Pizza with Charred Cherry Tomatoes and Pesto
Credit: © Marcus Nilsson

Hot on the heels of F&W’s roundup of America’s best new pizza artisans, GQ magazine’s Alan Richman just released his list of the 25 best pizzas in America. After eating almost 400 pies at over 100 pizzerias in 10 cities, Richman concludes that “great pizzas aren’t made by great ovens; they’re made by great cooks.”

I couldn’t agree with him more. I’ve eaten my share of restaurant pizza but I have to say that my favorite pizza comes, without fail, from one of the greatest cooks I know—my grandmother. The dough is fragrant and yeasty; baked in a battered old pan, it turns crisp yet pleasantly chewy.

Recently, my grandmother upgraded from supermarket flour to slightly more expensive King Arthur Flour. The rest is intuition. I don’t have that intuition—at least, not yet—but I do have access to some amazing recipes from F&W: