So, we all know pizza, right? That classic, saucy, cheesy disc of deliciousness. But let’s be honest, thinking of pizza as one singular entity is like thinking of bread as just, well, bread. There’s a whole world out there of pizza variations, each telling a story about the place it calls home.
We generally start with the Neapolitan style, the OG if you will. Thin crust, simple tomato sauce, fresh mozzarella, basil. It’s a minimalist’s dream. But, travel a little bit and things change rapidly. Take, for instance, Roman-style pizza. Also thin-crusted, but instead of soft, it tends to be super crispy – almost like a cracker. It’s often sold ‘al taglio’, by the slice and cut into rectangular pieces which, by the way, is perfect for my notoriously messy eating habits.
Now, let’s jump across the pond to America. Chicago deep-dish pizza is, let’s face it, a beautiful monstrosity. A buttery, thick crust is piled high with cheese, toppings, and then a generous slathering of tomato sauce. It’s a completely different experience than its Italian counterparts. New York Style is also iconic – large, foldable slices perfect for a quick street bite, with a thinner crust that somehow still manages to carry all the toppings. It feels very representative of the go-go-go energy of the city.
Beyond these well-known styles, the variations only get more intriguing. In Brazil, you’ll find pizza loaded with creamy catupiry cheese and a whole host of interesting toppings, from chicken to heart of palm. It’s a flavor explosion that’s miles away from the traditional Italian taste profile. I remember, back in my travels, trying a version that included peas, and initially I was apprehensive, but surprisingly, it was brilliant. This kind of regional adaptation reminds us how food evolves in very unexpected and exciting ways.
Then there is pizza in Japan, which leans towards interesting toppings such as corn and mayo – a combination that might make some purists shudder, but it’s a clear reflection of local tastes. It’s a reminder that food, at its heart, is about adaptation and pleasure, and maybe we should all be a little more open to these culinary adventures. According to the book ‘Around the World in 80 Dishes’ by David Jones (2010), “The evolution of pizza is a microcosm of global culinary exchange, showing how one simple dish can transform into so many vastly different variations”. I think that’s something that truly sums up the incredible journey pizza has been on. Each style isn’t just a different recipe but a slice of culture and history served on a plate. So, next time you’re ordering pizza, take a moment to appreciate the incredible global journey it’s undertaken and maybe, just maybe, try a version you’ve never had before.
