This comparison explores eight distinct approaches to homemade pizza, ranging from traditional Italian Margherita to American regional classics like New York and Chicago styles. You will find variations in dough composition, such as the use of high-protein bread flour, Italian '00' flour, and even a gluten-free buckwheat base. Techniques vary significantly, including long cold fermentations for flavor development, the use of pizza steels versus cast-iron skillets, and different sauce preparations like raw crushed tomatoes versus simmered aromatics. Whether you are looking for a quick weeknight meal or a multi-day culinary project, these recipes offer diverse textures from thin and crispy to thick and buttery.
Tasty
Offers a versatile large-batch dough with a 24-hour cold fermentation option for enhanced flavor.
主な材料
2 1/2 cups Warm Water · 1 tsp Sugar · 2 tsp Dried Yeast · 7 cups All-purpose Flour · 1 1/2 tsp (for dough) + extra for sauce Salt … +5
Nino's Home
Features a rich, simmered tomato sauce with butter and ketchup for a unique, savory-sweet profile.
主な材料
--- Tomato Sauce --- · 800g Tomatoes · 10ml Olive oil · 20g Unsalted butter · 15g Garlic … +18
En Casa Contigo
A unique gluten-free and vegetarian option using a soaked buckwheat grain base instead of traditional flour.
主な材料
1 tacita de café Trigo Sarraceno · 1 y 1/2 tacitas de café Agua · 4 Tomates Cherry · 2 Tomates Secos Rehidratados · un puñado Aceitunas Negras … +6
Fast & Easy Recipes
A straightforward, beginner-friendly recipe that incorporates sweet corn and onions for a family-style twist.
主な材料
1 cup (160 g) All-purpose flour · 1 tsp Yeast · 1 tsp Sugar (for dough) · 1/4 tsp Salt (for dough) · 1 tbsp Olive oil (for dough) … +14
Adam Ragusea
Focuses on high-hydration dough, long cold fermentation, and the use of a pizza steel for a professional NY-style crust.
主な材料
2 1/4 cups (530 ml) Warm water · 1 tbsp (12g) Sugar · 1 tbsp (9g) Active dry yeast · 2 tbsp (30 ml) Olive oil (for dough) · 1 tbsp (18g) Kosher salt … +7
Preppy Kitchen
Provides a reliable, pantry-staple dough with specific tips on yeast activation and bowl temperature.
主な材料
3/4 cup (180mL) Warm water (100°F - 110°F) · 1 tbsp (divided) Granulated sugar · 1 packet (7g) Active dry yeast · 2 cups (240g) All-purpose flour or bread flour · 3/4 tsp Salt … +3
Binging with Babish
A specialized guide to the buttery, cornmeal-crusted deep-dish style using a cast-iron skillet and inverted layering.
主な材料
8.25 oz Room temperature water · 1 packet (2.25 tsp) Active dry yeast · 1 tsp Granulated sugar (for yeast) · 12.5 oz All-purpose flour · 2.5 oz Medium grind cornmeal … +16
Jamie Oliver
Emphasizes authentic Italian textures using strong '00' flour and a simple, high-heat baking technique.
主な材料
500g Strong '00' bread flour · 1 tsp Salt · 7g sachet Dry yeast · 325ml Warm water · for dusting Semolina flour or breadcrumbs … +5
Uses 7 cups of all-purpose flour and a 28 oz can of whole peeled tomatoes for a large 4-pizza batch.
Includes 800g fresh tomatoes, 50g ketchup, 20g unsalted butter, and 15g garlic for a rich, cooked sauce.
Features Trigo Sarraceno (Buckwheat) as the base, topped with Tomates Cherry (Cherry Tomatoes) and Champiñones (Mushrooms).
Uses 1 cup of all-purpose flour for a single pizza and adds sweet corn and onions as toppings.
Calls for 5 cups of bread flour, 28 oz crushed tomatoes, and specifically whole-milk, low-moisture mozzarella.
Uses 2 cups of all-purpose or bread flour and 1 packet of active dry yeast for a standard 12-inch pizza.
Incorporates 2.5 oz cornmeal and 1/8 tsp cream of tartar into the dough; uses San Marzano tomatoes for the sauce.
Utilizes 500g strong '00' bread flour, tomato passata, and 50g of fresh mozzarella per individual pizza.
Requires a 10-minute knead and offers an optional 24-hour cold rise; baked at 500°F on a preheated stone.
Blanches and purees fresh tomatoes for a 30-minute simmered sauce; suggests a 20-minute food processor knead.
Soaks buckwheat overnight, blends it with water, and pre-cooks the base in a pan before baking at 200-220°C.
Pricks the dough with a fork before topping and bakes at 200°C (400°F) for a quick 10 minutes.
Employs a 1-7 day cold fermentation and uses a pizza steel at maximum oven temperature for a crispy bottom.
Warms the mixing bowl with hot water to ensure yeast activity and bakes at 425°F.
Presses dough into a cast-iron skillet and uses inverted layering: cheese on the bottom, sauce on top.
Proves dough for 2 hours and bakes at 220°C for approximately 7 minutes until the crust (cornicione) is golden.
Classic and balanced, with a focus on fresh basil and the natural sweetness of whole peeled tomatoes.
A rich, savory-sweet flavor profile due to the butter and ketchup in the simmered sauce.
Earthy and nutty buckwheat base complemented by the sweetness of rehydrated dried tomatoes.
A family-friendly, slightly sweet taste profile with a thin, crispy crust and corn toppings.
Complex, tangy crust from long fermentation paired with a bright, acidic raw tomato sauce.
A neutral, reliable crust flavor that allows the melted low-moisture mozzarella to stand out.
Indulgent and buttery with a biscuit-like crust and a thick, chunky, herb-forward sauce.
Authentic Italian Margherita flavor with a delicate '00' flour crust and fresh mozzarella.
For those seeking ultimate authenticity and texture, Adam Ragusea’s cold-fermented NY style or Jamie Oliver’s '00' flour Margherita are top choices. Beginners should look to Preppy Kitchen or Fast & Easy Recipes for straightforward, reliable results, while Binging with Babish offers the best specialized guide for a heavy, indulgent Chicago deep-dish.