Pizza styles

Calzone is an Italian oven-baked folded pizza. A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked folded pizza rather than a fried folded pizza (i.e. panzerotti), although calzones and panzerotti are often mistaken for each other.

styles of pizza developed in Chicago, including deep-dish pizza

style of pizza originating from Sicily, Italy

large hand-tossed thin crust pizza

Panzerotti, also known as panzarotti, are Italian savory bread products, originating in the Apulia region, which resemble small calzones, both in shape and in the dough used for their preparation. The term panzerotti applies exclusively to a fried product, though oven-baked calzones are similar and the two are often mistaken for each other.

style of pizza developed in Detroit, Michigan; square pizza with thick deep-dish crisp crust

Scottish chip shop dish of pizza deep-fried (usually without batter)

savory turnover

Pizza baked in large rectangular trays, sold by the slice

style of pizza served in Iran and the Iranian diaspora

style of pizza

thumb|250px|Fugazzeta Fugazza (from Genoese fugassa) is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with onions and sometimes olives. A similar variant known as fugazza con queso or americana includes mozzarella cheese along with the aforementioned ingredients. It is derived from a combination of Neapolitan pizza with Italian focaccia bread.

Canadian multiple-layer pizza baked in a pot or cake pan

pizza style consisting of dough, olive oil, garlic, cheese, salt and vegetables but without tomato sauce

Italian-American baked good

pizza baked in a pan

style of pizza originating in Rome

pizza made from matzah

Variety of pizza made popular in Washington, D.C. and New York City

bagel with pizza toppings

thumb|Sardenaira Sardenaira (also known as pissalandrea, ''pizza all'Andrea, piscialandrea, pizzalandrea, pissadella or sardenaira) is a pizza dish, without cheese, from the Liguria region of Italy. It is very similar to the pissaladière''. Although termed a pizza, some consider it more akin to a focaccia.

Pizza variety originating from Long Island, New York

American food using sausage

pizza with cheese or other toppings added into the crust

type of pizza originating from St. Louis, Missouri, US, characterized by thin cracker-like crust without yeast, use of Provel cheese, and being cut into squares/rectangles

pizza served at the Beau Jo's pizza restaurant chain in Colorado, made with a braided crust topped with heavy amounts of sauce and cheese and served with honey

variety of pizzas originated in Buenos Aires, Argentina