Try this same-day pizza dough recipe from Hawaii-based New York Times bestseller and chef Ken Forkish for airy and delicious results. 

Pizzaiolo Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the diavola pizza (devil’s pizza)!

Pizzaiolo Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the quattro formaggi (four cheese)!

Pizzaiolo Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the pizza capricciosa (capricious pizza)!

Slightly sweet and nutty in flavor, this butternut squash, ricotta and fried sage pizza is great for a cozy and comforting fall meal.

Try making this French-Belgium pizza with chicken, potatoes, asparagus and spicy “samurai sauce” for a hearty pizza with a kick.

Chef Simon Towers of Il Pirata Pizzata takes inspiration from Italy with his Marco Pizza featuring pistachio cream, mozzarella, pecorino and prosciutto crudo.

Crispy, thin golden fried pieces of eggplant top a pizza base for a delectable, deconstructed version of Italian eggplant parmesan.

Try this Corsican pizza baguette with cheese, pancetta, coppa and herbes de Provence.

Try this German Bratwurst pizza with spicy rhubarb chutney for a dish that’s sweet, tender, savory and full of zing. 

Try Grant Batty’s riff on BBQ chicken pizza with a smoky homemade BBQ sauce, delicious spatchcocked and roasted chicken, smoked bacon, mozzarella, red onion and charred sweetcorn.

Bread baker and pizzaiola Nancy Silverton has perfected the art of pizza dough making and shared her recipe with us.