10 Different Types of Pizzas Around the World You Need to Try

1. Neapolitan Pizza (Italy)

Hailing from Naples, the birthplace of modern pizza, Neapolitan pizza is all about simplicity and tradition. It’s made using just a few high-quality ingredients: sweet San Marzano tomatoes, creamy mozzarella di bufala, fresh basil, and extra virgin olive oil. The dough is soft yet chewy, hand-stretched to a thin consistency, and quickly baked in a wood-fired oven at blistering temperatures. This results in a slightly charred crust that remains soft in the center—perfect for folding or eating with a knife and fork. True Neapolitan pizza is certified by the Associazione Verace Pizza Napoletana, ensuring it meets traditional standards.

2. New York-Style Pizza (USA)

The pizza of the Big Apple is instantly recognizable: large, thin, and designed to be folded in half. With its crispy-yet-chewy crust, New York-style pizza is made with a simple tomato sauce, gooey mozzarella, and often classic toppings like pepperoni, mushrooms, or sausage. A key feature is the dough, which develops its signature texture thanks to the city’s unique tap water. Sold by the slice, often eaten on the go, and available in nearly every neighborhood, this pizza has become a cultural icon in its own right.

3. Chicago Deep-Dish Pizza (USA)

If New York’s pizza is about thin crusts and quick eating, Chicago’s deep-dish pizza is its hearty, indulgent opposite. More like a savory pie than a flatbread, deep-dish pizza is built with a thick, buttery crust that forms a high edge to contain layers of cheese, meats, and vegetables. Instead of putting the sauce under the cheese, Chicagoans do the reverse—spreading chunky tomato sauce on top to prevent the cheese from burning. Baked in a deep pan, this pizza takes time to cook and is best enjoyed with a knife and fork.

4. Sicilian Pizza (Italy & USA)

Sicilian pizza, or sfincione, originated in Italy and later became a staple in New York pizzerias. It’s a thick, rectangular pizza with a soft, spongy crust that soaks up its toppings beautifully. In its traditional Sicilian form, it’s topped with simple ingredients like onions, anchovies, breadcrumbs, and tomato sauce. The American version, however, is more cheese-heavy and often includes pepperoni or other meats. Whether eaten in Sicily or in Brooklyn, this style of pizza is a must-try for fans of thick, airy crusts.

5. Japanese Okonomiyaki Pizza (Japan)

Japan’s take on pizza blends the country’s famous okonomiyaki (a savory pancake) with Western-style toppings. The base is a thick batter mixed with shredded cabbage, then cooked on a griddle and topped with ingredients like pork belly, seafood, or melted cheese. Instead of marinara, it’s finished with okonomiyaki sauce (a sweet-savory Worcestershire-like glaze), Japanese mayonnaise, and bonito flakes that appear to “dance” from the heat. This dish is a flavor-packed umami bomb, perfect for those who love fusion cuisine.

6. Turkish Pide (Turkey)

Often referred to as “Turkish pizza,” pide is an oval-shaped flatbread with a thick, chewy crust and various toppings. Traditionally baked in a stone oven, it’s often filled with minced lamb or beef, cheese, spinach, eggs, or even sucuk (a spiced Turkish sausage). The edges are folded slightly to create a boat-like shape, keeping the ingredients contained. Served sliced into long pieces, pide is a satisfying and flavorful alternative to traditional pizza.

7. Flammkuchen (Germany & France)

Also known as tarte flambée, Flammkuchen is a thin, crispy flatbread originating from the Alsace region, which straddles France and Germany. Instead of tomato sauce, the base is spread with crème fraîche, then topped with caramelized onions and smoky bacon (lardons). When baked, the result is a light, crisp dish that is both savory and slightly creamy. Traditionally enjoyed with a glass of white wine or beer, Flammkuchen is a must-try for lovers of delicate, simple flavors.

8. Brazilian Pizza (Brazil)

In Brazil, pizza is all about creativity and indulgence. Brazilian pizzerias offer an array of unique toppings, with one of the most famous being Pizza de Frango com Catupiry, which features shredded chicken paired with Catupiry, a creamy soft cheese. Other unconventional toppings include green peas, corn, and even hard-boiled eggs. Brazilian pizzas also tend to be extra cheesy, often served with a side of ketchup or hot sauce for dipping—something unheard of in Italy but beloved in Brazil.

9. Lahmacun (Middle East & Armenia)

Often mistaken for Turkish pizza, lahmacun is actually more of a spiced flatbread. This ultra-thin dough is spread with a mixture of minced lamb or beef, tomatoes, onions, garlic, and a blend of fragrant Middle Eastern spices. Unlike other pizzas, there’s no cheese—just bold, aromatic flavors. It’s typically served with fresh herbs, lemon wedges, and sometimes yogurt, then rolled up like a wrap for easy eating. Popular across Turkey, Lebanon, Armenia, and Syria, it’s a delicious and portable street food.

10. Australian Pizza (Australia)

Australia takes a no-rules approach to pizza, and it shows in its toppings. One of the most iconic varieties is Aussie Pizza, which includes ham, bacon, eggs, and sometimes barbecue sauce—a nod to the country’s love of big breakfasts. Seafood toppings, such as prawns and smoked salmon, are also popular. Unlike in Italy, where fewer toppings are preferred, Australian pizzas often pile on multiple flavors, making for a rich, hearty meal.