What Is On Authentic Italian Pizza?

Jacob Woodbury


Pizza is a widely known Italian food, but how long has it been around? Pizza, as we know it today, showed up in the late 18th or early 19th century. It's hard to believe that it took us that long to come up with this modern day beloved food!

What were the first pizzas like?

It started out with flatbreads with various toppings, which was already common in the Mediterranean region. But today's concept of "pizza" took off in Naples, Italy. Flatbread was topped with cheeses, olive oil, tomatoes, and garlic.

Did you know? Tomatoes were not introduced to the east side of the Atlantic Ocean until the 16th century.

Traditional Authentic Styles of Pizza

So we know that Pizza originated from Italy, but there are also various styles of pizza in different regions of Italy. Here are six of them:

  1. Pizza Nepoletana (Neapolitan) is probably the most traditional of them all. Originating in Naples, Italy the crust is soft and chewy and usually has simple toppings. Some toppings you might find on a Neopolitan are fresh mozzarella, basil, olive oil, San Marzano tomatoes, and sometimes a little salt. Two types of pizza you might recognize in this style are Margherita and Marinara pizzas.
  2. Pizza Siciliana (Sicilian) is from the region of Sicily. What sets this style apart is its thick, spongy crust and it is usually rectangular. Toppings on Sicilians are tomato sauce, cheese, anchovies, olives, and occasionally breadcrumbs.
  3. Pizza Romana (Roman) is from, of course, Rome! Roman pizza has a thin and crisp crust, even cracker like. Toppings you will find on a Roman pizza are like neopolitan, but offer more variety such as anchovies, artichokes, or olives.
  4. Pizza alla Pala is from Rome, Italy and is also a rectangular traditional pizza. What sets it apart is that it's baked on a wooden board (pala). The crust is thicker and fluffier, but still includes traditional toppings of the Roman Pizza (above).
  5. Pizza Fritta originated in Naples as well. This pizza is unique because it is fried, usually made with soft dough and folded over. The toppings on a Pizza Fritta are mozzarella, ricotta, and various meat.
  6. Pizza al Taglio (Pizza by the slice) is just as it sounds: pizza service by the slice. It usually baked in large rectangular pans. Toppings vary widely, but you will see classic and seasonal ingredients as well as creative combinations.

If you are just getting into making pizza at home, trying learning these different styles of traditional pizzas to get some experience.

If you are interested in learning more about where pizza began, here are some book options on Amazon for your enjoyment!

Inventing the Pizzeria: A History of Pizza Making in Naples
By Antonio Mattozzi (Author), Zachary Nowak (Editor, Translator), and Donatella Mattozzi (Illustrator)

Pizza: A Global History
By Carol Helstoscky (Author)

Pizza! A Slice of History
By Greg Pizzoli (Author and Illustrator)

Pizza: History, recipes, stories, people, places, love 
By Thom Elliot and James Elliot (Authors)

The Story of Pizza: History of Food Children's Book Series
By Madeline Rivers (Author)

Back to blog