Pizza Margherita Recipe
Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. (Photo: Melina Hammer for NYT)
Pizza With Sweet and Hot Peppers Recipe
This pizza is in the light-handed California style, with no tomato sauce. If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta. Omit the sausage for a vegetarian version. (Photo: Karsten Moran for The New York Times)
Clam-Chowder Pizza Recipe
The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. This recipe honors no one particular preparation but does pay homage to the clam pan roasts of the Grand Central Oyster Bar. (Photo: Gentl and Hyers for The New York Times)
Where to Find Great New York Slices in 2025? You Might Be Surprised
In the last 25 years, the slice of pizza went from a workaday street snack more or less endemic to the five boroughs to an object of food-nerd fascination far beyond the city. And while you could buy pizza by the slice outside the city — say, at bowling alleys or ballparks — it was rarely up to New York standards. That has changed, thanks to entrepreneurial pizzaiolos, pizza evangelists and eager diners.