italian pizza types
There are an enormous number of variations on Italian pizza, many of them obscure and known only in certain regions of Italy and elsewhere. I have hunted down as many of these pizza types as I could for the curious one's amongst you and me!
Interestingly, some of the pizza types are double-crusted pizzas which are rarely seen in the UK.
Parmesan, pecorino, Gruyère and eggs, all kneaded into the dough. No topping.
Small pizzas made with potato dough, fried, topped and baked in an oven for 10 minutes.
A Neapolitan concoction, divided into 5 sections: capers, black olives and anchovy; cockles; mussels; mushrooms in oil; 5 artichokes in oil. Place a rosette of mozzarella in the centre, at mezzo cottura.
There are two kinds of Calzone: Fritto, or fried, and Da Forno, or baked. Both are disks of dough folded over a filling; the calzone fritto is generally smaller. The standard calzone one finds in Tuscany is filled with prosciutto and mozzarella, while the tomato sauce goes on top.
The Calzttncieddi is a small calzone, fried in oil, from Puglia.
The word campagnola means country-style. Peconino, dolcelatte, sugar, eggs and lemon mixed into the dough.
The word capricciosa means capricious, and nicely summarizes this pizza, which is made however the pizzaiolo sees fit. Elisa, of the Pizzeria Cotta a Puntino in Florence, kept things simple, with tomato, mozzarella, finely sliced ham, mushrooms, artichoke hearts, and black olives.
A sweet pizza - requiring days of preparation - using sugar, ricotta, cinnamon, anisccds soaked in Chianti and eggs.
From Umbria, this pizza is made from maize flour, eggs, Parmesan and black truffles.
A simple, classic pizza: just oil, cheese and tomato.
Pizza Margherita is as simple as it gets, dough topped with tomato, mozzarella, and a basil leaf - Red, White and Green, the colors of the Italian flag - and was first prepared for Queen Margherita di Savoia'
It is now probably the most popular pizza in Italy. It's also the one by which pizzaioli are judged, because the ingredients of the topping - tomato sauce, (ideally) buffalo-milk mozzarella, and fresh basil leaves - have to be first rate.
This pizza, from Naples, is divided into 4 sections, each of which has its own name: Posillipo - prawns and calamares; Cassuola - fresh anchovy and tomatoes; Marghenita -mozzarella, tomatoes and basil; and Alla Romana - mozzarella, anchovy, basil and pepper. Serve with a hard-boiled egg in the centre.
A double-crusted pizza filled with 'crackling', from Calabria. Cooked spinach, and other greens or fresh sardines cooked in tomato may be substituted for the 'crackling'.
Pizza di Pasqua Alla Romana
An Easter pizza from Rome, really more like a cake, with eggs, cinnamon, ricotta and lemon peel.
A form of focaccia from Puglia, made with garlic and fresh tomatoes, and often eaten in Ban with seafood delicacies.
Rustica means rustic, and as such is subject to the interpretation of the pizzaiolo. Tomato, mozzarella, ricotta salata, black olives, capers, red onion, and a dusting of bread crumbs.
Similar to a small fried calzone, filled with mozzarella and anchovy.
allie's pizza shortcuts