The world of pizza is continuously expanding, with new styles emerging every so often. Some of these styles have found a place in food history, while others have failed to achieve any significant recognition. It’s difficult to determine which style of pizza is the best in the world, as everyone has their own opinion. This list of different pizza styles is based on my experience working and traveling around the world, making pizza, bread, and other baked products.
Neapolitan Style pizza
The original idea of pizza that spread around the world in different forms, inspiring chefs and bakers in new creations. The majority of the styles mentioned on this page are connected, in some way, with the Neapolitan style.Neapolitan
New York Style pizza
New York Style pizza is a classic style that originated in the early 1900s. It’s typically sold by the slice and is still very popular today. Compared to Neapolitan pizza, the dough, cheese, and sauce recipes are different. The pizza is not typically eaten fresh out of the oven but is instead reheated for consumption. Pizza makers also need to ensure the pizza has a longer shelf life. New York Style pizza is perfect for grabbing a slice on-the-go or taking home for later.New York
Just a few decades after New York style was born. A new trend was growing in Rome, but this time it came from the baker’s mindset. The pizza “teglia Romana” or “pizza al taglio” is street food with a nice firm crust that holds fresh toppings. The pizza cooks in a big pizza pan then cut and sold in a square or rectangular shape. Warmed up on the spot and ready to be eaten while walking on the street. High hydration dough guarantees a long shelf life and the right product every time it is warmed up.Teglia Romana
Pizza Romana is the flat crunchy version of the Neapolitan.
A thin layer crust holds a combination of simple toppings. Crunchy like a cracker, it is made fresh by order.
The term “Traditional” in the context of pizza refers to any style of pizza that does not adhere to the specific rules outlined in the AVPN international regulation for Neapolitan pizza. This can encompass a wide range of styles and variations.Traditional
I believe this is a style born in Los Angeles, as a reinterpretation of the Neapolitan. The main idea is to create an Instagram friendly product, with a charcoal leopard crust, with an intense taste, usually achieved by using sourdough.NeoNeapolitan
Detroit style pizza is a tasty descendant of Sicilian pan pizza, admired for its massive hit of calories and flavor. I love its story so much that I even wrote about it on my Italian blog.Detroit
Chicago-style pizza is known for its deep dish and heavy toppings, making it a massive hit of calories. One slice can be a meal in itself.Chicago
The Queen is not a style but rather the name of the pizza that won me the “Canadian Pizza Chef of the year” award in 2018. It was created using a unique dough preparation technique that combined elements of Teglia Romana and NeoNeapolitan styles.The Queen
Canotto pizza style is very controversial nowadays. Especially in Naples. The way to prepare this pizza created haters and lovers. The distinct element of this pie is the massive cornicione (The edge or lip of a pizza).Canotto