Pizza

This spelt thin-crust pan pizza is baked in stages, allowing for a crispy, nutty crust that supports a thick layer of delicious toppings. You can make the recipe as is — it is really a delightful combination of flavors and textures — or change up the elements to fit your cravings, whether for a thicker crust, or different flour or toppings.

This tomato pizza is a celebration of sauce and bread. Without mozzarella and other toppings, the focus is on the delicious, chewy-crispy Tipo 00 and khorasan wheat crust and the tangy herb-filled tomato sauce. A light grating of pecorino romano cheese adds some umami and salt to the pizza, and in the sauce, you have the option to boost that savoriness with an anchovy, along with red pepper flakes for heat.

These Detroit- and Sicilian-style pizzas are spectacular creations born of hot metal, delicious sourdough, multiple cheeses, savory sauce, pepperoni and so much more. Dough prep is easy and the toppings and methods can be tailored to your tastes.

Fugazzeta is a scrumptious cheese-stuffed pizza topped with caramelized onions from Argentina. This recipe features a sourdough crust with two types of flour and some filling variations, including spinach and nigella seeds.

This whole grain sourdough pizza is nothing less than amazing. The hard red winter wheat flour yields a fiber-full nutritious pizza with a lovely, airy texture and a richer, fuller, less generic flavor than most white flour pizzas.

Homemade sourdough pizza is an eye-opening experience, with so much flavor in the dough and a crispy chewy texture to the crust.