It's National Pizza Day! How to Make a Perfect Pie at Home

Last Updated January 15, 2015

Pizza lovers know that fast delivery is not the key to great or even good pizza. And one doesn’t have to be a connoisseur to be picky about pies: Americans as a whole are looking for healthier, higher-quality pizzas with amped-up flavors and ingredient combinations, and it’s easy to see why. Almost every town across the country now has a small pizza joint turning out more artisanal pies, perhaps even in a wood-fired oven modeled after those in Naples. Home cooks, in turn, are getting a taste for fresher, more authentic pizza, and want to recreate it at home. Luckily, it’s easy to do just that with these simple recipes.

Farmers Market Door County Pizza

This recipe makes two 8 to 9 inch pizzas. Use the parbaked pizza crust recipe (separate). Freeze additional crusts for future use. If making during the summer, top the pizza with a fresh farm market...

No-Cook Pizza Sauce

Make your own pizza sauce in a matter of minutes, starting with a base of canned crushed or ground tomatoes.

Kale Raab & Asparagus Pizza

Kale raab is available only for about a month each spring: Take advantage of it by using it as a pizza topping.

Classic Margherita Pizza

The key to this pizza  is to use only a small amount of sauce and cheese. Too much sauce will make the dough soggy and too much cheese will make it greasy.

The New Veganism: One Large Pizza, Hold the Cheese

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan. Today: Gena shows us that vegan pizza can be just as exciting as its...

Butternut Squash Pizza

Butternut Squash Pizza
Top pizza with thin slices of butternut squash, white cheddar and arugula.

Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens

Pizza may not be the first thing you think of for the grill, but it grills beautifully and is easily topped with a variety of meatless options. Here, grilled beets and their greens are surprisingly...

Pizza Dough

This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.