Discover different ways of preparing pizza around the world
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How many types of pizza do you know? The diversity of pizza styles around the world is a true testament to the versatility of this recipe. From the classic Napoletana pizza, with its thin and crispy crust, to the extravagant Chicago-style deep dish, pizza transcends cultural and geographical borders, adapting to local tastes and preferences.
Each region and country has its own special touch, whether in the choice of toppings, the thickness of the dough or the preparation techniques. This diversity demonstrates how pizza is one of the most appreciated forms of culinary expression around the world, capable of reinventing itself and captivating people of all backgrounds.
To celebrate this multiplicity, the Good Gourmet Below, it shows you some of the most popular styles of pizza around the world and invites you to get your hands dirty with a more than traditional recipe: pizza napoletana with margherita flavor.
Napoletana
The thin, crispy dough, also known as the classic napoletana dough, is the pizza that started the entire pizza journey in the 17th century. Originating in Naples, Italy, this dough is stretched thinly, creating a crispy base, many sometimes slightly singed at the edges, known as cornicione. Simplicity is the key here, with tomato sauce, fresh mozzarella, olive oil and basil, forming the famous Margherita.
New York-Style
The Big Apple brought New York-style pizza to the world, created by Italian immigrants in an attempt to adapt the Napoletana recipe. Characterized by a thin base, made with less refined flour and oil in the dough, this pizza is served in generous slices, which often need to be folded to fit in the hand, the so-called New York fold. New Yorkers are known for enjoying a variety of toppings, including the classic pepperoni, which has also become popular among Brazilians.
Roman
Roman pizza, or Roman pizza, is a style of pizza originating in the city of Rome, Italy. It differs from other styles due to its thinner and crispier dough, but with little edge and a lot of crunch.
Al Taglio
With a crust that is also crispy, but a little thicker than the Roman one and a wider variety of toppings, Al Taglio is, in fact, a way of serving pizza, in rectangular slices and charged by weight.
Sicilian
With almost no edges, the Sicilian has a thicker, fluffier dough compared to the Neapolitan and is similar to focaccia. Because it is thicker and softer, it supports a more generous amount of ingredients, much to the taste of the Brazilian palate.
Chicago-style Deep Dish
Also known as deep dish pizza, it is prepared in a deep dish with a thick crust that resembles a pie. What makes it even more special is the order of the ingredients: the cheese is placed on the base, followed by the fillings and, finally, the tomato sauce. This creates a layer of melted cheese that helps retain moisture and flavors.
Brazilian with Stuffed Edge
The Brazilian contribution to the pizza recipe is, to say the least, extravagant. Here, pizza has gained a unique and creative interpretation, with a thin and crispy crust, like Neapolitan, but with a special touch: lush edges filled with catupiry, cheddar or even chocolate. The combination of the crunchy texture of the dough with the creamy and tasty filling on the edges is a true explosion of flavors!
Margherita pizza
By Daniel Mocellin, pizzaiolo and owner of the Pizzaria da Mathilda chain
Performance3 individual pizzas
PreparationAverage
Ingredients
- Pasta
- 500 g type 00 flour
- 300 ml of filtered water
- 15 g of salt
- 2 g of fresh organic yeast
- Tomato Sauce
- Two cans of peeled tomatoes
- Basil
- Salt to taste
- Naples Margherita Filling
- 1 ladle of tomato sauce
- Basil to taste
- A small piece of parmesan cheese to grate to taste
- 120 g buffalo mozzarella
- Olive oil to taste
Pasta
- In a bowl, mix flour and salt. Then, in another container, mix the yeast in the water until it dissolves. Little by little add the water with yeast to the flour and salt mixture, and when you have finished adding all the water, knead with both hands on a clean counter, or in a mixer at low speed, for at least 20 minutes.
- Once the dough is made, let it rest at room temperature for two hours, protected with a kitchen towel to prevent it from drying out. After this time, separate the portions into 250-gram balls.
- Store these balls in a covered container where they can grow without becoming deformed, and leave them to ferment in the refrigerator for 24 hours.
Tomato Sauce
- Pour the tomatoes into a bowl and, using your hands, squeeze the tomatoes until the pieces form a rustic shape.
- Transfer to a pan and boil the squeezed tomato. Add salt to taste and basil leaves to taste.
- Let cook for 15 minutes, stirring occasionally.
Naples Margherita Filling
- Leave the oven preheating at maximum temperature for 40 minutes. With your hands, open the dough from the center to the ends, always using your fingertips, and making circular movements with the dough, so that it becomes round. Try to preserve the edge of the dough, so that it has an edge and is prettier.
- Add a ladle of tomato sauce, making circular movements to fill the entire area of the pizza. Leave a little bit free at the ends to make the border.
- Add basil leaves to taste, throughout the area where the tomato sauce is.
- Spread grated Parmesan all over the pizza, so the basil doesn’t burn with the high oven temperature. Add the buffalo mozzarella into small pieces. Drizzle with a drizzle of olive oil before placing in the oven.
- Bake for 15 minutes and see how it turns out. If necessary, leave more time to get the best possible result.
*Content generated using an artificial intelligence chatbot, with verification and editing by the Bom Gourmet team.
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