Pizzas

Pizza is a dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked. The form originated in Naples, Italy, where versions with toppings date to at least the 18th century. The modern pizza usually uses a leavened wheat dough that is stretched into a round disk, topped with tomato sauce and cheese, and baked quickly at a high temperature. The Margherita, featuring tomatoes, fresh mozzarella, and basil, is a well-known variant and is often associated with the Italian peninsula's culinary traditions.

There are many regional styles. Neapolitan pizza has a soft, pliable crust with a charred, blistered edge from a wood-fired oven. New York–style pizza offers a thin, crisp crust that can be folded for eating by hand. Chicago-style pizza is a deep-dish pie with a thick crust and generous fillings. Sicilian and Roman varieties feature thicker or rectangular crusts, often baked in pans or by the slice. Pizza al taglio refers to pizza sold by weight for takeaway in some countries. The styles reflect differences in dough hydration, fermentation, baking equipment, and regional tastes.

Common toppings include tomato sauce, mozzarella, olive oil, and a wide range of vegetables, meats, and herbs. The dish has spread globally, with countless pizzerias adapting ingredients to local tastes. It is widely prepared as quick service or family meal and appears in many cuisines as both everyday food and specialty fare.

Nutrition varies with crust thickness and toppings; pizzas can be high in calories, fat, and sodium when rich cheeses and processed meats are used.