Types of Italian Pizza The Most Popular Pizzas to Try in Italy

Top with fresh basil, a sprinkle of Parmigiano, and more olive oil. Pizza in Italy is served without being sliced before serving. We in Italy slice it yourself, and fold in two the slices, because it’s usually very thin, and eat it with our hands.

Sausage is a very common topping for Italian pizza. The most popular option is a simple Margherita with little bits of sausage. If you like meat and you’re looking for a simple upgrade to your classic pizza, order the pizza alla salsiccia. Pizza Funghi is nothing other than a pizza Margherita topped with mushrooms, although you may also find it as a pizza bianca without tomato sauce. The most common type of mushroom for pizza topping is champignon. The pizza Boscaiola is topped with mozzarella, mushrooms, and little bits of sausage.

The pizza ai Fiori di zucca is “bianca,” meaning it is only topped with squash blossoms and mozzarella cheese. A popular variation contains slices of salted anchovies, but you can always ask it without them if you’re looking for the vegetarian option. A very popular variation of the pizza ai funghi is prosciutto e funghi. This pizza can be with mozzarella and tomato sauce (rossa) or just mozzarella (bianca).

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• Calzone is very similar to Pizza Fritta, but it’s cooked in the wood-fired oven.
• When it comes out of the oven, Nutella is added, and sometimes even some chopped hazelnuts, to make it even more delicious.
• Bresaola is a dark red cured meat made from beef that has been air-dried and aged for two to three months.
• They peddle gluten-free bases and fully vegan toppings too.
• Just as usual, many pizzerias in Naples serve Pizza Quattro Stagioni with a few variations.

One of the main types of Italian pizza that have been invented in Rome and then exported to many Northern regions is Pizza Tonda Romana. Pizza alla pala is another one of the different types of Italian pizza that can be a bit confusing. Traditional Italian pizzas, especially those I’m telling you about in this chapter, can usually be found in every pizzeria.

Although most ingredients disappeared in favor of tomato sauce, the pizza remained known as Marinara. Italian pizza is made with fresh ingredients, more importantly, high-quality ingredients. The sauce is prepared with different vegetables cooked together with the tomatoes. It’s never JUST a simple tomato puree with some oregano. Then, every topping used is fresh, and of great quality, and we never put too much topping on our pizza.

Pizza Capricciosa

Ortolana is one of the most popular vegetarian pizzas, often called Pizza Vegetariana. The word “ortolana” is the female version of the greengrocer and recalls the variety of veggies you’ll find on top of this tasty pizza. This pizza is ideal on warm summer days when you’re looking for a refreshing and lighter meal. The pizza Caprese is also vegetarian-friendly. Mushrooms represent autumn, ham (and often olives) represent winter, tomatoes and basil recall summer, and artichokes symbolize spring. If you’re looking for a rich, tasty pizza with many different ingredients, try Pizza Capricciosa.

If you’re looking for original Italian pizza, the Quattro Staggioni won’t let you down! Of course, underneath the toppings, this also has toppings tomato sauce, and Italian cheese, specifically mozzarella. After a run of NYC-style sliceries opening in the capital, it’s almost refreshing to see the return of the chunky, doughy pizza.

Eaten as street food, this tends to be rectangular with a thicker base to facilitate eating on the move. The second is more familiar; round pizzas are served in restaurants with a much thinner and usually floppy base. People eat these with a knife and fork, but it’s also considered acceptable to cut it into triangular slices and use your hands.

This pizza recipe was invented in 1937 at the Capricciosa restaurant in Rome, hence the name, which translates to capricious. If you’re up for something spicy, the Diavola is your best choice. You may know this as the Pepperoni Pizza in the US. This is, in fact, a very similar recipe, except the type of hot salami is a bit different. The origins of this pizza date to the late 19th century, when Neapolitan cook Raffaele Esposito created the Pizza Margherita to honor Queen Margherita of Savoy. You can still eat a delicious pizza Margherita in its birthplace, Pizzeria Brandi, in the heart of Naples.

Luca has written for Tuscanycious, the official food blog of the Tuscan tourist authority, and has a YouTube channel. He can also be seen in the Netflix TV series Somebody Feed Phil talking about his native Venice. We recommended ordering the pizzas ‘London style’, basically a Detroit/Chicago/grandma style mash-up. It was invented in this actual restaurant and is absolutely delicious. Simplicity works with pizzas this good; go for the classic margherita. Italian sourdough pizza with crispy bottoms and fluffy crusts.

Go for the 18-inch pies, as they create a better slice than the smaller ones. The Jode (tomato, mozzarella, n’duja, hot honey and stracciatella) is a pizza artisan menu masterpiece. These quick, on-the-go snacks are sometimes called by other straightforward names like pizza in teglia (“in the pan”) and pizza al trancio (“by the slice”). Enjoy bold Italian dishes, cocktails and plenty of choice for every guest – including vegan, vegetarian, non-gluten and kids’ menus. Share a pizza, 2 sides and 2 soft drinks for just £25.

If it comes to the Neapolitan traditional pizza, leaven time is 72 or even 96 hours! If you ever wondered why your pizza dough isn’t as tasty as those in Italy, this is the answer. Detroit-style pizza is on the up in London – but which of the capital’s pizzerias will perfect it first? Ria’s in Notting Hill stylishly flicks its hat in the ring. The toppings are equally weighted, dollops of mozz, sweet caramelised onions and tangy lemon basil sauce all sitting atop airy crispness.

Luca Marchiori is a food writer, recipe developer, and food historian. Born in Venice, he has lived variously in the UK, Switzerland, and France before finding his way back to Italy where he specialises in the food and culture of Venice, Rome, and Tuscany. His blog, Luca’s Italy is all about discovering authentic Italian food and sharing the recipes that Italians really eat.

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Proper Neapolitan, knife-and-fork required. The vegan nduja ortolana, with plant-based nduja, roasted tenderstem broccoli, chestnut mushrooms, and rocket pesto. New York-style, but related to one of London’s top pizza spots. New York-style with a university education.