For the ultimate cosy night in, this fake-away New Jersey pie from Ooni ambassador Julian Guy (@pizzaislovely) is all you need.

When one cheese isn’t enough, try 3!

From the renowned Frank Pepe Pizzeria Napoletana in New Haven, comes the much-loved White Clam pizza.

Supercharge your crust with this buttery, cheesy, spicy recipe.

We’re all about homemade pizza (um, obviously), but we’d be lying if we said we’d never, ever scarfed a slice of chain pizza.

One of the most well-known embellishments is the Turbo Crust from Jet’s Pizza, the Michigan-born chain founded by brothers Eugene and John Jetts in the Detroit suburbs in 1978.

Jet’s is perhaps most well-known for Detroit squares, but they sell thin-crust and New York-style pizzas too, and let you “Flavourise” crusts on all styles.

For our Supercharged Pizza Crust we’ve nitro-boosted the garlic flavour, swapping powder out for finely chopped fresh garlic.

This recipe is part of our Crust of the Month series.

Old Forge Pizza is a unique regional style that’s largely served only in the coal mining region of Northeastern Pennsylvania (NEPA).

Old Forge, the town where this pizza gets its name, has one of the highest number of pizzerias per capita in the world.

Enter Jim Mirabelli, owner and chief pizza officer of the NEPA Pizza Review, a guide to all things Northeastern Pennsylvania-style pizza.

“The process involves what I call a ‘layered bake,’ which means assembling the pizza in stages and baking after each ingredient layer is added,” Jim says, noting this helps to “attain a crispy bottom on this medium-thickness pan pizza.”

The melty, stringy cheese blend is a signature of Old Forge pizza.

Don’t have access to white American cheese at all?

In that situation, havarti is a good match (it's typically mild and creamy).

While Old Forge pizzas come in two major varieties, “Red” and “White,” this recipe specifically covers the “Red” variety.

If you’re interested in making the white pizzas noted above, finely chop, season and sauté the broccoli or spinach, reserve, and top the pizzas prebake.

If you really feel like going native, try sautéed shrimp and peppers (Old Forge-ians go with everything from sweet to hot to dried), a delightfully idiosyncratic NEPA topping combination applied pre-bake over the cheese.

Whatever you choose, this recipe’s a delicious “cut” from one of the most pizza-loving parts of the US.

This recipe appears in A Love Letter to Northeastern Pennsylvania-style Pizza by Jim Mirabelli.

This four cheese white pizza with garlic-sautéed spinach has been a favorite of Christy’s (@RealCleverFoods) ever since her Italian grandfather started making it for her as a little girl.

While there’s a wide variety of white pizzas out there, we think this one will become your go-to for entertaining with its combination of provolone, mozzarella, fresh ricotta, and Pecorino Romano alongside garlic-sautéed spinach.

To make this white pizza really shine, we recommend using high-quality cheese that’s not too watery or reliant on additives.

For pasta lovers around the world, carbonara – that signature Roman dish with guanciale (pork jowls or cheeks), Pecorino Romano cheese and egg over a base of al dente spaghetti – is one of the most celebrated recipes.

Marco’s Carbonara Pizza is an ode to Rome and the signature flavour and textures of one of its most famous dishes, and using high-quality ingredients is absolutely fundamental.

Pasta alla carbonara is a delicious and decadent dish, but it can also be on the heavy side.

In the humble opinion of Simon Towers – owner and pizza chef behind Il Pirata Pizzata (@ilpiratapizzata) in Saltaire, England (the Victorian model village half an hour west of Leeds) and Powered by Ooni member – pistachios are one of the most versatile ingredients, and we have to agree.

The inspiration behind Simon’s pizza started at award-winning, London-based, Italian chef Marco Fuso’s pizza masterclass where he tried a pizza pistachio with mortadella, a classic Italian combo.

As it was Marco Fuso who introduced Simon to the dish (and Il Pirata Pizzata is is named after his childhood hero, cyclist Marco Pantani), he thought it more than apt to name The Marco after these two Italian greats.

For some people, the more types of cheese you can put on a pizza, the better.

For years, Attilio has practiced the art of pizza making at his family’s Naples restaurant, da Attilio Pizzeria – in 2021, they were named the best pizzeria in the world by the Associazione Verace Pizza Napoletana and in 2023 they became part of the Michelin guide).

When it comes to the quattro formaggi, besides mozzarella, the three remaining types of cheese are a matter of personal preference and vary from region to region.

Before adding the cheeses, Attilio drizzles a bit of extra-virgin olive oil over the base to bring out the flavour of the ingredients.

Want more Attilio goodness?