What are the top 10 pizza toppings?

Pepperoni, mozzarella, mushrooms, hot and sweet Italian sausage, bell peppers, ham, onions, olives, bacon, and fresh basil top America's pizza list. Italian spicy salami variations like Salame Piccante, Spianata, and Ventricina offer even more complex, authentic Italian flavor profiles.

What is the best 3-topping pizza combination?

Perfect 3-topping pizza combinations: classic pepperoni, mushrooms, and green peppers; savory sausage, onions, and mushrooms; Italian prosciutto cotto, mushrooms, and arugula; spicy pepperoni, pineapple, and jalapeños; meat lover's pepperoni, sausage, and beef; For vegetarians try mushrooms, black olives, and red onions; and gourmet artichoke, Taggiasche olives, and shallots. The key is to balance flavors without overwhelming the crust.

Should you put toppings on pizza before or after cheese?

Layer pizza like a pro: Add toppings after the cheese layer for optimal cooking and crisping. Start with sauce, a sprinkle of Parmigiano, mozzarella, meat or vegetable toppings, and finish with a drizzle of extra virgin olive oil for perfect pizza texture and flavor. Add delicate herbs like basil after baking to preserve flavor and prevent burning, while hardier herbs like oregano can withstand the heat.

How many toppings should a pizza have?

Master pizza perfection by limiting toppings to 3-5 or using small quantities of varied ingredients, and slice vegetables paper-thin with a mandoline to prevent soggy crusts. Choose complementary flavors that enhance each other, ensuring a crispy base and balanced taste. Remember quality trumps quantity when it comes to pizza toppings

What are traditional Italian pizza toppings?

Traditional Italian pizzas you can find anywhere here in Italy, all celebrate simplicity and quality, featuring San Marzano DOP tomatoes plus a little salt as the sauce, authentic varieties like Margherita, Marinara, Quattro Formaggi, Prosciutto e Funghi, Capricciosa, Quattro Stagione, Salsiccia, Salamino Piccante, Cipolla Rossa, Pizza Fresca, Pizza Affumicata, Bresaola, Napoletana, Funghi, Diavola, Cipolla Rossa, Verdure, and Calzone is also usually on the menu, each highlighting fresh, minimally prepared ingredients and limiting the toppings most often to 1-3 toppings.

What's on a supreme pizza?

A supreme pizza typically includes pepperoni, sausage, bell peppers, onions, olives, and mushrooms on a tomato sauce base with mozzarella cheese. Some versions also include ham or ground beef. The key to a good supreme pizza is balance - don't overload with too many toppings or it won't cook properly. Ingredients should be distributed evenly, with each component complementing rather than competing with the others. Pre-cooking watery vegetables helps ensure a crispy crust despite the abundance of toppings

Should you cook vegetables before putting on pizza?

The answer is yes for some vegetables and do for others. Many vegetables benefit from pre-cooking before adding to pizza. Watery vegetables like mushrooms, zucchini, and eggplant should either be sliced paper-thin using a mandoline, or sautéed first to remove excess moisture. Dense vegetables like whole broccoli florets, or diced pumpkin and butternut squash should be blanched, steamed, or roasted until tender tender. However, you can also slice any of these dense vegetables like broccoli, cauliflower, and romesco paper-thin using a mandoline without the need to pre-cook them. Pre-cooking also enhances flavor through caramelization. Exceptions include thin-sliced bell peppers and onions, which can go on raw if sliced thinly enough. I like to pat dry slices bell peppers to remove excess moisture before adding them to the pizza. For leafy greens like spinach, briefly sautéing or blanching and then draining helps prevent a soggy pizza.

How do you keep pizza toppings from making the crust soggy?

To prevent a soggy pizza crust: 1) Don't overload with toppings, 2) Pre-cook watery vegetables to remove excess moisture, or slice them paper-thin using a mandoline, 3) Drain wet ingredients like canned or fresh pineapple thoroughly and pat dry with paper towels, 4) Apply a thin layer of cheese directly after the sauce to create a moisture barrier, 5) Use a pizza stone or steel preheated to a high temperature (at least 450°F-500°F) for 45 minutes or even better up to 1 hour, 6) Keep sauce to a moderate amount, spreading it thinly, and 7) Consider par-baking the crust for 1-2 minutes before adding toppings if making a heavily loaded pizza.

What is the most popular pizza topping in Italy?

Here in Italy, the most popular pizza is the classic Margherita (Pizza Margherita) with a simple tomato base made using San Marzano dell'Agro Sarnese Nocerino DOP tomatoes plus a little salt, fresh DOP buffalo mozzarella (mozzarella di bufula DOP) , basil, and a drizzle of extra virgin olive oil. This reflects the Italian approach to food - using very few but extremely high-quality ingredients. Other popular toppings in authentic Italian pizzerias include prosciutto crudo (usually prosciutto di Parma, prosciutto cotto, salame piccante, peperoni (bell peppers) , mushrooms (fresh and seasoned mushrooms in oil) , artichokes (fresh and cured artichokes in oil), arugula, taggiashe olives, and various Italian cheeses like aged Parmigiano-Reggiano, aged Grana Padano, Gorgonzola DOP, Montasio, Tallegio, etc. Unlike American pizzas, Italian versions never use a cooked pizza sauce and rarely use more than 3-4 toppings, allowing each ingredient's flavor to shine through clearly. It's always about quality, never quantity.

What cheese goes best with different pizza toppings?

Different toppings pair best with specific cheeses: mozzarella is versatile and works with almost everything; blue cheeses like gorgonzola complement sweet toppings like pears or figs; goat cheese pairs beautifully with vegetables and herbs; fontina melts wonderfully with mushrooms and truffle; and parmesan adds depth when mixed with other cheeses. For meat-heavy pizzas, a mix of mozzarella and provolone provides good balance, while seafood toppings often work best with a lighter touch of cheese, sometimes just a sprinkle of parmesan. A mix of cheddar, colby jack, or Monterey Jack with mozzarella also makes a delicious cheeseburger pizza or Mexican-inspired or Taco-style pizza.

Best Pizza Toppings & Pizza Dough Ultimate Guide w/Real Photos

Name: Best Pizza Toppings & Pizza Dough Ultimate Guide +Real Photos
Prep time: 2 h 12 min
Cook time: 8 min
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 240g 00 bread flour (about 2cups)*; 240g whole wheat flour (about 2cups)*; up to 300g warm water (between 110°F-115°F) (10 5/8 fluid ounces); 2 teaspoons Red Star Platinum instant yeast (9g) (sub active dry yeast)*; 2 teaspoons sugar (9g) (sub honey or pure maple syrup); 2 teaspoons kosher salt (8g); 2 tablespoons extra virgin olive oil (30g) (sub other vegetable oil)*; 2 teaspoons extra virgin olive oil (for oiling the dough bowl and dough balls); 1 tablespoon of 00 flour (for incorporating into the dough while kneading it); Your choice of pizza dough (above); 1/4 to 1/3 cup pizza sauce per pizza (60-80g) (sub high-quality hand-crushed canned tomatoes); 1/2 to 1 cup freshly grated whole milk mozzarella cheese (75-150g) (sub part-skim mozzarella); 1-2 tablespoons grated Grana Padano (7-14g) (sub Parmesan or Parmigiano-Reggiano); 1/2 teaspoon dried or fresh oregano, or more or less to taste (0.50-1g); 1 teaspoon extra-virgin olive oil (optional for drizzling over the top of assembled pizza before baking); 1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g); 1/3 cup seasoned, par-cooked ground beef (about 75g); 1/3 cup sausage, crumbled, and par-cooked (about 75g); 8-10 slices pepperoni; 3 slices of par-cooked bacon (or Speck or Ham) torn into 1-inch pieces (about 35g); 1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g); 7-8 slices Italian salame piccante, ventricina, or spianata (enough to cover most of the pizza with a few gaps); 1/2 whole milk mozzarella, freshly grated (75g); 1/2 cup buffalo mozzarella, torn into pieces (120g); 12 slices pepperoni; 1/3 cup fresh mushrooms, thinly sliced (25g); 1/4 cup black olives, whole or sliced; 1/4 cup onions, thinly sliced (25g); 1/4 cup hand-crushed whole (peeled) San Marzano dell'Agro Nocerino Sarnese DOP tomatoes (60g); sea salt, to taste

Description

This is the Ultimate Pizza Toppings and Homemade Pizza Dough Guide! Our 30+ favorite pizza toppings we actually make, 11 pizza dough recipes, and white and red pizza sauce recipes to fit any lifestyle or time constraints! This collection will continue to grow, with more specialized recipes eventually getting their own dedicated posts.

Enjoy this comprehensive guide featuring our delicious Half & Half Whole Wheat-Bread Flour Pizza Dough recipe but use any of our most popular dough recipes found below! Be sure to check out the main post for actual photos of each of these pizzas, plus dough and sauce comparisons before you get started!

Ingredients

Scale

NEED A DIFFERENT PIZZA DOUGH? (See the main post for comparisons)

Try our Best Thin-Crust 00 Flour Pizza Dough Recipe, Best Thick-Crust Pizza Dough Recipe (Using 00 Flour), Best Thin or Thin-Crust Pizza Dough Recipe (Using Bread Flour), Best Whole Wheat Pizza Dough Recipe, Best 20-Minute Thin and Crispy St. Louis-Style Pizza (No-Yeast), Easy 20-Minute Thin & Crispy St. Louis-Style Whole Wheat Pizza (No-Yeast), 20-Minute Valentine's Day Heart-Shaped Pizza, Crispy Italian Fried Pizza (Easy Abruzzo Pizza Fritta), Fluffy Pumpkin Focaccia Bread, or Fluffy Cast Iron Skillet Naan Bread.

FOR HALF & HALF WHOLE WHEAT-BREAD FLOUR DOUGH

240g 00 bread flour (about 2cups)*
240g whole wheat flour (about 2cups)*
up to 300g warm water (between 110°F-115°F) (10 5/8 fluid ounces)
2 teaspoons Red Star Platinum instant yeast (9g) (sub active dry yeast)*
2 teaspoons sugar (9g) (sub honey or pure maple syrup)
2 teaspoons kosher salt (8g)
2 tablespoons extra virgin olive oil (30g) (sub other vegetable oil)*

FOR WORKING THE DOUGH

2 teaspoons extra virgin olive oil (for oiling the dough bowl and dough balls)
1 tablespoon of 00 flour (for incorporating into the dough while kneading it)

BASE INGREDIENTS FOR ALL PIZZAS

Your choice of pizza dough (above)
1/4 to 1/3 cup pizza sauce per pizza (60-80g) (sub high-quality hand-crushed canned tomatoes)
1/2 to 1 cup freshly grated whole milk mozzarella cheese (75-150g) (sub part-skim mozzarella)

OPTIONAL FLAVOR ENHANCERS (not for classic Margherita pizza):

1-2 tablespoons grated Grana Padano (7-14g) (sub Parmesan or Parmigiano-Reggiano)
1/2 teaspoon dried or fresh oregano, or more or less to taste (0.50-1g)
1 teaspoon extra-virgin olive oil (optional for drizzling over the top of assembled pizza before baking)

1. ULTIMATE MEAT LOVERS PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
1/3 cup seasoned, par-cooked ground beef (about 75g)
1/3 cup sausage, crumbled, and par-cooked (about 75g)
8-10 slices pepperoni
3 slices of par-cooked bacon (or Speck or Ham) torn into 1-inch pieces (about 35g)

2. SPICY SALAME PICCANTE PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
7-8 slices Italian salame piccante, ventricina, or spianata (enough to cover most of the pizza with a few gaps)

3. PEPPERONI, MUSHROOM, OLIVE & ONION PIZZA W/BUFFALO MOZZARELLA

1/2 whole milk mozzarella, freshly grated (75g)
1/2 cup buffalo mozzarella, torn into pieces (120g)
12 slices pepperoni
1/3 cup fresh mushrooms, thinly sliced (25g)
1/4 cup black olives, whole or sliced
1/4 cup onions, thinly sliced (25g)

4. MARGHERITA PIZZA

1/4 cup hand-crushed whole (peeled) San Marzano dell'Agro Nocerino Sarnese DOP tomatoes (60g)
sea salt, to taste
1 fresh buffalo mozzarella ball, well drained, sliced (125g)
1 tablespoon extra virgin olive oil, or less to taste (14g)
fresh basil leaves

5. SUPREME PIZZA (BITING AT THE BITS STYLE)

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
8 slices salame piccante (sub pepperoni)
1/3 cup sausage crumbles, par-cooked
1/4 cup prosciutto cotto, torn innto clumps (60g) (sub Canadian bacon)
4-5 mushrooms, very thinly sliced
1/4 of a bell pepper, very thinly sliced, patted dry
20 whole green (or black) cured olives in oil
1/4 cup onions, thinly sliced (25g)

6. BBQ CHICKEN PIZZA

1/3 cup whole crushed tomatoes, plus a sprinkle of salt (47g)
1 tablespoon grated Parmigiano or Parmesan cheese (7g)
1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
1/4 cup smoked gouda cheese, grated (35g)
2/3 cup (3.5 ounces) diced grilled BBQ-seasoned chicken (100g) (or chicken breast tossed with 2 tablespoons (15g) of BBQ sauce to coat)
1/4 cup red onions, thinly sliced (sub shallots) (25g)
1 tablespoon BBQ sauce for drizzling over pizza (14g)
1 tablespoon fresh cilantro, added after baking

7. CHEESEBURGER PIZZA (W/BACON OPTION)

1/3 cup hand-crushed tomatoes for the sauce + salt
1/2 cup whole milk mozzarella cheese, freshly grated (70g)
1/2 cup (2 1/2 ounces) cheddar cheese, grated (70g)
1 tablespoon Grana Padano or Parmesan, grated (7g)
1/2 cup par-cooked seasoned ground beef (113g)
4 slices par-cooked bacon, torn into 1-inch pieces (45g)
1 ounce shallots or onions, sliced paper thin (30g)
15-20 homemade dill pickle slices (or favorite brand)

2 tablespoons burger sauce for drizzling (recipe follows):

1 tablespoon mayonnaise (14g)
2 teaspoons Heinz ketchup (10g)
1 1/2 teaspoons French's Yellow mustard (8g)
1/2 teaspoon smoked paprika (1g)

8. HAWAIIAN PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
2/3 cup prosciutto cotto, torn into "bunches" (160g)
1/4 cup very ripe sweet fresh pineapple, finely diced (45g)
2 tablespoons jalapeños, sliced (optional for Spicy Hawaiian) (10g)
1/2 tablespoon finely minced chives (for garnish)

9. SAUSAGE & ONION PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
3/4 cup par-cooked sausage (105g)
1/3 cup onions, thinly sliced (15g)

10. CAPRICCIOSA PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
2 tablespoons Parmigiano-Reggiano cheese, grated (14g)
1/2 cup prosciutto cotto (Italian cooked ham) (115g)
1/3 cup artichoke hearts, quartered, diced, or peeled (60g)
1/3 cup taggiasche olives or black olives (60g)
1/3 cup fresh mushrooms, sliced paper-thin (25g)

11. PROSCIUTTO, ARUGULA & MUSHROOM PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
4 to 5 slices aged 24-30 month prosciutto di Parma
1/3 cup mushrooms (canned in oil or fresh), sliced (25g)
1 cup baby arugula, tossed with olive oil
2 teaspoons extra virgin olive oil for drizzling (10g)

12. SICILIANA PIZZA

1 tablespoon Parmigiano-Reggiano (7g)
1/2 teaspoon oregano (0.5g)
1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
6 slices spianata or (12 pepperoni slices)
1/4 cup whole green olives, pitted (60g)
1/4 cup taggiasche or black olives (60g)
6 to 8 anchovy fillets, or more or less to taste
up to 1 tablespoon capers, drained (9g)

13. SHRIMP ALFREDO PIZZA

1/4 cup homemade make-ahead Alfredo sauce (60g)
1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
12 Argentinian shrimp, shelled and deveined (150-200g) (sub 20 medium-sized shrimp)
1 teaspoon spicy pickled red peppers, diced (sub a few red pepper flakes)
optional garnish: finely minced chives

14. PEPPERONI, SAUSAGE & ONION PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
10 slices pepperoni
1/2 cup sausage crumbles, par-cooked (70g)
up to 1/3 cup red onions or shallots, thinly sliced (15g)

15. MUSHROOM & ONION PIZZA

1 tablespoon Grana Padano, grated (7g)
1 teaspoon oregano (1g)
1 cup whole milk mozzarella, freshly grated (150g)
2/3 cup mixed mushroom varieties, sliced thin (100g)
1/3 cup onions, thinly sliced, patted dry (15g)
1 tablespoon extra virgin olive oil for drizzling (15g)
Sprinkle of salt (over assembled pizza to flavor mushrooms)
1 tablespoon chives for garnish (optional)

16. QUATTRO FORMAGGI PIZZA (or SEI FORMAGGI) - 4 OR 6 CHEESE PIZZA

1 cup whole milk mozzarella, freshly grated (150g)
3 tablespoon aged 24-month Parmigiano-Reggiano DOP, grated (25g)
1/2 cup provolone DOP, torn into pieces (70g)
3 tablespoons Gorgonzola DOP, pinched small pieces (45g)
3 tablespoons Montasio DOP, diced (45g)
2 tablespoons buffalo mozzarella DOP (30g)
1 tablespoon extra virgin olive oil, or more to taste (15g)

17. SPICY OLIVE, ONION & PEPPER PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
1/3 cup green olives, sliced (70g)
1/3 cup cured black olives in oil (78g)
1/4 cup spicy pickled red peppers, diced (25g)
1/3 cup onions, thinly sliced (15g)

18. BREAKFAST PIZZA (BACON, SAUSAGE & EGG PIZZA)

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
2 tablespoons Grana Padano, grated (14g)
1/2 cup breakfast sausage crumbles, par-cooked (70g)
4 slices bacon, par-cooked and torn into small pieces
2 to 4 eggs (100-200g)
1 tablespoon chives, finely minced (optional garnish)

19. OLIVE, ONION & ARTICHOKE PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
1/3 cup taggiasche olives (60g)
1/3 cup artichokes in oil, drained (60g)
1/3 cup onions, thinly sliced (15g)

20. SAUSAGE & MUSHROOM PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
2/3 cup sausage crumbles, partially cooked (90g)
1/2 cup mushrooms, sliced paper thin (50g)

21. DOUBLE MUSHROOM PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
1/2 cup fresh mushrooms, thinly sliced (50g)
1/3 cup Italian seasoned mushrooms in oil, drained (113g)
1 tablespoon extra virgin olive oil (15g)
salt, to taste (sprinkled over mushrooms before baking)

22. BACON, PEPPERONI, BEEF, ONION & PEPPER PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
3 slices bacon, par-cooked bacon cut into 1-inch pieces
8 slices pepperoni
1/3 cup seasoned ground beef, par-cooked (80g)
1/3 cup onions, thinly sliced (15g)
1/3 cup red bell peppers, thinly sliced and patted dry (15g)

23. MARINARA PIZZA (NO CHEESE)

1/4 to 1/2 cup hand-crushed San Marzano tomatoes (60-75g)
1 to 2 cloves garlic, very thinly sliced
2 teaspoons fresh oregano, or more to taste (sub dried oregano)
1 tablespoon extra virgin olive oil (15g)
Pinch of sea salt

24. PROSCIUTTO & MUSHROOM PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
8 slices aged prosciutto di Parma
1/3 cup fresh mushrooms, thinly sliced (25g)
1/3 cup seasoned canned mushrooms in oil, drained (35g)

25. LEFTOVER THANKSGIVING TURKEY PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
2/3 cup leftover Thanksgiving turkey, chopped or shredded
1/4 cup spicy pickled red peppers (or pepperoncini) (25g)
2 tablespoons bell peppers, diced (20g)
1/3 cup onions, thinly sliced (15g)

26. LENTIL PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
2/3 cup seasoned cooked lentils (125g)
1/3 cup onions, thinly sliced (15g)
2 tablespoon spicy pickled pepperoncini, sliced (20g)

27. SHRIMP SCAMPI PIZZA (GARLIC BUTTER SHRIMP PIZZA)

scant 1/2 cup tomato passata (for the pizza sauce) (95g)
1 tablespoon Grana Padano cheese, grated (7g)
1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
1/2 cup buffalo mozzarella, torn into pieces (113g)
12 medium shrimp, seasoned & sautéed in garlic butter (150g)
1 tablespoon scampi garlic-butter-chive sauce (14g) (recipe coming soon)

28. PEPPERONI PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
18-24 slices pepperoni, preferably cup-and-char style

29. CHEESE (EXTRA CHEESE) PIZZA BITING AT THE BITS STYLE

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
1/4 cup fresh buffalo mozzarella, sliced or cubed (65g)
2 teaspoons extra virgin olive oil for drizzling (10g)
pinch of salt

30. HAM & BUFFALO MOZZARELLA PIZZA

1/2 cup whole milk mozzarella, freshly grated (55g)
1/2 cup buffalo mozzarella, torn (56g)
2/3 cup prosciutto cotto (160g) (Candian bacon or rasher bacon), torn into pieces

31. ONIONS WITH BUFFALO MOZZARELLA

1/2 cup buffalo mozzarella, torn (55g)
1/4 cup onions, sliced paper-thin (25g)

32. OLIVE PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(56-113g)
1/3 cup taggiasche olives or whole black olives (60g)
1/4 cup green olives, sliced (60g)

33. BELL PEPPERS PIZZA

1/2 to 1 cup whole milk mozzarella, freshly grated (56-113g)(75-150g)
1/3 cup bell peppers sliced (or diced), patted dry (50g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

HALF & HALF WHOLE WHEAT-BREAD FLOUR DOUGH

Make dough: In a large bowl, combine bread flour, whole wheat flour, instant yeast, and sugar; whisk together. Add olive oil and salt, then slowly add warm water just until dough forms a ball that doesn't stick to fingers. You may not need all the water.
Knead and first rise: Turn dough onto lightly floured surface and knead 10-12 minutes until soft, smooth and pliable. Place in lightly oiled bowl, cover, and let rise until doubled (about 2 hours in warm spot).
Portion and shape: Punch down dough, divide into 4 equal pieces (about 150g each). Shape into balls, rolling each on countertop to seal bottom.
Second rise: Place dough balls on lightly oiled pan, brush with oil, cover with cling film (or place on floured pan, dust with flour, cover with towel). Let rise 30 minutes until puffy.
Roll out the dough: On lightly floured surface, roll dough to 1/8 inch thick or about 12 inches in diameter. Transfer to a pizza peel dusted with semolina flour (or to parchment paper with cutting board underneath for support if you don’t have a pizza peel).
Top and bake: Add sauce and toppings as specified in recipes below. Bake for:

- Regular home oven: 8-10 minutes in oven preheated to highest setting (ideally 500°F+/260°C+, but at least 475°F/246°C) with stone/pan preheated for at least 45 minutes (preferably 1 hour).
- Ooni Volt 12 or outdoor pizza oven: 5-6 minutes at 662°F/350°C, turning as needed for even cooking.
- Pizza is done when crust is golden and cheese is bubbly.

ULTIMATE MEAT LOVERS PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute ground beef, sausage, pepperoni, bacon, and speck evenly over pizza.
Bake until crust is golden and cheese is bubbly.

SPICY SALAMI PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Arrange salami slices over the cheese.
Bake until crust is golden and salami edges begin to crisp.

PEPPERONI, MUSHROOM, OLIVE & ONION PIZZA

Spread pizza sauce over base, followed by mozzarella and buffalo mozzarella.
Arrange pepperoni, mushrooms, olives, and onions over the cheese.
Bake until crust is golden and cheese is bubbly.

MARGHERITA PIZZA

Spread pizza sauce over base. Drizzle 1 tbsp olive oil and bake for 5 minutes.
Remove from oven, tear buffalo mozzarella into pieces and distribute over pizza.
Continue baking until pizza is done.
Drizzle with remaining olive oil and scatter with fresh basil leaves.

SUPREME PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute pepperoni, sausage, prosciutto cotto, mushrooms, bell peppers, olives, and onions evenly.
Bake until crust is golden and cheese is bubbly.

BBQ CHICKEN PIZZA

Spread a thin layer of pizza sauce over base, followed by mozzarella and smoked gouda.
Distribute BBQ-seasoned chicken and red onions over cheese.
Bake until crust is golden and cheese is bubbly.
After baking, drizzle with BBQ sauce and sprinkle with fresh cilantro.

CHEESEBURGER PIZZA

Spread pizza sauce over base, followed by mozzarella, cheddar, and a sprinkle of Grana Padano.
Distribute seasoned ground beef, bacon, shallots, and pickle slices.
Bake until crust is golden and cheese is bubbly.
Drizzle with burger sauce after baking.

HAWAIIAN PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute prosciutto cotto and pineapple (patted dry) evenly.
Add jalapeños if making Spicy Hawaiian version.
Bake until crust is golden and cheese is bubbly.
Garnish with fresh chives if desired.

SAUSAGE & ONION PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute sausage crumbles and onions evenly.
Bake until crust is golden and cheese is bubbly.

CAPRICCIOSA PIZZA

Spread pizza sauce over base, followed by mozzarella and Parmigiano-Reggiano.
Distribute prosciutto cotto, artichoke hearts, olives, and mushrooms evenly.
Bake until crust is golden and cheese is bubbly.

PROSCIUTTO, ARUGULA & MUSHROOM PIZZA

Spread pizza sauce over base, followed by mozzarella cheese. Drizzle with 1 tbsp olive oil.
Add mushrooms and bake until almost done.
Two minutes before pizza is done, remove from oven. Drape prosciutto around the pizza.
Return to oven and finish baking.
Top with arugula tossed in olive oil and drizzle with additional olive oil.

SICILIANA PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Arrange spianata, olives, anchovies, and capers over the cheese.
Bake until crust is golden and cheese is bubbly.

SHRIMP ALFREDO PIZZA

Spread Alfredo sauce over base, followed by mozzarella cheese.
Distribute seasoned shrimp over the cheese.
Bake until crust is golden, cheese is bubbly, and shrimp are pink and cooked through.
Garnish with chives and red pepper flakes if desired.

PEPPERONI, SAUSAGE & ONION PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute pepperoni, sausage crumbles, and onions evenly.
Bake until crust is golden and cheese is bubbly.

MUSHROOM & ONION PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute mushrooms and onions evenly. Sprinkle with salt.
Drizzle with olive oil and bake until crust is golden and cheese is bubbly.
Garnish with chives if desired.

QUATTRO FORMAGGI PIZZA

Spread mozzarella cheese over base.
Scatter provolone, Gorgonzola, and Parmigiano-Reggiano over pizza.
Drizzle with olive oil and bake until cheeses are melted and crust is golden.

SPICY OLIVE, ONION & PEPPER PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute olives, pickled peppers, and onions evenly.
Bake until crust is golden and cheese is bubbly.

BREAKFAST PIZZA

Spread pizza sauce over base, followed by mozzarella and Grana Padano.
Distribute sausage crumbles and bacon evenly.
Bake for 5 minutes, then remove from oven.
Create small wells in the toppings and crack eggs into them.
Return to oven and bake until egg whites are set but yolks are still runny.
Garnish with chives if desired.

OLIVE, ONION & ARTICHOKE PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute olives, artichokes, and onions evenly.
Bake until crust is golden and cheese is bubbly.

SAUSAGE & MUSHROOM PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute sausage crumbles and mushrooms evenly.
Bake until crust is golden and cheese is bubbly.

DOUBLE MUSHROOM PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute fresh mushrooms and seasoned mushrooms in oil evenly. Sprinkle with salt.
Drizzle with olive oil and bake until crust is golden and cheese is bubbly.

BACON, PEPPERONI, BEEF, ONION & PEPPER PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute bacon, pepperoni, ground beef, onions, and bell peppers evenly.
Bake until crust is golden and cheese is bubbly.

MARINARA PIZZA (NO CHEESE OR DAIRY PIZZA)

Spread hand-crushed tomatoes over base. Sprinkle with salt.
Distribute sliced garlic and oregano evenly.
Drizzle with olive oil and bake until crust is golden.

PROSCIUTTO & MUSHROOM PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute mushrooms evenly and bake until almost done.
Just before pizza is finished, add prosciutto slices.
Continue baking briefly until prosciutto is warm but not crispy.

LEFTOVER THANKSGIVING TURKEY PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute turkey, peppers, and onions evenly.
Bake until crust is golden and cheese is bubbly.

SPICY LENTIL PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute seasoned lentils, onions, and pepperoncini evenly.
Bake until crust is golden and cheese is bubbly.

SHRIMP SCAMPI PIZZA

Spread a thin layer of hand-crushed tomatoes over base, followed by mozzarella and buffalo mozzarella.
Drizzle with 1 tbsp garlic butter sauce.
Distribute shrimp evenly over the cheese.
Bake until crust is golden, cheese is bubbly, and shrimp are cooked through.
Drizzle with remaining garlic butter sauce and sprinkle with Grana Padano.

PEPPERONI PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute pepperoni slices evenly.
Bake until crust is golden, cheese is bubbly, and pepperoni edges begin to crisp.

CHEESE PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Scatter torn buffalo mozzarella over the grated mozzarella.
Drizzle with olive oil and sprinkle with salt.
Bake until crust is golden and cheese is bubbly.

HAM PIZZA

Spread pizza sauce over base, followed by mozzarella and buffalo mozzarella.
Distribute prosciutto cotto evenly.
Bake until crust is golden and cheese is bubbly.

ONION PIZZA WITH BUFFALO MOZZARELLA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute onions evenly and scatter torn buffalo mozzarella on top.
Bake until crust is golden and cheese is bubbly.

OLIVE PIZZA

Spread pizza sauce over base, followed by mozzarella cheese.
Distribute olives evenly.
Bake until crust is golden and cheese is bubbly.

Notes

Find all the best tips for success for each of these pizza recipes (including pizza dough, sauce, and toppings) in the main post.

Prep Time: 12 minutes
Rise or Proofing Time: 120 minutes
Cook Time: 8 minutes
Category: Pizza
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 (12-inch) pizza
Calories: 400-475
Sodium: 250-300g
Fat: 16g
Saturated Fat: 6-8g
Unsaturated Fat: 7-8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 6
Protein: 18g
Cholesterol: 20-30g