The many faces of pizza across cultures
The original pizza, made with a thin, chewy crust, San Marzano tomatoes, mozzarella di bufala, olive oil, and fresh basil. Traditionally cooked in a wood-fired oven.
Pizza al taglio is baked in large rectangular trays and sold by weight, while pizza tonda is a crispier, round pizza with a thinner crust than Neapolitan.
Large, thin, and foldable slices with a crispy yet chewy crust, often sold by the slice.
A thick, buttery crust layered with cheese, toppings, and a chunky tomato sauce, almost like a pizza pie.
A pizza without tomato sauce, topped with thick layers of caramelized onions and cheese.
Typically served with a thin crust and creative toppings like catupiry cheese, green peas, and even chocolate for dessert variations.
A thin, crispy flatbread topped with crème fraîche, onions, and bacon.
Pide is a boat-shaped flatbread with cheese, eggs, and meats, while Lahmacun is a thin, crisp pizza topped with minced meat, tomatoes, and spices.
Often called "Japanese pizza," though more of a savory pancake, topped with cabbage, seafood, pork, and special sauces.
A fusion pizza featuring bulgogi (marinated beef), kimchi, and mayonnaise-based sauces.
A flatbread similar to pizza, topped with za’atar, cheese, or minced meats.
A barbecue-style pizza cooked over an open flame, featuring local toppings like boerewors (sausage) and chutney.