Top 10 Most Popular Pizza Recipes Around the World

Pizza – A Universal Dish with Rich History

Pizza is one of the most popular dishes worldwide, winning hearts and stomachs of millions across all continents. This Italian culinary masterpiece began its journey from the poor neighborhoods of Naples and transformed into a global phenomenon, adapted to the tastes of various cultures.

Interestingly, pizza was originally food for the poor. In the 17th-18th centuries, Neapolitan workers needed inexpensive food that could be quickly eaten during short breaks. Flatbread with various toppings was perfect for this purpose. Over time, this “bread of the poor” evolved into the famous dish we know today.

The real breakthrough for pizza occurred in 1889 when Neapolitan pizzaiolo (pizza master) Raffaele Esposito created the “Margherita” pizza in honor of Queen Margherita of Savoy. He decorated the pizza with ingredients representing the colors of the Italian flag: red tomatoes, white mozzarella, and green basil.

In the 21st century, there are more than 10,000 pizzerias in the United States alone, and annual pizza consumption worldwide is estimated at 5 billion. Let’s explore the 10 most popular types of pizza and reveal the secrets of their preparation.

1. Margherita Pizza – The Royal Classic

Interesting Fact: Margherita pizza was created in 1889 in honor of Queen Margherita of Savoy. The three colors of this pizza’s ingredients – red (tomatoes), white (mozzarella), and green (basil) – symbolize the colors of the Italian flag.

Margherita Pizza Recipe:

For the dough:

• 500g all-purpose flour
• 300ml warm water
• 7g dry yeast (or 25g fresh yeast)
• 10g salt
• 15ml olive oil

For the sauce:

• 400g ripe tomatoes (or quality canned tomatoes in their own juice)
• 2 garlic cloves
• Salt and pepper to taste
• 1 tsp dried oregano

For the topping:

• 250g fresh mozzarella
• Fresh basil leaves
• Extra virgin olive oil

Preparation:

1. Dough: Mix warm water with yeast and let stand for 5 minutes. In a large bowl, mix flour with salt, make a well in the center, and pour in the yeast mixture and olive oil. Knead into a soft elastic dough, cover with a damp cloth, and leave to rise for 1.5-2 hours in a warm place.
2. Sauce: Blanch fresh tomatoes, remove skin and seeds. Mash the pulp, add pressed garlic, salt, pepper, and oregano. If using canned tomatoes, simply crush them and add the other ingredients.
3. Forming and baking: Divide the dough into 2-3 parts (depending on desired pizza size). Roll each piece into a circle about 3-5mm thick. Place the dough on a baking sheet greased with olive oil. Spread the sauce over the surface of the dough, leaving the edges free. Tear the mozzarella by hand into small pieces and distribute evenly over the pizza.
4. Bake in a preheated oven at maximum temperature (preferably 250-300°C/480-570°F) for about 8-10 minutes, until the edges are golden and the cheese is melted.
5. After baking, drizzle the pizza with extra virgin olive oil and garnish with fresh basil leaves.

2. Pepperoni Pizza – Spicy American Classic

Interesting Fact: Contrary to popular belief, Pepperoni pizza is not an Italian but an American invention. The term “pepperoni” comes from the Italian word “peperoni” (peppers), but such sausage doesn’t exist in Italy. Italian-Americans created this spicy salami variant in the early 20th century.

Pepperoni Pizza Recipe:

Toppings (in addition to basic Margherita ingredients):

• 100-150g pepperoni sausage, thinly sliced
• 100g grated mozzarella cheese (additional)
• 1 tsp dried oregano for sprinkling

Preparation:

1. Prepare the dough and sauce according to the Margherita pizza recipe.
2. Spread tomato sauce on the dough, sprinkle with grated mozzarella.
3. Arrange pepperoni slices evenly.
4. Sprinkle with oregano.
5. Bake at 250-280°C (480-535°F) for about 10 minutes.

3. Four Cheese Pizza (Quattro Formaggi) – Cheese Lovers’ Dream

Interesting Fact: In the classic Italian version of “Four Cheese” pizza, tomato sauce is never used to avoid overpowering the delicate flavors of the cheeses. Instead, the base is brushed with olive oil or a light cream sauce.

Four Cheese Pizza Recipe:

Ingredients for topping:

• 100g mozzarella
• 100g gorgonzola (or other blue cheese)
• 100g parmesan
• 100g taleggio (can be substituted with soft brie or camembert)
• 2 tbsp olive oil
• Pinch of oregano
• Freshly ground black pepper

Preparation:

1. Prepare the dough using the basic recipe.
2. Brush the rolled dough with olive oil.
3. Grate the parmesan and distribute evenly over the pizza.
4. Cut or tear the mozzarella into pieces, and crumble the gorgonzola and taleggio by hand.
5. Distribute all cheeses evenly over the surface of the pizza.
6. Lightly drizzle with olive oil and sprinkle with oregano and freshly ground pepper.
7. Bake at 250°C (480°F) for about 8-10 minutes until golden brown crust forms.

4. Capricciosa Pizza – Rich and Diverse

Interesting Fact: The name “Capricciosa” translates from Italian as “capricious” or “whimsical.” This is due to the variety of ingredients that make the pizza very “rich” in flavor. Each region of Italy has its own variation of this pizza.

Capricciosa Pizza Recipe:

Ingredients for topping:

• Tomato sauce (as for Margherita)
• 150g mozzarella
• 100g ham, thinly sliced
• 50g mushrooms (usually button mushrooms), thinly sliced
• 50g artichokes in oil, sliced
• 10-12 black olives, pitted
• 2-3 tbsp olive oil
• Fresh basil for garnish

Preparation:

1. Prepare the dough and sauce using the basic recipe.
2. Spread tomato sauce over the surface of the dough.
3. Evenly distribute torn mozzarella pieces.
4. Arrange ham slices, mushrooms, artichokes, and olives, trying to create separate zones for each ingredient.
5. Drizzle with olive oil.
6. Bake at 250°C (480°F) for about 10 minutes.
7. Garnish with fresh basil before serving.

5. Hawaiian Pizza – Sweet and Savory Contrast

Interesting Fact: Despite its name, this pizza has nothing to do with Hawaii. It was created in 1962 by Greek chef Sam Panopoulos, who lived in Canada. Initially, the idea of combining pineapple and ham on pizza caused skepticism, but today it’s one of the most popular types of pizza worldwide.

Hawaiian Pizza Recipe:

Ingredients for topping:

• Tomato sauce (as for Margherita)
• 150g mozzarella
• 100g ham, diced
• 100g canned pineapple, diced
• 1 tsp oregano

Preparation:

1. Prepare the dough and sauce using the basic recipe.
2. Spread tomato sauce over the surface of the dough.
3. Sprinkle with grated mozzarella.
4. Evenly distribute ham and pineapple cubes.
5. Sprinkle with oregano.
6. Bake at 250°C (480°F) for about 10 minutes until golden brown crust forms.

6. Calzone – Folded Pizza Pie

Interesting Fact: Calzone appeared in Naples in the 18th century as a “portable” version of pizza for eating on the go. The name comes from the Italian word “calza” (sock), due to its shape resembling a stuffed sock or slipper.

Calzone Recipe:

Ingredients for filling:

• 150g ricotta
• 150g mozzarella, torn into pieces
• 100g ham, finely diced
• 100g mushrooms, sautéed with garlic
• 50g parmesan
• 1 egg for brushing
• Fresh basil
• Salt and pepper to taste

Preparation:

1. Prepare the dough using the basic recipe.
2. Roll the dough into a circle about 30cm in diameter.
3. Spread a small amount of tomato sauce on one half of the circle, leaving the edges free.
4. Mix ricotta with salt, pepper, and finely chopped basil.
5. Spread the cheese mixture over the sauce.
6. Add mozzarella, ham, mushrooms, and sprinkle with parmesan.
7. Fold the dough in half, forming a half-moon, and carefully secure the edges by pinching them with your fingers.
8. Brush the surface with beaten egg and make several small holes with a fork to release steam.
9. Bake at 220°C (425°F) for about 15 minutes until golden brown.

7. Diavola Pizza – For Spicy Food Lovers

Interesting Fact: “Diavola” translates from Italian as “devilish,” reflecting the spicy character of this pizza. The traditional Italian recipe uses “spianata piccante” salami – a special spicy variety of salami from Calabria, a region known for its love of spicy food.

Diavola Pizza Recipe:

Ingredients for topping:

• Tomato sauce (as for Margherita)
• 150g mozzarella
• 100g spicy salami (pepperoni can be substituted)
• 1-2 hot chili peppers, thinly sliced
• 1 tsp red pepper flakes (optional, for extra heat)
• Fresh basil for garnish

Preparation:

1. Prepare the dough and sauce using the basic recipe.
2. Spread tomato sauce over the surface of the dough.
3. Distribute torn mozzarella pieces.
4. Arrange spicy salami slices and chili rings.
5. Optionally sprinkle with red pepper flakes for additional heat.
6. Bake at 250°C (480°F) for about 10 minutes.
7. Garnish with fresh basil before serving.

8. Vegetarian Pizza – Healthy Alternative

Interesting Fact: In Italy, vegetarian pizza is often called “Ortolana” (from the word “orto” – vegetable garden), emphasizing the use of fresh vegetables from the garden. The composition of vegetables can differ in different regions of Italy depending on the season and local preferences.

Vegetarian Pizza Recipe:

Ingredients for topping:

• Tomato sauce (as for Margherita)
• 150g mozzarella
• 1 bell pepper, thinly sliced
• 1 small zucchini, thinly sliced
• 100g mushrooms, sliced
• 1/2 red onion, thinly sliced
• 10-12 black olives
• 2 tbsp olive oil
• Fresh basil
• 1 tsp dried oregano

Preparation:

1. Prepare the dough and sauce using the basic recipe.
2. Spread tomato sauce over the surface of the dough.
3. Distribute torn mozzarella pieces.
4. Arrange vegetables and olives, trying to distribute them evenly.
5. Sprinkle with oregano and drizzle with olive oil.
6. Bake at 250°C (480°F) for about 10-12 minutes.
7. Garnish with fresh basil before serving.

9. Carbonara Pizza – Inspired by the Famous Pasta

Interesting Fact: Carbonara pizza is a relatively new invention inspired by the famous Roman pasta dish. According to one version, the name “carbonara” comes from the Italian word “carbone” (coal), as initially this dish was prepared by coal miners, or because the abundant amount of black pepper resembled coal dust.

Carbonara Pizza Recipe:

Ingredients for topping:

• 2 tbsp cream (instead of tomato sauce)
• 150g mozzarella
• 100g pancetta or bacon, diced
• 50g parmesan, grated
• 2 eggs
• 1 garlic clove
• Freshly ground black pepper
• Fresh basil

Preparation:

1. Prepare the dough using the basic recipe.
2. Sauté pancetta or bacon cubes with minced garlic until golden.
3. Brush the dough with cream instead of tomato sauce.
4. Distribute half of the mozzarella and sautéed pancetta with garlic.
5. Bake at 250°C (480°F) for about 5-7 minutes.
6. Meanwhile, lightly beat the eggs with half of the grated parmesan.
7. Remove the pizza, pour the egg mixture onto the surface, and sprinkle with remaining mozzarella and parmesan.
8. Return to the oven for another 3-4 minutes until the eggs slightly set (they should remain slightly creamy).
9. Sprinkle with freshly ground black pepper and garnish with basil.

10. Focaccia – Ancient Pizza Ancestor

Interesting Fact: Focaccia is considered the ancestor of modern pizza and has an even more ancient history, dating back to the Etruscans and ancient Greeks. Unlike pizza, focaccia is usually thicker and contains more olive oil in the dough itself. Different regions of Italy have dozens of focaccia variations with various additives.

Focaccia Recipe:

For the dough:

• 500g all-purpose flour
• 300ml warm water
• 25g fresh yeast (or 7g dry)
• 10g salt
• 50ml olive oil + extra for brushing

For topping:

• 3-4 sprigs of fresh rosemary
• Coarse sea salt
• 50ml extra virgin olive oil
• Optional: olives, sun-dried tomatoes, onions

Preparation:

1. Prepare the dough as for the basic recipe, but with more olive oil in the composition.
2. After the first rise, place the dough on a baking sheet greased with olive oil.
3. Spread the dough by hand, forming a thick flatbread (about 1.5-2cm thick).
4. With your fingers, make characteristic indentations across the entire surface.
5. Leave for a second rise for 30 minutes.
6. Mix olive oil with rosemary leaves.
7. Brush the surface of the dough with aromatic oil, filling all indentations.
8. Sprinkle with coarse sea salt and additional ingredients if desired.
9. Bake at 200-220°C (390-425°F) for about 15-20 minutes until golden.

Conclusion: Secrets of Perfect Homemade Pizza

To make truly delicious pizza at home, follow these professional tips:

1. Temperature matters: Professional pizza ovens heat up to 400-485°C (750-905°F). Home ovens usually reach a maximum of 250-275°C (480-525°F). This can be compensated by using a pizza stone or steel plate, which should be well preheated.
2. The dough should “rest”: For elastic and easily stretchable dough, let it rise slowly. Ideally, leave the dough in the refrigerator for 24-72 hours – this improves flavor and texture.
3. Don’t overload with toppings: The secret of Italian pizza is balance and moderation. Too many toppings will prevent the dough from baking properly.
4. Use quality ingredients: For authentic pizza flavor, use high-quality mozzarella (ideally fresh), ripe tomatoes for sauce, and first cold-pressed olive oil.
5. Preheat the oven in advance: The oven should be preheated to maximum temperature for at least 30 minutes before baking pizza.

Try, experiment, and enjoy the process of creating homemade pizza. Perhaps over time, you’ll develop your unique recipe that will become your family’s signature dish!