We all know that the best pizza is the one you make yourself, and we promise it’s not as hard as it sounds. Once you’ve got the dough down, all that’s left is to experiment with toppings. You can go classic or experimental, simple or complex. So if you want to start traditional, go for the margherita. Our recipe keeps it simple with tomato sauce, fresh mozzarella, and basil leaves—the colors of the Italian flag. One of the most difficult parts of making pizza on your own is getting enough heat in a home oven to properly cook the crust. There’s no way to replicate the scorching heat of a pizza oven, but preheating a pizza stone under the broiler is a good option.
The real fun in making your own pizza is deciding what toppings to use. You could go a little more classic with mortadella and mozzarella or ham and caramelized onion, but that’s just the start. For a celebration of spring, try using ramps and morels, plus a barely-set fried egg. Or make the most of summer by topping a Rhode Island-style grilled pizza with ripe peaches, salty prosciutto, and peppery arugula.
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
Nutty Parmigiano-Reggiano, paper-thin slices of red onion, aromatic rosemary leaves, and buttery roasted pistachios top this minimal pizza. Get the recipe for Pizza Rosa (Bianco »)
