Pizza: Everyone loves it. And everyone has opinions on the best slice. The fun part about making your own is that the crust, toppings, and cooking style are up to you. Whether you go for a deep-dish pie baked in a cast-iron skillet or a St. Louis-style cracker-thin crust, there’s a pizza on this list for everyone. Here are the most popular pizza recipes among BHG readers.
01 of 10
Credit: Grant Webster. Food Stylist: Holly Dreesman. Prop Stylist: Gabriel Greco
Bubble pizza is comfort food at its best: doughy, cheesy, saucy, and satisfying. This old-school recipe is more of a pizza casserole made with refrigerated biscuits and a delicious mess of meat, veggies, sauce, and cheese.
02 of 10
Credit: Kelsey Hansen / Food Styling: Annie Probst
Detroit-style pizza is known for its thick, fluffy crust and generous amount of cheese and sauce. The key is to use plenty of olive oil, which helps the crust cook into a crisp, golden foundation for the gooey cheeses and toppings.
The Perfect Detroit-Style Pizza Is Crispy, Cheesy, Saucy—and We’ve Got the Recipe
03 of 10
Credit: Carson Downing
It might sound unconventional, but if you’re looking for a high-protein solution to your pizza cravings, give this chicken crust pie a try. The crust is bound together with extra cheese so it’s crisp, sturdy, and wonderfully savory.
04 of 10
Credit: Blaine Moats
If your dream pizza is heavy on the crust and the toppings, you’ll love this hearty pie that’s baked in a cast-iron skillet. Don’t be shy with the cornmeal here; it’s the key to a crisp crust that doesn’t stick to the pan. And yes, you might need a fork and knife for this one.
05 of 10
Credit: Kelsey Hansen / Food Styling: Annie Probst
A classic Neapolitan pizza is proof that simplicity is a beautiful thing. The thin, puffy crust is topped with a thin slick of pizza sauce, a few slices of mozzarella, and fresh basil leaves as it comes out of the oven.
This Homemade Neapolitan-Style Pizza Recipe Creates a Soft, Chewy Crust
06 of 10
Credit: Kelsey Hansen / Food Styling: Annie Probst
St. Louis-style pizza is for Team Thin Crust. Seriously, it’s more like a cracker than anything else, and the proper way to cut it is “party style,” or into bite-sized squares made for sharing. This pie gets its signature flavor from a few drops of liquid smoke.
St. Louis-Style Pizza Is a Midwest Favorite—Here’s How to Make It at Home
07 of 10
Credit: Kelsey Hansen
Making pizza in a cast-iron skillet is a great way to ensure a crisp, sturdy crust that can hold your favorite toppings. This version has a caprese vibe thanks to fresh tomato slices, mozzarella, and basil pesto. Olives add a nice savory touch.
The Crispy Cast Iron Pizza We’re Loving Right Now
08 of 10
Credit: Scott Little
Why not have pizza for dessert? This unique pie is made from a giant sugar cookie topped with softened cream cheese and a beautiful array of fresh fruits. A splash of amaretto is optional, but it adds a delicious almond flavor.
09 of 10
Credit: Brie Goldman / Food Styling: Annie Probst
Primavera is Italian for spring, and these pies are loaded with seasonal veggies, including asparagus, bell peppers, red onions, and mushrooms. The best part? They start with store-bought flatbreads, so there’s no dough mixing necessary.
10 of 10
Credit: Brie Goldman
The Grandma pie started on Long Island. The thick crust is baked on a sheet pan and topped with a smattering of dried seasonings, plus Parmesan, ricotta, and mozzarella. Baby spinach adds a nice pop of green.
Read the original article on Better Homes & Gardens
