9 Regional Pizzas You’ve Probably Never Heard Of

Although New York-style and Chicago deep-dish pies are well-known, they only scratch the surface of pizza’s culinary possibilities. Different regional pizza styles have emerged all over the world and even within individual nations, each of which reflects regional culinary traditions, tastes, and ingredients. These lesser-known types are full of flavor and personality, but they may not be found on most menus. These nine local pizzas are probably unfamiliar to you, but you should be aware of them.

1. St. Louis-Style Pizza

Often referred to as a “party cut,” St. Louis-style pizza is thin, crisp, and cut into squares. But the cheese is what really makes it unique. Provel, a processed mixture of provolone, Swiss, and cheddar that melts into a gooey, nearly buttery layer, is used in place of mozzarella. With a light crunch instead of a chewy base, the cracker-thin crust is made without yeast. It has an edge-to-edge top and is surprisingly snackable due to its extremely thin shape. Although it is a well-liked staple in its area, it is frequently overlooked elsewhere.

2. Quad City-Style Pizza

This pizza, which originated in the Quad Cities area of the Midwest of the United States, is known for its strong flavor and nutty, malty crust. Brewer’s malt, which is used to make the dough, gives it a toasted, slightly sweet flavor. The sauce has a noticeable burst of red pepper flakes and chili, and the toppings, which include a spiced sausage blend, are positioned beneath the cheese. Instead of being cut into wedges or squares, it is baked in a deck oven in long strips. It’s robust, distinct, and savory.

3. Pizza al Taglio

Pizza al taglio, or “pizza by the cut,” is a popular street food in Rome. It is sold by weight and baked in large rectangular trays, unlike round pies. The dough’s high hydration and lengthy fermentation process give the crust its airy, crunchy exterior and soft interior. From straightforward marinara to roasted veggies or even potatoes, the topping options are extremely varied. Pizza al taglio, which offers quality and variety in a convenient, sliceable format, is a popular lunch or snack in Italy.

4. Old Forge Pizza

Old Forge, Pennsylvania, has its own take on pizza and is referred to by its citizens as the “pizza capital of the world.” Instead of being baked in pies and slices, Old Forge pizza is cut into “trays” and “cuts” after being baked in rectangular pans. Though not as heavy as deep-dish, the crust is soft and thick. With a creamy cheese blend that varies by pizzeria and a sweet, oniony sauce, toppings are usually simple. Few people outside of the area have tasted its cozy, comforting flavor because it is so locally rooted.

5. Turkish Pide

Often referred to as “Turkish pizza,” Turkish pide is more boat-shaped than round. The dough is shaped into an oval with pinched ends, and it is soft and slightly chewy. The fillings, which include cheese, eggs, and spiced ground meat and vegetables, are positioned in the middle. When baked in a stone oven, the center remains tender while the edges get crispy and golden. It is a savory street food that is a mainstay of Turkish bakeries and should be more widely known, whether eaten whole or sliced.

6. French Tarte Flambée (Flammekueche)

Often confused with pizza, this Alsatian specialty is a sophisticated creation all its own. The ultra-thin, crispy crust of tarte flambée is topped with bacon or ham, thinly sliced onions, and crème fraîche. It’s light, smoky, and a little tangy after being swiftly baked in a wood-fired oven. There is no tomato sauce and the crust is more like flatbread than regular pizza dough. It’s a tasty dish that demonstrates the versatility of “pizza-like” foods in European cuisines.

7. South African Gatsby Pizza

South African Gatsby pizza, a regional take with striking, layered toppings, was inspired by the overstuffed Gatsby sandwich. French fries, cheese, lettuce, spicy sauce, and seasoned beef or chicken are typical ingredients. Although the crust resembles that of a typical pizza, the toppings give it the texture of a loaded sandwich rather than a pie. It’s a creative and fulfilling take that showcases the nation’s fusion food culture, even though it’s primarily a specialty of some Cape Town pizzerias.

8. Fugazza from Argentina

Fugazza is a thick, fluffy, cheeseless Argentinean pizza topped with sautéed onions and oregano. It is a cousin of focaccia and pizza. When cheese is added, it becomes fugazzeta, often stuffed inside the crust rather than melted on top. The bread has a golden, nearly pastry-like finish due to its rich, oil-brushed texture. Fugazza, which has Argentine flair and Italian origins, is typically served in wedges and baked in rectangular pans. It’s a lesser-known gem of South American cooking and a carbohydrate lover’s paradise.

9. Greek Pizza

Greek immigrants in the United States popularized Greek pizza, which is not to be confused with pizza in Greece. It has a fried bottom and a thick, tender crust that is baked in shallow pans oiled with olive oil. The cheese blend may contain both mozzarella and cheddar, and the sauce is frequently sweet and heavily herbaceous. Greek pizza, in contrast to thin-crust varieties, retains toppings well and has a rich, bready bite that is flavorful and satisfying.