page_title: Pizza
section_title: Styles
hierarchical_section_title: Pizza / Styles
caption_attribution_description: Stuffed spinach Chicago-style pizza at Giordano's
context_page_description: Pizza is a type of food that was created in Italy. It is made by putting "toppings". Some of the most common toppings are cheese, sausages, pepperoni, vegetables, tomatoes, spices and herbs and basil. These toppings are added over a piece of bread covered with sauce. The sauce is most often tomato-based, but butter-based sauces are used, too. The piece of bread is usually called a "pizza crust". Almost any kind of topping can be put over a pizza. The toppings used are different in different parts of the world. Pizza comes from Italy from Neapolitan cuisine. However, it has become popular in many parts of the world.
context_section_description: Neapolitan pizza (pizza Napoletana). Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius and 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 by its own European law). 
  The genuine Neapolitan pizza dough consists of Italian flour, natural Neapolitan yeast or brewer's yeast, salt and water.The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. 
  Pizza is cooked in a oven. When cooked, it should be crispy, tender and fragrant. Neapolitan pizza has gained the status of "guaranteed traditional specialty" in Italy. This admits only three official variants: Pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), Pizza Margherita, made with tomato,mozzarella, basil and extra virgin olive oil, and Pizza Margherita DOC made with tomato, buffalo mozzarella from Campania in fillets, basil and extra virgin olive oil.
  Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavors": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The crust similar to that of an English muffin and mostly cooked in an electric oven. When purchased, it is usually cut with scissors or knife and priced by weight. 2) In Pizza Restaurants (Pizzerias) it is served in a dish in its traditional round shape.
  Other types of Lazio-style pizza include:
  Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
  Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil;
  Pizza Capricciosa ("Capricious Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, and oil heyy
  Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients are not mixed;
  Pizza Quattro Formaggi ("Four Cheese Pizza"): tomatoes, mozzarella, stracchino, fontina, gorgonzola.
  Sicilian-style pizza has its toppings baked directly into the crust. 
  Pizza Hut's Sicilian Pizza, introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust,it's sold in the restaurant chain Pizza Hut.
  White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, especially on the East Coast of the United States, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped only with olive oil.
caption: Chicago's famous stuffed pizza
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