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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Jerk Chicken Pizza

Whether you choose to make your own dough (which Nicole Russell, founder of Last Dragon Pizza in Far Rockaway, Queens, highly recommends) or buy it from the store, this “Kiss Mi Converse” pizza is destined for greatness. A homemade jerk marinade inspired by Russell’s Jamaican family takes center stage, giving rich flavor to the chicken topping, while the black olives, yellow peppers, and crossed scallion greens aren’t just delicious—they’re a salute to the Jamaican flag. You’ll have some extra jerk marinade left over from this recipe—it’s terrific for smoked or grilled chicken.

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

Sour Cream and Chive Potato Pizza

When layering toppings on the pizzas before baking, use a lighter hand towards the center of each pie; the dough will puff while cooking, and the potatoes and cheese will gravitate towards the middle.

Spring Onion and Salami Sheet-Pan Pizza

When making sheet-pan pizza, bring the dough to room temp before shaping. This ensures the gluten is relaxed and the dough doesn’t shrink from the pan edges.

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Rye Bread Pizza

Thinly sliced packaged cocktail rye bread makes an excellent base for “pizza.” Here, we top a Welsh rarebit–style cheese sauce with Manchego, then fold in crumbled chorizo and minced scallions. Slideshow: More Pizza Recipes