Pizza + Calzones

Just when we thought pizza couldn't get any more popular, Americans are consuming more pizza than they ever have before. According to reports, Americans eat pizza four times a month. If you're one of those pizza lovers who eats this popular food at least once a week, then you've come to the right place. Food & Wine has the best homemade pizza and calzone recipes, plus expert lessons from pizza masters and lists of where to get the most delicious pizza around the country.

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Soppressata Pizza with Calabrian Chilies and Hot Honey
Rating: Unrated 1
Take a little soppressata, some chopped calabrian chiles, and a drizzle of hot honey, and you'll end up with the pizza of the moment. Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. The hot honey mirrors the flavors of the chiles, and adds a touch of sweetness. 
Wild Mushroom Pizza with Homemade Ranch
It's important not to weigh your pizza down with too many toppings, which can make for a soggy pie, so this pizza only requires a small amount of wild mushrooms. Choose whatever looks best at the market. That said, we love this pizza with a drizzle of Fancy Ranch dressing (which almost makes it a salad, right?) Fancy Ranch is a homemade ranch dressing gussied up with a few chopped briny anchovies. But why stop with just a drizzle when you can also serve the pizza with a small bowl of the dressing alongside for dipping?
Sausage and Ricotta Pizza with Castelvetrano Olives
The combination of the meaty, briny, vegetal flavors in this pizza hits so many satisfying notes that it is sure to be a hit at your table. The olives, peppers, sausage, and ricotta combine to bring sweet, savory, salty, and creamy notes to this pretty pizza. Bright green and meaty Castelvetrano olives offer a refreshing upgrade from the standard canned black olives served at many pizzerias, and mirror the Mediterranean seasoning in the crumbled Italian sausage generously topping this pizza.
Potato Pizza with Creme Fraiche and Bacon
Rating: Unrated 1
It may seem like a crazy idea, but doubling the carbs on this pizza is one delicious way to serve up a pie. This pizza starts with the flavors of the classic Alsatian pizza, made with cremé fraîche, caramelized onion, and bacon, and adds soft confit garlic cloves and thin slices of potatoes. A little greenery from kale and chives, and you've got an exceptional pizza to both look at and eat. 
Classic Cheese Pizza
Rating: Unrated 1
Sometimes all you want at the end of the day is a simple cheese pizza. This recipe turns simple into sublime with the addition of an exceptional pizza dough, low-moisture mozzarella cheese, and an easy to make tomato sauce that hits all of the right sweet and savory notes to marry all of the flavors in this pie. A simple garnish of fresh herbs, and you've got perfection on a plate.
Artisan Pizza Dough
Rating: Unrated 9
Despite its reputation as a convenience food, the most essential element of great pizza is time. A slow fermentation gives our pizza dough its chewy-crispy texture and depth of flavor. It starts with your choice of sourdough starter (aka levain) or a simple mixture of flour, water, and active dry yeast (poolish) left to ferment for 12 hours. Both options start fermentation and build flavor in the dough overnight. Strategic stretching of the dough during the initial fermentation stage develops gluten and makes the dough evenly elastic and forgiving to work with. Each 9-ounce dough ball will make one 10-inch pizza, a personal-size pie that's also easy to maneuver around home countertops and ovens. This overnight dough is easily doubled for pizza parties. Not cooking for a crowd? The raw dough may be frozen. 

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Choucroute Pizzas
Rating: Unrated 1
Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza. "The choucroute pie was one of those ideas that felt obvious on arrival," says Steven Dilley, a 2017 Food & Wine Sommelier of the Year and owner of Bufalina in Austin. "The kitchen was sitting on some high-quality mortadella; it was fall, and my mind immediately went to Alsace. I love it because it has all those flavors that we love about the traditional dish—the rich mortadella and cheese offset by the assertive mustard and kraut—but it remains relatively balanced."
Grandma Pie Pizza

Unlike a thin-crust Neapolitan-style pie, the thick, deliciously chewy crust of a classic grandma pie is easy to pull off at home. All you need is a sturdy, standard “half-sheet” rimmed baking sheet (steer clear of cookie sheets, which are smaller and less sturdy). Don’t stint on the oil for the pan—it helps create a gloriously crispy, golden crust. Spread with an oregano-spiked tomato sauce and topped with plenty of part-skim (not fresh!) mozzarella, this recipe delivers an old-school pizzeria experience at home.Related: More Pizza Recipes