Here, F&W’s guide to making exceptional pizzas at home, from classic Margherita to pies with the works. Plus, how to make crispy, perfect crust.
Pizza Advice from the Food & Wine Lab
- The pizza-loving chefs around the world have given us some delicious recipes to try at home. While pizzas may have a broad variety of toppings, a good dough should be chewy but crispy. Here are some tips and tricks for improving your pizza-making skills.
- Letting dough rise adds layers of flavor (at least to a point).
- Press and stretch a ball of pizza dough with your fingers, starting in the middle and working your way out to the edges, to shape it into a circle. There’s no need throwing anything!
- Make sure to properly warm your pizza stone. A few individuals have a preference for cement. The rest are ceramic. Assorted steel. No of the material, a stone will keep your oven hot even while the door is open, which is essential for making a crusty bottom.
- A pizza peel isn’t too costly, so you may want to get one if you intend on making pizza regularly. To put a pizza on a hot stone, this is the best method. Lightly flour or semolina the peel to make the dough easier to slide.
Preheating the oven for at least 30 minutes before putting the pizza onto the stone is often the best approach to obtain a crisp crust and bubbly top. The next step is to heat the broiler and cook for around 5 minutes. As said by Kristin Donnelly.
- Learn how to make anything from a simple Margherita to a loaded deep dish pizza with this tutorial from F&W. In addition, the secret to the best crust ever!
Recipes for Pizza That Anyone Can Enjoy
Grace Parisi uses San Marzano tomatoes, buffalo mozzarella, and fresh basil to top her handmade pizza dough. The crust becomes chewy and somewhat tangy after chilling the dough overnight.
Crispy pizza with eggplant, pesto, and goat cheese.
This delicious pizza is topped with tangy goat cheese, sharp Parmesan, soft sautéed eggplant, and robust basil pesto.
Red-Pepper and Portabella Mushroom Pizza
Portobello mushrooms, red bell peppers, and fresh basil star on this pizza. If you can’t find fresh basil, you may use pesto to flavor the peppers and mushrooms instead.
Walnut and Goat Cheese Summer Squash Pizza
While both zucchini and yellow squash are rather moderate in taste, this homemade pizza is everything but. Thin coins of summer squash are roasted in a hot oven until their natural sugars are caramelized, bringing out their natural sweetness.
Rosa, from Chris Bianco’s Pizza
Chris Bianco, of Phoenix’s Pizzeria Bianco, puts sliced red onions, chopped pistachios, and Parmigiano-Reggiano cheese on his Pizza Rosa.
Meat-Based Pizza Crust Recipes
A whole Vesuvio pizza
Artichoke hearts, ricotta cheese, ham, salami, marinara sauce, mushrooms, and olives fill this pizza calzone.
A pizza topped with sweet potatoes, balsamic onions, and soppressata
This ingenious prebaked crust pizza is a study in salty-sweet tastes, with ribbons of soppressata, mashed sweet potatoes, mozzarella cheese, and balsamic-glazed onions.
Pizza with Roasted Chicken and Leek
Rotisserie chicken from the grocery store, with its tender, juicy flesh, makes a fantastic and speedy topping.
Recipes for Seafood-Topped Pizza
Saffron aioli with squid on a pizza
Squid Pizza with Saffron Aioli
Michael Emanuel, a former chef at Chez Panisse in Berkeley, adorns his pizza with a delicious Provençal taste combination of salty-sweet roasted squid, creamy aioli, and crushed red pepper.
Escarole and Manchego cheeses on a pizza topped with shrimp and chorizo.
Shrimp, garlicky escarole, nutty Manchego cheese, and spicy chorizo all make appearances in Michael Schwartz’s seafood pie.
Fontina, Scallion, and Asparagus Grilled Pizza
This quick vegetarian pizza, when cut into squares, provides a delicious appetizer for the spring and summer.
Pizza topped with Gorgonzola, figs, and pancetta
The fresh figs in this dish are the ideal counterpoint to the Gorgonzola cheese, mozzarella, and pancetta.Recipes for Pizza from All Over the World
This tasty dish takes its cue from the popular trend of deconstructed nachos and has a whole-wheat crust topped with a black-bean puree seasoned with chili powder, tomatoes, olives, shredded lettuce, and Jack cheese.
The pie is reminiscent of the traditional Alsatian tarte flambée, with its softly caramelized onions, thick-cut smoky bacon, and acidic foundation prepared from fromage blanc and crème fraîche.