Pizza types: the 10 best pizzas in the world

On any day of the week, at any time and anywhere there are no objections for a good pizza. Magic word that becomes the rich mass with ingredients, which has conquered us all.

For those who wonder who came up with something so simple and so exquisite, we have to go back to the Etruscans, who kneaded flat buns stuffed with cheese and honey that were prepared in abrasive stones.

But the first pizzeria in the world was inaugurated in 1738 in the city of Naples : Port'alba pizzeria that is a restaurant from 1830 to this day.

the Marinara and the are served .

I like many types of pizza. In this article you will find a list of the different pizzas that are made around the world, of all styles and for all tastes. Anyway, if you want to see which are my own versions that I like the most you can also read this post of pizza variedes that I usually prepare at home .

A list of the best pizzas around the world

La Marinara

It is the oldest pizza, with tomato sauce, oregano, garlic, olive oil, basil and a pinch of salt. Its main characteristic is that it has no cheese.

Her name is because the sailors chose her to take to the high seas for her conservation properties.

If we want to do it in our house we need:

• 160 g of type 0 or 00
• 100 ml of warm water
• 1 teaspoon of salt coffee
• 1 tablespoon olive oil
• 5 or 6 g of fresh yeast or 2 g of dry yeast

To prepare it to keep in mind that the first thing to do is dissolve the yeast in warm water and throw is in a bowl where the flour and salt is and stir until forming a dough . Then we stretch on a smooth surface and when something dry is, we form a bun that smears with the olive oil and then knead again. Once this is done we separate the buns that we are going to use and place them in a levar container. After the necessary time is ready to be extended in a pizzera.

Before placing the ingredients, a prehurneado at 250ºC is recommended between 1 or 2 minutes.

Once the oven pizza is removed, we pour the tomato, some skin -free garlic sheets and a little oregano, on which some olive oil and fresh basil leaves are poured. It bakes 15 minutes at a temperature between 200 and 250 degrees.

The Margherita

The Margherita remembers the Italian flag: green by basil leaves, white by mozzarella and red cheese for tomatoes.

Its preparation is very simple. We cut 4 tomatoes already peeled, drained and without seeds, and saute them along with 2 chopped and crushed garlic cloves and ½ teaspoon of salt in 2 tablespoons of olive oil.

On the other hand, we spread the dough with some oil. And we place 225 grams of shredded mozzarella cheese, prepared tomato and basil and sprinkle with oil. We cook in an oven at 260ºC between 8 and 10 minutes or until the pizza bark manages to brown and the cheese begins to bubble.

How much we remove from the oven we cover it with ¼ cup of grated Parmesan cheese and enjoy it!

The sfincione

While for some understood the Margherita and Marinara are the true pizzas, the rest of Italy did not take off and let in their regions other tastes proliferate. This is the case of the sfincion that is a pizza, spongy and square, 1 cm thick, which is typical of the city of Palermo in Sicily .

It differs from the Neapolitan in which it is a thicker mass and has a square or rectangular shape. We prepare it with 1 onion cut in julienne to which it is fried in three tablespoons of olive oil. Then we add 400 grams of crushed natural tomato, season with 2 teaspoons of fine salt, a pinch of sugar and a sprig of fresh rosemary. We cook for 20 minutes, retire and temperate. Later we take out the sprig of Romero and place the anchovies we pass through the Pasapuré.

We place the sauce on the pizza dough and add 6 mushrooms in sheets, 200 gr of crumbled chicken and 200 grams of idiazabal cheese in Lácas. We extend the thyme and oregano with a thread of olive oil and in the oven at 200ºC for 15 minutes.

The fleeting

Born from the Italian pizza, in Argentina , another type of pizza was invented: fleeting . It should be clarified that the mass is also different from the Neapolitan since in Argentina more yeast is placed, having to wait only from 3 to 4 hours at room temperature so that it is mild, and making it more spongy.

The fleeting with cheese

We prepare it by cutting two red onions and two sweet onions with a little salt that we put in a pan with olive oil until they are sauté. Then we remove from the heat and place the mixture on the previously prehurneated dough, sprinkle it with Parmesan and oregano cheese and bake again. Then prior to serving it we decorate the fleeting pizza with green olives.

cheese fleeting option is the same as the previous one, but we add on the onion, mozzarella and then the Parmesan.

The fleeting

And the fleeting we put on the dough the mozzarella and cover it with another pizza dough on which the onion and the parmesan are placed as it happens with the fleeting.

Chicago Pizza Style

Also Italian immigrants were responsible for Chicago, in the United States to become another legendary Ciudad Pizzera. Here the Chicago Pizza Style has a dough with a little cornmeal and is baked inside a metal dish whose bottom is covered with olive oil. Its edges are high to fill and the background is roasted to support the weight of the tomato and mozzarella.

Of course its ingredients are a juicy tomato sauce as coverage, on which we place the mozzarella, the pepperoni (sausage similar to Salamim) and the Sausage that is a kind of sausage.

New York Pizza Style

Also from the United States is the New York Pizza Style whose dough also contains wheat and water flour, sugar and olive oil. We prepare it by covering the center of the dough that must be very thin with tomato sauce and leave 2 or 2 centimeters on the shores, then add the mozzarella cheese and the Pepperonis. It is baked 10 to 12 minutes.

Flammkuchen

The pizza Flammkuchen from Germany . We peel and cut an onion into fine rings and sauté with 4 tablespoons of oil. Then we place it on the dough, season and distribute 200 grams of bacon in slices and cover with a glass of cream or milk cream. Bake at 180ºC from 20 to 30 minutes. Outside the oven we put on the mixture previously washed and drained arugula sheets.

The Mexican pizza

From strong and spicy flavors it comes from Mexico , its typical pizza . We chop an onion and throw it over five tablespoons of oil in a pan, when something cooked is added a pepper cut into small strokes and the garlic also chopped, after which we must add 350 grams of ground meat. Already cooked we spice with salt, pepper, sweet paprika and 1 tablespoon of Tabasco room.

Prehornea the dough we cover it with the flesh of meat and sprinkle everything with 150 grams of grated mozzarella cheese and return the baked pizzera to 200 ºC. When the cheese is golden, we cut an avocado in half we spray it with a little lemon juice so that it does not oxidize and cut it into thin slices that we put on the pizza. We leave it another minute and is ready to serve.

North or South, this or west, pizza is a dish that joins a large part of the countries of the world. The question is to try ... which are we going to eat today?