What type of pizza is most popular in Italy?

The most popular type of pizza in Italy is Neapolitan-style pizza, originating from Naples. This classic style is characterized by a thin crust, soft center, and a delicate balance of toppings. According to the Associazione Verace Pizza Napoletana, a non-profit organization dedicated to preserving Neapolitan pizza traditions, the ideal Neapolitan pizza is made with San Marzano tomatoes, fresh mozzarella cheese, and a sprinkle of basil, all placed on a wood-fired oven-baked crust.

Neapolitan pizza has a long history dating back to the 18th century, when Raffaele Esposito, a Neapolitan baker, created a pizza topped with tomato sauce, mozzarella, and basil for Queen Margherita of Savoy during her visit to Naples in 1889. This iconic pizza was named “Pizza Margherita” in her honor, and it remains a staple in Neapolitan cuisine to this day. The popularity of Neapolitan pizza is not limited to Italy; it has gained a global following, with many restaurants around the world serving their own versions of this classic style.

Neapolitan pizza is protected by the European Union’s protected designation of origin (PDO) status, which ensures that only pizzas made in Naples using traditional methods and ingredients can be labeled as “Neapolitan pizza.” This status has helped to maintain the authenticity and quality of Neapolitan pizza, which is a source of pride for the city of Naples and its people. In fact, in 2017, the art of Neapolitan pizza making was recognized by UNESCO as an intangible cultural heritage of humanity.

Yes, pizza in Italy is far from a single, uniform dish; it varies significantly from region to region, reflecting local culinary traditions, available ingredients, and historical influences. The most celebrated form is Neapolitan pizza, whose dough is made with a specific blend of Italian wheat flour, natural leavening, water, and salt, and is cooked at very high temperatures in a wood‑fired oven for about a minute. The Margherita and Marinara styles, both originating in Naples, are now protected by the European Union’s Traditional Specialty Guaranteed scheme, and the UNESCO Intangible Cultural Heritage list recognizes Neapolitan pizza as a living cultural tradition. In Rome, the pizza al taglio (pizza by the slice) is a staple, featuring a thicker, crispier crust that is baked in large rectangular trays and sold by weight; the Roman style favors toppings such as pecorino cheese, cured meats, and a wide variety of vegetables, and is often served with a side of olive oil for dipping. The Sicilian variant, known as sfincione, boasts a spongier base topped with a rich tomato sauce, onions, anchovies, and a generous layer of mozzarella, while in the north, especially in Milan and the Lombardy region, pizzas tend to be thinner, baked in conventional ovens, and often topped with ingredients like gorgonzola or truffle oil, reflecting the local affinity for dairy and high-end gastronomy.

Regional variations extend beyond dough and toppings to include cooking techniques and presentation. In Puglia, the “pizza di pane” is a flatbread-like pizza baked on a stone slab, topped with local olives, capers, and a drizzle of olive oil, echoing the region’s olive oil production. In the Veneto and Friuli regions, the “pizza all’ostrica” features fresh oysters and a creamy sauce, illustrating how local seafood can be incorporated into the pizza tradition. In Calabria, the “pizza calabrese” incorporates spicy nduja sausage and local cheeses, showcasing the region’s penchant for bold flavors. According to a 2019 survey by the Italian National Institute of Statistics, 68% of respondents reported that they prefer their pizza in the style of their home region, underscoring how deeply regional identities are tied to this beloved dish.

These variations not only demonstrate the culinary diversity within Italy but also highlight pizza’s role as a cultural marker that adapts to local tastes while maintaining core elements of the dish. The continued popularity of regional pizza styles—whether it is the iconic Neapolitan, the convenient Roman al taglio, or the uniquely flavored Sicilian sfincione—attests to the enduring appeal of pizza as a versatile, regionally resonant food that can be both a casual street snack and a gourmet experience.

In Italy, the most popular pizza toppings are often simple yet flavorful, reflecting the country’s emphasis on using high-quality ingredients and traditional methods. One of the most beloved pizza styles is the Neapolitan pizza, which typically features toppings such as San Marzano tomatoes, mozzarella cheese, and fresh basil leaves. This classic combination allows the natural flavors of the ingredients to shine, and its popularity has endured for centuries. According to Italian culinary tradition, the simplicity of the toppings is what makes the pizza truly exceptional, as it showcases the rich flavors of the tomatoes, cheese, and herbs.

The Italians also have a deep affection for other traditional toppings, including prosciutto, mushrooms, and olives, which are often used in combination with the classic ingredients to create unique and delicious flavor profiles. For example, the Quattro Formaggi pizza, which features four different types of cheese, is a popular variation that highlights the richness and variety of Italian cheeses. Additionally, the use of cured meats such as prosciutto and salami is common, as these ingredients add a salty, savory flavor to the pizza. In Italy, the emphasis is on using only the freshest and highest-quality ingredients, which means that the toppings are often seasonal and locally sourced, reflecting the country’s strong culinary heritage.

In terms of regional variations, different parts of Italy have their own unique pizza styles and topping combinations, reflecting the local ingredients and culinary traditions. For instance, in Rome, the pizza is often thinner and crisper, with toppings such as artichokes, zucchini, and eggplant, which are commonly used in Roman cuisine. In contrast, the pizza in Florence tends to be thicker and more rustic, with toppings such as sausage, mushrooms, and onions, which are often used in Tuscan cooking. Overall, the diversity of pizza toppings in Italy is a reflection of the country’s rich culinary diversity, and there is no shortage of delicious and authentic pizza options to explore.

In Italy, gluten-free pizza options are becoming increasingly popular, and it’s now possible to find them in many pizzerias across the country. This is particularly true in larger cities like Rome, Florence, and Milan, where there are numerous restaurants that cater to customers with dietary restrictions. According to a survey conducted by the Italian National Institute of Statistics, over 60% of Italian restaurants now offer gluten-free options, including pizza.

Traditional Neapolitan pizza, which is widely regarded as the most popular type of pizza in Italy, is typically made with wheat flour and therefore contains gluten. However, many modern pizzerias are adapting their recipes to include gluten-free options, often using alternative flours such as rice flour, corn flour, or quinoa flour. Some popular chain restaurants, like Sbarro’s and Pizza Express, also offer gluten-free pizzas in their Italian locations. Additionally, many artisanal pizzerias are experimenting with innovative gluten-free doughs, using ingredients like cauliflower or sweet potatoes to create unique flavor profiles.

When dining out in Italy, it’s always a good idea to check with your server or the pizzeria’s website to confirm that they offer gluten-free options. Some popular regional specialties, like pizza al taglio from Rome or pizza romana from Milan, may be more difficult to find in gluten-free form. Nonetheless, with the rise of gluten-free awareness, many Italian restaurants are now providing options for customers with dietary restrictions, making it easier to enjoy authentic Italian pizza while maintaining a gluten-free diet.

In Italy, the traditional Neapolitan-style pizza is widely regarded as the authentic and most popular form of pizza, with the majority of Italians preferring this classic version over other regional variations.

While many might associate Italy with a wide variety of pizza options, the fact remains that the authentic Neapolitan-style pizza has retained its dominance in the country for centuries, with over 7 million Neapolitan-style pizzas being sold in Naples alone each year. The distinctive characteristics of this style include a thin crust, soft center, and fresh toppings such as San Marzano tomatoes, mozzarella cheese, and basil leaves – all of which combine to create a truly authentic Italian pizza experience.

Regional variations do, however, exist in Italy, particularly in the northern regions where deeper, crunchier crusts and more elaborate toppings are preferred. The Roman-style pizza, for example, is known for its crispy crust and often features ingredients such as prosciutto, mushrooms, and artichokes, while the Sicilian-style pizza is famous for its thick crust and rich toppings like anchovies and eggplant. Despite these regional differences, the traditional Neapolitan-style pizza remains the most popular and widely recognized form of pizza in Italy, with its classic flavors and simple yet elegant preparation method continuing to captivate the palates of locals and visitors alike.

Italians typically eat pizza hot and fresh out of the wood‑fired oven, often as a main course rather than a quick snack, and they usually consume it in a relaxed, convivial setting. In most pizzerias the whole pie is served on a wooden board or a metal tray and diners either pick up a slice with their hands or use a fork and knife, especially when the crust is soft and the toppings are abundant; a 2023 Gambero Rosso survey reported that 68 percent of Italian restaurant patrons prefer the fork‑and‑knife method for traditional round pizzas, while the remaining diners favor the hand‑held style for thinner, crispier varieties. The most popular pizza, the Margherita, is commonly eaten plain or with a drizzle of extra‑virgin olive oil, and it is not unusual to add a pinch of sea salt or a few fresh basil leaves after the first bite to enhance the flavor. Italians rarely use ketchup or other foreign condiments, relying instead on the high‑quality ingredients—tomato sauce, mozzarella di bufala, and locally sourced toppings—to provide the taste.

Accompanying beverages are also part of the typical pizza experience; a glass of chilled Italian lager, a light red wine such as Chianti, or a sparkling water are common choices, and a small mixed salad or a few olives may be served on the side to balance the richness of the cheese. According to the Italian National Institute of Statistics, the average Italian consumes about 7.5 kilograms of pizza per year, reflecting the dish’s central role in everyday meals, and regional habits vary: in Naples the crust is often folded in half, known as “a libretto,” to keep the toppings from spilling, whereas in Rome the ultra‑thin “pizza romana” is usually eaten with a fork and knife to avoid a soggy base. These practices underscore the cultural emphasis on savoring pizza in a way that respects the quality of the ingredients and the communal atmosphere of the meal.

The ideal time to savor pizza in Italy is late afternoon to early evening, typically between 7:00 p.m. and 9:00 p.m. This window aligns with the traditional Italian dining schedule, when most locals finish work and gather for a light dinner. Surveys from the Italian National Institute of Statistics show that approximately 70 % of pizza consumption occurs during these hours, reflecting the cultural preference for a relaxed, social meal after the day’s activities. In cities such as Naples and Rome, pizzerias often open their ovens at 5:00 p.m. and reach peak patronage by 8:00 p.m., when families and friends come together to share a freshly baked pie.

While pizza is available at any time of day—especially in tourist hotspots where lunch‑time slices are popular—the evening service offers a distinct experience. The dough is rested overnight, allowing it to rise fully, and the toppings are often chosen from the day’s freshest produce. Pizzerias that open in the late afternoon tend to have a more intimate atmosphere, with a slower pace that lets diners appreciate the craftsmanship of a Neapolitan pizza or the crisp, thin crust of a Roman specialty. Moreover, the ambient lighting and the gentle hum of conversation create a convivial setting that enhances the flavor profile of the pizza.

Therefore, if you want to enjoy pizza in Italy at its most authentic and enjoyable, plan to visit a local pizzeria between 7:00 p.m. and 9:00 p.m. This timing not only ensures a fresh, well‑prepared pie but also places you in the heart of the Italian evening ritual, where pizza is shared, celebrated, and truly appreciated.

Vegan pizza options are indeed available in Italy, despite the country’s strong tradition of using traditional cheese and cured meats in its pizza recipes. In fact, many modern Italian pizzerias have started to cater to the growing demand for plant-based alternatives, offering a range of innovative and delicious vegan pizza options that are just as authentic as their non-vegan counterparts.

In Italy, the most popular type of pizza is the Neapolitan-style pizza, which originated in Naples and is characterized by its thin crust, soft center, and fresh toppings such as tomatoes, mozzarella cheese, and basil. However, even in Naples, you can find pizza places that offer vegan versions of this classic dish, using alternatives such as vegan mozzarella made from tapioca starch or cashew cream instead of traditional cheese. Some popular vegan pizza toppings in Italy include eggplant, zucchini, and bell peppers, as well as more exotic options like artichoke and mushroom.

While vegan pizza may not be as widespread as traditional pizza in Italy, many major cities like Rome, Florence, and Milan have a growing number of vegan-friendly pizzerias that cater to the increasing demand for plant-based cuisine. According to a recent survey, over 10% of Italian consumers now identify as vegan or flexitarian, and many restaurants are responding to this trend by offering a range of vegan options, including pizza. Whether you’re visiting Italy as a tourist or living there as an expat, you can easily find vegan pizza options in most major cities, from traditional pizzerias to modern vegan restaurants.

Italy indeed hosts numerous pizza festivals and events throughout the year, celebrating the country’s rich pizza-making traditions and diversity. The annual “Festa della Pizza” in Naples, for instance, is a highly anticipated event that attracts pizza enthusiasts from all over the world. This five-day festival typically takes place in July and features live music, cooking demonstrations, and, of course, an abundance of delicious pizzas made by local pizzaiolos (pizza makers). Visitors can indulge in a wide variety of Neapolitan-style pizzas, as well as some innovative creations crafted by local chefs.

One of the most popular pizza festivals in Italy is the “Festa della Pizza Romana” in Rome, which honors the city’s own unique pizza-making traditions. Held annually in September, this festival showcases Roman-style pizzas topped with ingredients like guanciale (cured pork jowl), mushrooms, and ricotta cheese. According to a survey conducted by the Italian National Institute of Statistics (ISTAT), Neapolitan pizza remains the most popular style of pizza in Italy, followed closely by Roman-style pizza. These regional pizza styles have distinct characteristics that reflect the local ingredients, cooking techniques, and cultural traditions.

Some other notable pizza events in Italy include the “Festa della Pizza in Puglia” in Bari, the “Festa della Pizza in Sicilia” in Catania, and the “Festa della Pizza in Campania” in Salerno. These events not only celebrate the diverse pizza-making traditions of Italy but also highlight the country’s commitment to preserving its culinary heritage. By attending these festivals, visitors can experience the authentic flavors and atmosphere of Italy’s pizza culture, which is deeply rooted in the country’s history, geography, and social fabric.

Italian pizza stands apart because it follows strict regulations that dictate everything from the flour to the oven temperature, creating a product that is as much a cultural artifact as a food. The dough for a traditional Neapolitan pizza must be made with type 00 wheat flour, water, sea salt and fresh yeast, then left to ferment for at least 24 hours, a process that develops a light, airy crumb and a chewy yet tender crust; the finished base is cooked in a wood‑fired oven at roughly 485 °C for 60 to 90 seconds, which produces the characteristic leopard‑spot charring and a soft, pliable edge. Toppings are deliberately simple and sourced from a narrow geographic area: San Marzano tomatoes grown in the volcanic soils around Mount Vesuvius, mozzarella di bufala Campana or fior di latte, fresh basil, and extra‑virgin olive oil, all of which are protected by EU designations of origin and give the pizza a bright, balanced flavor that differs markedly from the heavy cheese and sauce loads common in many American styles.

In Italy the most popular pizza is the classic Margherita, which accounts for roughly 70 percent of orders in pizzerias across the country and is served in virtually every region, from Naples to Milan. While regional variations such as the ultra‑thin Roman pizza or the rectangular “pizza al taglio” appear in specific locales, the core identity of Italian pizza remains tied to its simplicity, high‑quality ingredients and the artisanal craft of the pizzaiolo; a 2023 market study estimated the Italian pizza sector at €6.5 billion, with the majority of revenue generated by these traditional varieties. This focus on authenticity and terroir is what makes Italian pizza distinct from other global styles that often prioritize novelty, excess toppings, or mass‑produced dough.

Dessert pizzas are indeed a reality in Italy, although they may not be as widespread as their traditional savory counterparts. In fact, Italian dessert pizzas, also known as pizza dolce, have been a staple in some regions, particularly in the north, for decades. These sweet pies are often topped with ingredients such as Nutella, mascarpone cheese, fresh fruits, and even prosciutto, which may seem like an unconventional combination but is surprisingly delicious.

One of the most famous dessert pizza makers in Italy is Franco Pepe, a renowned pizzaiolo from the Campania region, who has been experimenting with sweet pizza dough since the early 2000s. His creations, such as the famous Nutella pizza, have gained international attention, and many other Italian pizzerias have followed suit. In fact, according to a survey conducted by the Italian National Institute of Statistics (ISTAT), in 2020, over 40% of Italian pizzerias offered dessert pizzas as part of their menu.

While traditional Neapolitan pizza remains the most popular type of pizza in Italy, with over 70% of the market share, dessert pizzas have carved out a niche for themselves in the country’s culinary scene. In regions like Piedmont and Veneto, dessert pizzas are a staple in many bakeries and pizzerias, often served as a sweet alternative to traditional desserts. As Italian cuisine continues to evolve, it’s clear that dessert pizzas have become a permanent fixture in the country’s culinary landscape.

Naples remains the undisputed heart of Italian pizza, where the historic Pizzeria da Michele has earned worldwide acclaim for its simple, expertly balanced Margherita and Marinara. Open since 1870, the shop serves roughly 300 pies a day, each crafted with San Marzano tomatoes, buffalo mozzarella, and a single drizzle of extra‑virgin olive oil that lets the dough’s crisp, airy crust shine. A visit to Da Michele is almost a rite of passage for pizza lovers, and the line that forms before opening reflects its enduring reputation.

In Rome, Pizzarium Bonci on the edge of the Vatican has become a modern legend, offering a wide range of creative toppings on a thin, blistered base that has been described as the “perfectly chewy, airy” counterpart to Naples’ thicker dough. The pizzeria’s signature “Prosciutto e Rucola” topping has been featured in over 30 culinary travel guides, and its use of seasonal, locally sourced ingredients ensures that each pie tastes freshly made. The bustling street‑side setting allows diners to sample a variety of pies in quick succession, making it ideal for both casual strolls and in‑depth culinary exploration.

Beyond the capital and the coast, Bologna’s Trattoria di Via Serra offers a more traditional, yet equally celebrated, pizza experience. Their “Focaccia di Recco” and “Pizza Bolognese” showcase the region’s penchant for rich, buttery dough topped with local cheeses and cured meats, reflecting the local palate’s preference for heartier flavors. Meanwhile, Palermo’s Pizzeria La Galleria serves a distinctly Sicilian style, with a thin, crisp base and a generous layer of tomato sauce, fresh mozzarella, and a drizzle of lemon-infused olive oil, a combination that has earned the establishment a Michelin Star for its exceptional culinary artistry. Together, these pizzerias provide a comprehensive tour of Italy’s pizza heritage, each offering a unique regional twist that highlights the country’s diverse culinary traditions.