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2. 52 pizza recipes from traditional Neapolitan to sheet-pan pies

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   Whether you make the dough from scratch, or use store bought, simply top with olive oil, tomato sauce, mozzarella and freshly torn basil and you’ll feel like you just took a trip to Naples, Italy.

3. Want to make your own mozzarella? Here are tips from a New ...

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   When it comes to cheese for pizza, the home cook might be content with some shredded Polly O. But the new generation of pizza makers use fresh mozzarella — once saved for specialty pies like ...

4. Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza Recipe - AOL

   www.aol.com/food/recipes/arugula-pesto-ricotta...

   In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky.

5. Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

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6. Pizza Margherita - Wikipedia

   en.wikipedia.org/wiki/Pizza_Margherita

   1989 commemorative plaque in Naples marking the 100th anniversary celebration of the creation of pizza Margherita. Pizza Margherita or Margherita pizza [1] is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil.

7. Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

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8. New York–style pizza - Wikipedia

   en.wikipedia.org/wiki/New_York–style_pizza

   New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. [1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.

9. Neapolitan pizza - Wikipedia

   en.wikipedia.org/wiki/Neapolitan_pizza

   Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. [1]