here, you'll probably miss the fact that this pan pizza is vegan. The panko breadcrumbs tossed in oil give it an extra crunch for textural interest.
The Best French Bread Pizza
French bread pizza is hard to resist- garlic-scented, oozy, toasty, cheese-covered, sauce-smothered bread. Be sure to get soft Italian or French bread, not a hearty baguette.