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1950s Pizza variation of the covered pie served in New England given that colonial times. Pineapple, ham or bacon Canada 1962 Notoriously controversial.  Pizza Hamburger Inn , mozzarella, basil Naples, Italy 1800s The archetypical Neapolitan pizza. Tomato sauce, olive oil, oregano, garlic. No cheese. Naples, Italy 1734 Among the oldest Neapolitan pizze. Tomato, onion, mozzarella Apulia, Italy Four sort of cheese: Mozzarella, Gorgonzola and two others depending upon the area Lazio, Italy 1700s Artichokes, mushroom, ham, tomatoes Italy The garnishes are separated by quarter, representing the cycle of the seasons.

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Designs Pizza designs Image Call Qualities Origin First confirmed Pizza folded in half turnover-design. Naples, Italy 1700s Baked in a pan with a high edge that holds in a thick layer of toppings. The crust is often stuffed with cheese or other ingredients. Chicago, U.S.A. c. 1940s The pizza is deep-fried (cooked in oil) instead of baked.

Detroit, U.S.A. 1946 Thin, square, baked in a sheet pan, "similar to pizzas prepared in your home by Italian homemakers without a pizza oven". Long Island, USA Early 1900s Proofed and baked in a shallow pan; the crust is light and similar to foccaccia. Connecticut, U.S.A. 1955 Made from thick dough covered by tomato paste; a variation on Sicilian pizza.

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USA early 1900s Really large piece of pizza sold as street food. New York and Washington D.C., U.S.A. 1981 Neapolitan-derived pizza with a particular thin foldable crust New York city (and beyond) early 1900s Small pizza acted as an hors d'oeuvre or treat. By region of origin Italy Authentic Neapolitan pizza (pizza napoletana) is made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and mozzarella di bufala Campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio.

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Other standard pizzas consist of, which is topped with marinara sauce and is allegedly the most ancient tomato-topped pizza, pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato, and pizza pugliese, prepared with tomato, mozzarella, and onions. A popular variation of pizza in Italy is Sicilian pizza (locally called sfincione or sfinciuni), a thick-crust or deep-dish pizza coming from throughout the 17th century in Sicily: it is essentially a focaccia that is usually topped with tomato sauce and other components.