Pizza comes in a wide variety of forms and regional variations in the United States, Italy, and other countries. These ten pizza varieties include:
10 Pizza Varieties: Numerous Regional Pizza Styles
A thin crust and locally sourced or cultivated ingredients are used in California-style pizza, along with unconventional ingredients like artichokes, prosciutto, ricotta, goat cheese, and feta cheese. In the 1980s, chefs like Alice Waters and Ed LaDou, pioneers of California cuisine, popularised California-style pizza.
2. Chicago deep-dish:
The two to three-inch thick crusts of Chicago's pizza rank among the richest and heaviest in the world. Layers of sauce are spread over a substantial amount of oozy cheese on deep-dish pizza. Chicago-style pizza is easier to eat with a fork and knife, particularly if you top the deep-dish pizza with additional ingredients like pepperoni or sausage.
Detroit-style pizza is a rectangular pan pizza with a crisp bottom and an extra-thick dough, as well as mozzarella cheese topped with marinara sauce. In an industrial-sized square pan with loads of oil, chefs create pizza made in the style of Detroit. A crust with a chewy texture and crunchy edges is the end result.
Unlike Chicago-style pizza, which is baked in a deep dish or on a pizza stone, Greek-style pizza is baked in a thin-lipped pan using olive oil as the cooking medium. The resultant crust has an inside that is delicate and airy but highly crunchy from the oil. Greek pizza uses provolone or feta cheese in place of the usual mozzarella. Oregano, peppers, tomatoes, and olives are other garnishes.
Neapolitan pizza is a standard of Italian cuisine that originated in Naples, Italy. A Margherita pizza, made with San Marzano tomatoes, fresh buffalo mozzarella cheese, and fresh basil, is the most traditional kind of Neapolitan pizza. This wood-fired, thin-crust pizza has a dough that is crisp with a faint crunch.
6. New Haven:
This Connecticut city is known for its thin, crisp pies, known as apizza, which are baked in coal furnaces to give them their distinctive burned crust. Pizzas made in New Haven have a unique crust and cooking method, but toppings might vary. One well-known pizza in New Haven is a white pie with clams on top, and another is a straightforward tomato pie with grated Parmesan on top.
7. New York:
An offshoot of the thin, crispy Neapolitan-style pizzas, New York pizza dough incorporates oil and sugar and stretches into a thicker and tougher crust. New York pizza was invented by Italian immigrants in New York City.
As the pizzas cook in a deck oven, the oil reduces the quantity of gluten generated and produces a delicate, chewy crust. From Brooklyn to New Jersey, the metropolitan area of New York City offers a taste of New York.
In Italy, pizza al taglio (literally, "pizza by the cut") or pizza romana is a crispy, rectangular pizza. This pizza is common in Rome's bakeries and food carts and is sold by weight and is cut with scissors. Pizza al taglio is rectangular like focaccia and goes well with a variety of toppings.
A thick-crust, rectangular pizza from Sicily with a crust akin to focaccia bread is called a Sicilian pizza, also known as sfincione (thick sponge) in Italian. Sicilian pizza is distinguished from thin-crust Neapolitan pizza, Roman pizza, and New York-style pizza by its thick, pillowy crust.
10. St. Louis:
A regional delicacy in the Midwest, pizza made in the St. Louis style has a thin, cracker-like crust made without yeast. You cut this pizza into squares or rectangles instead of pie-like pieces.
7 Homemade Pizza Varieties
Pizza dough, marinara sauce, olive oil, mozzarella or parmesan cheese, and conventional toppings like pepperoni and anchovies may all be used to create a variety of pizzas at home. You can even experiment with toppings like pineapple and ham. Try these seven recipes for your upcoming homemade pizza:
1. Artichoke pizza:
This New York-style pizza is covered with mozzarella cheese and pecorino romano and features a white cream sauce, spinach, and artichokes. Artichoke pizza's creamy topping closely mimics spinach-artichoke dip when it's baked over a crunchy pizza dough.
2. BBQ chicken pizza:
A BBQ chicken pizza can have a thin crust or a thick crust and is topped with grilled chicken, BBQ sauce, and vegetables such grilled red onions and peppers. With comparable sauces, such as Buffalo sauce, you can also make BBQ pizza.
3. Grandma pizza:
To get square slices of pizza with crispy bottoms, bake your pizza on a rimmed baking sheet sprayed in olive oil. Grandma pizza is an adaptation of an Italian classic and a terrific way to produce crunchy, melty homemade pies without a pizza oven. It is topped with a layer of fresh mozzarella cheese and dollops of tomato sauce or sliced tomatoes.
4. Hawaiian pizza:
Despite the name, Canadians invented Hawaiian pizza. Hawaiian pizza is made by sprinkling tomato sauce, mozzarella cheese, diced pineapple, sliced ham, and red pepper flakes over the dough before baking it until it is golden.
5. Margherita pizza:
This typical Italian pizza is topped with four ingredients: chewy mozzarella cheese, fresh basil, extra-virgin olive oil, and a basic tomato sauce. Crispy handmade dough roasted to golden-brown perfection in a high-heat oven and topped with premium Italian toppings are the secrets to a delicious Margherita pizza.
6. Marinara pizza:
Marinara pizza, often known as a tomato pie, is a cheese-free variety of Neapolitan pizza. The only garnishes in this dish are fresh garlic, oregano, and marinara sauce.
7. Salad pizza:
To make this nutritious variation on pizza, simply bake your dough with olive oil on top. The salad pizza should be topped with arugula, cherry tomatoes, aged balsamic vinegar, salt, and pepper once it comes out of the oven.