List of pizza varieties by country

Its widespread adoption into other cuisines, replacing the local traditional dishes, is traced to the early 20th century.

After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick.

There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra-virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita di bufala made with tomato, sliced buffalo mozzarella from Campania, basil and extra-virgin olive oil.

The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.

[18] It is believed that Sicilian pizza, Sfincione, or focaccia with toppings, was popular on the western portion of the island as far back as the 1860s.

Poro, formerly known as the Berlusconi, is Kotipizza's product name for a pizza with smoked reindeer meat, tomato sauce, cheese, chanterelle mushrooms and red onion.

[25] "White pizza" (see below) is also popular, especially because it is similar to Hungarian kenyérlángos or langalló (a type of flatbread often topped with sour cream, bacon and onions).

Since its start in 1980 the Grandiosa has been part of Norwegian modern culture and trends, going so far to be unofficially called "The national dish of Norway".

"[30] The first pizza to be served in Sweden was in 1947 at the ASEA staff canteen in Västerås but it was not until 1968 that it became available to the general public at the Stockholm restaurant Östergök.

[31] Pizzerias soon followed, run at first by Italian guest workers and subsequently by migrant Turks, which added an unmistakable hint of Levant to the Swedish pizza.

The typical British high street now has a variety of restaurants belonging to international Italian- and American-style pizza chains, including homegrown chains PizzaExpress, Strada, and Prezzo as well as Domino's, Pizza Hut, and Papa John's alongside independent, sometimes Italian-run restaurants which may use wood-fired ovens.

Spicy varieties enjoy some popularity, including Chicken tikka masala or other curry toppings, chilli pizzas, and a typical mid-range restaurant or takeaway will usually have versions of such standard "Italian-American" combinations as 'Hawaiian' (ham and pineapple), 'Pepperoni' (diavola), 'Meat Feast' (a mix of meats and salami), and 'Vegeteriana' options.

For instance, oregano spice packs are included with a typical pizza order in India instead of Parmesan cheese.

[40] In addition to spicier and more vegetable-oriented ingredients, Indian pizza also utilizes unique toppings like pickled ginger.

[42] Popular pizza recipes, such as meat lover's with pepperoni, tuna with melted cheese, and beef blackpepper, exist in Indonesia.

While seafood may be found on pizzas in most markets worldwide to some extent, having squid as the focal ingredient is unique to Japan.

Pizza has gained a measure of popularity in the eastern regions of Pakistan, namely the provinces of Sindh, Punjab, and Azad Kashmir, as well as the autonomous territory of Gilgit-Baltistan.

While most combinations of toppings reflect common ingredients found in Italy, there are additional ingredients available that cater to traditional tastes as well, such as minced beef, spicy Sucuk sausage, cured meats like Pastırma, cheeses like Kaşar and Beyaz, and local olives and herbs.

With the exception of some restaurants, pork products like ham and bacon are not available, which are substituted with beef, chicken, or lamb equivalents.

Pizza has several equivalent or similar dishes in traditional Turkish cuisine, such as Black Sea–style or Bafra-style Pide.

Various bar or tavern styles of pizza are especially popular across the Midwest, from Minneapolis to Chicago and St. Louis to Columbus; these all use a thin crust and are cut into rectangles.

The square shape is the result of an early tradition of using metal trays that were originally meant to hold small parts in factories.

The white clam pie is a pizza variety that originated at the Frank Pepe Pizzeria Napoletana restaurant in New Haven, Connecticut.

[62] One notable indigenous chain is Hell Pizza established in 1996 – which now has outlets worldwide – distinguishing itself by often-controversial marketing and using only free-range ingredients.

[64] Responses on social media included support for spaghetti pizza as a simple and cheap family meal.

[67][68] It is said that the first Brazilian pizzas were baked in the Brás district of São Paulo in the late part of the 19th century.

A common ingredient in Brazilian pizza is requeijão (sometimes referred to by the name of a famous brand, "Catupiry"), a creamy and loose white cheese.

Brazil's pizza quattro formaggi, called "quatro queijos", is usually made using mozzarella, requeijão, parmesan and provolone or, sometimes, gorgonzola; some pizzerias offer a variety with all five cheeses.

Common pizza toppings are ham, olives, peppers, mushrooms, pancetta, palm hearts, mussels and shrimps.

[76][77] Sliced pizza is often served along with fainá, made with chickpea flour and baked in the same oven, and is commonly called a caballo.