Pizza

From blistered Neapolitan pies and foldable New York slices to cheesy deep-dish and quick weeknight pan pizzas, this collection covers the full spectrum of doughs, sauces and baking styles. You’ll find reliable recipes, smart techniques for home ovens, and inventive topping combinations to suit every appetite and skill level.

Cast-Iron Pizza with Fennel and Sausage

By Claire Saffitz

Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.

Incredibly Good Cheese Pizza

By Jesse Szewczyk

A no-knead dough yields a crisp-chewy crust for our best cheese pizza. Charred first on the stovetop, a turn under the broiler gives it a wood-fired-like finish.