Pizza Around the World: A Foodie's Guide to Global Pizza Styles Picture this: You're wandering the bustling streets of Naples at dusk, the air thick with wood smoke and garlic. A slice of pizza emerges from a blazing oven, its edges charred just right, the center soft and saucy. One bite, and you're hooked. Fast-forward to Chicago, where that same pizza transforms into a hearty, cheese-loaded pie you eat with a fork. Pizza isn't just food—it's a passport to cultures, histories, and endless debates among us foodies. If you're like me, you've burned your mouth on too many mediocre delivery pies while dreaming of the real deal. Pizza started in Italy, sure, but it's evolved everywhere, blending local flavors into something wildly unique. This guide dives into the best pizza styles from around the world. We'll cover what makes each one special, where to track them down (or recreate them at home), and tips to avoid tourist traps. Whether you're planning a trip, firing up your oven, or just craving inspiration, let's slice through the hype and get to the good stuff. Grab a napkin—we're going global. Italy: The Birthplace of Pizza Perfection Italy guards pizza's soul like no other place. Here, it's not fast food; it's an art form protected by traditions and UNESCO nods. Start your world pizza journey right where it began. Neapolitan Pizza: Soft, Simple, Sacred Neapolitan pizza is the gold standard for purists. Born in Naples in the 1800s for the working class, it got its glow-up when Queen Margherita tasted a pie topped with tomatoes, mozzarella, and basil—hence the Margherita classic. What sets it apart? A puffy cornicione (that raised edge), super-thin center, and San Marzano tomatoes. The dough ferments 8-24 hours for lightness, baked at 900°F for 60-90 seconds in a wood-fired oven. Expect leopard-spot charring and ingredients so fresh they sing. Where to try it: Head to Naples' L'Antica Pizzeria da Michele (yes, the Eat Pray Love spot) or Sorbillo. Lines snake around the block, but it's worth it. In the US, NYC's Una Pizza Napoletana or Franny's nail the style. Make it at home—step by step: 1. Mix 500g "00" flour, 325ml water (70% hydration), 10g salt, 3g yeast. Knead minimally, let rise 24 hours in the fridge. 2. Stretch into 12-inch rounds—don't roll, or you'll kill the air bubbles. 3. Top sparingly: 80g crushed San Marzano tomatoes, fresh mozzarella (not shredded), basil, EVOO. No pineapple here—blasphemy! 4. Bake on a pizza stone at 500°F for 8-10 minutes, or use a steel for better heat. Pro tip: Dough too sticky? Wet your hands instead of adding flour. Common challenge: Soggy centers. Solution: High heat and less topping—less is more. I once botched a Neapolitan by overloading cheese; it turned into a puddle. Lesson learned: Quality over quantity. Roman Pizza al Taglio: Street Food on Steroids Rome flips the script with pizza al taglio—sold by the slice, cut with shears from giant rectangular trays. It's crispier, oilier, and meant for grabbing on the go. Originating post-WWII, it's baked in electric ovens for a focaccia-like base. Toppings range from potato and rosemary to mortadella, but classics like Margherita or bianca (just oil, salt, rosemary) shine. Hunt it down: In Rome, Pizzarium Bonci by Gabriele Bonci is legendary—think buffalo mozzarella with pistachio. For stateside, NYC's Sullivan Street Bakery does a solid version. Home recreation guide: 1. Dough: 1kg flour, 700ml water, 30g salt, 3g yeast. Rest 24 hours. 2. Spread in oiled sheet pan, rise 2 hours, dimple like focaccia. 3. Top generously (zucchini flowers? Yes!), bake at 450°F for 20-25 minutes. 4. Cool slightly, slice into squares. Foodie hack: Pair with a crisp Peroni. Challenge: Uneven baking? Rotate the pan midway and use convection if you have it. This style saved me during a rainy Roman day—portable perfection. Sicilian Sfincione: The Tomatoey Sponge Cake of Pizza From Sicily comes sfincione, a thick, bread-like pizza that's more casserole than flatbread. It's the island's Christmas staple, topped with a slow-cooked onion-tomato sauce, breadcrumbs, and anchovies. Baked in rectangular pans, it's fluffy inside, crunchy on the edges. No cheese dominance—sauce rules. Real spots: Palermo's Fratelli La Sosta or Bar Touring. In the US, Brooklyn's L&B Spumoni Gardens serves a killer version. DIY steps: 1. Dough: 500g bread flour, 300ml water, 10g yeast, 20g salt, 50ml oil. Rise 2 hours. 2. Sauce: Simmer onions, canned tomatoes, oregano, anchovies 45 minutes. 3. Layer dough in pan, sauce, grated caciocavallo cheese, breadcrumbs. Bake 425°F, 25 minutes. 4. Rest before cutting. Tip: Breadcrumbs add crunch—don't skip. If anchovies scare you, start with a half-teaspoon. Sfincione's my winter go-to; it's hearty without deep-dish heaviness. United States: Bigger, Bolder Pizza Evolutions America took pizza and supersized it. Immigrants from Italy adapted recipes to local ovens and tastes, birthing icons that spark rivalries. New York-Style: Foldable