The classic pizzas
The calculator weighs the dough; these pages weigh what goes on top. Every classic below comes with toppings in grams per pizza, scaled to the ball you actually stretch — same model, same math, le classiche. Feeding a crowd? The party planner turns any mix of these into dough batches and one shopping list. Dough left over? Make it into something — garlic knots, calzone, breadsticks.
Margherita · on Neapolitan dough
The classic margherita, weighed per pizza: crushed tomatoes, fresh mozzarella and basil on a Neapolitan base, scaled to your ball size by the calculator.
Marinara · on Neapolitan dough
Marinara, the original Neapolitan pizza: crushed tomatoes, garlic, oregano and olive oil — no cheese — with quantities scaled to your dough ball size.
Diavola · on Neapolitan dough
Diavola pizza weighed per ball: crushed tomatoes, fresh mozzarella and spicy salami, with a chili-oil finish — topping quantities scaled to your dough.
Quattro formaggi · on Neapolitan dough
Quattro formaggi pizza with the four cheeses weighed per ball: fresh mozzarella, gorgonzola, fontina and Parmigiano Reggiano, scaled to your dough size.
Prosciutto e funghi · on Neapolitan dough
Prosciutto e funghi pizza weighed per ball: crushed tomatoes, fresh mozzarella, cooked ham and mushrooms, with quantities scaled to your dough size.
Pepperoni · on New York dough
New York pepperoni pizza weighed per ball: pizza sauce, low-moisture mozzarella and pepperoni that cups and crisps, scaled to your dough ball size.
Capricciosa · on Neapolitan dough
Capricciosa pizza weighed per ball: crushed tomatoes, mozzarella, cooked ham, mushrooms, artichokes and olives — the loaded classic, scaled to your dough.
Quattro stagioni · on Neapolitan dough
Quattro stagioni pizza weighed per ball: ham, mushrooms, artichokes and olives in four quadrants over tomato and mozzarella, scaled to your dough size.
Boscaiola · on Neapolitan dough
Boscaiola pizza weighed per ball: garlic oil, fresh mozzarella, mushrooms and Italian sausage on a white Neapolitan base — quantities scaled to your dough.
Detroit red-top · on Detroit dough
The Detroit red-top weighed for your pan: brick cheese cubed to the steel walls, sauce striped on top after the cheese — dough and toppings scaled by pan area.
Bufalina · on Neapolitan dough
Bufalina pizza weighed per ball: crushed tomatoes, buffalo mozzarella and basil on a Neapolitan base — the margherita's richer cousin, scaled to your dough.
Napoli · on Neapolitan dough
Napoli pizza weighed per ball: crushed tomatoes, fresh mozzarella, anchovy fillets and capers under oregano — the salty classic, scaled to your dough.
Salsiccia e friarielli · on Neapolitan dough
Salsiccia e friarielli weighed per ball: mozzarella cream, broccoli rabe and sausage on a white Neapolitan base — the Naples classic, scaled to your dough.
Grandma · on Grandma dough
Grandma pizza weighed for your pan: low-moisture mozzarella under a raw garlic-tomato sauce on a thin, oil-crisped square — dough and toppings scaled to fit.
Sfincione · on Sicilian dough
Sfincione weighed for your pan: a spongy Palermo square under caciocavallo, slow onions, tomato and anchovy, finished with toasted breadcrumbs — scaled to fit.
Hawaiian · on New York dough
Hawaiian pizza weighed per ball: pizza sauce, low-moisture mozzarella, cooked ham and well-drained pineapple on a New York base — scaled to your dough size.
Ortolana · on Roman teglia dough
Ortolana pizza weighed for your pan: grilled zucchini, eggplant and peppers over tomato and mozzarella on a Roman teglia base — the garden pie, scaled to fit.
Pinsa mortadella e stracciatella · on Pinsa dough
Pinsa romana weighed per oval: a crisp, airy base under cold stracciatella, draped mortadella and crushed pistachio — the Roman classic, scaled to your dough.
Tonda romana · on Thin & crispy dough
The Roman tonda weighed per ball: a cracker-thin, crispy round with tomato, fior di latte and basil — the scrocchiarella crust that snaps, scaled to your dough.
Chicago tavern · on Tavern dough
Chicago tavern-style pizza weighed per ball: a cracker-thin round with sausage, mozzarella edge to edge and a sweet tomato sauce — party-cut into squares.
Focaccia barese · on Focaccia dough
Puglia's focaccia barese weighed for your pan: halved cherry tomatoes and olives pressed into a dimpled, olive-oil-rich dough with oregano — scaled to your tin.
'Nduja · on Neapolitan dough
The Calabrian 'nduja pizza, weighed per ball: crushed tomato, fresh mozzarella and blobs of spreadable 'nduja that melt into fiery, paprika-orange oil.
The clock is a suggestion. The dough is the boss. In bocca al lupo!