New York Style Pizza from a Wood-Fired Oven – Is it Even Possible?
New York Style pizza is traditionally baked in a gas-fired or deck oven. It can also be done in a wood-fired oven – if you work with moderate temperatures, longer baking times, and the right dough.
Contemporary Pizza – What Modern Pizza Culture Really Means
Contemporary Pizza combines ancient Italian craftsmanship with modern dough science: high hydration, long fermentation, and a deliberately showcased crust.
Canotto Pizza: What It Is and Why the Cornicione Looks Like a Life Raft
Canotto means "rubber dinghy" in Italian. It is the contemporary Neapolitan style with an extreme, balloon-like cornicione. Here is what defines it and how to bake one.
Pizza al Taglio: Rome's High-Hydration Masterpiece
The definitive guide to pizza al taglio – Rome's beloved "by the cut" pizza with its airy, focaccia-like crumb and crispy bottom. Master the high-hydration dough that made Gabriele Bonci famous.
Pizza Tonda Romana: Rome's Paper-Thin Crispy Icon
The original Roman round pizza – ultra-thin, crispy (scrocchiarella), and lighter than air. Learn the low-hydration technique that creates a cracker-like base with charred bubbles.
Lahmacun: Turkey's Razor-Thin Spiced Flatbread
Paper-thin, no cheese, explosively spiced – lahmacun is the Turkish pizza that rolls up like a wrap. Master the impossibly thin dough and the aromatic meat spread.
Flammkuchen: Alsace's Crispy Crème Fraîche Flatbread
Thinner than pizza, creamier than focaccia – Flammkuchen (tarte flambée) is the Franco-German flatbread that bakes in under 10 minutes. Master the no-yeast dough option and the classic three-ingredient topping.
Pide: Turkey's Boat-Shaped Stuffed Pizza
Soft, pillowy dough shaped into an elegant boat, filled with cheese, meat, or egg – Turkish pide is comfort food elevated to art. Learn the enriched dough and signature boat-folding technique.
Khachapuri: Georgia's Legendary Cheese Bread
A molten lake of cheese and butter topped with a raw egg, cradled in a boat of soft bread – Georgian khachapuri is the most indulgent "pizza" you've never made. Master the dough and the dramatic tableside stir.
Panuozzo: Campania's Giant Pizza Sandwich
Half pizza, half sandwich, all Campanian genius – the panuozzo from Gragnano is a double-baked, stuffed pizza bread that's become a cult street food far beyond Naples.
Chicago Deep Dish: The Pizza That's Really a Pie
Everything you need to know about Chicago-style deep dish pizza – the buttery crust, the inverted layering, and the low-and-slow bake that makes it unlike any other pizza on earth.
Manakish: Lebanon's Za'atar Morning Flatbread
The Middle East's answer to pizza – soft, warm flatbread pressed with za'atar and olive oil, eaten for breakfast across Lebanon and beyond. Simple dough, transformative topping.