By Mama Deborah

 

 

• “Around the World in 12 Pizzas: Unique Takes and Names by Country”

A Global Slice of Creativity

Pizza may have originated in Naples, Italy, but its spirit has traveled across the globe, picking up unique flavors, textures, and names along the way. From East Asia to Latin America, countries have added their own cultural twist to this universal favorite — turning the humble pie into a showcase of local ingredients and culinary identity. Welcome to the “Delicacies of Pizzazz,” a delicious world tour of pizza’s most unexpected forms and what they’re called around the world.

Let’s start with Italy, the proud birthplace of pizza. Italians still revere the classics: the Pizza Margherita with tomato, mozzarella, and basil; and Pizza Marinara with tomato, garlic, and oregano. The emphasis is on simplicity, balance, and quality — baked in a wood-fired oven with thin, slightly charred crusts.

But take a hop over to Japan, and pizza becomes an artistic fusion. Known as Okonomiyaki in some circles (though traditionally a cabbage-based pancake), Japan’s version of Western-style pizza often includes unconventional toppings like squid, mayonnaise, teriyaki chicken, and seaweed. Some restaurants serve dessert pizzas topped with mochi, sweet beans, or green tea syrup — proof that pizza knows no bounds.

In Turkey, you’ll find Pide — often dubbed “Turkish pizza.” Shaped like a canoe and made with a soft, boat-shaped dough, it’s loaded with ground lamb, spinach, feta, or spicy sausage, then baked to golden perfection. Pide offers a richer, more robust flavor profile compared to the traditional Italian counterpart, reflecting the country’s love for bold spices and hearty meats.

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Peculiar Names and Cultural Twists

Pizza may sound the same in many countries, but it often goes by very different names and forms. In Hungary, for example, Lángos is the street food version of pizza. It’s deep-fried dough, brushed with garlic butter and topped with sour cream and cheese — crunchy on the outside, soft on the inside, and unapologetically indulgent.

South Korea is another hotspot of innovation, where pizza is a full sensory experience. Known as “피자” (Pija, pronounced like ‘pizza’), Korean variations are topped with bulgogi beef, sweet potatoes, corn, and even cream cheese-filled crusts. The country’s fast-food chains often serve pizzas in combination platters alongside fried chicken and pickles.

In India, pizza gets an exotic makeover with paneer tikka, butter chicken, or spicy tandoori vegetables. It’s often called simply “Pizza,” but it’s deeply infused with Indian culinary character. Some places even refer to it colloquially as desi pizza — “desi” meaning local or Indian-style. Don’t be surprised to find coriander and chili flakes where oregano used to be.

Over in Brazil, pizza is a celebratory food eaten with knife and fork. Locally, it’s just called Pizza (pronounced “pee-tsa”), but it comes loaded with tropical flair: green peas, hearts of palm, catupiry cheese, and even bananas with cinnamon for dessert versions. In fact, São Paulo is known as the “Pizza Capital of the Southern Hemisphere,” boasting more pizzerias per capita than Rome.

And let’s not forget Finland, where a controversial “Pizza Berlusconi” made headlines — topped with smoked reindeer, it was Finland’s cheeky culinary jab at an Italian prime minister who mocked their cuisine. The pizza won a global contest and became a local sensation, proving that pizza can be both political and delicious.

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A Culinary Passport Through Pizza

What makes pizza so universally loved is its adaptability. Every country has taken this Italian classic and infused it with local tastes, ingredients, and customs. In Lebanon, the closest version is Manakish — a flatbread topped with za’atar, cheese, or ground meat, typically eaten for breakfast. In Sweden, the famous Kebab Pizza comes drenched in garlic sauce and thinly sliced meat, a product of immigration and integration.

Even in the United States, the diversity is astounding. From deep-dish Chicago-style pies to the thin, foldable slices of New York pizza, and now the artisan California-style with farm-to-table toppings — America alone has dozens of pizza dialects.

What’s remarkable is not just how pizza looks or tastes in different regions, but what it’s called and how it’s served. From Pide in Turkey, Lángos in Hungary, Manakish in Lebanon, to Pizza Berlusconi in Finland — each name tells a story, a cultural adaptation of a shared global comfort food.

So whether you’re biting into a seaweed-topped slice in Tokyo, a paneer-loaded crust in Mumbai, or a banana-stuffed dessert pie in São Paulo, you’re not just eating pizza — you’re tasting a nation’s creativity, history, and flavor.

In the end, pizza is more than food — it’s a passport. A warm, cheesy, and endlessly customizable passport that lets us explore the world one slice at a time.

 

Italy – Neapolitan Pizza

Name: Pizza Napoletana
Crust: Thin, soft, blistered edges
Steps:

1. Dough: Mix flour, water, salt, and yeast. Knead and let it rise for at least 8–24 hours.

2. Sauce: Use crushed San Marzano tomatoes, olive oil, salt, and fresh basil — uncooked.

3. Toppings: Fresh mozzarella (preferably buffalo), a few basil leaves, olive oil drizzle.

4. Bake: In a wood-fired oven at ~430°C (800°F) for 90 seconds.

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🇺🇸 USA – Chicago Deep Dish

Name: Chicago-style Pizza
Crust: Thick, buttery, flaky crust like a pie
Steps:

1. Dough: Made with flour, cornmeal, water, butter, and yeast. Pressed into a deep pan.

2. Cheese Layer: Thick layer of mozzarella slices placed directly on the dough.

3. Fillings: Cooked sausage, vegetables, or pepperoni added next.

4. Sauce: Chunky tomato sauce with garlic and herbs spread on top.

5. Bake: 35–45 minutes in a standard oven at 425°F (220°C).

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🇯🇵 Japan – Japanese Pizza

Name: Okonomiyaki (Pizza-like Dish)
Crust: Cabbage-based pancake or dough base
Steps:

1. Base: Mix cabbage, eggs, flour, and water into a batter.

2. Protein: Add octopus, pork belly, or shrimp inside the batter.

3. Cook: Grill the pancake on both sides until crispy.

4. Toppings: Japanese mayo, okonomiyaki sauce, bonito flakes, and seaweed.

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🇹🇷 Turkey – Pide (Turkish Pizza)

Name: Pide
Crust: Oval-shaped flatbread, soft and golden
Steps:

1. Dough: Made with flour, yeast, sugar, water, olive oil, and salt.

2. Shape: Roll into oval or boat shape.

3. Fillings: Spiced ground beef/lamb, egg, spinach, or cheese.

4. Edge Fold: Fold the sides inward to hold the filling.

5. Bake: In a hot oven or stone oven until golden.

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🇭🇺 Hungary – Lángos

Name: Lángos (Fried Pizza)
Crust: Deep-fried, puffy dough
Steps:

1. Dough: Made with flour, yeast, water, and salt. Let it rise.

2. Shape: Flatten into discs.

3. Fry: Deep-fry until golden and puffed.

4. Toppings: Garlic butter, sour cream, shredded cheese, or jam for dessert versions.

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🇧🇷 Brazil – Brazilian Pizza

Name: Pizza (Pronounced “Pee-tsa”)
Crust: Thin or medium crust, soft with crisp edge
Steps:

1. Dough: Similar to Italian but often slightly sweeter.

2. Sauce: Tomato sauce, mild seasoning.

3. Toppings: Heart of palm, corn, peas, catupiry (cream cheese), bananas with cinnamon for dessert.

4. Bake: In a regular oven, often served with knife and fork.

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🇰🇷 South Korea – Korean Pizza

Name: Pija (피자)
Crust: Often soft, sometimes cheese-stuffed
Steps:

1. Dough: Western-style dough, sometimes sweetened.

2. Toppings: Bulgogi beef, sweet potato puree, corn, kimchi, mayo, and hot sauce.

3. Crust Filling: Often filled with cream cheese or sweet potato.

4. Bake: Standard oven; served in boxes or with side dishes.

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🇱🇧 Lebanon – Manakish

Name: Manakish (Flatbread Pizza)
Crust: Thin flatbread
Steps:

1. Dough: Similar to pita dough, soft and chewy.

2. Toppings: Za’atar (thyme + sesame + sumac), minced meat, or cheese.

3. Bake: In a stone oven or conventional oven.

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🇸🇪 Sweden – Kebab Pizza

Name: Kebabpizza
Crust: Thin, crispy, slightly chewy
Steps:

1. Dough: Standard pizza dough.

2. Sauce: Tomato sauce + garlic sauce combo.

3. Toppings: Sliced kebab meat, lettuce, onions, and chili sauce.

4. Bake: In standard oven; often served with a salad.

 

20 Types of Pizzas Around the World

1. Neapolitan Pizza (Italy)
   Classic pizza with simple ingredients: fresh tomatoes, mozzarella cheese, fresh basil, and olive oil on a thin crust.

2. New York-Style Pizza (USA)
   Large, thin, foldable slices with tomato sauce and mozzarella cheese; often topped with pepperoni or other meats.

3. Chicago Deep-Dish Pizza (USA)
   Thick crust with layers of cheese, meat, vegetables, and chunky tomato sauce on top.

4. Sicilian Pizza (Italy)
   Thick, square pizza with a spongy dough, topped with tomato sauce, onions, anchovies, and herbs.

5. Margherita Pizza (Italy)
   Simple toppings of tomato, mozzarella, and basil representing the Italian flag’s colors.

6. Greek Pizza (USA)
   Thick and chewy crust, with feta cheese, olives, onions, and oregano.

7. California-Style Pizza (USA)
   Thin crust with unusual, fresh, and non-traditional toppings like avocado, goat cheese, or smoked salmon.

8. Detroit-Style Pizza (USA)
   Rectangular with thick, crispy crust, topped with cheese that caramelizes on the edges and tomato sauce on top.

9. St. Louis Pizza (USA)
   Thin, cracker-like crust with Provel cheese and cut into squares.

10. Turkish Pide (Turkey)
    Boat-shaped pizza with toppings like minced meat, cheese, and vegetables.

11. Japanese Okonomiyaki Pizza (Japan)
    A savory pancake-style “pizza” with cabbage, seafood, and a special sauce.

12. Brazilian Pizza (Brazil)
    Sweet and savory toppings, often including catupiry cheese, hearts of palm, or even green peas.

13. Indian Tandoori Chicken Pizza (India)
    Pizza topped with tandoori-spiced chicken, onions, peppers, and cilantro.

14. French Flammekueche (Alsace)
    Thin crust with crème fraîche, onions, and lardons (bacon bits).

15. Australian Pizza (Australia)
    Often topped with barbecue sauce, bacon, egg, and sometimes even kangaroo meat.

16. Korean Bulgogi Pizza (South Korea)
    Pizza topped with marinated beef (bulgogi), onions, and sometimes kimchi.

17. Mexican Pizza (Mexico/USA)
    Spicy toppings like chorizo, jalapeños, beans, and cheddar cheese.

18. Swedish Pizza (Sweden)
    Often includes kebab meat, banana slices, curry powder, and peanuts.

19. Argentinian Fugazza (Argentina)
    Thick focaccia-style pizza topped with onions and sometimes cheese.

20. Lebanese Manakish (Lebanon)
    Flatbread pizza with za’atar, cheese, or ground meat toppings.

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How to Make These 20 Pizzas — Ingredients & Methods

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Basic Pizza Dough & Sauce (Foundation for All Pizzas)

Basic Pizza Dough Recipe

Ingredients:

• 4 cups all-purpose flour

• 1 tsp sugar

• 1 packet (2 1/4 tsp) active dry yeast

• 1 1/2 cups warm water (~110°F)

• 2 tbsp olive oil

• 1 1/2 tsp salt

Method:

1. In a small bowl, dissolve yeast and sugar in warm water. Let it activate for 5-10 mins until frothy.

2. In a large bowl, combine flour and salt.

3. Add yeast mixture and olive oil to flour. Mix until dough forms.

4. Knead dough on floured surface for 8-10 minutes until smooth and elastic.

5. Place dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled in size.

Basic Tomato Sauce

Ingredients:

• 1 can (14 oz) crushed tomatoes

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp dried oregano

• Salt and pepper to taste

Method:

1. Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.

2. Add crushed tomatoes, oregano, salt, and pepper.

3. Simmer for 15-20 minutes, stirring occasionally.

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Classic Italian Pizzas (Neapolitan & Margherita)

Neapolitan Pizza

Ingredients:

• Basic dough

• Basic tomato sauce

• Fresh mozzarella slices

• Fresh basil leaves

• Olive oil

Method:

1. Preheat oven to 500°F (preferably with pizza stone).

2. Roll dough thin on floured surface. Spread tomato sauce thinly.

3. Place mozzarella slices evenly, add basil leaves, and drizzle olive oil.

4. Bake 7-10 minutes until crust is golden and cheese bubbly.

Margherita Variation

Same as Neapolitan, emphasize fresh basil and mozzarella to represent Italian flag colors.

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American Styles (New York, Chicago, Detroit)

New York-Style Pizza

Ingredients:

• Basic dough, rolled thinner

• Tomato sauce

• Shredded mozzarella

• Pepperoni or other toppings

Method:

1. Roll dough thin, large circle.

2. Spread sauce, sprinkle mozzarella generously.

3. Add pepperoni slices.

4. Bake at 475°F for 12-15 minutes.

Chicago Deep-Dish

Ingredients:

• Deep-dish dough (add more oil and cornmeal for thickness)

• Mozzarella sliced thick

• Italian sausage, cooked

• Chunky tomato sauce

Method:

1. Press dough into deep pan, forming thick edge.

2. Layer mozzarella, sausage, and tomato sauce.

3. Bake 30-35 minutes at 425°F until crust golden and sauce bubbling.

Detroit-Style Pizza

Ingredients:

• Thick dough, rectangular pan

• Wisconsin brick cheese or mozzarella

• Pepperoni

• Tomato sauce

Method:

1. Spread dough in rectangular pan.

2. Layer cheese edge-to-edge.

3. Add pepperoni slices.

4. Bake at 500°F for 15-20 mins.

5. Spoon sauce over cheese after baking.

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International Variants (Turkey, Japan, India)

Turkish Pide

Ingredients:

• Dough (like pizza dough)

• Minced lamb or beef

• Onions, parsley, tomatoes

• Egg yolk to brush

Method:

1. Shape dough into boat shape.

2. Mix meat and veggies, spread inside.

3. Brush edges with egg yolk.

4. Bake 15-20 minutes at 425°F.

Japanese Okonomiyaki-Style Pizza

Ingredients:

• 1 cup flour

• 1/2 cup shredded cabbage

• 1 egg

• Okonomiyaki sauce

• Mayonnaise

• Toppings: shrimp, pork belly

Method:

1. Mix flour, cabbage, and egg into batter.

2. Cook like a pancake in skillet until golden.

3. Top with sauce, mayo, and toppings.

Indian Tandoori Chicken Pizza

Ingredients:

• Basic dough

• Tandoori chicken (marinated & cooked)

• Onions, green peppers

• Cilantro

• Mozzarella cheese

Method:

1. Spread sauce on rolled dough.

2. Add chicken, veggies, and cheese.

3. Bake at 475°F for 12-15 mins.

4. Garnish with cilantro after baking.

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Unique Toppings Around the World (Brazil, Korea, Sweden)

Brazilian Pizza

Ingredients:

• Dough and tomato sauce

• Catupiry cheese or cream cheese

• Hearts of palm

• Green peas

Method:

1. Spread sauce and cheese on dough.

2. Add hearts of palm and peas.

3. Bake 12-15 mins at 475°F.

Korean Bulgogi Pizza

Ingredients:

• Basic dough

• Bulgogi beef (marinated thinly sliced beef)

• Mozzarella cheese

• Onions, sesame seeds

Method:

1. Spread sauce on dough.

2. Add bulgogi, onions, cheese.

3. Bake 12-15 mins at 475°F.

4. Sprinkle sesame seeds on top.

Swedish Pizza

Ingredients:

• Dough, tomato sauce

• Kebab meat or ground beef

• Banana slices

• Curry powder

• Peanuts

Method:

1. Spread sauce, add meat and cheese.

2. Bake until golden.

3. Top with banana, curry powder, and crushed peanuts.

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Additional Variants & Final Tips (French Flammekueche, Lebanese Manakish, Australian Pizza)

French Flammekueche

Ingredients:

• Thin pizza dough

• Crème fraîche or sour cream

• Onions thinly sliced

• Lardons (small bacon pieces)

Method:

1. Spread crème fraîche thinly.

2. Add onions and lardons.

3. Bake at 475°F for 10-12 mins until crust crispy.

Lebanese Manakish

Ingredients:

• Flatbread dough

• Za’atar spice mix

• Olive oil

Method:

1. Spread za’atar mixed with olive oil on rolled dough.

2. Bake 8-10 mins at 475°F.

Australian Pizza

Ingredients:

• Dough, tomato sauce

• Bacon

• Egg (fried or cracked raw on top)

• Barbecue sauce

Method:

1. Spread sauce on dough.

2. Add bacon and cheese.

3. Bake 12 mins at 475°F.

4. Add egg during last 5 mins.