Pizza Around the World – Regional Styles to Try at Home

Pizza is not only a favourite food for the people of the UK but also one of the most loved foods all over the world. However, the style of preparation of the same food varies based on the taste of the people of that country.

However, one thing is common to all pizzas served in the different parts of the world are any of the following:

• Thin and crispy
• Thick and chewy.

By using local ingredients, the chef can create delicious pizzas that cater to the local taste.

You can buy any model of Gozney Pizza Ovens chosen from the showroom of BBQs2u and recreate iconic international pizzas as per the local taste in your own kitchen.

Neapolitan Pizza (Italy)

The origin of pizza started in Naples, which features:

• Thin, chewy crust with charred edges
• San Marzano tomatoes
• Fresh mozzarella and basil
• Cooked within 90 seconds at a temperature of 900°F

Tip: To obtain an authentic texture, flour and a pizza steel are used.

Roman Pizza al Taglio (Italy)

The street-food staple from Rome:

• Rectangular slices are usually sold by weight
• Airy, crispy crust by using olive oil
• Topped with zucchini, potatoes, or cured meats

Tip: Bake it in a sheet pan to achieve the signature shape.

Chicago Deep Dish (USA)

A hearty Midwestern favourite:

• Buttery, thick crust almost similar to a pie
• Layers of cheese, toppings, and chunky tomato sauce
• Baked in a deep steel pan

Tip: To prevent sogginess, bake the crust.

New York Style (USA)

The classic foldable slice:

• Thin, flexible crust with crispy edges
• Low-moisture mozzarella and tangy tomato sauce
• Cooked fast in a blazing-hot oven

Tip: Add sugar to the dough for better browning.

Detroit Style (USA)

Motor City’s square pizza:

• Thick, airy crust with caramelized cheese edges
• Cheese layered directly on dough, sauce on top
• Baked in blue steel pans

Tip: Use brick cheese for authentic flavour.

Sicilian Sfincione (Italy)

Palermo’s fluffy street food:

• Focaccia-like crust with crispy bottom
• Topped with tomatoes, onions, and anchovies
• Often served without cheese.

Tip: Let the dough rise overnight for maximum airiness.

Calzone (Italy)

The portable stuffed pizza:

• Folded dough with ricotta, meats, veggies
• Baked or fried until golden
• Served with marinara for dipping.

Tip: Seal edges tightly to prevent filling leaks.

Tarte Flambée (France/Germany)

Alsace’s wood-fired flatbread:

• Paper-thin crust with crème fraîche
• Topped with onions, bacon, and Gruyère
• Cooked in a wood oven.

Tip: Roll dough extra thin for proper crispiness.

Okonomiyaki Pizza (Japan)

A savoury Japanese fusion:

• Cabbage-studded pancake base
• Topped with mayo, bonito flakes, and okonomiyaki sauce
• Optional additions like pork or seafood.

Tip: Use a griddle for the signature texture.

Tips for Authentic Results

• Invest in proper tools: A pizza stone or steel can work as a commercial oven.
• Adjust baking times: Thin crusts usually require high heat at a temperature of 500°F+, while thick styles can bake slowly at lower temperatures.
• Source local ingredients: Use regional varieties of cheese and sauces where possible.

Explore BBQs2u’s Gozney Roccbox Pizza Ovens and discover various tools for pizza making, allowing you to create pizzas from around the world. Whichever pizza taste you prefer, you can prepare it at home.