PIZZA ORIGIN STORIES + FREE PIZZA CLASSESWE ALL HAVE A
WE ALL HAVE A
PIZZA STORY
Where America's pizza came from, who made it, and how to make it yourself. A new story every Sunday, from the tray pies of Old Forge to the corner cut of Detroit.
OLD FORGE · CHICAGO · ALTOONA · AND 117 MORE PLANNED
LATEST STORIES
ALL STORIES →
OUT NOW · EP. 1Pizza Capital of the World?
COMING SOON
CHICAGO, IL Pizza City, USA?
COMING SOON
ALTOONA, PAPennsylvania's most controversial pizza?
WHERE ARE YOU FROM?
OPEN THE MAP →EVERY STORY IS A PIN. DROP YOURS.
Find your hometown, see what people say about its pizza, and tell us your slice with one tap. No names, no typing.
TRAY ALL DAY!THIN CRUST ALL THE WAY!CORNER CUT OR NOTHING
THIS IS MY SLICE! →BAKE THE STORY
ALL 12 RECIPES →
REGIONAL STYLEOLD FORGE STYLE PIZZA
425°F · 18 TO 20 MIN
OPEN RECIPE →
REGIONAL STYLEDEEP DISH CHICAGO STYLE PIZZA
425°F · 18 TO 20 MIN
OPEN RECIPE →
A CLASSICMARGHERITA PIZZA
485°F · 8 TO 10 MIN
OPEN RECIPE →LEARN THE CRAFT
ALL 16 LESSONS →DOUGH CALCULATOR
OPEN THE CALCULATOR →TYPE THE BALLS. GET THE WEIGHTS.
A baker's percentage calculator with PizzaClass doughs built in, plus a cups-to-grams converter. Free.
TRY IT →FOR 3 DOUGH BALLS OF 310 G EACH
FLOUR547.1 g
WATER355.6 g
SALT10.9 g
TOTAL930 g
MEET BILL
I'VE LOVED PIZZA SINCE I WAS 15. NOW I SHARE IT.
More than 30 years of pizza experience, a lot of home-oven experiments, and one idea: we all have a pizza story. I make the lessons free and tell the stories behind America's pizza, so you can find yours.
READ BILL'S STORY →