Pizza

Forget cranking up the oven—these adorable little pizzas take only six minutes to cook on the stove.

Our (semi-homemade, vegetarian) homage to California Pizza Kitchen's best pie.

For anyone who has ever thought they hate Hawaiian pizza: This pie is for you.

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.

With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. Welcome to the best-ever excuse to invite people over for a pizza party.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.

Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.

This recipe makes two white pizzas, but it can be easily halved.

We tried this with a lot of different flours, but King Arthur was the best.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.