5 Biggest Pizza Slices in America
When it comes to food, bigger isn’t always better. It is, however, more of a showstopper, and implicitly presents us with a challenge: Do you think you can finish it all? In the case of, say, The Big Texan’s giant steak challenge, the vast majority of us can’t, in, fact, finish it all. But when it comes to a pizza slice as big as your head, well, challenge accepted. Here are five of the biggest pizza slices in America.
Koronet Pizza, New York, N.Y.
This pizzeria prides itself on truly gigantic pies, which then get broken down into truly gigantic slices. It’s a Columbia University standby, and a rite of passage for incoming freshmen.
Jumbo Slice Pizza, Washington, D.C.
This place sells exactly what they advertise: one heck of a jumbo slice.
1702 Pizza & Beer, Tucson, Ariz.
Not only are the slices here huge at this University of Arizona favorite, they can be topped with everything from artichoke hearts to hummus.
Cross Bronx Pizza, Bronx, N.Y.
This hidden gem has developed a huge cult following for their massive, inexpensive slices.
Pizza Mart, Washington, D.C.
Pizza Mart has a friendly competition with Jumbo Slice to see who has the bigger slice, but in reality, well, they’re both simply enormous.
The Most Expensive Pizza Slices in the World
Pizza is one of the most popular types of food in America and many other areas of the world. The modern version of the food was invented in Southern Italy, which consists of a flat pie that is made of a yeast dough and topped with toppings, such as cheese, meats, vegetables, seasonings, among many other ingredients. There are a number of variants to the food, and you can get pretty creative with this dish to make your own specialty pizzas. If you are a pizza fan, you may have tried pizza from all kinds of restaurants and from
10. Kobe Beef Steak Pizza – $66
You’re going to hear about gold flakes being laid atop the ingredients on some of the following pizzas, but this one does not have that kind of extravagance. It is kind of basic, comparatively, but it’s still a lot more than a regular Dominoes pizza restaurant. At $66, it would be considered quite expensive, but it’s because it’s made with Kobe beef and it’s sold at, yes, Dominoes, however, only in Japan. It’s considered to be a luxury pizza, and apparently the cows that provide the beef, are said to actually be fed beer, and then they are given massages in order to achieve a marbled meat that is more juicy and tender than other beef. Along with the Kobe beef, potatoes and onions are on this pie and it is a popular choice for customers.
9. The Magic Gold – $108
We all think of pizza as being a bit unhealthy, and that is due to all the dough, cheeses, pepperoni and other fattening ingredients that can be put on pizzas. But this one happens to actually be a bit healthier. It is found in a restaurant in Toronto, Canada, and it is not only gluten free, but vegans can partake in this pizza delight, too. All of the ingredients are organic, and for an extra expensive garnish, you get a gold leaf on your pizza that you can eat, too. This pizza costs $108, which although not as expensive as some on the list, it is definitely a top contender.
8. Triple Mille-Feuille Pizza – $140
The unique difference with this pizza, that is in Japan, is the layers of crust and what is between the layers. It is a tri-tiered crusted pizza where delicious cheeses can be found tucked inside. Ordering just a plain cheese pizza won’t cost you the full $140, however, it is when you order the pizza with all of the ingredients that they offer, on it, that will jack the price up to $140. One downfall to ordering it with the full load, it will be a lot harder to eat, but there are a lot of people that do because it is a very popular menu item in Japan.
7. Gordon Ramsay’s Pizza – $250
If you know Gordon Ramsay, then you already know he has been ruling the culinary world for some years. One of the most popular chefs in the world, there is a pizza that has been named after him, and it is in his own restaurant, the renowned Maze restaurant, located in London. Although it had been listed as the most expensive pizza at one point, it has moved down in the chain of pricey pizzas. What makes this pizza so expensive is the truffles that you get on this pie. It is then topped with Italian onion puree, a white truffle pasta, fontina cheese, fresh herbs, buffalo mozzarella, and cep mushrooms. Yes, it sounds like a lot, but the flavors supposedly work very well together to create a delightful pizza that will cost you $250 to try.
6. The C6 – $450
The C6 almost sounds like the name of a fighter plane, but it is actually the name of an expensive pizza that can be found at Stevetson Pizza in the British Columbia, Canada. This is another pie that uses the lobster as a main ingredient. Other ingredients you’ll find on the pizza, include, smoked salmon, tiger prawns, Russian Osetra caviar, and Alaskan cod. Sounds like a seafood delight, really. If you are into seafood on your pizza, you can give it a try and it will only cost you $450 to get a sampling of this very expensive and highly recommended pizza pie.
5. Nino Bellissima Pizza – $1,000
If you love lobster, this is a pizza after your own heart. This pizza is not only beautiful in its design and colors, but it boasts two lobster tails, plus you get six types of caviar on the pizza to satisfy even the most expensive taste buds. You can only get this particular pizza at Gino’s Restaurant, located on the Upper East Side in Manhattan. It is the traditional, 12 inches and is made with a thin crust, which is probably a good thing, considering that it is loaded with so much lobster and caviar – thick crust would probably be too filling. It has been said that it actually costs about $720 just to make the pizza, so when you pay $1000, the restaurant only makes $280 for each one that is sold.
4. Pizza Royale 007 – $4,200
Fans of the infamous spy James Bond will love this Italian pie since he is the inspiration behind this creation. Created at a restaurant in Domenico Crolla Restaurant in Haggis, Glasgow, UK, this is a 12 inch pizza that has some of the most unique flavors, and unique ways of preparing the ingredients, like the caviar that is pre-soaked in Dom Perignon, there is also the flavor of Scottish smoked Salmon, and lobster that has been marinated in 100-year cognac. Other ingredients include, venison medallions and prosciutto. To complete the pizza, 24-carat gold flakes are overlaid on top of the pizza. If you want to treat yourself to a high-priced pizza that goes above and beyond pepperoni and anchovies, this one definitely does, but it would set you back a cool $4,200 if you do.
3. The Miss Verdun – $4,250
The Miss Verdun created a spectacular pizza that gives you a range of high end ingredients. These ingredients are uniquely put together on a pizza crust, but not only do you get one of the most incredible pizzas ever, but you get a personal chef sent to your home to make the pizza in your own home. And if you like to be entertained with music while you eat, you can enjoy the Chamber Orchestra, who also come to your home to play with you while you delight in your pricey pizza. The unique blend of lobster, caviar, and white truffles are all the flavors you’ll experience on this Italian delight, and to top it off, gold flakes are dusted over the whole pie. This pizza will cost you $4,250, but think of all you get with this particular deal.
2. Favitta’s Pizza for Lovers – $8,180
In Henrietta, New York, outside of Rochester, a pizzeria known as Favitta’s Family Pizzeria, which happens to be out of business now, since 2008, got a marketing idea, and that was to create a pizza for the holiday for lovers, Valentine’s Day. The pizza was then sprinkled with diamonds, and what goes better with a diamond-sprinkled pizza than an actual diamond ring and a bottle of Dom Perignon. There wasn’t too many pieces sold, as the owner was hoping that there would be couples ordering slices and popping the question – getting engaged over a slice of pizza, which would cost you $8,180 a slice if you wanted to ask your special someone to marry you this way.
1. Louis XIII – $12,000
The Louis XIII is the most expensive pizza in the world and was created by Renato Viola, who created it for a select group of people. It was made for two, at just 20 cm, with a dough that takes 72 hours to rise, and allowing it to rest for a long time prior to being cooked. Once the dough’s ready, the ingredients are all prepared at the moment and put on the pizza. Speaking of the ingredients, what you’ll find on this extremely expensive pizza, are, three types of caviar, which include: Oscietra Royal Prestige, Kaspia Oscietra Royal Classic from the Iranian coast, and Kaspia Beluga. These are all very expensive caviars and are all very rare. You’ll also find a very expensive Lobster on this pizza, lobster that has been shipped from Norway. To top it off, there is lots of cheese, seven types to be exact, with the most common for any pizza, being, Mozzarella. This is a $12,000 pizza, and it can only be found in Salerno, Italy.
About The Author
Maria McCutchen is an author and freelance writer living in Chattanooga, TN. She is the published author of her memoir, “It’s all in Your Head,” and a children’s book. She has been writing for over 15 years writing articles, whitepapers, product write-ups and more for multiple online media sites, blogs, company websites and individuals. She is also an advocate for brain malformations, including Chiari Malformation, and works closely with the non-profit organization, The Chiari Project, writing for their quarterly newsletters.
As pizza is most commonly eaten fast food of the world, so there are a lot of types of pizza the top 10 pizza is,
#1 Neapolitan pizza
Neapolitan pizza is the best, delicious, and original pizza. It is a cheaper pizza and could be eaten quickly anywhere. It is affordable for every person and readily available through numerous restaurants.
#2 Domino’s pizza
Domino’s is a traditional pizza. Domino’s also offered you a guarantee that your pizza would arrive in 30 minutes or less in your home and the delivery will be free. You can also use it for your different parties to serve your guests.
#3 Papa murphy’s pizza
Papa Murphy’s offers you fabulous and exclusively “take and bake” amazing pizza, where all the ingredients of the pizza are put together in front of you, then you can easily bake the pizza at home by using this restaurant pizza recipe.
#4 Pizza Bianca
Pizza Bianca that is also known as white pizza is such a variety of pizza that omits tomato sauce from the equation, and commonly substituting it with pesto or sour cream.
Sometimes this pizza Bianca is prepared with no sauce whatsoever and it is instead topped with any type of the salt, olive oil, or chopped rosemary.
There are a lot of types of pizza Bianca, but the basic element in all of them is that there should not be any type of red sauce on the dough.
#5 Chicago Pizza
Chicago pizza is also called the deep-dish pizza. Formerly this pizza was created with a thick crust that had some raised edges, similar to any pie, and ingredients in reverse, with slices of mozzarella lining the dough followed by some quantity of meat, vegetables, and then topped with a can of a crushed specific quantity of tomatoes. It is a spicy and much crispy pizza.
#6 New York-style pizza
New York-style pizza is a modern type of pizza with its characteristic large, foldable slices and crispy outer crust of it. New York-style pizza is one of the most famous pizza types in America.
The New York slice has a very unique taste and healthy for the human body. Its unique flavor is due to the minerals present in New York’s tap water supply.
#7 Kebab Pizza
Kebab Pizza is the best combination of Italian and Turkish favorite cuisine and is becoming one of the biggest fast-food trends in European countries.
This delicious kebab pizza is usually served with Real Italian’ pizza sauce and Mozzarella Cheese. The Kebab Meat comes in two different choices are Pork and Chicken, topped with our delicious and best Kebab Sauce.
#8 Sicilian Pizza
Sicilian pizza generally provides you a thick cut of pizza with amazing pillow dough, a unique crunchy crust, and robust tomato sauce for its delicious taste.
This is a square-cut pizza that can serve with or without any cheese, and often with the cheese underneath the sauce to prevent the pie from becoming soggy and keep its taste unique.
The Sicilian pizza was created in America in the nineteenth century by Sicilian immigrants.
#9 Greek Pizza
Greek pizza was firstly created by Greek immigrants who came to America in the past and were introduced to Italian pizza. This Greek-style pizza is very popular in the New England states.
However, It has a unique feature of a thick crispy, and chewy crust cooked in shallow, oiled pans, resulting in a nearly deep-fried bottom. Furthermore, it also has a crust that is puffier and chewier than any type of thin-crust pizzas.
#10 St. Louis pizza
Louis pizza is a lightweight pizza. It also has a cracker-like consistency that is made without some kind of yeast.
Due to its crispy crust, St. Louis pizza is commonly cut into three- or four-inch rectangles, known as “party” or “tavern” cut for its unique style. It has a gooey combination of cheddar, Swiss, and provolone cheeses.
Margherita is the mother of all pizzas. This Neopaltian-style pizza has thin crust, fresh tomato sauce, fresh mozzarella cheese, and just a few leaves of basil. Margherita’s toppings are simple but they also have the power to be truly sublime in a way few other toppings can be.
How to Make Margherita Pizza at Home
Bake this pizza in a very hot oven or, better yet, on the grill. Rolling or stretching the dough thin for this pizza is paramount to get the crisp but still pliable crust, ensuring that the sauce and cheese just barely cook while the crust blisters. Fresh, in-season tomatoes are ideal for making the sauce, but use canned whole San Marzano tomatoes for the other 10 months of the year. Never cook the sauce for margarita pizzas. Fresh mozzarella should be sliced thick and laid in a patchwork over the sauce.
Source: Guinness World Records
It’s said that the people in Texas like things big. That goes for pizza, too, it seems, as the largest commercially available pizza is sold in Burleson, a city outside of the Dallas/Ft. Worth area, at the Moontower Pizza Bar. It takes about 10 pounds of cheese and 10 pounds of dough to make one of these pizzas, as well as the restaurant’s own homemade sauce. It takes two-day’s notice to order one of these giant square pizzas.
Did You Know?
The Moontower establishment specializes in giant pizzas. They also deliver a 30” pizza which is twice the size of the largest pizza one can order at most restaurants.
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Italian pizza vs American pizza: what’s the difference?
Before we start making ourselves hungry with all the flavors of the traditional Italian pizzas, I wanted to point out the main differences between American pizza and Italian pizza.
While American pizza is actually derived from Italian pizza, and while there are so many Neapolitan pizza makers (or better “pizzaioli” in Italian) in the USA which make sure Americans eat delicious goodies… American pizza and Italian pizza still aren’t the same thing.
As I already mentioned, the authentic Italian pizza is deeply rooted in our territory, so we like to use local ingredients for the different toppings.
Ask about pineapple pizza in Naples and a traditional pizzaiolo will pop a vein!
The biggest difference between Italian pizza and American pizza lays thus in the toppings. Americans use many ingredients, often with contrasting flavors. In Italy we prefer to use less ingredients on the top, and more often than not, we try to make the toppings light and digestible.
Many people who don’t know pizza like us (because pizza in Naples is an art!) will tell you that the crust is also very different. But as you’ll discover by reading this article, also a few types of Italian pizza can be thick and soft. We have pizza with floppy slices or the thin and crunchy type.
Neapolitan pizza is not the only pizza you can find in Italy!
Classic types of Italian pizza: pizze classiche
Traditional Italian pizzas, especially those I’m telling you about in this chapter, can usually be found in every pizzeria.
If you’re planning to visit Naples in the summertime, be aware of the fact that Gorgonzola cheese might not be available. Our summers are usually very warm and because fresh cheese will spoil, not every pizzeria uses it.
Pizza Margherita – Queen of Italy!
Pizza Margherita is possibly the most famous and genuine pizza out there. To many people, it truly represents Italy: keep reading to know why this is very true.
This pizza is prepared with tomato sauce, Italian olive oil, fresh basil and mozzarella cheese.
Pizza Margherita is also one of the pizzas that can be prepared in every variety: Neapolitan pizza, Roman pizza, pizza al taglio and so on.
In Naples there’s another version on the menu: Pizza Margherita con mozzarella di bufala. Which means they will add buffalo mozzarella instead than regular mozzarella.
I know that some pizzerias in other parts of Italy also claim they have buffalo mozzarella, but we produce it in the South. Mozzarella di bufala spoils easily: you can be sure it’s super fresh in Napoli but I can’t swear for it if you decide to order it somewhere else.
You might be wondering what’s the difference between mozzarella and mozzarella di bufala on Neapolitan pizza margherita.
Mozzarella is delicious and a regular margherita is the “traditional Italian pizza“. Mozzarella di bufala adds a bit of saltiness and a slightly sour taste to pizza margherita.
The taste is delicious, and in fact this type of pizza is Aldo’s favorite. Yet I must add that Mozzarella di bufala releases more milk when it’s cooked if compared to regular mozzarella. I’m a fan of Mozzarella di bufala as a solo dish, but on pizza I find it adds “too much liquid” that sometimes makes the crust too soft/chewy.
Bonus: now you’ll have to try the both of them to see which one you like the most!
Margherita – The history behind the original Italian pizza
The Margherita pizza history is deeply rooted in my hometown, Napoli.
In 1889, Queen Margherita of Savoy visited Naples. So chef Raffaele Esposito, working at Pizzeria Brandi, together with his wife, decided to create a pizza “fit for a queen“.
The pizza had to resemble the colors of the Italian flag. So they used tomatoes, mozzarella and fresh basil: red, white and green. They named it after their beloved Queen and since then it has grown into one of the most recognisable symbols of Italian food culture in the world.
Us neapolitans are super proud that it was invented here!
Pizza Capricciosa – Many ingredients for a rich flavor
This one can be considered another classic pizza type, usually available in every pizzeria, and in different variations.
Pizza Capricciosa main ingredients are mozzarella cheese, tomato sauce, olive oil, Italian baked ham, mushrooms, artichokes and black olives.
In Naples we have also another variation of Pizza Capricciosa, that we know as “Pizza Capricciosa bianca“. Same ingredients, without tomato sauce. It’s perfect for those like my mother who can’t really digest our tomato sauce.
I’ve read in several English articles that eggs are one of the main ingredients. The original Italian pizza capricciosa has no such thing. Eggs were never one of the ingredients, and if someone is serving this kind of pizza in the Northern regions, know that it’s wrong!
Pizza Quattro Stagioni – 4 different types of pizza in one go
Pizza Quattro Stagioni is, translated in English, “Four seasons pizza“. This type of pizza topping can usually be found as Neapolitan pizza, and Roman pizza (the thin, crunchy one).
The main pizza crust is actually divided in four different sections, each with its own ingredients. So it’s like tasting 4 different toppings on one pizza!
Each slice represents a different season. The base is the usual tomato sauce with bits of mozzarella cheese (mozzarella di bufala is not used for this pizza). Then we have one slice with artichokes, representing spring. One with mushrooms, representing autumn. One with tomatoes and basil, representing summer, and one with ham and black olives, representing winter.
Just as usual, many pizzerias in Naples serve Pizza Quattro Stagioni with a few variations. Winter is also represented with ricotta cheese, black pepper and slices of Italian salami, or summer can be represented using fresh Neapolitan cherry tomatoes, which we know as “Pomodorini del piennolo“.
Pomodorini del piennolo or Pomodorini Vesuviani (Mount Vesuvius tomatoes) are grape tomatoes grown in Naples, which have a protected status.
“Piennolo” is a word from the Neapolitan dialect: grape tomatoes usually have to hang outside to stay fresh and they shouldn’t be kept in the fridge.
Pizza ai Quattro Formaggi – With the best Italian cheese
Pizza ai Quattro Formaggi is one of the types of Italian pizza topping you can find in many different varieties of pizza (Neapolitan, Roman, al taglio, alla pala, etc). While the topping stays the same, the base can change, because it’s particularly versatile.
While it’s a bit “heavy” if compared to other pizzas, Pizza ai Quattro Formaggi is absolutely delicious. You can order this pizza if you can’t digest the tomato sauce used for the other toppings or if you want to try another one of the “pizze bianche” (white pizzas in Italian).
The four main ingredients are mozzarella cheese, gorgonzola cheese, parmesan and gruyère.
Some variations have different kinds of cheese (min. 4), like Fontina, or Neapolitan Provolone, or Italian Auricchio.
The one that usually shouldn’t be forgotten is Gorgonzola, as the main highlight of Pizza ai Quattro Formaggi is a tangy taste, mixed with the sweetness of the other cheeses.
Note: as mentioned above, sometimes Quattro Formaggi is not served in Naples during the summertime. Our summers are pretty warm and fresh cheese spoils. While mozzarella is used for every pizza, Gorgonzola is generally only used for Quattro Formaggi, so pizzerias don’t stock on it because they’re worried they’ll have to throw it away when it spoils.
Genuine pizza delicacies: le pizze sfiziose
“Pizze sfiziose” are the types of Italian pizza that you can find only in some areas, or the seasonal ones.
I also added some pizzas to this chapter that can be found throughout Italy. Yet they can be very different from the pizza with a thin, pliable crust.
Because I’m a proud Neapolitan girl, in the next chapter you’ll find lots and lots of pizzas that you can only eat in Napoli! They were too many so they deserved their own box!
Note: Pizze sfiziose are sometimes added to the menu under “Pizze gourmet” or “Specialità“. That means they are a bit more expensive than a regular Pizza Classica.
Pizza alla pala – different things in different regions
Pizza alla pala is another one of the different types of Italian pizza that can be a bit confusing.
Created in Rome, this long, oval pizza is served on a wooden “pala“, the paddle you see using also for the wood fire oven.
The high-hydration dough is cooked in an electric oven, then the pizza alla pala is moved on a wooden paddle and topped with fresh ingredients.
The result is a thick, crunchy crust with a soft interior.
Why did I say it’s “confusing“?
In the last few years, several pizzerias in Naples have started to add “pizza alla pala” on the menu. The fun fact is that it’s nothing like the one you’d eat in Rome! On the menu in Naples, this version of pizza alla pala can also be indicated as “Giropizza”.
Neapolitan pizza alla pala has the same shape, so it’s longer than the usual Neapolitan pizza, even if it uses the same dough. The difference is that there are different toppings on the same pizza.
It is meant to be shared with someone else, so you get to taste several flavors by ordering just one (big) pizza!
Note: the Neapolitan pizza alla pala has the same crust as a regular Neapolitan pizza. We don’t do crunchy pizza in Naples!
Pizza tonda romana – The crunchy “scrocchiarella“
One of the main types of Italian pizza that have been invented in Rome and then exported to many Northern regions is Pizza Tonda Romana.
The local name for it, that you will find on the menu in Rome, is “Scrocchiarella“, which means “crunchy pizza“.
The ultra-thin, ultra-crisp crust doesn’t have the fluffy border (“cornicione” in Italian) you’d find in Neapolitan pizza, and can’t be folded because… it will crack.
The toppings for Roman pizza are just the same you’d find for every other pizza.
Note: In Naples no pizzeria will ever make crunchy pizza (unless it’s deep-fried, but for that you’ll need to keep reading) and if you ask you’ll soon discover that people wrinkle their nose. “I’m not eating crackers pretending it’s pizza“, that’s what I’ve been told in most pizzerias. These two types of Italian pizza couldn’t be more different, so just eat scrocchiarella in Rome and Neapolitan pizza in Napoli!
Pizza al taglio – also known as “Pizza al trancio”
This kind of Italian pizza has been also invented in Rome, and has then spread throughout the Italian peninsula.
Pizza al taglio, sometimes found as “Pizza al trancio“, is baked in large, rectangular trays and sold in medium-sized square slices.
The crust is puffy and soft, pretty thick if compared to a regular Neapolitan pizza.
Pizza al taglio is prepared with all kinds of Italian pizza toppings, from margherita to capricciosa, and even delicious variations like baked ham, mozzarella and sweet canned corn.
While in Rome you often get to pay pizza al trancio by weight, in Naples it usually has a fixed price per slice.
Pizza Siciliana – Sicily’s goodies
Sicilian pizza was obviously created in Sicily, in the deep South of Italy. Also known as Sfincione or Focaccia (but a different one from those you’ll find at the bottom of this article), it can also be found in the “Little Italy” districts in the USA, where it’s prepared by the descendants of the original Italian immigrants.
You can say that Sfincione is also like Pizza al taglio: it’s a thick crust pizza, served in square slices.
The most traditional topping for Pizza siciliana is tomato sauce, onions, anchovies, herbs and strong cheese like caciocavallo.
Be aware that Sicily has different types of Italian pizza: all of them are delicious!
If you’re visiting the Siracusa area, look for “Pizzòlu“, a particular kind of round pizza, stuffed with Italian prosciutto, cheese, arugula or other fresh ingredients.
Pizzerias in Catania make “Schiacciata“: one layer of simple pizza dough, covered by local cheese and anchovies, or potatoes, sausages, broccoli. Then everything is topped by yet another layer of dough, brushed with eggs.
Look out also for fried calzone if you’re visiting Sicily! It’s a mix between Italian Calzone and Neapolitan Pizza Fritta (keep reading for more info). Only in Sicily it’s stuffed with anchovies and cheese!
Pizza tonno e cipolle – Uncommon but yummy flavors
Growing up I spent many summers in Sicily. All of my friends there used to order Pizza tonno e cipolle whenever we went to a pizzeria. It was insane, because back then it wasn’t very much loved in Naples (that has changed now!)!
This kind of pizza uses canned tuna and slices of Italian onions as the main toppings, usually paired with olive oil, some mozzarella and fresh oregano. I’ve seen a couple of versions with black olives or without mozzarella, so nothing is really set in stone, aside from the main ingredients.
Pizza tonno e cipolle is one of the Italian style pizzas that has gradually been spreading throughout Italy. While this topping can be used on many different types of Italian pizzas (including Pizza al taglio), I’ve seen it often on Neapolitan style pizza.
In Napoli’s pizzerias you’ll still see mainly the big classics and the traditional Neapolitan toppings, but more and more people are appreciating tuna and onions so give it a chance if you’ve never had it before!
Pizza prosciutto, rucola e parmigiano – Gourmet pizza!
Whether you’re not particularly keen on the rich tomato sauce used for the traditional Neapolitan pizzas or if you just want to change your game, this pizza is a great option.
It’s one of the must-eat pizzas in Naples for sure, but it’s also cooked in other parts of Italy, like Milan, Florence or Rome.
The main ingredients of this original Italian pizza are Italian dry-cured ham (“prosciutto“), mozzarella, arugula and thin slices of parmesan on the top.
Usually prepared as a Neapolitan pizza or as a Scrocchiarella, this is a fresh pizza, perfect for the summertime, when Italy is super hot and you don’t feel like eating something too rich.
The flavors mix well together, turning into a light, fresh and digestible pizza.
Most of the toppings are added after the pizza has come out of the oven, so it’s also deliciously crunchy thanks to the fresh arugula.
Some pizzerias add fresh prosciutto on the top, shaped as small roses, with bits of parmesan and fresh arugula: it looks like a beautiful pizza-garden!
Pizza con fiori di zucca – The seasonal choice
This is one of the types of Italian pizza you should eat if you’re visiting Italy between spring and summer.
The main ingredient in fact is the pumpkin flower, which is only found for a few months. While this pizza might still be on the menu, the waiter will let you know that it’s not available unless they have fresh pumpkin flowers.
Served usually on Neapolitan pizza, this topping is delicious and very delicate. In Naples we only use the best mozzarella (not mozzarella di bufala, because there would be too much milk), ground pepper, super fresh pumpkin flowers, olive oil and a bit of parmesan.
A popular variation of this topping adds also anchovies or ricotta cheese, but in Naples it’s absolutely not common. You might find it on the Amalfi Coast, especially in Cetara, which is a cute village by the sea where anchovies are cooked in so many different recipes!
Neapolitan pizza you should eat in Naples: The Original Pizza Napoletana
Neapolitan pizza, or better, Pizza Napoletana, is the kind of pizza everyone in the world associates with Italy.
I know I’m absolutely biased because I’m a Neapolitan girl, but there’s nowhere else you can eat a Pizza Napoletana as good as the one you get in Naples. Here we are used to think it’s because of the water, or the air, or possibly because our “pizzaioli” (pizza makers in Italian) are absolutely great. But it is true: even if you move to the Amalfi Coast, the pizza won’t be the same!
The original Italian pizza from Naples is soft, thin and pliable.
The “Cornicione” should always be high and puffy, not too burned and never crisp (but not even soggy, of course).
Pizza Napoletana is baked in a wood-fired pizza oven at 485°C for only 90 seconds, while the pizzaiolo keeps on turning it to make sure it doesn’t burn only on one side.
It should always be eaten hot and delicious!
While Pizza Margherita is of course the symbol of Naples, there are many kinds of pizza you can and should eat if you’re planning to visit Napoli.
As a local, I’m glad to show you all the things you should add to your foodie bucket list… and I must offer a friendly reminder.
Don’t even think about dieting in Naples, like… ever!
Pizza fritta – Deep fried Neapolitan pizza
I just mentioned that you can’t diet in Naples, so don’t be too surprised if I’m talking about… deep fried pizza.
Pizza fritta is a staple of the Neapolitan cuisine, and it’s very much loved by the locals also as a to-go meal (you can consider pizza fritta some kind of street food). While it’s huge and filling, it’s cheap and absolutely delicious.
The dough is the same you’d use for your regular pizza napoletana, but it is has a hearty, delicious filling. The most traditional one is filled with fresh ricotta cheese and “cicoli” (“pork rinds” in Neapolitan dialect), but you can also eat it with mozzarella and tomato sauce, or with ricotta cheese and Italian salami.
Once the filling is added, the dough is closed, forming a half moon. It is then deep fried for a few minutes, and served scorching hot.
Pizza fritta is good if when you cut it, the filling is hot and melting (it’s mandatory to eat it when it’s still very hot!).
Some pizzerias also add some tomato sauce, grated parmesan and fresh basil on the top, but that is what we know as “Montanara“.
Montanara is another deep fried pizza, only without the filling you’d find in Pizza Fritta: it can also be served in smaller sizes, that you can finish in a few bites.
Calzone napoletano – Classic Neapolitan goodie
Calzone is very similar to Pizza Fritta, but it’s cooked in the wood-fired oven. The Neapolitan version of Calzone has the same shape as the deep-fried pizza, but to make it even more delicious, the pizzaiolo adds some tomato sauce and fresh basil on the top.
The original filling is ricotta cheese, ground pepper and Italian salami. Another version, just as delicious, uses fior di latte (a lighter kind of mozzarella) and baked Italian ham.
Many pizzerias decide to add their own touch to the classic recipe, like tomato sauce also in the filling or vegetables, but these are the main two original fillings.
Note: usually Calzone is pretty big so make sure you’re very hungry when you order one in Naples!
Pizza con cornicione ripieno – Neapolitan innovation
More and more pizzerias have started to prepare this delicious type of Italian pizza, usually only on the menu in Naples and in its province.
You read that right in the title: the cornicione in this pizza is stuffed with ricotta cheese!
The center of this pizza usually is Margherita (tomato sauce, olive oil, mozzarella and basil), but the cornicione, which is fluffy and tall, is filled with some soft ricotta and ground pepper. This means that you get to eat it all, adding a particularly delicious bonus to an already spectacular pizza!
Pizza nel ruoto – A Naples’ exclusive
“Ruoto” indicates a round-shaped baking pan, in Neapolitan dialect.
This is a kind of pizza that seems “new“, but actually just brings back to light the traditional way of baking pizza.
Our grandmoms in fact used to make pizza with the leftover dough from when they were making bread. It was baked, tall and puffy, into the “ruoto“, and topped with homemade tomato sauce, fresh olive oil, cheese, if they had some.
Often this kind of pizza was baked at a lower temperature in an oven that people living in the same courtyard used to share.
Not every pizzeria makes pizza nel ruoto, because it can’t be cooked at the same high temperature as the traditional Neapolitan pizza that we all know and love.
It takes more time, so they need a separate oven at a lower temperature (usually an electric one).
Pizza nel ruoto is one of the few types of Italian pizza that taste good even when it slightly burned on the edges. It has to be extra soft and it’s very fluffy. The main topping is super simple: sweet tomato sauce, olive oil, a pinch of salt and some oregano.
Homemade pizza nel ruoto can also be stuffed with sausages and Neapolitan Friarielli.
Pizza Marinara – a timeless classic
Pizza Marinara is one of the simple types of Italian pizza that you’d never stop eating.
The base is the usual Neapolitan pizza, but there’s only one topping and it’s tomato sauce, oregan, olive oil… and a lot of garlic! That makes it the perfect vegan pizza!
Marinara is the second most popular pizza in Naples after Margherita: all the locals love it!
The name comes from the fact that fishermen used to bring all the ingredients with them when they went fishing, so they could eat pizza even when they were away for longer fishing expeditions. Garlic gives pizza a strong scent that makes up for the fact that there’s no cheese and no fresh basil.
It is believed that pizza marinara dates back to 1866!
You can find Pizza Marinara on every menu in every pizzeria in Campania region!
Pizza Salsiccia e Friarielli – The real taste of Naples
While people visit Naples to eat Pizza Margherita, the locals know of another treat which is probably one of the most genuine pizzas you’ll eat in the Naples area: Pizza Salsiccia e Friarielli!
Friarielli, the Neapolitan dialect name for turnip greens, is often confused with other vegetables because in Lazio region is has a different meaning. And, even more confusing, this kind of veggie is known as “cime di rapa” in Puglia and as “broccoletti” in Lazio.
You can be sure they will understand you in my region, but in other parts of Italy… not so much!
This is one of the regional types of Italian pizza which have more or less spread throughout the peninsula, but in Naples and its province it’s much more delicious.
“Friarielli” in our area grow from September, sometimes until the end of spring. That’s why they will always be super fresh and delicious. When there are no fresh friarielli, Neapolitan pizzerias will use pickled Friarielli (often handmade) with olive oil or frozen ones. More often than not they will also be upfront about it, because in Naples Friarielli have to be fresh: I know a few pizzerias who will just suggest you eat something else because “This is not the right season for Friarielli“.
Just like friarielli, our “Salsiccia“, a kind of pork sausage, is traditional of Naples. We make a pretty different Salsiccia from what you can eat in other regions. Ours uses fresh pork meat and a sprinkle of ground pepper, sometimes with also some white wine to give it a richer taste.
If you prefer your Pizza Salsiccia e Friarielli with some kick, ask your server! Together with some mozzarella (used as a base for the rest of the toppings) he’ll either bring over spicy flakes of red peppers to your table or add them before they cook your pizza.
Note: Friarielli in Naples can be a bit bitter. We prefer to eat them bitter, actually, because it gives a better taste to the overall pizza, toning down the possibly overwhelming taste of the salsiccia.
Pizza al ragù – A Naples’ exclusive
I already told you about Neapolitan ragù (“ragù napoletano” in Italian), a sauce that has to simmer on low for hours, only prepared in Campania region, which always reminds us of our Nonnas cooking the whole Saturday to make a delicious Sunday meal with the family.
What would you say if I’d confess that a few pizzerias in Naples have started to use it? Pizza con ragù is one of the types of Italian pizza you can only find in Napoli, and not even in every pizzeria!
This delicious treat doesn’t use the traditional tomato sauce (the same you’d find on Margherita), but the same ragu sauce used for pasta.
The rich sauce is then paired with mozzarella di bufala, olive oil, fresh basil and sometimes even with small bits of soft ricotta cheese.
Note: While the traditional tomato sauce for Margherita is a vegan recipe (we only add olive oil, tomatoes and salt), to make ragu we use several cuts of meat.
Pizza a Portafoglio – The most delicious street food ever!
If you’re planning to explore San Gregorio Armeno (“Christmas Alley“) in Naples, then you should absolutely eat Pizza a Portafoglio.
It’s one of the cheapest types of Italian pizza, that you can eat on the go, as you walk through the narrow vicoli of Naples Old Town.
Of course you can eat it in many other places but usually the oldest part of Naples is where Pizza a Portafoglio is cheaper. How cheap? You can buy one (medium sized, slightly smaller than a regular Pizza Margherita) for 1,50€. Unbelievable!
You can only eat Pizza a Portafoglio in Naples. It’s not much of an “innovation” or a special pizza, but more of our way to eat pizza… wherever we go.
While we love eating gelato as we do some window shopping, having pizza is even better so… why not!
Pizza a Portafoglio is thus a slightly smaller Pizza Margherita, Neapolitan style, that is folded in a way that you can eat it as street food, without messing up.
The pizza is soft and pliable so there should be no risk of getting tomato sauce all over you, but that’s not the only “danger“.
Pizza a Portafoglio is served scorching hot, right off the oven, so try your best not to wolf it down unless you want to burn your tongue!
As a local foodie, I’ve got to say it: holding a deliciously scented Pizza a Portafoglio and trying not to eat it straight away is quite the challenge!
Saltimbocca Napoletano – A mix between pizza and panini
While I added Saltimbocca to this article about the different types of Italian pizza, if you ask for “Saltimbocca” in Rome and in many other Italian regions, you’ll be presented with a meat dish.
In Naples, Saltimbocca is a mix between pizza and panini that the pizzaiolo prepares with the Neapolitan pizza dough. The translation of this name means “jumps in your mouth“, as in, it’s so delicious you just can’t help yourself!
A long stripe of dough (more or less 1 foot) is cooked in the wood fired pizza oven, until it gets all puffy and tall. Just like one big “Cornicione” without any filling. Only it’s softer than your regular cornicione. As soon as the pizzaiolo cuts it in half, the Saltimbocca deflates, and turns into your regular long panini. Only it’s a… pizza-panini!
There are so many fillings you can choose for Saltimbocca, but our favorites are Italian Prosciutto (dry-cured ham) with fresh arugula and parmesan/mozzarella, or baked ham and mozzarella.
Locals also like very much Saltimbocca con Salsicce e Friarielli (just like pizza!) and Saltimbocca con Wurstel e Patatine (wurstels and fries).
Pizza alla Nutella – Wait… what.
I remember clearly that one time when a traveller from abroad told me “there’s no one that does food porn like you Italians do“. So I’m supposed we’re very much guilty, especially in the South. I don’t even feel sorry for that!
Two of the most delicious things in Italy are pizza cooked in the wood fired oven and Nutella. So Neapolitan pizzaioli thought it was time to start experimenting. That’s how pizza became a delicious dessert, our own version of… crepes?
Almost every pizzeria in Naples will serve you Pizza alla Nutella as dessert. And it’s not just a “fake” name: it really is pizza.
A regular pizza, made with Neapolitan pizza dough, is cooked in the oven without anything on the top. When it comes out of the oven, Nutella is added, and sometimes even some chopped hazelnuts, to make it even more delicious.
Pizza alla Nutella is usually pre-cut and served to the table scorching hot.
In Naples we like to share it at the end of a meal with our family and friends, so each one can have 1-2 slices. You should always eat it when it’s very hot: Nutella will turn into a soft, delicious cream and you’ll also taste the slightly charred pizza flavor. Yum!
Different styles of “pizza” you didn’t know about
As I mentioned in the first part of this article, there are so many different types of Italian pizza you should try, even because it’s entirely possible you never heard of them before!
Let’s check out the lesser known ones!
Italian Focaccia is often mistaken for pizza, but the only thing they have in common is that they’re both flat!
Italy loves focaccia. Almost every region has different kinds of recipes, each one of them is delicious and represents the local culinary tradition, as well as the local ingredients.
Here are the main Focaccia you should add to your Italian food bucket list:
- Focaccia Genovese (Fugassa) – slightly crunchy, with olive oil and sometimes topped with onions or olives.
- Focaccia di Recco – super crunchy and filled with fresh cheese that has to melt in your mouth.
- Schiacciata Toscana – it looks like a flat kind of bread, usually served with a filling of finocchiona or Italian prosciutto.
- Focaccia Barese – soft and puffy, covered with cherry tomatoes, olives and oregano.
- Focaccia Romana – also known as “Pizza bianca”, very puffy and soft. It’s traditionally filled with Italian mortadella and it’s a cheap-but-delicious meal that you can find almost everywhere in Rome.
Trapizzino – Rome’s hidden street food
Trapizzino is one of the “modern” types of Italian pizza that you can eat in Rome. This street food goodie is a triangle of pizza, filled with delicious ingredients, straight from the oldest culinary tradition of Lazio region.
Trapizzino has to be crunchy on the outside, like a “pocket” that you can carry around, with an open side on the top where the filling is added.
According to how hungry you are, you can order it with veggies, or with the heavy stuff like Pollo alla Cacciatora (Italian Chicken Cacciatore), but also Porchetta, cheese and tomato sauce, and so much more!
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About Travelling Dany
Danila Caputo is a bilingual travel writer living in between Naples and the Amalfi Coast (Italy). She travels and works with her husband Aldo, photographer and videographer. Their blog chronicles their adventures around the world, Italian/European culture and tips on how to be responsible travelers. You can find out more about their latest trips and their life on Instagram and Facebook.
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CIAO! We are a travel couple who loves to explore and document trips on videos, photos and text. Dany, interpreter and translator (English/Italian) writes the articles and is our “PR“, communicating with our fans and with the brands. She also works on photography. Aldo works on all our videos and takes photos (especially of Dany). When we are on the road he’s always the designated driver.
Colorado: Beau Jo'sPhoto courtesy of @wonderpili on Instagram
Beau Jo's features true "Colorado style pizza", which yes, I guess is apparently a real thing. Their signature Colorado style pizza uses honey in the pizza dough, which is then braided and piled high with 1 to 5 pounds of sauce, cheese, and fresh toppings. They get their nickname "mountain pies" because they are indeed huge, not to mention very, very tasty.
Colorado-Style Pizza (aka Colorado Mountain)
Colorado-style pizza, also known as Colorado mountain pie, is another one of those regional delicacies that hasn’t quite left its home state . These things are thick, thick, thick. It’s a cheese- and topping-heavy pie, but what’s especially unique is the crust, which is made with honey and braided around the edge of the pizza. Oh yeah, and since it’s loaded with so much stuff, it’s sold by the pound instead of by its size. Amazing. Once you’re done with the inner part of the pizza, there’s a bottle of honey on the table for you to drizzle over your crust and finish it off like dessert, so think of it as a meal in two courses.
The Magical Staying Power Of The New York City Dollar Pizza Slice
It’s a humid afternoon that’s typical of New York City in the late summer when rain is about to fall. Walking down familiar territory ― 42 Street right past the hulking mass that is the Port Authority building ― tourists are jumbled up with office workers and young hipsters, who all avoid the homeless lying here and there on the sidewalk.
The city is all about the hustle, and there aren’t many places where that is more evident than in Times Square. If you walk just a little bit farther, you’ll reach a place that is a brick-and-mortar representation of that ambitious spirit, one of a multitude of other stores selling the same thing: pizza slices for a dollar.
Wedged in between a tiny café selling Vietnamese baos and the remnants of a seedy flophouse hotel, this pizza parlor is part of the rise of the dollar pizza slice in New York City, a rise that illustrates a wave of resilience in the face of gentrification and high rents.
Those who hail from New York City have maintained for years that a slice should cost you roughly about the same as a ride on the subway. It’s known as the Pizza Principle, which was laid out in a report by an independent blogger in 2014.
But when the housing market bubble burst in 2008, spurring a major recession, people’s pockets got tighter. Out of that period of chaos, the dollar slice as we know it today was born. Midtown Manhattan became dotted with these bargain pizza parlors. There are 61 within the five boroughs today with a mobile app serving as a directory.
For many who partake in these dollar slices, the main appeal is the price combined with the taste. As streetwear entrepreneur Jovan Stroop sees it, “I feel like it has become a New York staple in some ways,” he told HuffPost. “New York is already known for excellent pizza, and $1 pizza gives people another option.” The fact that these places are open 24 hours also helps night owls who need to satiate their hunger after a work shift or after a hard night of partying.
This is best summed up by Katherine Cahill of Boston, who said, “When you’re out late without much money and you see a place selling dollar slices, who wouldn’t go ‘Hell yeah’ for that?”
The most surprising thing is that 11 years after the first parlor opened, there are still so many in operation. This despite commercial rent prices dropping 4.5% since last year, to $776 on average per square foot, the costs are still high enough to see flagship retailers like Barneys New York close their doors. Dollar pizza slice parlors have been able to weather the storm of closures by keeping customers lined up for more (with 2 Bros. Pizza and 99 Cent Fresh being the two leading franchises among the crowd).
A visit to the 2 Bros. Pizza over on 38th Street at 8th Avenue showed a huge line out of the back for dollar slices (slices with toppings were $2 and up and were served at the front). Location matters, too. Many are found near major subway junctions, like Times Square, and in areas with a lot of foot traffic, like the Lower East Side.
Many dollar slice joints are also doing combo deals, where two slices and a bottle of water will run you $2.75, competing with many fast-food chains. The use of electric ovens in these pizzerias instead of traditional ones can turn out upwards of 400 pies a day.
As executive chef Russ Barrett said, “The technology today, when it comes to ovens, allows them to churn and burn but be more efficient.”
Ingredients matter, too. Many opt for cheaper ones from places like Restaurant Depot, which are called “after-market.”
“One example is, these places use all-purpose flour, which is [cheaper than] the double-0 flour that’s milled in Italy and is the standard” for pizza dough, Barrett told HuffPost. “You can tell the difference when it comes to the crust. It’s impossible to not make money off of pizza if your margins are lower.”
The biggest takeaway when it comes to dollar slices comes from seeing guys from places like Bangladesh and El Salvador behind the counter. Some were reluctant to talk about their experience. As one who declined to give his name at a 99 Cent Fresh Pizza said, “I don’t know much about the business. I’m just happy to work here.”
Toiling away on eight- to 10-hour shifts, they are the backbone of these businesses and a bridge to customers who range from tourists to business executives. The dollar slice parlors are fuel for a city that, despite its changes, welcomes all unconditionally.