​​​​​PIZZA is global, but can vary greatly from place to place,

and everyone believes their local style is the best!

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(Basically any dough base spread with a sauce & topped with meat/ veg & cheese can be called 'pizza' )​

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Some of the most well known versions in the USA are:​​

  New York Style - Ultra-thin crust. Marinara. "Greasy"  (in a good way!)

& served in extra wide slices that can be folded to eat on the go 

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  Chicago Style - Deep Dish: closer to traditional pie: raised sides holding layered toppings

& Marinara spread on top of the cheese 

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  California Style - Usually white (no Marinara)  w/ Pesto or flavored oils & fresh toppings

rather than cooked; leafy greens eg. (less meats)

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  New England Style - Substitutes Seafood, like clams, for the more traditional toppings & is usually a white pizza​​

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Internationally there are:

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 Italian Neapolitan Style - Extremely simple; ultra-thin crust, w/ tomatoes, mozzarella, fresh basil & olive oil

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 German  Flammkuchen - Thin, square crust w/ cheese or crème fraîche,  onion, lardons (fatty bacon), mushrooms etc.

(No tomato sauce)

​ Polish  Zapiekanka - street food; roasted baguette w/ toppings

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 Turkish  Pride - flatbread w/ cheese, peppers, tomatoes, sausages or eggs

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 Hungarian  Lángos (or Langosch) - pan fried flat cakes w/ savory toppings (can also use sweet toppings)

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 Macedonian  Pastrmajlija - diced meat, egg & fermented green hot peppers (Feferonki ) on Balkan flat bread

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 Bulgarian  Patatnik - crisp grated potatoes, cheese & egg  w/ spices + Gyosum mint, on a flat pies. Garnished w/ yogurt

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 Armenian  Lahmahjoon - a lamb pizza​