Before we talk about the most popular different types of pizza names, let’s look at what pizza is all about?
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What’s A Pizza?
Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven.
A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo.
The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania.
Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries.
It has become one of the most popular foods in the world and a common fast food item in Europe, North America and Australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering Mediterranean cuisine, via pizza delivery, and as street food.
Various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven.
Chicago-style pizza is a type of pizza prepared according to several different styles developed in Chicago, widely referred to simply as deep dish pizza due to its cooking style.
The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce.
Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.
• Neapolitan Pizza
Neapolitan pizza also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese.
The tomatoes must be either San Marzano tomatoes or Pomodorinodel Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius.
The cheese must be Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or Fior di Latte, a cow’s milk mozzarella created according to the procedure for which it was registered as a Traditional Speciality Guaranteed (TSG).
Pizza Napoletana is a Traditional Speciality Guaranteed (TSG) product in the European Union and the United Kingdom, and the art of its making is included on UNESCO’s list of intangible cultural heritage.
• Sicilian Pizza
Sicilian pizza is a type of pizza prepared in a manner that originated in Sicily, Italy.
This type of pizza became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s.
It eventually reached North America in a slightly altered form, with thicker crust and a rectangular shape.
• New York–Style Pizza
New York–style pizza is a type of pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go.
The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.
Traditional toppings are simply tomato sauce and shredded mozzarella cheese.
• Pizza Margherita
Pizza Margherita (more commonly known in English as Margherita pizza) is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil.
• Pepperoni Pizza
Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper.
Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red.
Thinly sliced pepperoni is one of the most popular pizza toppings in American pizzerias.
• Detroit-Style Pizza
Detroit-style pizza is a rectangular pizza with a thick crust that is crispy and chewy.
It is traditionally topped with tomato sauce and Wisconsin brick cheese that goes all the way to the edges.
This type of pizza is often baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories.
The style was developed during the mid-twentieth century in Detroit before spreading to other parts of the United States in the 2010s. The dish is one of Detroit’s iconic local foods.
• St. Louis-Style Pizza
St. Louis-style pizza is a type of pizza popular in St. Louis, Missouri, and surrounding areas.
The style has a thin cracker-like crust made without yeast, generally uses Provel processed cheese, and is cut into squares or rectangles instead of wedges.
St. Louis-style pizza may be ordered at many local restaurants, including local chains such as Imo’s Pizza and Cecil Whittaker’s. Frozen versions are sold at local supermarkets such as Schnucks and Dierbergs Markets.
• California-Style Pizza
California-style pizza (also known as California pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style.
Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country.
It is served in many California Cuisine restaurants.
Such restaurant chains as California Pizza Kitchen, Round Table Pizza, Extreme Pizza, and Sammy’s Woodfired Pizza are four major pizza franchises associated with California-style pizza.
• Hawaiian Pizza
Hawaiian pizza is a type of pizza originating in Canada, and is traditionally topped with pineapple, tomato sauce, cheese, and either ham or bacon.
• Greek Pizza
Greek pizza is a type of pizza crust and preparation where the pizza is proofed and cooked in a metal pan rather than stretched to order and baked on the floor of the pizza oven.
A shallow pan is used, unlike the deep pans used in Sicilian, Chicago, or Detroit-styled pizzas.
Its crust is typically spongy, airy, and light, like focaccia but not as thick. The crust is also rather oily, due to the coating of oil applied to the pan during preparation.
• Stuffed Crust Pizza
Stuffed crust pizza is a type of pizza with cheese or other ingredients added into the outer edge of the crust.
The stuffed crust pizza was popularized by Pizza Hut, which debuted this style of pizza in 1995.
• Calzone Pizza
Calzone pizza is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough.
It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.
Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings.
The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other.
• New Haven-Style Pizza
New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut.
Locally known as apizza from Neapolitan. it originated at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally’s Apizza and Modern Apizza.
This geographically limited pizza style has been favorably regarded by national critics.
• Roman Pizza
Roman pizza is a style of pizza originating in Rome, but now widespread, especially in Central Italy.
• Pizza al taglio
Pizza al taglio or pizza al trancio is a variety types of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams.
This type of pizza was invented in Rome, Italy, and is common throughout Italy.
Many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy.
• Pizza Quattro Formaggi
Pizza quattro formaggi is a variety type of pizza in Italian cuisine that is topped with a combination of four kinds of cheese, usually melted together, with (rossa, red) or without (bianca, white) tomato sauce.
It is popular worldwide, including in Italy, and is one of the iconic items from Pizzerias’ menus.
• Pizza Capricciosa
Pizza capricciosa is a style of pizza in Italian cuisine prepared with mozzarella cheese, Italian baked ham, mushroom, artichoke and tomato.
Types of edible mushrooms used may include cremini (white mushrooms) and others.
Some versions may also use prosciutto (a dry-cured ham), marinated artichoke hearts, olive oil, olives, basil leaves, and egg.
Some versions may be prepared using a thin crust. Although it has similar ingredients to pizza quattro stagioni, they are arranged differently.
• Italian Tomato Pie
Italian tomato pie is an Italian-American and Italian-Canadian baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce.
It may be sprinkled with romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated.
Like Sicilian pizza, tomato pie is baked in a large rectangular pan and usually served in square slices, although in Rhode Island it is cut into rectangular strips like pizza al taglio.
Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish; for instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than focaccia.
• Grandma Pizza
Grandma pizza is a distinct thin, rectangular style of pizza attributed to Long Island, New York.
Typically topped with cheese and tomato sauce, it is reminiscent of pizzas baked at home by Italian housewives who lacked a pizza oven.
The pizza is often compared to Sicilian pizza.
• Pan Pizza
Pan pizza is a type of pizza baked in a deep dish pan or sheet pan. Italian tomato pie, Sicilian pizza, Chicago-style pizza and Detroit-style pizza may be considered forms of pan pizza.
Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s.
The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan.
• Pizza Marinaras
Pizza marinara, also known as pizza alla marinara, is a type of Neapolitan pizza in Italian cuisine seasoned with only tomato sauce, extra virgin olive oil, oregano and garlic.
It is supposedly the most ancient tomato-topped pizza.
• White Pizza
White pizza or a white pie is an Italian-style pizza that does not use tomato sauce.
The pizza generally consists of pizza dough, olive oil, garlic, cheese, salt and sometimes toppings including vegetables such as spinach, tomato, and herbs.
Ricotta is a common type of cheese used on white pizza in the United States. Sometimes white sauces such as bechamel are used.
Which Type Of Pizza Is The Best?
According to Pequodspizza, according to a survey by YouGovAmerica, pepperoni pizza is by far the most ordered pizza in the United States.
Why? Pepperoni has a savory salty taste with just the right amount of spice, has a texture softer than salami, and melds perfectly with a variety of sauces, cheeses, and crust types.