A classic pepperoni pizza with curled spicy slices and bubbling cheese.
A cheese and tomato pizza topped with pepperoni or spicy salami so the fat renders into the surface.
Make this when you want a pizza option with a clear purpose: a classic pepperoni pizza with curled spicy slices and bubbling cheese. It helps your pizza section cover traditional, artisan, family, meat-heavy, vegetarian and shortcut cooking needs.
New York style, thin crust, stuffed crust and family pizza nights.
Heat the oven as high as possible with a tray, steel or stone inside for at least 30 minutes.
Stretch or place the base, then add sauce, cheese and toppings in thin even layers.
Bake until the base is browned underneath, the cheese bubbles and the toppings are cooked.
Rest for 1–2 minutes, then finish with herbs, oil, lemon, honey, chilli or parmesan depending on the style.
Use these variations to match the dish, season, occasion or texture you want.
Use a lighter sauce layer and slice toppings thinner so the base stays crisp.
Scale the toppings up and bake on a Roman, Sicilian or focaccia-style base.
Add herbs, rocket, lemon, honey, chilli oil or parmesan after baking for contrast.
Cooked pizza is best eaten hot, but leftovers can be cooled quickly, covered and refrigerated for up to 2 days. Reheat on a dry tray or skillet until the base crisps again.
Doughs can usually be made the day before and refrigerated after the first rise. Sauces can be made 2-3 days ahead. Toppings should be sliced shortly before baking if they release water.
Most plain dough balls freeze well for up to 2 months after the first rise. Freeze individually, thaw overnight in the fridge and bring to room temperature before stretching.
Explore more guides in the same category.
Tall buttery crust filled with cheese, toppings and tomato sauce.
A soft, airy, leopard-spotted base inspired by Naples.
Deep rectangular pizza with crisp cheese edges and airy dough.
A soft, olive-oil-rich focaccia base that can carry bold toppings.
Thin square home-style pizza with a crisp oily base.
Large foldable pizza base with chew, structure and crispness.
Crisp, thin Roman-style base with a light cracker-like bite.
Thick square pizza with a fluffy crumb and crisp base.