Dion's Pizza Deals Dion's Pizza Deals
A New York-style pizza on a steel peel beside a dough scraper and semolina on a bakery counter

Recipe Collection · New York City

Browse Dion's Signature Pizza Recipes

This is the working library: the signature pizza recipes we teach and cook ourselves, sorted so you can find the right one for your oven, your pan, and the time you actually have. Each recipe is a complete method, not a topping suggestion.

Start with the collection See the masterclasses

How the collection is organized

Recipes are grouped by style, then by dough type and difficulty. A Neapolitan round and a Detroit square both start with flour and water, but they diverge fast in hydration, pan, and bake. We label each entry with the proofing time so you can plan around your day. Nothing here hides a twelve-hour wait in the fine print.

If you are new to the collection, work through the New York-style entry first, then pick a square pan recipe once your dough handling feels steady. The styles below are ordered from most forgiving to most demanding.

What every entry includes

  • Ingredients listed by weight, so a kitchen scale is all you need.
  • The proofing window, and which steps you can do ahead.
  • Tools required — steel, stone, or just a sheet pan.
  • Common failure points, with the fix written up front.
A foldable New York-style slice resting on a wire rack above a wood counter in a pizzeria kitchen

New York-style: the everyday slice

New York-style dough typically includes sugar and olive oil, which help with browning and a tender chew. The sauce is heavily seasoned and the mozzarella is grated, not torn, for even coverage. This is the most approachable recipe in the collection and the one we recommend for a first attempt. It also reheats well, which matters if you are cooking for one or two.

Difficulty
Easy
Dough
Oil-enriched
Bake
Home oven
See the masterclass for this recipe Compare pizza styles
A puffed Neapolitan pizza with leopard-spotted crust resting on a stone peel near a wood-fired oven

Neapolitan: high heat, short proof

Neapolitan pizza rewards a hot oven and disciplined dough. Anthony Mangieri's reputation at Una Pizza Napoletana rests on repeatability, doing the same simple thing the same way every time. The recipe here uses a long room-temperature or cold ferment and a minimal topping set. It is the most demanding style in the collection, and the most rewarding when the crust puffs and spots.

Plan this one for a day you are home. A cold ferment in the refrigerator is more forgiving than a rushed warm proof, and the dough is easier to open when it has rested.

Detroit-style: square, crisp, and forgiving

Detroit-style pizza is Sicilian-influenced, built on a spongy focaccia-like base with toppings pressed into the dough. Cheese goes to the edges so it crisps against the pan. This is a good choice if you want a thick, sturdy pie and do not have a stone. The pan does most of the work.

A square Detroit-style pizza in a black steel pan with crisped cheese along the edges on a workbench

Because the cheese browns against the metal, this is the recipe where a home baker most often succeeds on the first try. Check the pan note before you start — a straight-sided steel pan is the difference between a crisp edge and a soggy corner.

Every recipe in the collection carries a proofing window, a tool list, and the failure points we have already run into.

No hidden overnight wait and no assumption that you own a specialty oven. If a step needs a visual, the matching masterclass covers it.

A rectangular tray of pizza al taglio with an airy cut corner on a marble counter in a bakery

Pizza al taglio: Roman slices at home

Al taglio means "by the cut," and the dough is airy and baked in a rectangular pan. Gabriele Bonci helped bring this Roman style to American diners, and his approach favors light, open crumb and inventive toppings. Our recipe keeps the dough wet and the bake gentle. It is a good fit for feeding a crowd from one tray.

Keep a bowl of olive oil and a bench scraper within reach. A wet dough is easy to tear with your hands and much easier to handle with a light oiling and a quick fold.

See the masterclass for this recipe

Difficulty and time at a glance

Each recipe carries a difficulty label and a total time from mixing to first slice. Easy recipes finish in a few hours; the more advanced ones span a day or more of fermentation. We flag which steps you can do ahead and which need to happen right before baking, so you can match the recipe to a weeknight or a slow weekend.

New York-style

Difficulty

Easy

Total time

A few hours, same day

Can be done ahead

Sauce and grated cheese

Neapolitan

Difficulty

Demanding

Total time

A day or more of ferment

Can be done ahead

Dough balled the night before

Detroit-style

Difficulty

Forgiving

Total time

Same day, one rise

Can be done ahead

Pan and cheese laid out

Pizza al taglio

Difficulty

Moderate

Total time

Half day, tray bake

Can be done ahead

Toppings prepped and chilled

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What each recipe includes

Every entry lists ingredients by weight, the tools you need, the proofing window, and step-by-step shaping and baking notes. We include the common failure points too, like dough that springs back or a bottom that will not crisp. You get the troubleshooting up front instead of learning it the hard way.

Print the recipe, tape it to the cabinet, and keep a pen nearby. The proofing window is the part most home cooks want to adjust, and it helps to write down the timing you actually used so the next bake is easier to plan.

Hands stretching a round of pizza dough on a floured counter beside a bowl of flour

Choosing by your oven

Your oven sets real limits, so we note the target temperature and whether a stone or steel helps. A steel transfers heat faster and suits a crisp bottom; a stone is gentler and works for a longer bake. If you only have a sheet pan, several recipes are written for that. Check the oven note before you commit to a style.

The glowing mouth of a wood-fired pizza oven with a peel resting against the brickwork

Not sure which style to start with?

Tell us what oven you have and how much time you can give the dough, and we will point you at the right entry in the collection. You can also come by the shop on Mulberry Street, or send a question by phone during working hours.

Visit or call

Dion's Pizza Deals
482 Mulberry Street
New York, NY 10013, USA

+1-212-555-0194

[email protected]

Monday to Friday, 9:00 AM – 6:00 PM
Saturday, 10:00 AM – 4:00 PM

Prefer to work through it with your hands on the dough? The masterclasses walk through mixing, shaping, and baking alongside the recipe, and the Pizza Styles Guide is the fastest way to compare the four styles side by side.

See the masterclasses Compare pizza styles Ask a dough question