Pizza Americano is Italy's interpretation of what American pizza looks like — loaded with pepperoni, sweet corn, sometimes hot sauce and extra cheese. It is unapologetically indulgent. Not traditional, not refined, but absolutely delicious and one of the most popular orders in Italian pizzerias, especially with younger crowds. If you want maximum flavour with minimum restraint, this is your pizza.
Use bread flour for a stronger, chewier crust that holds up under the loaded toppings. The extra protein handles the weight of all the ingredients without going soggy.
Mix crushed tomatoes with minced garlic, dried oregano, a pinch of sugar and salt. A slightly sweeter, more robust sauce works better here than the delicate raw Neapolitan style.
Stretch dough to 30–32cm — slightly bigger and thinner than Neapolitan style to handle the generous topping load.
Spread a generous layer of tomato sauce. Add mozzarella first, then layer everything on top of it so the cheese acts as glue.
Scatter corn evenly across the pizza. Lay pepperoni slices to cover the surface. Sprinkle chilli flakes if using. Do not hold back — this pizza is meant to be loaded.
Bake at 250°C for 10–12 minutes. The pepperoni should have crisped at the edges and rendered its fat. The cheese should be deeply golden in spots.
Drizzle with hot sauce immediately after baking. Scatter dried oregano. Serve in wide slices, American style.
Get exact flour, water, salt and yeast amounts for Pizza Americano — tailored to your batch size.
Open Calculator →