Napoletana
Must-SeeNaplesRegion/Origin
SignatureKey fact
Soft, charred, wet centre. San Marzano tomato, fior di latte, basil. Cooked 60-90 seconds at 485°C. The original and the benchmark.
Romana (al taglio)
Must-SeeRomeRegion/Origin
SignatureKey fact
Crispy, thin, sold by weight. Rectangular slices from large trays. Crunchier base, creative toppings. Bonci is the modern master.
Teglia Romana
Must-SeeRomeRegion/Origin
SignatureKey fact
Round, thin, crispy throughout. The "pizza bassa" — less famous than Neapolitan but equally historic.
Pizza Fritta
Must-SeeNaplesRegion/Origin
SignatureKey fact
Deep-fried pizza dough stuffed with ricotta, cicoli, mozzarella. Street food perfection. Zia Esterina Sorbillo makes the best.
Focaccia di Recco
Must-SeeLiguriaRegion/Origin
SignatureKey fact
Not pizza but often grouped — two paper-thin layers of dough filled with stracchino cheese. IGP-protected. The best food in Liguria.
💡 Pro tip: The best way to understand Italian pizza styles is to eat them in their home region. A dish in its birthplace always tastes different — and better.
Where to start
Start with the classics, then explore regional variations. Italian pizza styles rewards the curious and the hungry.