Pizza

pizza

type of food or dish

Subclass of	convenience food, finished good, snack, baked good, Pizzas, casseroles
Part of	Italian cuisine
Native label	Pizza
Continent	worldwide
Country of origin	Italy
Made from material	dough, tomato sauce, cheese
Hashtag	pizza
Cuisine	Italian cuisine
History of topic	history of pizza
Shape	disk, rectangle
Serving temperature	hot
Course	flatbread
Unicode character	🍕

Pizza be an Italian dish wey dey typically consist of a flat base of leavened wheat-based dough dem top plus tomato, cheese, den oda ingredients, dem bake for a high temperature, traditionally insyd a wood-fired oven.

Varieties den styles

A great number of pizza varieties dey exist, define by de choice of toppings den sometimes sanso dey crust. Der sanso be chaw styles of pizza, define by dema preparation method. De list wey dey follow dey feature de notable ones per.

Varieties

Pizza varieties

Image	Name	Characteristic ingredients	Origin	Dem first attest	Notes
	Pizza Margherita	Tomatoes, mozzarella, basil.	Naples, Italy	June 1889	De archetypical Neapolitan pizza.
	Pizza marinara	Tomato sauce, olive oil, oregano, garlic. No cheese.	Naples, Italy	1734	One of de oldest Neapolitan pizza.
	Pizza capricciosa	Ham, mushrooms, artichokes, egg.	Rome, Lazio, Italy	1937	Similar to pizza quattro stagioni, buh plus toppings mixed rather dan separated.
	Pizza quattro formaggi	Prepared using four types of cheese ('four cheeses'): mozzarella, Gorgonzola den two odas wey dey depend for de region top.	Lazio, Italy	Ein origins no be clearly documented, buh dem dey believe e originate from de Lazio region for de beginning of de 18th century.
	Pizza quattro stagioni	Artichokes, mushroom, ham, tomatoes.	Campania, Italy		De toppings be separated by quarter, wey dey represent de cycle of de seasons.
	Seafood pizza	Seafood, such as fish, shellfish anaa squid.	Italy		Subvarieties dey include pizza ai frutti di mare (no cheese) den pizza pescatore (plus mussels anaa squid).

Styles

Pizza styles

Image	Name	Characteristics	Origin	Dem first attest
	Calzone	Pizza dem fold insyd half turnover-style.	Naples, Italy	1700s
	Deep fried pizza (pizza fritta)	De pizza be deep fried (cooked insyd oil) instead of baked.	Italy
	Pizzetta	Small pizza dem serve as an hors d'oeuvre anaa snack.	Italy
	California-style pizza	Dem distinguish by de use of non-traditional ingredients, especially varieties of fresh produce.	California, U.S.	1980
	Chicago-style pizza	Dem bake insyd a pan plus a high edge wey dey hold insyd a thick layer of toppings. Dem dey stuff de crust sometimes plus cheese anaa oda ingredients.	Chicago, U.S.	c. 1940s
	Colorado-style pizza	Dem make plus a characteristically thick, braided crust topped plus heavy amounts of sauce den cheese. Dem traditionally dey serve am by de pound, plus a side of honey as a condiment.	Colorado, U.S.	1973
	Detroit-style pizza	Dem dey spread de cheese to de edges den dey caramelize against de high-sided heavyweight rectangular pan, wey dey give de crust a lacy, crispy edge.	Detroit, U.S.	1946
	New York–style pizza	Neapolitan-derived pizza plus a characteristic thin foldable crust.	New York metropolitan area (den beyond)	Early 1900s
	St. Louis–style pizza	De style get a thin cracker-like crust dem make widout yeast, generally dey use Provel cheese, wey dem dey cut into squares anaa rectangles instead of wedges.	St. Louis, U.S.	1945

Read further

• Chudgar, Sonya (22 March 2012). "An Expert Guide to World-Class Pizza". QSR Magazine. Retrieved 16 October 2012.
• Delpha, J.; Oringer, K. (2015). Grilled Pizza the Right Way. Macmillan. ISBN 978-1-62414-106-5.
• Helstosky, Carol (2008). Pizza: A Global History. London: Reaktion Books. ISBN 978-1-86189-391-8. OCLC 225876066.
• Kliman, Todd (5 September 2012). "Easy as pie: A Guide to Regional Pizza". The Washingtonian. Explanation of eight pizza styles: Maryland, Roman, "Gourmet" Wood-fired, Generic boxed, New York, Neapolitan, Chicago, and New Haven.
• Raichlen, Steven (2008). The Barbecue! Bible. Workman Publishing. pp. 381–384. ISBN 978-0761149446.
• "The Saveur Ultimate Guide to Pizza". Saveur. Retrieved 2 November 2014.