11 Pizza Types in Italy Every Foodie Should Know

Pizza lovers, this one’s for you! And if you’re traveling to Italy, even better! This list will guide you through the must-try pizzas that showcase Italy's unparalleled expertise in crafting the perfect pie. And if you play your cards right, you’ll have an opportunity to try all of these pizza types in Italy!

I’m a native New Yorker with Italian heritage, so pizza sauce is in my blood, and pizza is definitely one of my favorite foods. But which kind of pizza?

In the United States, we have many different styles of pizza. I’ve had Colorado, California, St. Louis, Chicago deep-dish, and New York. Of those American pizzas, New York–style pizza is my choice. But I’ll take a traditional Italian pizza over NY-style any day. But which type of Italian pizza?

I’ve been to Italy many times, and the last time my husband Mike and I visited, it was for almost two months. And although we did a deep dive into so many categories of Italian cuisine, we ate more authentic Italian pizza than any other particular dish.

In fact, we got so spoiled eating the different traditional Italian pizzas, I am now a really picky pizza person. But even in Italy, not all kinds of pizzas are created equal. Italian pizza types vary in shape, size, and most importantly, in taste. Here’s how.

One of the most popular pizza types in Italy — Pizza types in Italy vary in shape, size, and taste.

Pizza Types in Italy (Tipi di Pizza)

If you’re a foodie visiting Italy, read this guide to the different types of Italian pizza before you order one. From the classic Neapolitan to the lesser-known Sfincione, we’ll explore the kinds of pizzas that every foodie should know, especially if you’re visiting Italy!

Round Types of Italian Pizza

1. Pizza Napoletana (Neapolitan pizza)

Pizza Napoletana, the most famous type of pizza in Italy

Of all the famous foods from Naples, Pizza Napoletana is the most famous. And it’s hands down my favorite pizza in Italy or anywhere else in the world.

If there was a national pizza of Italy, this would be it. It embodies the pizza heritage of Naples and is even recognized by UNESCO as an intangible world heritage. If that alone doesn’t make it the best pizza, there is plenty more that does.

The history of Pizza Napoletana dates back to the 18th century when it was first created in Naples. The most famous variation, the Margherita pizza, was named after Queen Margherita of Savoy and features the colors of the Italian flag: red, from tomatoes; white, from mozzarella cheese; and green, from basil leaves.

What makes Pizza Napoletana truly exceptional is the pizza dough. Made from traditional preparation methods and simple ingredients—flour, water, salt, and yeast—the dough is left to rise for hours to develop its distinctive flavor. It is then stretched by hand before being baked in a blistering hot wood-fired oven.

The result? A beautiful, delicious pizza with a chewy yet tender crust, soft center, and charred spots from the wood oven and very high temperatures. Yes, Please!!!

I think the elastic dough used in Neapolitan pizza is the best part of the pizza from Naples. To show it off, most pizza chefs recommend light toppings, like the classic Margherita or Pizza Marinara (just tomato sauce).

2. Pizza Tonda Romana / Pizza Romana (Roman–Style Pizza)

Pizza Romana, the thin crust pizza in Italy — Pizza Romana, a crispy, thin-crust kind of pizza

Pizza Tonda Romana is one of the main pizzas in Rome. More commonly called Pizza Romana, this round pizza is completely different from Pizza Napoletana. But it’s still an authentic Italian culinary delight!

One of the defining features of Roman–style pizza is its ultra-thin and crisp crust. When I say crispy crust, I’m talking a cracker crispiness with not even a fluffy crust rim—the thin crust extends all the way to the outer edges of this pizza.

For toppings lovers, the best part of Roman pizza is that the thin crust is sturdy enough to hold an array of different toppings without becoming soggy or losing its crispiness.

On Roman–style pizzas, the toppings will be extended all the way to the edges of the crust, whereas Neapolitan–style pizza typically has the toppings more in the center of the pie.

Another benefit of Roman Pizza: You’ll have no problem eating the whole thing!

3. Pizza al Padellino (Pan Pizza)

Pizza al Pandellino, one of the round types of pizza in Italy — Pizza al Padellino, one of the round types of pizzas in Italy

Originating from Torino in northern Italy, Pizza al Padellino is cooked in small, round pans. The dough rises more than in Napoletana and Roman pizzas, so it’s thicker.

This pan pizza is Italy’s answer to deep-dish. Like Chicago’s deep-dish, the bottom of the crust browns and turns crispy while the inside has a soft and fluffy texture.

Pizza al Padellino holds its toppings well. In Piemonte, the pizza’s homeland, regional Italian cheeses, meats, and the pride of the area, truffles, are often incorporated.

4. Montanara (Mountain–Style Pizza)

Montanara, a kind of pizza that is fried — Montanara, a traditional Italian pizza that is fried

Montanara-style pizza is deeply rooted in the culinary traditions of Campania, the region whose capital is Naples. The name "montanara" derives from montanari, the Italian word for "mountain people.” And the area around Mount Vesuvius is where this Italian pizza originated.

The hallmark of Montanara Pizza is that its fried. Sounds like it belongs at the state fair, right? So, when I initially learned about this style of pizza, I wasn’t expecting much. In fact, when I ordered my first montanara, I thought it was going to be a one-and-done experience. I was wrong: My taste buds fell in love with fried pizza dough!

The flash-frying in hot oil creates a crispy exterior while keeping the interior soft and chewy. It reminded me of Italian pastries we used to get at Italian festivals in New York.

But this is unquestionably a pizza. After frying, the dough is topped with simple ingredients—tomato sauce and fresh mozzarella—because, again, it’s all about the dough. Then, the Montanara Pizza is finished off in a wood-fired oven for a light smoky flavor. Yum!!! This is a must-try food in Campania for sure!

Oblong and Rectangular kinds of Pizza in Italy

5. Pizza al Taglio (Pizza by the Slice)

Pizza al Talgio, pizza by the slice in Italy — Pizza al Taglio, pizza by the slice in Italy

A Roman original, Pizza al Taglio, sometimes called Pizza al Trancio, translates to “pizza by the cut” or “pizza by the slice.” It is one of most popular street foods in Rome, competing with supplì for the Number 1 position.

You’ll find a good selection at Roman bakeries and pizza stands throughout the city. But you will not find Pizza al Taglio at sit-down pizzerias or restaurants in Rome.  

These thick-crust pizzas are baked in rectangular trays and then cut into long rectangles. From there, individual portions are cut into the preferred sizes of individual customers. Aesthetically, these may be the most beautiful Italian pizzas.

Toppings play a significant role in Pizza al Taglio. Pizzerias try to outdo each other in looks and taste with innovative combinations. You’ll still see classic toppings like potato (yes, that’s a typical Italian pizza topping) to prosciutto and arugula to salmon and zucchini blossoms.

This same pizza crust is the “bread” used to make delicious porchetta in Rome!

The crust is definitely secondary to what’s on top of it. Its texture is similar to that of Pizza al Padellino with a crispy exterior and fluffy, airy interior.

Because you get to choose the size of your slice, and each one sold varies, your pizza slice will be weighed once it is cut for you, and its price will depend on the weight.

6. Pinsa Romana

Pinsa Romana, originating from ancient Rome, stands out for its unique dough blend that includes a mix of wheat, soy, and rice flours. This blend gives pinsa a distinct lightness and crispiness.

The other defining characteristic of pinsa is its oval shape, which is made by pinching the dough. The high water content of the dough makes it impossible to toss. Like all of the classic round pies, the ovals are individual pizzas made for one person to consume.

And, like Pizza al Talglio, pinsas have an emphasis on toppings. Anything goes here, even Nutella dessert pinsas. But if you’re looking for desserts in Rome, read my Best Desserts in Rome article first.  

7. Pizza alla Pala (Pizza of the Paddle)

Pizza alla Pala is named for its unique elongated shape, resembling the paddle (pala in Italian) used to place it in the oven. If Pinsa Romana and Pizza al Taglio had a baby, it would be Pizza alla Pala. The shape is similar to pinsa, but the size is large, like the Pizza al Taglio.

The dough is more similar to that of Pizza al Taglio, but instead of being cooked in a sheet pan, the pizza is placed directly in the oven. And like with both pinsas and taglios, creative toppings are used to make gorgeous, tasty pies.

8. Pizza Siciliana / Sfincione (Sicilian Pizza)

Pizza Siciliana or Sfincione, the popular Italian pizza from Palermo — Pizza Siciliana, or Sfincione, the popular Italian pizza from Palermo

Pizza Siciliana, or Sfincione, typically has a rectangular shape, but it can also be round. The greatest differences between the other pizza varieties in Italy and Sicilian Pizza is the semolina dough and the toppings.

Likened to focaccia, Sfincione is known for its thicker crust, providing a hearty base that complements its rich toppings. This type of pizza doesn’t usually offer a variety of ingredients for toppings.

Traditional Sfincione is composed of tomato sauce, onions, oregano, caciocavallo cheese, and anchovies. Sometimes the entire pie is sprinkled with breadcrumbs.

Invented by nuns in Palermo, this beloved pizza of Sicily is also known as an important food around Christmastime and New Years.

9. Focaccia

Focaccia in Rome — Focaccia is listed under the pizza section of menus in Italy.

I debated about including Focaccia in this list since it is usually considered more of a flatbread. However, at restaurants in Italy, you will commonly see it listed in the pizza section, so here it is.

Focaccia comes from the Ligurian region of Italy. In Genoa, it’s a popular street food topped with onions and sometimes anchovies, a dish similar to the Pissaladière found in cuisine Niçoise.  

In Rome, Foccacia is usually prepared with rosemary, olive oil, and sea salt. It’s a great way to start a meal, or it can be part of a light lunch with a salad.

Folded Types of Pizza in Italy

10. Calzone

Calzone in Naples — In Naples, calzones use the same pizza dough as is used for Pizza Napoletana.

Take a round pizza crust, add the desired toppings, fold it in half, and bake it in the oven. That’s a calzone. Like pizzas, calzones can be stuffed with just about anything these days.

You may have had a calzone at your home town’s Italian restaurant, but in Italy, they use the same dough for calzones as they do for their superb pizza.

My favorite calzone is one of the traditional Napoletana versions with escarole, olives, capers, and cheese. It is so good!

11. Pizza Fritta (Fried Pizza)

Pizza Fritta a type of folded pizza that is fried — As is the case with calzones, my favorite type of Pizza Fritta is stuffed with escarole.

Pizza Fritta is somewhat of a misnomer. If I were naming the different kinds of Italian pizzas, I would call the Montanara a fried pizza and Pizza Fritta “Calzone Fritta.” Unfortunately, no one asked me, so things are a little confusing.

Pizza Fritta is a folded pizza like a calzone that is then deep-fried. And just like the Montanara, the fried pizza dough is scrumptious. The fillings are also similar to those in calzones.

Both calzones and Pizza Fritta are easy to eat on the go and are popular street foods in Naples.

Popular Pizza Styles in Italy

Now that you know the different types of pizza in Italy, let’s discuss some typical Italian pizza styles. No matter which kind of pizza menu you’re looking at, there will be a variety of traditional toppings to choose from.

pizza toppings in Italy — Pizza toppings in Italy include anything from fresh tomatoes to potatoes to prosciutto to fish.

The toppings will not be listed separately so that you can pick your own combination like in America. Rather, there will be a list of pizza names and you will choose the style of pizza that suits you.

Below are some of the most popular traditional pizza styles and the various toppings that you should expect on them.

Trying different pizza toppings on a food tour of Rome — Trying different pizza toppings on a food tour in Rome

Bianco 

Italy’s most simple pizza style, Pizza Bianco is basically a naked pizza with no toppings except extra virgin olive oil, salt, and sometimes rosemary.

Marinara 

Pizza Marinara, topped with high-quality marinara sauce and nothing else, is a great choice for vegans in Italy. But if you can eat cheese, why wouldn’t you want to?

As I mentioned, authentic Neapolitan pizza makers often recommend trying their chewy crust without ingredients that detract from the dough. Some restaurants take it a step further, like the famous Antica Pizzeria da Michele, where they only offer a handful of simple pizza styles, and Marinara Pizza is one of them. (BTW, we recently discovered da Michele has a franchised restaurant in Santa Barbara, California.)

Margherita

Italy’s most popular pizza, Pizza Margherita represents the colors of the Italian flag. But the red, white, and green toppings must be high-quality ingredients to allow the desired flavors to shine through.

For example, not just any fresh tomatoes will do; San Marzano tomatoes are preferred—as are premium mozzarella cheese or buffalo mozzarella, aromatic fresh basil, and a drizzle of extra virgin olive oil.

Quattro Stagioni

Quattro Stagioni means “four seasons,” and on this classic Italian pizza, there are four fresh ingredients that each represent a season. These are placed in four separate quadrants on top of marinara and mozzarella. Artichokes are for spring, black olives for summer, mushrooms for fall, and ham for winter.

Quattro Formaggi  

Quattro Formaggi, or four cheeses, is not your typical cheese pizza like you get in the U.S. For starters, in Italy, a four-cheese pizza will not have red sauce, just a drizzle of olive oil. The choice of cheese used can vary, but it almost always will include mozzarella (from Campania), gorgonzola (from Milan), and parmigiana reggiano (from Emilia Romagna). As a cheese lover, I’ve never met a Quattro Formaggi I didn’t like.   

Capriciosa 

The Capriciosa Pizza was invented in Rome. It has the same variety of toppings as the Quattro Stagioni, but it’s not arranged in a specific way. I would call it more of a willy nilly presentation. It may also include a fried egg on top.

Napoletana

More confusing pizza terminology: The Pizza Napoletana can mean Neapolitan-style in regards to the pizza dough, the toppings, or both. When it’s referring to the toppings, there will definitely be anchovies. My husband’s favorite version also adds zucchini blossoms.

Guide to Pizza Types in Italy

I hope this guide to the different kinds of pizza in Italy will help your culinary exploration of one of my favorite countries!

I think one of my favorite Italian food quotes sums up how I feel about Italian pizza. "You can't make everyone happy. You're not pizza." In other words, no matter what your preferences are, there’s a pizza that can make you smile.

I’d love to hear what you’ve tried and what your favorite varieties of pizza are. Let me know in the comments below!