Buffalo-style pizza pairs a thick, airy crust with a sweet sauce, heavy mozzarella and cup-and-char pepperoni. What defines it, the pizzerias behind it, and a version to make at home.
Altoona-style pizza is a square-cut Sicilian-style pan pizza layered with sauce, salami, green pepper rings and yellow American cheese. Where it came from, and how to make it at home.
Stracciatella is the creamy filling inside burrata. How the two compare on pizza, when each goes on, how much to use, what to pair them with, and how long they keep once opened.
Pizza al padellino is Turin's one-person pan pizza, baked in a small oiled pan about 8 inches across. Scatti di Gusto's home recipe, multiplied for four pans, with dough weights for smaller pans.
What to ferment pizza dough in: why Ken Forkish uses a 6-quart round tub, which size suits your batch and fridge, where dough balls can rest, and when a covered bowl is fine.
How to make stuffed fugazzeta, the Buenos Aires onion and cheese pan pizza, following King Arthur Baking's published 10-inch recipe, with a calculated 12-inch version and the history behind it.
Which wood to burn in a pizza oven: what Ooni and Gozney approve, why dense oak and hickory give more heat than cherry, how dry it must be, what never to burn, and the flavor myth.
How to make a montanara, the Naples pizza that's fried and then baked: a Neapolitan-style disk fried at 350°F until puffed, topped with tomato sauce and smoked mozzarella, then broiled.
How to make pizza fritta, Naples' folded and fried pizza: Neapolitan-style dough filled with ricotta, smoked scamorza and cicoli, sealed, and fried at 340 to 350°F for 6 to 8 minutes.
A researched guide to planning an NYC pizza tour: the landmark pizzerias, what each is known for, the styles you'll meet, and what the historical record says about which came first.
A researched guide to Syracuse pizza: the long-running family pizzerias, the strip cut, wood-fired newcomers and the Utica tomato-pie tradition next door, with details checked October 2026.
What emissivity is, why Modernist Pizza found a black wood-oven floor bakes more gently than a clean one, where that finding stops applying, and what it means for steels and infrared thermometers.
Lombardi's is often called America's first pizzeria, opened in 1905. What the directories, ads and draft cards show instead, who ran 53½ Spring Street first, and what came after.
The story of Raffaele Esposito naming a pizza for Queen Margherita in 1889 is pizza's best-known legend. What the records show, what the forged-letter case rests on, and what is unknown.
What the AVPN's Verace Pizza Napoletana mark requires, how a pizzeria earns and keeps it, and how it differs from the EU's Pizza Napoletana TSG registration.