Pizza

This unique pizza variety is a Jamaican invention, consisting of a pizza crust that is topped with sliced onions, shredded cheese, tomato sauce, and cooked ackee and saltfish, which is one of the most popular Jamaican dishes. Most commonly, the pizza is baked without ackee and saltfish, until the cheese melts just slightly, but not completely. It is then topped with ackee and saltfish and baked for another five minutes. The bold combination of fruit, fish, cheese, and onions make this pizza variety popular throughout the island.

Ackee and Saltfish Pizza

United States

Apizza (pronounced "ah-beets") is a popular type of pizza in New Haven, Connecticut characterized by its prolonged baking time in extremely hot coal ovens and the high moisture content of the dough. Due to these two defining characteristics, the result is a pizza with a thin, black, crispy, and charred crust that might appear to be burnt, but instead has a deliciously chewy texture and flavor. Usual toppings are sparse, including grated cheese and tomatoes or anchovies so that the pizza won't be over-sauced or over-topped, and as they are formed by hand, there is no uniform shape of these pizzas. It was invented by Frank Pepe, an Italian baker who sold two versions of Neapolitan style pizza, topped with grated cheese, garlic, oregano, olive oil, and anchovies or tomatoes. Mozzarella is considered a topping, not a base, so the customer must specifically ask for it to be included on the pizza. The word apizza is unique to New Haven, the "a" referring to an Italian dialect that is spoken in the region of Naples. Without an abundance of ingredients, one can really taste what one's eating, and maybe that is the reason why apizza is such a popular dish in Connecticut.

Apizza

Australia

Although the usual Italian pizza varieties are available throughout Australia, they often have richer toppings than in Italy. The Aussie variety is a pizza that is usually topped with a base of barbecue sauce, mozzarella cheese, bits of chopped bacon, often ham, and a few eggs. The pie can sometimes be enriched by the addition of onions, garlic, mushrooms, or hot peppers.

Australian Pizza

Bismark is the name of a traditional Italian pizza topped with tomato sauce, mozzarella, prosciutto, and sunny-side-up eggs. The name of this pizza hides an interesting story, since Bismark is not an Italian name or word. In 1862, the Prussian Prime Minister Otto Von Bismarck delivered a speech in Italy where he said it would take "blood and iron" to effect change. The phrase was mistranslated as "blood and eggs", and Otto got a pizza named after him.

Bismark Pizza

Invented at the same time in 1980 by Ed LaDou and the chefs at the famous restaurant Chez Panisse, this type of pizza is characterized by combining New York and Italian thin crust with unique and unusual topping combinations. The crust is light, airy, and tender, while the toppings range from chicken and shrimps to peanut sauce, barbecue sauce, goat cheese, and pineapples. California-style pizza should be paired with beer or white wines, including the sparkling varieties.

California-Style Pizza

Sweden

This behemoth of a meal is an invention of the Tre Kronor restaurant from the Swedish town of Skellefte&aring;. It consists of a calzone pizza that is stuffed with hamburgers (along with bread, toppings, and dressings) and French fries. The calorie-laden dish was originally invented for people who could not decide whether to get a pizza or a hamburger after a night of heavy drinking.

Calskrove

Italy

This unique type of pizza is characterized by its half-round shape, made by folding a full-sized pizza in half. Hailing from 18th century Naples, calzone literally means pant leg, referring to the fact that calzone's original purpose was to be a pizza which can be consumed while walking or standing. Typically, calzones are filled with meats such as salami or ham and cheeses such as mozzarella, ricotta, parmesan, and pecorino whereas fried calzones with mozzarella and tomatoes are a specialty from the Italian region of Apulia, and are known as panzerotti. In the United States and the rest of the world, calzones gained in popularity after being the central theme of an episode of the hit TV show Seinfeld in 1996.

Calzone Pizza

Canotto is a recent style of Italian pizza that's characterized by its inflated rim with giant bubbles inside. The crust must not be too dense or heavy as the cornicione (rim or edge) must be full of air. The secret for a puffy cornicione lies in the hydration, which must be around 70%. Unlike the simple yeast used for a traditional Neapolitan pizza, starters such as biga or poolish have a slower maturation time, and as a result, the dough is more digestible. The dough for Neapolitan pizza must be made the same day, while the dough for canotto pizza may be proofed for 48 or 72 hours in order to develop an airy structure with a unique aroma. The pizza is then topped with the desired ingredients and baked over high heat, just as the classic one. However, purist Neapolitan pizzaioli are determined not to consider the canotto as a true Neapolitan pizza, so the pizzaioli that make canotto often call it contemporary Neapolitan pizza.

Canotto pizza

This is a variety of Italian pizza that is traditionally topped with cherry tomatoes, mozzarella di bufala, olive oil, and fresh basil leaves. It provides a great way to use up leftover tomatoes, and some cooks like to finish it off with a drizzle of balsamic reduction on top.

Caprese Pizza

In the late 1800s and the early 1900s, Neapolitan immigrants came to the USA in search of a better life. Shortly after, in 1943, their descendants, Ike Sewell and Ric Riccardo had opened Pizzeria Uno in Chicago, serving a new variety of pizza in a deeper dish, with inverted layers of cheese, meat, and tomatoes, and a crunchy crust. No longer an immigrant tradition, Chicago-style deep dish pizza is now one of Chicago's cultural and culinary icons. The dish is not just popular in Chicago, but all over the world, and its popularity is evident in the fact that there is even a National Deep Dish Pizza Day, celebrated every year on April 5. Thick, hearty and crispy, Chicago-style deep dish is a cheesy and gooey treat for pizza lovers throughout the world.

Chicago-style deep dish pizza

Apart from the crispy, almost cracker-thin crust, this Chicago-style pizza features a heavily herbed, zesty tomato sauce and generous amounts of shredded mozzarella. As for the other toppings, pepperoni is widely available but often comes second to crumbled Italian sausage, and then there's also bacon, prosciutto, and a variety of vegetables. The number one choice among locals, Chicago thin crust is typically cut into squares&mdash;the so-called box cut, tavern-style, or party cut&mdash;and unlike its New York counterpart, it doesn't fold up. In fact, the Chicagoans would say you should "fold your laundry, not your pizza".

Chicago Thin Crust Pizza

Colorado-style pizza or Colorado mountain pie is a unique version of a pizza originating from Colorado. The pizza has a thick, braided crust and it's made with honey instead of sugar. The braid acts as a barricade which holds the numerous toppings from spilling out on the sides. It was invented at Beau Jo's, where customers can create their own pie by choosing from a combination of over 50 different topping ingredients. At the end of the meal, the customers usually dunk the crust in honey, which is traditionally served on the side. Although Colorado-style pizza is often compared to Chicago deep-dish pizza, those are baked in the oven for more than 40 minutes, while Colorado-style pizza is baked in a gas-powered oven for about 10 minutes. Due to the fact that there are so many toppings on the pizza, it's sold by the pound. At Beau Jo's, the dough is made fresh throughout the day, every 3 to 4 hours, and the ingredients and vegetables are always fresh and cut daily, making it a great value for money.

Colorado-Style Pizza

Detroit-style pizza is a square pizza characterized by a thick deep-dish crisp crust and inverted toppings. Cheese is applied directly to the top of the dough, followed by a thick tomato sauce that is seasoned with garlic and spices. The most common topping is pepperoni, put either on top of the sauce or buried underneath the cheese. Detroit-style pizza can be traced back to Buddy's Rendezvous in 1946, and thanks to its popularity, it is now available nationwide. This dish is best paired with beer or wine.

Detroit-Style Pizza

Germany

Dinnete is a traditional dish originating from Baden-W&uuml;rttemberg. This pizza-like dish is topped with sour cream, salt, pepper, eggs, onions, ham, and cheese such as Emmental. The dough is made with a combination of wheat flour, spelt flour, yeast, salt, and water, and it's rolled into an oval shape, thick or thin, depending on personal preferences. Once baked, the dinnete is usually sliced into big rectangles and served hot. Although onions, ham, and cheese are the most authentic combination, some people also like to add sliced potatoes to the topping. It's recommended to pair dinnete with a glass of young white wine on the side. The dish is especially popular in autumn and winter.

Dinnete

Similar to the Genovese focaccia, fugazza is one of many traditional Argentinian dishes that was influenced by the Italian cuisine. It is made with sourdough and comes topped with a generous amount of caramelized onions. Fugazza's crust is usually a bit thicker, but neutral in flavor. Some typical Mediterranean ingredients are occasionally added to the dish, such as sliced olives, artichokes, and often mozzarella and grated parmesan cheese or chedder. However, the simple, traditional version, which includes saut&eacute;ed caramelized onions and oregano is still the favorite among Argentinians. Fugazza is baked in the oven, sliced into triangle shapes, and served warm. The most common variety of the dish is called fugazzeta, made with two layers of dough with mozzarella cheese in between.

Fugazza

Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or saut&eacute;ed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil. It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When saut&eacute;ed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon.

Fugazzeta

Grandma pie is an American pizza variety that differentiates itself by the crust &ndash; due to the fact that the dough isn't allowed to proof for a long time, it turns out thin and dense. The pizza is baked in metal pans, resulting in rectangular slices that are crispy on the bottom. It is typically topped with shredded mozzarella, tomato sauce, garlic, and olive oil, although there are numerous variations with added ingredients such as sausages and broccoli rabe. Grandma pie originated on Long Island at a family-run restaurant called Umberto's.

Grandma Pie

Greek pizza was created by Greek immigrants in Boston, in the late 1960s. It is characterized by its thick, wettish dough, greasy cheese, and tomato sauce with a strong taste of oregano. This type of pizza is usually baked in a heavily greased pan, which results in a lacy, crisp edge and fried bottom crust. Greek ingredients such as artichokes, feta cheese, and Kalamata olives are favorable for the toppings, and although not necessary; pepperoni is also often used as a topping. As this dish does not reheat well, it is advised to consume it within the first fifteen minutes after baking.

Greek-Style Pizza

This variety of pizza is made by placing the stretched dough on the grates over hot coals, cooking it one side, flipping the dough, and topping it in reverse &ndash; cheese first, sauce second. It is then returned on the grates in order for the other side to cook and for the cheese to melt. The result is a crispy, airy, well-charred pizza with a smoky flavor. Grilled pizza can be topped with virtually any ingredient according to personal preferences. It's believed that the birthplace of grilled pizza is Al Forno in Providence, Rhode Island.

Grilled Pizza

Despite its name, Hawaiian pizza is a Canadian invention, a classic American-style pie topped with cheese, ham, and pineapple chunks. It was originally created by Sam Panopoulos in Chatham, Ontario in the mid-1960s, when he added pineapple to the dish and started serving it to the customers of his Satellite Restaurant. The customers loved it, and Hawaiian pizza soon made its way to the rest of Canada and the United States of America.