Pizza

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.

Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.

The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.

Plus, a tip for crispy—never floppy—crust.

Forget cranking up the oven—these adorable little pizzas take only six minutes to cook on the stove.

Our (semi-homemade, vegetarian) homage to California Pizza Kitchen's best pie.

For anyone who has ever thought they hate Hawaiian pizza: This pie is for you.

This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.

Galettes! Vegetables! A whole dang fish!

The one rule here is to use all of the cheese.

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.

Look at that happy man jetting off into space! You could be that happy!

Pack your napkins and hit the road. Pizza is waiting for you.

I just get whatever hyper-seasonal pizza chef Rick Easton brings out of the oven. 

The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.

Anthony Spina was famous for his grandma pies. Then he pulled the rug out from under us all.

At Brooklyn’s F&F Pizzeria, Chad Robertson, Chris Bianco, and The Franks come together for one hell of slice shop.

Sorry, pepperoni cups. I just love the crunchy breadcrumbs at Prince St. Pizza in NYC.

Just look at that golden brown crust!

Ask around, and most locals will tell you that the city’s greatest pies aren’t what the tourists are sold.