If you're like us, you're inspired by GQ's 25 Best Pizzas in America, to buy a plane ticket and head out to try each one pie. However, not everyone-including the Epicurious staff-can travel across the country to try all 25 pizzas so we've put together our own list of favorite pizza recipes that you can make at home. Whether you're a fan of Neapolitan, Sicilian, deep-dish, grilled or New Haven-style pizzas or like them topped like a Margherita or a marinara, sausage,pepperoni, or salad pie, we've got an easy recipe for you.
Stone, Pan, or Even a Skillet
If deep-dish is what you crave, give your cast-iron skillet a second purpose. Or get a deep-dish pizza pan. A deep-dish pizza is going to be heavy so be sure to have a pizza pan gripper! A pizza stone is great for Neapolitan thin-style pizzas. A pizza pan (also sometimes referred to as a "round") will get you a crisp bottom, but whereas a pizza stone will absorb more of the moisture from the pizza and result in a crispier crust, a pan yields a relatively softer one. If you prefer to keep metal in the kitchen but still want that crispy crust, consider a perforated pizza pan so that the moisture has an escape route. If Sicilian pizza with a more doughy crust is what you're after, a baking pan will do just fine.
Pizza doesn't take very long to cook up, so when it comes to ingredients, try to use the freshest possible. Frozen vegetables have a lot of moisture and can result in a pizza that is soggy. Thoroughly drain canned vegetables, especially tomatoes. There is no need to precook cured meats such as sausage and prosciutto-just place them directly on the dough.
If you have the time to make your own pizza dough, great! But grocery stores these days offer a myriad of alternatives to homemade dough. Premade pizza dough that needs some kneading can usually be found in the refrigeration case. For those in a rush, a premade Boboli crust or other types of bread-such as a thick, hearty French baguette or a thin, whole-wheat pita-will do just fine.
Cheese, Cheese, and More Cheese
Presliced and shredded cheeses are certainly very convenient, but the quality can sometimes be less than desirable. They also tend to be more expensive than buying whole blocks. Mozzarella, Parmesan, and pecorino are standards, but play around with varieties that can offer a more stronger, pungent taste such as gorgonzola and feta, a more peppery one like Monterey Jack, or softer and very mild cheeses such as goat cheese and ricotta.
Styles of Pizza
- Grilled Pizza Margherita
- Fast Deep-Dish Pizza
- Escarole-Stuffed Pizza
- Fried Neopolitan Pizzas
- New Haven-Style Clam Pizza
- Flatbread Pizzas with Olives, Feta and Artichokes
- Pizza Marinara
"Other Bread" Pizzas
- The Works Pizza Bread
- Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas
- Mexican Pizza with Chorizo, Monterey Jack Cheese and Sun-Dried Tomatoes
Homemade Pizza Dough
- Gluten-Free Pizza
- Grilled Pizza with Pears, Fresh Pecorino, and Walnuts
- Three-Cheese Pizza with Pancetta and Mushrooms
- Individual Cheese and Pepperoni Pizzas
- Lavash Vegetarian Pizza
- Truffled Taleggio and Mushroom Pizza
- Smoked Salmon Pizza
- Pizza Bianca with Rosemary and Sea Salt
- Grilled Zucchini Pizza
- Pizza Arizona
- Sausage, Red Onion, and Wild Mushroom Pizza
- Wild Mushroom Pizza with Garlic Confit and Bacon
- White Four-Cheese Pizza with Basil and Garlic
- Barbecued Chicken Pizza
- Gouda and Red Salad Pizza
- Gorgonzola and Grape Pizza
Find More of Our Favorite Dishes:
by Esther Sung