Our Homemade Pizza Recipes Will Make You Forget All About DeliveryPizza is fun to make at home, especially with our easy dough recipes and inspired topping ideas
We all know that the best pizza is the one you make yourself, and we promise it’s not as hard as it sounds. Once you’ve got the dough down, all that’s left is to experiment with toppings. You can go classic or experimental, simple or complex. So if you want to start traditional, go for the margherita. Our recipe keeps it simple with tomato sauce, fresh mozzarella, and basil leaves—the colors of the Italian flag. One of the most difficult parts of making pizza on your own is getting enough heat in a home oven to properly cook the crust. There’s no way to replicate the scorching heat of a pizza oven, but preheating a pizza stone under the broiler is a good option.
The real fun in making your own pizza is deciding what toppings to use. You could go a little more classic with mortadella and mozzarella or ham and caramelized onion, but that’s just the start. For a celebration of spring, try using ramps and morels, plus a barely-set fried egg. Or make the most of summer by topping a Rhode Island-style grilled pizza with ripe peaches, salty prosciutto, and peppery arugula.
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
Detroit-Style Pepperoni Pizza
Grilled Pizza with Peaches, Prosciutto, and Arugula
Easiest Pizza Ever
Pizza Rosa (Bianco)
Pizza with Ramps, Morels, and Eggs
Gluten-Free Pizza Margherita
Pistachio and Mortadella Pizza (Pizza Pistacchio e Mortadella)
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
Fried Pizza with Marinara Sauce (Pizza Montanara Starita)
Ham and Caramelized Onion Pizza
Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aïoli
Gluten-Free Cafeteria-Style Pizza
Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)
Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes)
We all know that the best pizza is the one you make yourself, and we promise it’s not as hard as it sounds. Once you’ve got the dough down, all that’s left is to experiment with toppings. You can go classic or experimental, simple or complex. So if you want to start traditional, go for the margherita. Our recipe keeps it simple with tomato sauce, fresh mozzarella, and basil leaves—the colors of the Italian flag. One of the most difficult parts of making pizza on your own is getting enough heat in a home oven to properly cook the crust. There’s no way to replicate the scorching heat of a pizza oven, but preheating a pizza stone under the broiler is a good option.
The real fun in making your own pizza is deciding what toppings to use. You could go a little more classic with mortadella and mozzarella or ham and caramelized onion, but that’s just the start. For a celebration of spring, try using ramps and morels, plus a barely-set fried egg. Or make the most of summer by topping a Rhode Island-style grilled pizza with ripe peaches, salty prosciutto, and peppery arugula.
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
Detroit-Style Pepperoni Pizza
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Grilled Pizza with Peaches, Prosciutto, and Arugula
Easiest Pizza Ever
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Pizza Rosa (Bianco)
Pizza with Ramps, Morels, and Eggs
Gluten-Free Pizza Margherita
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Pistachio and Mortadella Pizza (Pizza Pistacchio e Mortadella)
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
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Fried Pizza with Marinara Sauce (Pizza Montanara Starita)
Ham and Caramelized Onion Pizza
Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aïoli
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Gluten-Free Cafeteria-Style Pizza
Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)
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Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes)