Exploring the different types of pizza: a complete guide

Introduction to Pizza: an Italian culinary heritage

Pizza is undoubtedly one of the most well-known and loved dishes in the world. There is nothing simpler and tastier than a freshly baked pizza, which is why we decided to devote a full article to exploring the various types of pizza. The art of pizza is a culinary heritage that comes from the heart of Italy, and has been passed down through the generations.

History of Pizza

La history pizza is as old as the history of baking itself. The earliest evidence dates back to the Sumerians, who consumed a kind of flat bread. However, the milestone in the history of pizza is set at Naples in the 18th century, when the bread dough was enriched with tomato imported from the Americas. Soon, pizza became a symbol of Neapolitan culinary art, conquering palates all over the world.

Pizza Napoletana and Pizza Romana: the differences

When it comes to pizza in Italy, immediately opens a debate between two schools of thought: the Neapolitan and the Roman. The Neapolitan pizza has a high, fluffy edge and a soft, moist core, rich in traditional flavours such as tomato, mozzarella and basil. Roman pizza, on the contrary, has a thin and crispy dough, ideal for enhancing the flavours of the toppings.

Both schools, however, agree on the need to use fresh, high-quality ingredients: San Marzano Dop tomato, buffalo mozzarella and extra virgin olive oil are the foundations of any self-respecting pizza.

Types of Pizza: The True Neapolitan

The Margherita and the Marinara are the two most famous variants of the Neapolitan pizza. The first, dedicated to the Queen of Italy, boasts a simple and balanced taste of tomato, mozzarella and basil; the second, favoured by sailors for its ease of preservation, is a mixture of tomato, garlic, oregano and oil. Neapolitan pizzas are famous for the skilful use of fresh ingredients, and for the attention paid to the working of the dough, which, after rising for at least 24 hours, becomes soft and high.

Types of Pizza: La Croccante Romana

The Roman pizza has a thin and crispy dough, making it ideal both for eating while seated at the table and walking through the city streets. The most famous versions are the pizza al taglio, served in rectangular portions, and the tonda, typical of pizzerias, which is served with traditional toppings such as ham, mushrooms, artichokes and mozzarella.

Other Regional Variants of Pizza in Italy

In addition to Neapolitan and Roman, Italy boasts a number of regional variants of pizza. The Sicily, for example, is famous for its 'sfincione', a pizza filled with onions, anchovies and caciocavallo cheese. In Apulia, on the other hand, the 'focaccia barese', a low pizza stuffed with onions, black olives and cherry tomatoes, is very popular.

Pizza in the World

The love of pizza knows no bounds. In the United States, the New York style pizza, with its thin, crispy crust and generous amount of cheese, is very popular. In Brazil, on the other hand, pizzas can have very special toppings, such as the Havaiana, with cooked ham and pineapple, while in Japan pizza with wasabi, which blends perfectly with the flavour of traditional Italian toppings, is very popular.

Conclusion: a passion without boundaries

Exploring the various types of pizza is a journey exciting, rich in flavour and traditions. Each pizza tells a unique and irresistible story, inevitably linked to the culinary traditions of the place where it is prepared. All that remains is to taste and discover which pizza is right for you. Maybe it will be the soft Neapolitan, the crispy Roman, the exotic Japanese or the tasty New Yorker: the important thing is that it is good!