How to Build the Perfect Pizza for Pi Day

Pi Day is the perfect excuse to talk about pie—but not of the dessert ilk. We’re talking the kind you bake at 500°F with bubbling cheese and a chewy, blistered crust. Whether you're making dough from scratch or picking up a ball from the grocery store or your favorite local pizzeria, great pizza at home is all about thoughtful, intentional building.

Before we get into the nitty-gritty, one thing matters most: surface temperature. Our Hybrid Pizza Steel transmits heat far more efficiently and evenly than a standard sheet pan, helping you achieve better browning and that crisp-chewy texture you want from the bottom up. If you want pizzeria-level crust at home, our Pizza Steel changes the game.

Ready to put together the perfect pie? Once you’ve got your dough ready and your oven is fully preheated, here’s how to build a better pizza from the base to the finishing touches.

1. Choose Your Base

The foundation of your pizza determines everything that follows. A classic red sauce brings acidity and natural sweetness, which helps cut through rich cheese and fatty toppings. It creates contrast and balance, especially if you're layering on cured meats or salty ingredients. 

White pies, on the other hand, skip the tomato entirely. That means you need to think intentionally about your base. Olive oil with garlic? A ricotta spread? A light béchamel? Even mascarpone can work. Because there’s no acidity from tomato sauce, consider how you’ll add brightness elsewhere, maybe through sharp cheese, fresh herbs or a finishing drizzle.

2. Go Beyond Basic Mozzarella

Mozzarella is classic for a reason. It melts beautifully, stretches dramatically and delivers mild creaminess. But better pizza often comes from layering cheeses strategically.

Low-moisture mozzarella is ideal for full coverage because it browns well and doesn’t release too much water. Fresh mozzarella offers creamier pockets but should be used more sparingly to avoid excess moisture.

Want more complexity? Layer on provolone for a sharper edge. Fontina has a rich, buttery depth. Pecorino or Parmesan can be sprinkled lightly for a salty punch and some nice browning when cooked. Combining two or three cheeses will give you a more dynamic, deeper flavor.

Just keep this in mind: Soft cheeses like burrata should never go into the oven, because they’ll become a watery, soggy mess. Bake the pizza first, then tear burrata over the top while the pie is still hot. The residual heat gently warms the cheese without breaking its creamy texture. Moisture is the enemy of crisp crust. If you're using higher-moisture cheese, blot it dry and distribute it thoughtfully so your pizza steel can do its job underneath.

3. There’s More to Life Than Pepperoni

Pepperoni will always have a place on the table—especially when it curls into crispy little cups in a hot oven. (If you want a tried-and-true version, our Pepperoni Pizza is a great starting point.) 

But pizza is really a blank canvas for whatever flavors you want to explore, and better pizza means experimenting with contrast. The key is restraint: Overloading toppings can prevent proper browning—and you don’t want a slice that droops or falls over because it’s overly laden with toppings.

Sweet and salty combinations add depth. Fresh figs paired with piquant gorgonzola create balance. The classic combination of thinly sliced pears with prosciutto and arugula deliver crunch, salt and freshness in one bite. Earthy toppings like mushrooms benefit from pre-cooking to release moisture before they hit the dough. The same goes for watery vegetables such as zucchini. A quick sauté concentrates flavor and keeps your crust crispy.

Meat lover? Explore other cured meats like salami or chorizo. Crumbled cooked sausage is a quick, easy way to add flavor.

Explore the beauty of a salad pizza: Cook your dough with a white or red base, then once it cools slightly, pile on whatever salad combo suits your fancy to get a contrast of crisp crunchiness with your puffy dough. Caesar? Sure, why not. A chopped salad with loads of bitter greens and sharp cheese? Go for it.

Lastly, back to that whole “blank canvas” thing: Pizza can be anything you want it to be. Make a Korean BBQ-inspired pie by topping it with kimchi and bulgogi. Explore Mexican flavors with chorizo, cotija and a finishing sprinkle of fresh cilantro. Pizza doesn’t have to lean on Italian-American traditions. The sky’s the limit.

4. Don’t Skip the Finishers

What happens after the bake can elevate your pizza from good to unforgettable.

A drizzle of hot honey adds sweet heat (like on our addictive Hot Hex Pizza). Chili crisp gives your pie a spicy edge. Fresh herbs like basil or oregano lend brightness that cuts through richness. A finishing oil—whether it’s extra virgin olive oil or a garlic-infused blend—adds not only moisture, but extra richness.

Acidity can also be added at the end. A squeeze of lemon over a white pie or a splash of balsamic glaze can wake everything up. Finishers work best when applied intentionally. Think about what your pizza might be missing: heat, freshness, sweetness or crunch. A small addition at the end can rebalance the entire pie.

Ready to make an unforgettable pie? Grab your steel, fire up the oven and make your pizza shine.