Traditional Pizza Recipes
The regional styles baked as their home countries make them — no invented combinations, just the dough, sauce and toppings a Neapolitan or New York pizzeria would recognize.
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.
Classic NY Cheese Slice
The iconic New York cheese slice — hand-tossed, foldable crust with low-moisture mozzarella and a cooked tomato sauce.
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.
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.