Buffalo-Style Pizza: The Cup-and-Char Pie Western New York Built
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: Pennsylvania's American-Cheese Square Pie
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.
Pizza al Padellino: Turin's Personal Pan Pizza Recipe
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.
Fugazzeta Recipe: Argentine Stuffed Onion Pizza (Buenos Aires)
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.
Syracuse Pizza: A Researched Guide to the City's Pizzerias
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.
Lombardi's 1905: How Italian Pizza Became American
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 1889 Margherita Legend: What Actually Happened
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.
Inside the AVPN Standard: What Makes Pizza 'Verace Napoletana'
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.
St. Louis Style Pizza: Provel, Cracker Crust, and the Square Cut
St. Louis-style pizza: a very thin crust, Provel cheese and a square party cut. What Provel is, where the style came from, and a published home recipe that needs no yeast.
Old Forge Pizza: Coal Country's Prebaked Tray Pizza
Old Forge pizza is a Pennsylvania tray pizza with a soft, slightly sweet crust parbaked into a shell, an onion-laced sauce and provolone-based cheese. Its history, red vs. white, and a recipe.
Roman Tonda Pizza: The Thin, Crisp Round That Suits a Home Oven
Roman tonda is Rome's super-thin, crisp round pizza, made with about half the dough of a Neapolitan and rolled with a pin. A home formula, the pomodoro and a 5- to 8-minute steel bake.
Quad Cities Style Pizza: Malt, Molasses, and the Strip Cut
Quad Cities-style pizza comes from five river cities in Iowa and Illinois: a malty crust, spiced sauce, twice-ground fennel sausage under the cheese, and a strip cut. Its history and a recipe.
New Haven Apizza at Home: Plain, Mozzarella and White Clam Pies
How to make New Haven-style apizza at home: what defines the plain, mozzarella and white clam pies, a thin dough baked dark on a steel under the broiler, and how to handle fresh clams safely.
Focaccia Pizza at Home: High-Hydration Sheet Pan Pizza
How to make focaccia pizza at home: a published high-hydration focaccia method, how focaccia differs from Sicilian and Detroit pan pizza, and how to top it without weighing it down.
Calzone vs Stromboli: Folded Pocket or Rolled Spiral?
A calzone is pizza dough folded over a filling into a half-moon; a stromboli is a filled rectangle rolled into a log. Their histories, how each is built, and two published recipes.
Bar Pizza: The Cast Iron, Thin-Crust, Lace-Edge Style
Bar pizza is a thin, crisp pizza baked in a pan with the cheese taken to the edge, where it fries into a lacy brown rim. What defines it, where it comes from, and a recipe for 12- or 10-inch pans.
Chicago Deep Dish vs. Tavern Style: The Real Chicago Pizza Debate
Chicago has three pizzas, not two: deep dish, stuffed and tavern-style thin crust. How each is built, what the sales figures actually say, and how to make deep dish and tavern at home.
Detroit Style Pizza at Home: Pan, Dough, and Cheese Technique
How to make Detroit-style pizza at home: a 75% hydration pan dough scaled to a 10 × 14-inch pan, the caramelized cheese edge, thick sauce stripes and a two-stage bake at 500°F.
Neapolitan Pizza at Home: What You Actually Need to Know
Making Neapolitan-style pizza at home: what the AVPN rules assume, why a home oven needs a wetter dough and a 6-10 minute bake, and what changes in a portable pizza oven.
New York Style Pizza Dough: The Science Behind the Fold
How to make New York-style pizza dough at home: a 64% hydration bread-flour dough, two days in the fridge, ball weights for 12- and 14-inch pizzas, and a hot steel or stone bake.
Pinsa Romana: Ancient Roman Pizza or Modern Marketing?
Pinsa Romana is a modern Roman flatbread that its maker, Di Marco, says it developed in 2001 from wheat, soy and rice flours. Its ancient-Rome origin story doesn't hold up.
Roman Pizza al Taglio: The Most Underrated Home Pizza Style
Pizza al taglio is Rome's pizza by the slice: a wet dough baked in a rectangle and cut to order. How to make it in a half-sheet pan at home, how much dough to use, and how the sources differ.
Sicilian Pizza vs. Grandma Pizza: What's the Difference?
Sicilian and grandma pizza are both square pan pizzas, and the names often overlap. How they usually differ in dough, rise, thickness and topping order, with a home recipe for each.