Pizza is the world’s favourite food. All over the world, people love to eat pizza at any time of day or night. Pizzas have a thin crust and very little cheese, so it is usually healthy.
Wherever you go in the world, there’s a pizza place nearby serving up a delicious slice of ‘za. That’s why it’s no surprise to see so many pizzas out there – people just can’t get enough!
We’ve searched the world over to find the best, most popular types of pizzas and we think we’ve succeeded! Here they are:
10. Pizza Sicilian
In the United States, Sicilian pizza is a thick, square-shaped crust with mozzarella cheese and tomato sauce. The sauce is frequently placed on top of the cheese to ensure that the crust is fully cooked. This pizza was invented in Sicily by immigrants and was later called sfincione.
Sicilian-style pizza, which tops its sfincione with mozzarella, was born in Italian bakeries in New York City, where mozzarella was cheap and accessible. Sicilian-style pizza is popular among Italian Americans throughout the Northeast.
9. Pizza Capricciosa
This pizza is topped with mushrooms, artichokes, cooked ham, and mozzarella cheese (sometimes also with extra cheese). The name means “capricious” because one does not know what topping will be on the pizza until it has been ordered and the pizzaiolo has decided to use it. This probably dates back to the time when only a few ingredients were available, and people would say: “All’una capricciosa” (“At one capricious”) when they were invited to lunch at someone’s house.
8. Pizza Quattro Formaggi
Italian for “four kinds of cheese,” a pizza made with four different types of cheese: mozzarella, gorgonzola, taleggio and Parmigiano Reggiano (aged hard cheese). As might be expected from its name, four-cheese pizza differs in flavour and colour because each type of cheese has a different texture and taste.
7. New York Style Pizza
The thin crust pizza is widely popular in the United States of America, especially in New York City, where it developed its thin-crust recipe inspired by the traditional Neapolitan Pizza recipe brought back from Italy by early Italian immigrants.
6. Caprese Pizza
Caprese Pizza is a pizza variation that includes tomato, mozzarella, and basil to resemble the colours of the Italian flag: red, white and green. It is typically made with fresh tomatoes sliced very thinly and layered with fresh mozzarella cheese and fresh basil leaves.
5. Pepperoni Pizza
A type of pizza topping made from cured spiced pork sausage, typically sliced or cut into chunks and applied to pizza shortly before it is baked. Pepperoni is classically garnished with large-dice pepperoncini peppers, although variants exist that dispense with the pepperoni altogether in favour of using other spicy diced sausage, such as soppressata Picante, calabrese or Cotto salami, usually accompanied by some form of bell peppers or similar sweet peppers.
4. Calzone Pizza
A pizza turnover consists of a filling sealed between two layers of thin bread dough baked in an oven. Calzones are often round and maybe served as an entrée or a snack. They are usually stuffed with cheeses, primarily mozzarella, ricotta, provolone, Parmesan, various Italian hard cheeses, cooked ham, pepperoni, salami, feta cheese, vegetables such as spinach, eggplant (aubergine) and garlic.
3. Pizza Marinara
Pizza marinara is a round thin-crust pizza with simple toppings: tomato sauce and oregano. The ingredients for “pizza marinara” are the same as those that appear on “pizza Margherita, “to which anchovies are added.
2. Pizza Margherita
A popular Neapolitan pizza made with simple and fresh ingredients: tomatoes, mozzarella cheese and basil. It takes its name from the Queen consort of Italy, Margherita of Savoy, who was so pleased with this elegant and so representative dish created by Raffaele Esposito that he named it after her in 1887.
1. Pizza Napoletana
The traditional recipe of this pizza has only a few ingredients: tomatoes, mozzarella cheese, olive oil, oregano and basil. This is perhaps the oldest type of pizza in Naples, called “Pizza ‘e Mozzarella.” The first historical testimony dates back to 1738 when this kind of simple food was sold on the city’s streets by public mariners who had become popular cooks. It was also prepared for poor fishermen coming back from the sea to celebrate their return with friends and family. Pure simplicity!