Twenty-five doughs
Find your dough
Choose by the pizza you want to make or the equipment you have. Every recipe has the ingredients, timing, method, and baking instructions.
New to pizza? Make a same-day Grandma pizza. It bakes in a sheet pan in a regular oven.
Looking for topping combinations? Browse pizza ideas →
Italy
Where the argument started
NeapolitanFour ingredients, ninety seconds, no argument
Contemporary NeapolitanThe rim that ate the pizza
Roman al taglioSold by the cut, weighed on a scale
Roman tondaThin, rolled, and audibly crisp
Pinsa romanaOval, blistered, and lighter than it looks
SfincioneStreet bread with onions and anchovy
FocacciaDimpled, brined, and swimming in oil
The Atlantic
New York and everything the immigrants built around it
New YorkFoldable, greasy, sold by the slice
GrandmaSheet pan, thin, sauce on top
SicilianThick, square, and proofed in the pan
Bar pieTen inches, cracker-thin, one per person
New Haven apizzaCoal fired, charred, clams optional
BuffaloThick, chewy, cup-and-char pepperoni
Old ForgeSold by the tray, cut in rectangles
The Midwest
Pans, steel, and regional stubbornness
DetroitBlue steel pan, cheese to the edge, frico rim
Chicago deep dishA casserole in a crust, and unapologetic
Chicago tavernCracker thin, square cut, made for drinking
St. LouisNo yeast, no chew, and Provel
Quad CitiesMalt in the crust, cayenne in the sauce, cut with scissors
GreekDeep oiled pan, fried bottom, cheddar in the blend
By method
Chosen by the oven you own, not the town you live in