Styles of Pizza Around the World – 13 Most Popular Recipes

original pizza
Basil bowl for pizza

Tasting a variety of pizzas is a passion of mine.

In my kitchen, I’ve mastered creations from the simple Margherita to the complex Chicago deep-dish, each reflecting the culture and history of its origin.

This article will showcase different pizzas from around the world and how to make them.

13. Chicago-Style (USA)

The first deep-dish pizza was created at Pizzeria Uno in Chicago in 1943 by Ike Sewell, a former University of Texas football star.

What is so special about Chicago Style Pizza

One of the pizzas that I adore the most is the Chicago-Style Deep-Dish Pizza. This pizza is an artistic creation, with a thick, flaky crust that can hold a lot of cheese, toppings, and sauce.

What makes it unique is the reverse order of ingredients: the dough is covered with mozzarella cheese slices, then various toppings like Italian sausage, green peppers, onions, and finally a thick, flavorful tomato sauce.

The magic of Chicago-style pizza lies in its hearty, almost pie-like consistency. It’s a meal that demands your full attention and appetite, offering a satisfying blend of gooey cheese, flavorful toppings, and a robust tomato sauce, all encased in a golden, crispy crust.

It’s more than just a pizza; it’s an experience.

The legendary rivalry between Chicago-style and New York-style pizza is like a culinary “clash of the titans.


  • 2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 1/2 tsp yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 1/3 cups warm water
  • 1/4 cup unsalted butter, melted
  • 2 cups shredded mozzarella cheese
  • 1/2 lb Italian sausage, cooked and crumbled
  • 1 small onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 cups crushed tomatoes (for sauce)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt, pepper, and Italian seasoning to taste
  • Grated Parmesan cheese for topping

Deep-dish pizza is so thick that it can take up to 45 minutes to bake.


  • Prepare the Dough: In a bowl, mix flour, cornmeal, yeast, sugar, and salt. Add warm water and melted butter. Knead until the dough is smooth. Let it rise in a warm place for about 1 hour.
  • Prepare the Sauce: In a pan, heat olive oil and sauté garlic. Add crushed tomatoes, seasoning with salt, pepper, and Italian seasoning. Simmer until it thickens slightly.
  • Assemble the Pizza: Preheat your oven to 425°F (220°C). Roll out the dough and press it into a deep-dish pizza pan, ensuring it goes up the sides. Layer with mozzarella cheese, followed by sausage, onion, and green pepper.
  • Add the Sauce and Bake: Spread the tomato sauce over the toppings. Sprinkle with Parmesan cheese. Bake for about 25-30 minutes until the crust is golden and the cheese is bubbly.

12. Tarte Flambée (France)

Tarte Flambée originated in the Alsace region of France, which was once part of Germany, and was traditionally made by bakers to test the temperature of their wood-fired ovens.  Tarte Flambée, often referred to as “Flammekueche” in Alsatian dialect, is a delightful French specialty that has captivated my taste buds.

Originating from the Alsace region, this dish resembles a thin-crust pizza but with a unique twist. Its base is a thin, crispy dough, traditionally topped with fromage blanc or crème fraîche, thinly sliced onions, and lardons (smoked bacon). What I adore about Tarte Flambée is its simplicity and the harmonious blend of flavors – the slight tang of the cream, the sweetness of the onions, and the smokiness of the bacon create a delightful experience. Its popularity in France, especially as a social food shared among friends, is well-deserved.

Ingredients & Instructions

  • Dough: Mix 2 cups of flour, 1/2 tsp of salt, 1 tbsp of oil, and about 3/4 cup of water to form a soft dough. Roll it out as thin as possible.
  • Toppings: Spread a thin layer of fromage blanc or crème fraîche over the dough, and add thinly sliced onions and lardons.
  • Baking: Bake in a preheated oven at 450°F (230°C) for about 10-15 minutes or until the crust is crispy and toppings are lightly browned.

11. Lahmacun (Turkey)

Lahmacun, often called Turkish pizza (even it is more similar to a flatbread or a wrap) is a dish I find irresistibly flavorful. It’s a thin, round, and crispy dough topped with a spicy mixture of minced meat (usually beef or lamb), vegetables (like bell peppers and tomatoes), onions, and a blend of aromatic spices like paprika and cumin.

What makes Lahmacun particularly appealing is its lightness and the burst of flavors with every bite. It’s commonly rolled up with fresh herbs and a squeeze of lemon, making it a perfect, quick meal. Its popularity in Turkey and the Middle East as a go-to street food is well-earned.

Ingredients & Instructions

  • Dough: Combine 3 cups of flour, 1 tsp of yeast, 1 tsp of sugar, 1 tsp of salt, and water to form a smooth dough. Let it rise for an hour, then roll out into thin circles.
  • Topping: Mix ground beef or lamb with finely chopped bell peppers, tomatoes, onions, garlic, paprika, cumin, salt, and pepper. Spread this mixture thinly over the dough.
  • Baking: Bake at 475°F (245°C) for about 7-10 minutes or until the edges are crispy.

10. Okonomiyaki-Style Pizza (Japan)

Is Okonomiyaki Style Pizza from Japan

Okonomiyaki-style pizza is a unique and delightful twist on the traditional Japanese pancake, Okonomiyaki. This savory dish consists of a batter made with flour, eggs, and cabbage, mixed with a variety of other ingredients such as seafood, meat, and vegetables. The “pizza” is then cooked on a griddle and typically topped with okonomiyaki sauce, mayonnaise, aonori (seaweed flakes), and katsuobushi (dried bonito flakes). I am particularly fond of its versatility – “okonomi” literally means “as you like,” so you can customize it to your taste. It’s a delicious, hearty meal that perfectly embodies the creativity and uniqueness of Japanese cuisine.

Ingredients & Instructions

  • Batter: Mix 1 cup of flour, 1/2 cup of water, and 2 eggs. Add 2 cups of chopped cabbage, sliced green onions, and other desired ingredients (like shrimp or bacon).
  • Cooking: Pour the batter onto a hot griddle, forming a thick, round shape. Cook until golden brown, then flip.
  • Toppings: Drizzle with okonomiyaki sauce and mayonnaise. Sprinkle with aonori and katsuobushi.

9. Coca (Spain)

Coca Pizza What are the best toppings

Coca stands out with its distinctively crisp, flaky crust, a result of olive oil in the dough. Traditionally, it comes in sweet or savory varieties, but the savory versions, topped with combinations of vegetables, meats, and sometimes fish, resonate most with my palate. The toppings are simple yet flavorful, often featuring local produce, contributing to its widespread popularity across Spain. Coca’s rustic charm and the delightful contrast of textures make it a must-try for any food enthusiast.

Ingredients & Instructions

  • Dough: Mix 3 cups flour, 1 tsp yeast, a pinch of salt, 1/4 cup olive oil, and about 1 cup of warm water. Knead into a smooth dough and let it rise.
  • Toppings: Choose from onions, bell peppers, tomatoes, tuna, or chorizo. Season with herbs like rosemary or thyme.
  • Baking: Roll out the dough thinly, place the toppings, and bake in a preheated oven at 400°F (200°C) for 20-25 minutes.

8. Manakish (Lebanon)

This delightful flatbread is often enjoyed for breakfast or as a snack, topped with za’atar, a blend of herbs, sesame seeds, and olive oil, or with cheese, minced meat, and various toppings. Its appeal lies in the aromatic za’atar, which, when baked, releases a mesmerizing fragrance and flavor. I love Manakish for its simplicity and the comforting, homely feel it brings. It’s a beautiful reflection of the rich culinary heritage of Lebanon.

Ingredients & Instructions

  • Dough: Combine 2 cups flour, 1 tsp yeast, 1 tsp sugar, 1/2 tsp salt, and water to form a soft dough. Let it rise for about an hour.
  • Toppings: Mix za’atar with olive oil to form a paste. Spread it over the dough, or top with cheese or minced meat.
  • Baking: Bake at 375°F (190°C) for about 10-15 minutes until golden brown.

7. Sfiha (Middle East)

How to Make Sfiha Pizza

It typically features a thin, soft dough topped with a spiced mixture of minced meat (lamb or beef), onions, tomatoes, and a variety of Middle Eastern spices like sumac and allspice. What I particularly adore about Sfiha is the harmonious blend of the spicy meat with the pillowy dough, creating a burst of flavors and textures in each bite. It’s a popular snack or meal, especially during gatherings, symbolizing the region’s hospitality and rich culinary traditions.

Lebanese immigrants introduced it to Brazil where it became a typical fast food as well.

Ingredients & Instructions

  • Dough: Mix 3 cups of flour, 1 tsp of yeast, a pinch of sugar and salt, 1/4 cup of olive oil, and water to form a smooth dough. Allow it to rise.
  • Topping: Combine minced meat with finely chopped onions, tomatoes, sumac, allspice, salt, and pepper.
  • Assembling: Roll out the dough into small circles, and place a generous amount of the meat mixture on top.
  • Baking: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until the edges are crispy and the meat is cooked.

6. Bulgogi Pizza (Korea)

Best Bulgogi Pizza Ingridients

The star ingredient, Bulgogi, is marinated beef that’s tender and bursting with a sweet and savory flavor, typically grilled. On a pizza, this meat becomes an extraordinary topping, complementing the gooey cheese and often paired with vegetables like bell peppers and onions. The unique blend of Korean spices and traditional pizza elements is what makes this dish exceptionally appealing to me.

Ingredients & Instructions

  • Dough: Use a basic pizza dough recipe.
  • Bulgogi: Marinate thinly sliced beef in a mix of soy sauce, sugar, sesame oil, garlic, and ginger. Pan-fry until cooked.
  • Toppings: Add the cooked Bulgogi, sliced onions, bell peppers, and mozzarella cheese to the dough.
  • Baking: Bake in a preheated oven at 475°F (245°C) for about 10-15 minutes.

5. Lángos (Hungary)

Where is Langos Pizza From

Lángos is a beloved Hungarian street food that has won over my heart with its simplicity and delightful flavors. It’s essentially deep-fried dough, made from flour, yeast, and water. Traditionally, Lángos is served hot and often topped with sour cream, grated cheese, garlic butter, or sometimes ham. The outer crust is wonderfully crispy, while the inside remains soft and chewy. I’m particularly fond of the garlic butter version – it’s a perfect blend of comfort and flavor.

Ingredients & Instructions

  • Dough: Combine 2 cups flour, 1 tsp yeast, a pinch of salt, and enough water to make a soft dough. Let it rise until doubled.
  • Cooking: Roll out portions of the dough and deep fry in oil until golden brown.
  • Toppings: Top with sour cream, grated cheese, and/or garlic butter.

4. Flammkuchen (Germany)

How to Make Flammkuchen Recipe

Similar to the French Tarte Flambée, it features a thin, crispy crust topped with crème fraîche, onions, and bacon. The contrast between the creamy base and the crispy crust, along with the savory toppings, creates a harmonious balance of textures and flavors. I am particularly enamored with its rustic simplicity and the way it combines basic ingredients to deliver a complex taste.

Ingredients & Instructions

  • Dough: Mix 2 cups flour, 1/2 tsp salt, 1 tbsp oil, and about 3/4 cup of water to form a thin dough.
  • Toppings: Spread a thin layer of crème fraîche on the rolled-out dough, and add thinly sliced onions and diced bacon.
  • Baking: Bake in a preheated oven at 450°F (230°C) for 10-15 minutes until the crust is crispy and the toppings are cooked.

3. Banana Pizza (Iceland)

This unconventional topping has sparked curiosity and debate, much like the pineapple on Hawaiian pizza. In my experience, the sweetness of the banana contrasts surprisingly well with the savory elements of the pizza, offering a distinct flavor profile that’s both daring and delightful. It’s often paired with ham and cheese, creating a combination that challenges conventional pizza norms. While some might be skeptical, its popularity in Iceland speaks to the adventurous spirit of its cuisine.

Ingredients & Instructions

  • Dough: Use a basic pizza dough recipe.
  • Toppings: Slices of banana, ham, and mozzarella cheese.
  • Baking: Bake at 475°F (245°C) for about 10-15 minutes until the crust is golden and cheese is bubbly.

2. Fugazza (Argentina)

Is Fugazza From Argentina

Resembling a focaccia, this dish is characterized by its thick, soft dough and is traditionally topped with copious amounts of sweet caramelized onions and a sprinkle of oregano. Some variations include mozzarella cheese. What I particularly love about Fugazza is its simplicity and the depth of flavor that comes from the sweet onions, which make it a comforting and satisfying meal.

Ingredients & Instructions

  • Dough: Mix 3 cups of flour, 1 tsp of yeast, a pinch of sugar, 1 tsp of salt, 1/4 cup of olive oil, and water to form a thick dough. Let it rise until doubled.
  • Toppings: Pile on thinly sliced onions, season with oregano, and optionally top with mozzarella cheese.
  • Baking: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until the onions are soft and the crust is cooked through.

1. Neapolitan Pizza (Italy)

How to make dough for Neapolitan Pizza

Its global popularity is well-deserved, stemming from a perfect blend of simplicity and tradition. Crafted with San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of olive oil, this pizza is a testament to the beauty of high-quality ingredients speaking for themselves. It’s authentic and made with care. The dough, kneaded by hand and left to rise, becomes a light, crispy crust with a slight burn, only possible in a hot, wood-fired oven. Each bite takes me to the lively streets of Naples, where this pizza first won hearts. It’s loved by everyone, no matter where they are from, because of its classic taste.

Neapolitan Pizza is so cherished and culturally significant that it was granted UNESCO Intangible Cultural Heritage status in 2017.

Eating a slice of Neapolitan Pizza is not just having a meal; it’s a journey through history and food art. The mix of sour tomato sauce, smooth mozzarella, and fresh basil makes a harmony of flavors, showing the skill of Italian cooking. It’s no surprise that this famous dish has made many versions around the world, but none can match its original beauty.


  • 2 cups of 00 flour (Italian milled flour)
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 cup warm water
  • San Marzano tomatoes (canned or fresh) for the sauce
  • Fresh mozzarella cheese, sliced
  • Fresh basil leaves
  • Extra virgin olive oil
  • Salt to taste


  • Dough Preparation: Combine flour, yeast, and salt. Gradually add warm water and knead into a smooth dough. Allow it to rise for at least 2 hours.
  • Sauce: Crush San Marzano tomatoes to create a simple sauce. Season with salt.
  • Assembling: Stretch the dough by hand to form a thin base. Apply a thin layer of tomato sauce. Add slices of fresh mozzarella and a few basil leaves.
  • Baking: Ideally, bake in a wood-fired oven at a high temperature (around 800°F or 430°C) for 1-2 minutes. If using a conventional oven, preheat it to the highest temperature with a pizza stone inside and bake for about 5-7 minutes.
  • Finishing Touches: Once baked, drizzle with a splash of extra virgin olive oil.


What is a Brooklyn-style pizza?

Brooklyn-style pizza is a thin crust pizza with cornmeal in the crust, similar to New York-style pizza. It has a crunchy thin crust, a 6-slice format, and a variety of toppings. You should also check out how is it different from a Hand-Tossed Pizza.

What country eats most pizza?

Norway consumes the most pizza in the world per capita, with about 11 pounds of pizza per person per year. The United States and the United Kingdom follow with about 8 and 7 pounds of pizza per person per year, respectively.

What is the best vegan pizza?

The best vegan pizza depends on your personal preference, but some popular options are vegan pizzas with garlic-herb crust, tomato sauce, sauteed veggies, and vegan parmesan cheese; vegan pizzas with marinara sauce, garlic and oregano, vegan mozzarella cheese, and fresh basil; and vegan pizzas with homemade vegan cheese, fresh basil, and Italian seasoning.

What cheese is best for pizza?

The best cheese for pizza is also a matter of taste, but some of the most common and delicious cheeses for pizza are mozzarella, cheddar, provolone, gouda, swiss, and parmesan. You can also mix and match different cheeses to create your own cheese blend for pizza.

The Bottom Line

In this article, we took a pizza tour around the world. We checked out some seriously awesome pizzas from different countries and learned how they’re made, and what makes each one special. From the thick, filling Chicago-style pizza to the thin, crispy coca from Spain, we uncovered the stories and cultures behind each slice. It was a delicious journey exploring the world of pizza! 🍕