October is National Pizza Month, and there’s no better way to celebrate than by turning your kitchen into a New York-style pizzeria. Chewy crust, bubbling cheese, that first bite that crunches just right — this is pizza the way it should be.
Here are five foolproof recipes that never go out of style.
1. The Classic Cheese
Simple. Nostalgic. Perfect every time.
You’ll need:
- 1 dough ball (thawed)
- ½ cup crushed tomatoes (San Marzano if you can find them)
- 1 tbsp olive oil
- 1 cup shredded low-moisture mozzarella
- 2 tbsp grated Parmesan
- Salt, oregano, and a pinch of sugar
How to make it: Stretch your dough into a 12-inch circle, brush lightly with olive oil, and spread the crushed tomatoes. Season, top with mozzarella, and bake at 500°F for 7–8 minutes, until the cheese bubbles and the crust turns golden. Finish with Parmesan and a drizzle of olive oil.
Keep it light on sauce so the dough can shine.
2. Pepperoni Power Slice
The Friday-night favorite — crispy curls, glossy cheese, and that salty-spicy kick.
You’ll need:
- 1 dough ball (thawed)
- ½ cup tomato sauce
- 1½ cups mozzarella
- 15–20 slices of pepperoni
- Optional: drizzle of hot honey or red-pepper flakes
How to make it: Stretch the dough, spread the sauce, add cheese, and top with pepperoni. Bake until the edges crisp and the pepperoni cups with little pools of oil. Finish with a touch of hot honey if you like it sweet-heat.
And if you’re using Poco Bero’s NY-Style Dough, it’s even easier — it already has that chewy, airy texture built in, so you get perfect blistered edges without any extra work.
3. White Pie Wonder
No tomato sauce, all flavor.
You’ll need:
- 1 dough ball
- 1 cup ricotta
- 1 cup mozzarella
- 2 cloves garlic, minced
- Olive oil, salt, black pepper
- Fresh basil
How to make it: Mix ricotta with garlic and salt. Brush the dough with olive oil, spread the ricotta, and top with mozzarella. Bake until golden, then finish with basil and a few cracks of black pepper.
Creamy center, crisp edge — a total sleeper hit.
4. Sausage & Peppers Supreme
Big flavor, zero stress.
You’ll need:
- 1 dough ball
- ½ cup tomato sauce
- ½ lb Italian sausage, browned
- 1 red bell pepper, sliced
- ½ onion, sliced
- 1 cup mozzarella
- Pinch of fennel seeds
How to make it: Cook sausage, peppers, and onions until caramelized. Spread sauce over your dough, add cheese, then the sausage mix. Sprinkle fennel seeds before baking for that unmistakable pizzeria aroma.
5. The Brooklyn Grandma Pie
Square pan, olive-oil base, cheese first, sauce second — the Grandma way.
You’ll need:
- 1 dough ball (pressed into a sheet pan)
- 3 tbsp olive oil
- 1 cup mozzarella
- ¾ cup crushed tomatoes
- 1 tsp oregano
- Parmesan to finish
How to make it: Oil your pan generously. Stretch the dough to fit, sprinkle mozzarella first, then spoon the tomatoes on top. Bake at 475°F until the edges caramelize and the bottom crisps. Finish with oregano and a dusting of Parmesan.
Perfect for feeding a crowd — or reheating for breakfast.
Pizza Month Never Ends
October might get the spotlight, but great pizza doesn’t need a reason. Keep a few Poco Bero dough balls in the freezer, and you’ll always be a few hours away from that chewy, crisp New York crust — effortless if you want it, hands-on if you don’t.
Because pizza night should be fun, not fussy.