Homemade pizza recipes you’ll actually bake.

Mix flour, water, salt, yeast. Wait. Jim Lahey’s method — no kneading, overnight on the counter.

62% hydration 00 dough for a gas pizza oven — Ooni, Gozney, Roccbox. Easier to launch, still leopards.

High-gluten, overnight cold ferment. The dough behind a foldable slice.

Soft 00, long ferment, a rim that can leopard. The Naples dough.

Wetter dough for Detroit, grandma, and Sicilian sheets. The pan does the fry.

Starter instead of a packet. Tang, blister, a longer story in the crumb.

The house default: mix tonight, bake tomorrow. Flavor from the fridge, not from fuss.

Warm rise, dinner tonight. Not as deep as an overnight, still a real pie.

Slow beef ragù and Parmesan on a Neapolitan crust — Michele Pascarella’s Pizza of the Year 2025 at Napoli on the Road, London.

Smoked provola, black pepper, roasted tomato — Giuseppe Cutraro’s 2025 Pizza DOC World Championship Classica winner.

Roasted eggplant, tomato, mint and Parmesan — Pier Daniele Seu’s Assoluto di Melanzane, Pizza of the Year Italy 2026.

Campania buffalo mozzarella, tomato, basil. A Margherita that went to the dairy.

Tomato, garlic, oregano, oil. No cheese. The oldest pie still on a Naples menu.

Tomato, mozzarella, basil — the pie that taught the world what pizza wanted to be.

Roman pizza by the cut. A longer, airier bake, sold by the rectangle.

Four seasons, four quarters: ham, mushrooms, artichokes, olives — divided, not mixed.

Spicy salami, tomato, mozzarella. The hot one on every Italian menu.

Palermo’s spongy sheet: oniony tomato, breadcrumbs, caciocavallo, oregano. Not a New York Sicilian.

Naples fried pizza. Stuffed, sealed, dropped in oil. Street food from when wood was dear.

Cooked ham and mushrooms. The pizzeria order after Margherita and Marinara.

Ham, mushrooms, artichoke, olives. The “whim” pie from mid-century Italy.

Thin potatoes, rosemary, oil. A Roman bakery pie — no cheese, no apology.

The gardener’s pie: zucchini, eggplant, pepper, tomato — no dairy.

Mushrooms, garlic, parsley, oil. A white pie without the white dairy.

Broccoli rabe, garlic, chili. A Puglian bitter-green pie, no cheese required.

Tomato and basil. A Marinara’s quieter cousin — still no cheese.

Naples Christmas greens: escarole, olives, capers, garlic, raisins. A stuffed pie with no cheese.

The GF dough, pressed in a pan, tomatoes, mozzarella, basil after. Not a launch. Not Caputo.

A pan dough for a wheat-free night. Crisp edges. Honest about what it is not — and this kitchen also handles wheat.

No-knead dough in a Lodge skillet, cheese to the edge, crispy bottom. The weeknight pan pie.

Sauce, mozzarella, that’s it. The pie Google still looks for every night.

Cupped pepperoni, chili honey after the bake. The slice that broke the internet and earned it.

The slice you fold in half on the sidewalk: crisp undercarriage, extra cheese, cupped pepperoni that pools a little oil.

Airy crumb, fried-cheese corners, sauce on top like a racing stripe. A Motor City pan pie.

Four cheeses, no tomato. The white pie Italy already named.

California-shop energy: barbecue sauce, chicken, red onion, a little cilantro.

Buttery crust, cheese first, chunky tomatoes on top. A pie you eat with a knife.

Peppers, onion, mushroom, olive. A pie that still needs a blistered crust.

Ham, pineapple, the argument. Sweet, salty, still a pizza.

Thin, olive-oiled, bright with tomato. The Long Island sheet pie that tastes like somebody loved you.

No red sauce. Ricotta, garlic, black pepper, and a thread of honey that makes the whole pie hum.

A thick, airy sheet with cooked tomato, oregano, and pecorino. Lunch for a crowd.