Italian Pizza Recipes
Every recipe on the site with Italian roots — exact gram measurements and equipment for the styles Italian pizzerias are known for.
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.
White Pie (Ricotta & Garlic)
No red sauce — just ricotta, mozzarella, garlic, and olive oil on a NY crust. Creamy, garlicky, and addictive.
Sourdough Margherita
Classic Margherita with sourdough crust — tangy, complex flavor from a long ferment with traditional toppings.
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.