Italian styles
Italian pizza is built around the dough. Toppings are kept light so the base can cook quickly and stay the star.
- Neapolitan
- The original from Naples. A soft, thin centre and a puffy, blistered rim, baked for about a minute to a minute and a half in a very hot oven, often wood-fired. It is meant to be eaten fresh, so it softens a little on a long delivery.
- Roman thin (tonda romana)
- Rolled very thin and baked longer, so it comes out crisp and cracker-like right to the edge. A good choice if you like a crunch.
- Roman by the slice (al taglio)
- Baked in large rectangular trays and cut into squares. The base is airy and light inside with a crisp bottom.
- Sicilian
- A thick, square, spongy base that is closer to focaccia, usually with a generous tomato topping.
- Calzone
- A pizza folded over its filling and sealed before baking, so the cheese and toppings steam inside. It keeps its heat well on the way to you.
American styles
American pizza tends to be bigger, cheesier and more generously topped than its Italian parent.
- New York style
- Large, thin and wide, cut into big slices you can fold in half. Crisp underneath but still bendable.
- Chicago deep dish
- Baked in a tall, round pan like a pie. The cheese goes under the sauce, and one slice is a meal.
- Detroit style
- Rectangular and baked in a steel pan, with a light, thick base and cheese pushed to the edges so it caramelises into a crisp, lacy crust.
Takeaway favourites
Many UK takeaways let you choose the base separately from the toppings. These are the names you will see most often.
- Thin and crispy
- A thinner, firmer base than standard, usually baked until crisp. Lighter, and it holds up well under heavier toppings.
- Deep pan
- A thick, soft, bready base cooked in a pan, with a golden, slightly fried underside. The most filling option.
- Stuffed crust
- The outer edge is rolled around a filling, most often cheese, so the crust is no longer the part people leave behind.
Choosing a style for delivery
Thicker and pan-baked pizzas keep their texture best in a box. Very thin and Neapolitan pizzas are at their best within minutes of leaving the oven, so they suit collection or a short delivery. If you are ordering for a group, mixing one thin and one deep pan pizza is an easy way to please everyone.
Common questions
What is the difference between Neapolitan and New York pizza?
Neapolitan pizza is smaller, with a soft centre and a puffy charred rim, baked very quickly at a high heat. New York pizza is larger and thinner across the whole base, crisp enough to hold but soft enough to fold.
Is deep pan the same as Chicago deep dish?
No. Deep pan is a thick, bready base topped in the usual way. Chicago deep dish is baked in a tall pan like a pie, with the cheese under the tomato sauce.
Which type of pizza travels best?
Pan-baked styles such as deep pan and Detroit, and folded calzones, stay hot and keep their texture longest. Very thin pizzas are best eaten soon after baking.