Step-by-step recipes for the most popular pizzas — from classic Italian to American deep pan. Every recipe comes with dough ratios from our calculator.
The queen of all pizzas. San Marzano tomatoes, fresh mozzarella di bufala, and basil — three ingredients that created a legend in 1889.
Earthy sautéed mushrooms, two melted cheeses and a finishing drizzle of truffle oil. Rich, complex and deeply satisfying.
The devil's pizza. Spicy salami, chilli-spiked tomato sauce and bubbling mozzarella — bold, hot and utterly addictive.
Four seasons on one pizza — artichokes, mushrooms, ham and olives in four distinct quarters. A beautiful and complete pizza.
The whimsical pizza — ham, mushrooms, artichokes and olives freely scattered together. Generous and flavourful every time.
Four Italian cheeses — mozzarella, gorgonzola, fontina and parmesan — melt together on a white base. No tomato needed.
The oldest pizza in the world — San Marzano tomatoes, garlic and oregano. No cheese, pure flavour. The ultimate test of great dough.
Italy's most popular pizza outside Margherita. Cooked ham and sautéed mushrooms on tomato and mozzarella — simple, balanced, timeless.
Italy's take on American pizza — pepperoni, sweet corn, hot sauce and extra cheese. Unapologetically loaded and completely delicious.
Thick focaccia-like crust, caramelised cheese edges and sauce on top. The iconic square pizza from Motor City — crispy outside, airy inside.
Made with your sourdough starter over 24–48 hours. Complex flavour, incredible open crumb and far better digestibility than commercial yeast.