Pizza Recipes
Recipes for every style — from classic Neapolitan Margherita to Detroit deep dish. Each recipe links to our calculator for exact dough measurements.
72-hour cold-ferment Neapolitan
Three days at 3-4°C on a tenth of a percent of yeast. The slow route to a sweet, blistered cornicione and the leoparding a same-day dough never gives you.
Classic Margherita
The original pizza — San Marzano tomatoes, fresh mozzarella, basil, and a perfectly charred Neapolitan crust.
Diavola (Spicy Salami)
Neapolitan heat — spicy salami piccante on a Margherita base. The salami cups curl up and collect little pools of spicy oil.
Marinara (No Cheese)
The oldest pizza in Naples — just tomato, garlic, oregano, and olive oil. No cheese. Simple perfection.
Quattro Formaggi (Four Cheese)
Four cheeses, no tomato sauce — mozzarella, gorgonzola, fontina, and parmigiano. Rich and indulgent.
Brazilian banana com canela pizza
Banana com canela, documented from two Brazilian chains that agree on banana, sugar and cinnamon over bare dough — but disagree on cheese, which only Mister Pizza's page states — on a thin-stretched, cold-fermented New York crust.
Brazilian calabresa pizza
Calabresa pizza, documented from two Brazilian chains that agree on sliced calabresa sausage over mozzarella and state no sauce at all — onion and green olives are Super Pizza Pan's addition alone — on a thin-stretched, cold-fermented New York crust.
Brazilian portuguesa pizza
Portuguesa pizza, documented from two Brazilian chains that agree on mozzarella, onion and green olive but disagree on the meat — Super Pizza Pan's ham or Mister Pizza's calabresa sausage, with egg as Mister Pizza's addition alone — on a thin-stretched, cold-fermented New York crust.
Classic NY Cheese Slice
The iconic New York cheese slice — hand-tossed, foldable crust with low-moisture mozzarella and a cooked tomato sauce.
Japanese mentaiko pizza
Mentaiko pizza, documented from two Japanese chains — Pizza California and Pizza-La — rather than invented: spicy pollock roe bound into a potato-and-mayonnaise filling, with mochi and chicken thigh as the one real difference between them, on a cold-fermented New York crust.
Japanese seafood pizza
Seafood pizza, documented from two Japanese chains — Strawberry Cones and Shakey's Japan — rather than invented: squid on a garlicky tomato base is the confirmed core, with shrimp, tuna, mini tomato, olives or clams as one chain's own addition, on a cold-fermented New York crust.
Japanese teriyaki chicken pizza
Teriyaki chicken pizza, documented from four Japanese chains — Domino's Japan, Pizza-La, Shakey's Japan and Strawberry Cones — rather than invented: soy-mirin-sake glazed chicken, a mayonnaise finish, corn and spinach on a cold-fermented New York crust.
NY Pepperoni
America's favorite pizza — the NY cheese slice topped with natural-casing pepperoni that curls into crispy, greasy cups.
NY Supreme
The everything pizza — pepperoni, sausage, peppers, onions, mushrooms, and olives. More is more.
White Pie (Ricotta & Garlic)
No red sauce — just ricotta, mozzarella, garlic, and olive oil on a NY crust. Creamy, garlicky, and addictive.
Classic Detroit
Cheese to the edges, sauce on top, crispy caramelized cheese crust. The pizza that put Detroit on the map.
Detroit BBQ Chicken
BBQ sauce replaces tomato, with roasted chicken, red onion, and cilantro. Insane crispy BBQ cheese edge.
Detroit Hawaiian
Ham and pineapple in a Detroit pan. The caramelized pineapple makes this version actually good.
Deep Dish Pepperoni
Thick, buttery crust, layers of cheese, pepperoni, and chunky tomato sauce on top. Pan pizza maximalism.
Garlic Butter Pan Pizza
A thick, fluffy pan pizza with a garlic butter brushed crust. Think Pizza Hut, but actually good.
Indian chicken tikka pizza
Chicken tikka pizza, documented from two Indian chains — Domino's India and Pizza Hut India — rather than invented: yoghurt-marinated tikka chicken, tandoori sauce and onion, on a cold-fermented pan crust.
Indian makhani paneer pizza
Makhani paneer pizza, documented from two Indian chains — Domino's India and Pizza Hut India — rather than invented: a butter-tomato-cream makhani sauce standing in for a plain tomato base, paneer, onion and capsicum, on a pan crust refrigerated for 12 hours.
Indian tandoori paneer pizza
Tandoori paneer pizza, documented from two Indian chains — Domino's India and Pizza Hut India — rather than invented: a yoghurt-tandoori marinade on paneer that browns instead of melting, onion and capsicum, and an optional mint mayo finish, on a cold-fermented pan crust.
Korean bulgogi pizza
Marinated bulgogi beef with Papa John's Korea's shiitake, green pepper and onion, on a pan crust documented from Papa John's Korea and Domino's Korea, two Seoul chains that sell this pizza, with a from-scratch bulgogi marinade.
Korean potato pizza
Potato on a pan crust, the one point three Seoul chains agree on, with bacon named by two of them — plus a labelled sauce fork, Mr. Pizza's mayonnaise or Papa John's Korea's tomato-and-garlic, because the chains genuinely do not agree.
Korean sweet potato pizza
Sweet-potato mousse and cubes, the one thing two unrelated Seoul chains agree on — with a real mousse sub-recipe and a plain admission that the cheese and the sauce below it are derived, not documented.
Loaded Veggie Pan Pizza
A thick, fluffy pan pizza loaded with roasted vegetables. Vegetarian doesn't mean boring.
Same-day no-knead pan pizza
Mix at lunchtime, eat at dinner. A 75% hydration no-knead dough, four folds half an hour apart, and a crisp fried bottom from a well-oiled pan.
Sourdough Garlic Mushroom
Earthy mushrooms on tangy sourdough with garlic oil, fontina, and thyme. Sophisticated white pizza.
Sourdough Margherita
Classic Margherita with sourdough crust — tangy, complex flavor from a long ferment with traditional toppings.
Sourdough Pepperoni
Natural-casing pepperoni on tangy sourdough crust. The slight sourness makes pepperoni taste even better.
Roman al taglio with potato & rosemary
Pizza in teglia the Roman way — an 80% hydration slab with a custardy, open crumb, baked in an oiled tray and topped with paper-thin potato and rosemary.
Sicilian sfincione (onion, anchovy, breadcrumb)
Palermo's street-cart pizza — a thick, spongy pan slab under slow-cooked onions, melted anchovy, tomato and toasted breadcrumbs. Soft on purpose.
Get exact dough measurements
Every recipe links to our calculator — but you can also dial in custom ratios.