Pizza Recipes — 30 Tested Recipes Across Six Categories
Five pizzas per category, six categories. Every recipe is tested and includes exact gram measurements, step-by-step instructions, difficulty rating, and a nutrition table. Start anywhere — or start with our recommendation below.
Where to Start
If you've never made pizza from scratch before: start with Classic Italian. The Margherita is the ultimate calibration pizza — minimal ingredients, maximum feedback. If yours turns out well, your dough, oven, and technique are solid. Everything else builds from there.
If you're an experienced home baker looking for something new: jump to Gourmet Pizzas (Truffle & Porcini, Fig & Gorgonzola) or International Styles (Turkish Lahmacun, Japanese Teriyaki Chicken). These are the recipes that genuinely surprise guests.
If you want to cook for a mixed group — some vegetarian, some not, someone watching carbs — see our Vegetarian and Cheese categories. Both produce crowd-pleasers without asking anyone to compromise.
The Six Categories — What Makes Each One Different
| Category | Character | Best For | Difficulty |
|---|---|---|---|
| Classic Italian | Restraint, balance, tradition | First pizza, dinner parties, purists | Easy–Medium |
| Meat Pizzas | Bold, rich, protein-forward | Crowd-pleasing, game nights, hungry groups | Easy |
| Vegetarian | Seasonal, layered, often the most interesting | Mixed groups, summer, creative cooking | Easy–Medium |
| Cheese Pizzas | Rich, indulgent, showcases dough quality | Cheese lovers, showcasing good dough | Easy |
| Gourmet | Complex, premium ingredients, occasion-worthy | Date night, impressing guests, special meals | Medium |
| International | Global flavors on a pizza base | Adventurous cooks, themed evenings | Medium |
Classic Italian
Margherita, Marinara, Napoli, Prosciutto e Funghi, Diavola. The foundations. Learn these five and you understand pizza.
Meat Pizzas
Pepperoni, Salsiccia e Friarielli, Nduja & Honey, Prosciutto Crudo, Pulled Pork BBQ. When you want something serious.
Vegetarian Pizzas
Porcini & Truffle, Roasted Pepper & Goat Cheese, Artichoke, Zucchini & Ricotta, Caprese. Often the most interesting pizzas on any menu.
Cheese Pizzas
Quattro Formaggi, Gorgonzola & Walnut, Burrata & Cherry Tomato, Smoked Provola, Cacio e Pepe. Let the cheese be the hero.
Gourmet Pizzas
Truffle & Porcini, Fig & Gorgonzola, Lobster Bisque, Wagyu & Arugula, Black Garlic & Burrata. For occasions that deserve it.
International Styles
Turkish Lahmacun, Japanese Teriyaki Chicken, Mexican Chorizo & Jalapeño, Greek Feta & Olive, Indian Tikka Masala. Pizza as a canvas.
The Recipes Everyone Makes First
After testing all 30 recipes with home cooks of different skill levels, three consistently become household favorites within the first month:
Margherita — Still the best pizza ever made, when the dough is right. Use the 72-hour Classic Dough, San Marzano tomatoes, and Fior di Latte. That's it. Nothing to hide behind.
Pepperoni — The safe choice that isn't safe at all when done properly. Cupped, slightly crispy pepperoni, not the flat slices from a bag. Pair with a Coke Classic — the carbonation cuts the fat perfectly.
Quattro Formaggi — The pizza that reveals what great dough feels like. Four cheeses, no sauce, pure texture and flavor. Use your best mozzarella, a shaving of Grana Padano, and some Gorgonzola dolce. Challenging and unforgettable.
Nutrition Across All Pizzas
Every recipe includes a full nutrition table per 100g and per serving. As a general guide: classic Italian pizzas run 230–280 kcal/100g. Meat pizzas run higher (270–320 kcal). Gourmet and cheese pizzas can reach 350 kcal/100g depending on toppings. The Low-Carb Dough cuts carbs to 8g net — use it under any recipe to stay keto-compatible.