Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge and a deep surface for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.
New York–style pizza is a style of pizza characterized by large hand-tossed thin-crust pies, often sold in wide slices to go. It has a crust which is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat. This style evolved from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. Regional variations exist throughout the Northeast and elsewhere in the U.S.
Pizza capricciosa [ˈpittsa kapritˈtʃoːza] is a style of pizza in Italian cuisine prepared with mozzarella cheese, Italian baked ham, mushroom, artichoke and tomato. Types of edible mushrooms used may include cremini, white mushrooms, and others. Some versions may also use prosciutto (a dry-cured ham), marinated artichoke hearts, olive oil, olives, basil leaves and egg. Some versions may be prepared using a thin crust.
Neapolitan pizza (Italian: pizza napoletana) is made with tomatoes and Mozzarella cheese. It must be made with San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella Campana, the DOP version can be made with Buffalo Mozzarella Cheese, 'Mozzarella di Bufala Campana' made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).
Italian tomato pie is a type of pizza created in the late 19th century by Italian-American populations. It derives from Sicilian pizza, and is found in predominantly Sicilian-American communities. What distinguishes tomato pies from pizza is the preparation process: cheese and other toppings are added on first, then the tomato sauce.
Pizza quattro stagioni (four seasons pizza) is a variety of pizza in Italian cuisine that is prepared in four sections with diverse ingredients, with each section representing each season of the year. It is a very popular pizza in Italy, and has been described as a "classic", "famous" and "renowned" Italian pizza.
Garlic fingers, Garlic Cheese Fingers, or simply Garlies are an Atlantic Canadian dish, similar to a pizza in shape and size and made with the same type of dough.
Instead of the traditional tomato sauce and toppings, garlic fingers consist of pizza dough topped with garlic butter, parsley, and cheese, and is cooked until the cheese is melted. Bacon bits are also sometimes added.
Pizza al taglio or pizza al trancio (Italian for pizza by the slice — literally "by the cut") is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy. Many variations and styles of Pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy.
Chocolate pizza is a type of pizza prepared using chocolate as a primary ingredient. Various styles and preparation techniques exist. Chocolate pizza may be prepared as a dessert dish, as a savory dish, and as chocolate molded in the form of a pizza. Some companies specialize in chocolate pizzas.
Pizza carbonara is a variety of pizza. It is not clear that it is an authentic Italian traditional or regional recipe, but numerous recipes for it are in circulation. While they are, predictably, variable, the most constant ingredients are eggs and fatty pork or bacon. The recipe seems to have been devised by taking the typical ingredients for the sauce used in pasta alla carbonara (itself a dish that only became popular relatively recently) and turning them into a pizza topping.