Warm, salty and satisfying, soft pretzels, or Brezn as they’re known in Bavaria, are one of life’s simple pleasures — and even more so when enjoyed fresh from the oven.

Pretzels have a long and complex history dating back 1500 years or more.

This recipe is an ode to the German archetype.

As for the dip, Obatzda is a popular dish to serve alongside soft pretzels in Bavaria.

A simple marinara is a staple make-ahead side for any pizza event.

As this comprehensive overview notes, traditional marinara sauce is all about balance — simmered just to the point the tomatoes are cooked while still maintaining the taste and juice of fresh tomatoes.

For a dip, we like something a little chunkier that doesn’t run to prevent the dreaded dip drip.

Making your own blue cheese dressing is an extremely wise decision compared to the — quite frankly — inadequate store-bought alternatives.

For fans of Buffalo chicken wings, blue cheese dressing is an essential pairing.

This recipe comes from Ooni’s Head of Pizza Content and Buffalo culinary scene expert, Arthur Bovino – excerpted from his book, Buffalo Everything, A Guide to Eating in "The Nickel City".

It may not always have been this way, but these days, most of us would probably agree that takeaway pizza just isn’t complete without its dipping sauces.

If you’re someone who likes to order an extra-large serving (look out!) of Garlic & Herb dip with your takeout pizza, if you live in the US where it has never been offered and want in, or have always wondered about making a levelled-up version at home that doesn’t contain the long list of unpronounceable ingredients, this recipe is for you.

Besides the ability to use fresh, homemade ingredients (try making a homemade mayo and using fresh herbs if you really want to level up) and how fast it comes together, what makes this recipe great is how easy it is to adjust to your taste – whether that’s extra creamy or extra pungent.

Notes: Depending on your preference, you can make a creamier dip by adding more mayonnaise and sour cream, but keep a 1:1 ratio for the ideal flavor.

Hot honey has been one of the viral trends to grace pizza pop culture in recent years.

The most well-known version is probably Mike’s Hot Honey, which is quickly becoming as ubiquitous as shakers filled with crushed red pepper flakes and Parmesan at on-trend pizzerias across America.

Mike’s Hot Honey is great and definitely worth stocking up on.

Notes: Choose your chili peppers and vinegar based on your own heat and flavor preferences.

Fondue is a melted cheese dish from Switzerland, served in a communal pot over a portable stove such as a candle or spirit lamp.

In his book Molecular Gastronomy: Exploring the Science of Flavor, culinary chemist Hervé This points out that the success of the dish lies in proper cheese selection.

The key to a successful fondue is choosing a well-ripened cheese.

This recipe is a slight twist on the classic, using two soft cheeses: Camembert and brie.

While hot crab dip usually comes by the spoonful or in chip-dripping form, we love it as a pizza topping.

We took inspiration from the Chesapeake Bay (the Mid-Atlantic region of the United States where crab is put into just about everything) when making our hot crab dip — and it hews pretty close to tradition.

We like to serve this pizza with lemon wedges and more Tabasco on the side for an acidic contrast to all the rich creaminess atop the pizza.

This recipe features Fried Shallots, which are part of our Garnish of the Month series.

Taking inspiration from the Chesapeake Bay, the Mid-Atlantic region of the United States where crabs are abundant and used in just about every way (even in seasoning on potato chips!), our hot crab dip is full of generous lumps of crab meat, creamy mayonnaise and herbs.

Picking crabs at a picnic table under the summer sun with beers on hand and nowhere to be makes for a lovely afternoon, but picking is a lot of work for a dip.

Sometimes called Maryland crab dip, this indulgent and addictive appetiser is super easy to put together — especially if you buy the best canned lump crab meat you can find.

As simple as this recipe is, there are two things to keep in mind.

Some spicy flair really does add another deliciously fun dimension to this dip.

This recipe is featured in This New Year's Eve, Forget the Knife and Fork and serves as the base for our Hot Crab Dip Pizza.