The Art
of Pizza
An editorial field manual to great pizza — the styles that define it, the history that shaped it, how to make it properly, and the ingredients that matter.
- Origin
- Naples, Italy
- Flour
- Tipo 00
- Hydration
- 58–62%
- Oven
- 485°C / 905°F
- Bake
- 60–90 sec
- Origin
- New York, USA
- Flour
- High-gluten
- Hydration
- 60–63%
- Oven
- 290°C / 550°F
- Bake
- 12–15 min
- Origin
- Detroit, USA
- Vessel
- Blue steel pan
- Cheese
- Wisconsin brick
- Oven
- 260°C / 500°F
- Bake
- 12–15 min
Four ways into the craft
Styles of Pizza
Neapolitan to Detroit — what defines each great style and how they differ.
Open section → historyHistory of Pizza
From Naples flatbread to the American slice, and the rise of Chicago deep-dish.
Open section → how-toHow to Make Pizza
Dough, fermentation, shaping, and baking — the technique behind the crust.
Open section → ingredientsIngredients
Flour, tomatoes, cheese, and oil: choosing and using the ingredients that matter.
Open section →Cornerstone entries
Neapolitan Pizza: The Original Standard
What makes Neapolitan pizza distinct — the flour, the wet dough, the 90-second bake, and the rules that protect the tradition.
Read entryHow to Make Pizza Dough: A Complete Guide
The fundamentals of flour, water, salt, and yeast — how to build, ferment, and shape a pizza dough that performs every time.
Read entryThe Rise of Chicago Deep-Dish Pizza
How a postwar Chicago tavern turned pizza inside out, and how deep-dish became one of the most debated and celebrated regional foods in America.
Read entryTomatoes: Building the Sauce That Defines the Pie
Why the right tomato — and the restraint to leave it mostly alone — separates memorable pizza sauce from an afterthought.
Read entry