A Baker’s Journey Through Italy’s Many Pizzas

Italy is a pizza-lovers paradise, boasting countless regional styles and a history that runs deep in local culture. My own relationship with Italian pizza began as a college student studying abroad in Florence—a time when I discovered that Italians do everything with an unpretentious passion, from wine to pasta to pizza. Over the years, I’ve returned multiple times with my wife and, more recently, my son, who compares every pizza we have to his favorite local spot, MoFo’s Pizza. Despite my being a professional baker at a local sandwich/pizza shop called Incline Bak’d, my son still insists that MoFo’s remains the best pie in the universe. And yet, every trip to Italy reminds me that pizza is above all a personal, emotional experience—one shaped by memories, local traditions, and who we share it with.

Why Italy for Pizza?

Most travelers visiting Italy gravitate toward famous attractions—Rome’s Colosseum, Florence’s Duomo, or Venice’s canals. But for pizza aficionados, the country offers an even more enticing list of pilgrimage sites: Naples for pillowy Neapolitan pies, Rome for crispy “pizza tonda,” Palermo for thick sfincione. Like many tourists, I had heard all sorts of rumors about Naples—trash strikes, petty crime around the train station—but once I finally visited, I realized I’d missed out in my earlier travels by not going sooner. I had my first fried pizza there, which was a revelation. And it reinforced something I’d learned in Florence years before: let great ingredients shine, keep it simple, and let tradition do the talking.

Below, I’ve compiled a region-by-region guide to Italy’s diverse pizza landscape, peppered with personal tips from my own adventures—along with a few heartfelt confessions about how I still get bested by my son’s unshakeable loyalty to MoFo’s.

1. Neapolitan Pizza (Naples, Campania)

A City of Contrasts and pizza perfection. Despite the rumors of crime and garbage strikes, my wife and I found Naples to be passionate, vibrant, and surprisingly welcoming. The real highlight was finally tasting true Neapolitan pizza in its birthplace—soft, slightly charred crust, tangy tomato sauce, and fresh or buffalo mozzarella, which is drier and a bit spongy. The water comes out as you bite it. I had been eating variations of it in Florence and other cities for years, but nothing compared to that first bite in a traditional pizzeria in Naples.

Origins & Characteristics

• Birthplace: Naples is considered the epicenter of modern pizza. Pizza Margherita (tomato, mozzarella, and basil) was famously named after Queen Margherita in 1889.
• Dough: Soft, elastic, and typically 24-hour fermented using just flour, water, yeast, and salt. The rim (cornicione) puffs up dramatically in the high heat of a wood-fired oven.
• Key Ingredients: San Marzano tomatoes and mozzarella di bufala (or fior di latte cow’s milk mozzarella), with fresh basil and a drizzle of olive oil.
• Cooking Method: Wood-fired oven at around 450–500°C. Bakes in about 60–90 seconds, giving the crust a slightly smoky flavor and signature charred spots.
• Traveler Tips:
  • Avoid places with laminated, photo-heavy menus in multiple languages right by major tourist sites.
  • Order one pizza per person.
  • Expect lines at famous spots like L’Antica Pizzeria Da Michele or Sorbillo—locals wait just as eagerly as tourists.
  • If you see a short menu focusing on just a few classics (Marinara, Margherita, maybe a Diavola), that’s a great sign of authenticity.

Fried Pizza: Naples’ Unique Street Food

I first tried fried pizza on this very trip, and it blew my mind and burned my mouth. It’s like a dough pocket stuffed with ricotta, mozzarella, or sometimes salami, then deep-fried to golden perfection. My son wanted nothing to do with it; it wasn't pizza in his mind, but people forget that fried pizza is the people's pizza; before people could afford ovens in their home kitchens, they could afford a pot and oil, and thus fried pizza. 

2. Roman Pizza (Rome, Lazio)

Studying in Florence meant I took plenty of weekend trips to Rome. I loved how different the pizza was—cracker-thin and crunchy, a stark contrast to the soft Neapolitan crust. My son found it “too crispy,” but he ate every bite anyway. It’s fun to see how kids can form strong opinions even about dough texture.

Thin, Crisp, and “Scrocchiarella”

• Dough: Low hydration, sometimes with olive oil added, rolled out paper-thin. The result is a crisp pizza with almost no “cornicione.”
• Toppings: Similar to Neapolitan in terms of sauce and mozzarella, but in lighter amounts so it won’t sog the crust. Romans love Margherita, Napoli (anchovies), and pizza bianca (no sauce, just olive oil and salt).
• Cooking: Still often wood-fired, but at slightly lower temps for a couple of minutes, ensuring a thorough crunch.
• Traveler Tips:
  • Pizzeria Da Remo in Testaccio and Ai Marmi in Trastevere are beloved by locals.
  • Authentic Roman pizzerias are usually open for dinner only—after 7 or 8 pm—and the energy ramps up as the night goes on.

Pizza al Taglio

Sold by the slice, priced by weight per 100g, and perfect for a quick lunch or snack. Often thicker, pan-baked, with creative toppings. This is still one of my favorite types of pizza in Italy. I'll eat a slice every day as a snack. Where to Try: Pizzarium by Gabriele Bonci is legendary in Rome for gourmet slices with artisanal flair. Or pop into a local chain like Alice Pizza to taste a variety of toppings from plain tomato to potato and rosemary.

3. Sicilian Pizza (Sfincione, Palermo & Western Sicily)

I visited Sicily after I was already familiar with New York–style “Sicilian slices” back home, but nothing compares to the real deal—sfincione. It’s sold in street markets or humble bakeries, often from large rectangular pans. My first bite was surprisingly sweet from the onions in the sauce; the toasted breadcrumbs on top added an unexpected crunch.
 

Thick, Soft, and Topped with Onions & Breadcrumbs

• Dough: Focaccia-like thickness, airy, 2–3 cm tall. Often enriched with semolina flour.
• Sauce & Toppings: Thick tomato sauce cooked with onions, anchovies, and a sprinkle of caciocavallo cheese. Breadcrumbs on top soak up extra oil, creating a crunchy crust.
• Cooking: Baked in well-oiled rectangular pans until golden and slightly caramelized on top.
• Traveler Tips:
  • Look for sfincione at forni (bakeries) or market stalls in Palermo’s famous street markets like Ballarò or Il Capo.
  • Don’t expect mozzarella—it’s more about onions, salty fish notes, and tangy tomato.
  • A single slice is very filling, so pace yourself!

4. Ligurian “Pizza” Specialties (Genoa, Recco, Sanremo)

Traveling with my wife in Genoa, we sampled focaccia every morning. I loved how they served it in tiny bakeries well before lunchtime!

Focaccia Genovese & Focaccia di Recco

• Key Styles:
  • Focaccia Genovese: A yeast-leavened flatbread brushed with olive oil and salt, about 1–2 cm thick.
  • Focaccia di Recco: Paper-thin, unleavened dough stuffed with melty cheese (stracchino), blistered quickly in a hot oven.
• Sardenaira (Sanremo): A tomato-topped focaccia with anchovies, capers, and olives. Often called pizza all’Andrea, reminiscent of French pissaladière across the border.

5. Apulian Styles (Puglia: Bari & Beyond)

Focaccia Barese & Panzerotti

• Focaccia Barese:
  • Texture: A thick focaccia, usually made with semolina flour and sometimes mashed potato in the dough for extra softness.
  • Toppings: Whole or halved cherry tomatoes and olives pressed into the dough, drizzled with olive oil.
  • Flavor: Sweet roasted tomato juices and salty olives permeate every bite.

• Panzerotti: Fried mini-calzones filled with tomato and cheese (or other combos). Crispy outside, gooey inside.

   

6. Pizza al Padellino (Turin, Piedmont)

Italy’s Mini “Pan Pizza”

• What It Is: Individual round pizzas baked in small metal pans (tegamino), resulting in a thick, fluffy crust with a crunchy, almost fried bottom.
• My Experience: I only tried this style once on a Northern Italy trip, but it was memorable. Each pizza arrives in its own pan, piping hot, with a crispy edge and soft interior. It’s perfect for cooler weather—comforting and hearty.
• Traveler Tips: Great to order if you see the words “al tegamino” or “padellino” in Turin’s pizzerias. Expect a personal-sized portion and a higher bread-to-topping ratio than in Roman or Neapolitan pizzas.

7. Contemporary “Gourmet” Pizza (Various Regions)

A New Wave of Creativity

• Overview: In cities like Verona, Naples, Rome, and Milan, innovative pizzaioli have elevated pizza with artisanal doughs, gourmet toppings, and curated plating—sometimes pairing each pie with a specific craft beer or wine.
• What to Expect:
  • Dough: Often sourdough-based or very long-fermented, sometimes with ancient grain blends.
  • Toppings: Could include burrata, marinated seafood, seasonal veggies, or even edible flowers.
  • Serving: Some places serve pizza sliced into small portions, like a tasting menu.
• My Experience: As a baker, I found it inspiring to see how they highlight local produce and treat the crust like a canvas. It’s something we’ve incorporated at Incline Bak’d—keeping a simpler, sourdough approach but paying close attention to top-notch ingredients.

Personal Reflections & Tips

Keeping It Simple—Lessons for a Baker

At Incline Bak’d, we only make sourdough using minimal ingredients: flour, water, salt, and sometimes olive oil. My trips to Italy reinforced that less is more when it comes to pizza. High-quality tomatoes, good cheese, and a carefully fermented dough can produce magic—no need to drown the pizza in toppings. Italy’s tradition of ingredient purity and letting flavors speak for themselves taught me a lot about how to structure my own menu back home.

Travel With Kids? Pizza Wins

Italy is remarkably kid-friendly, but if your child is as picky or loyal to a hometown pizzeria as mine is to MoFo’s, consider the following:

• Try Different Styles: Encourage kids to notice differences in crust thickness, sauce flavors, or cheese. Even if they insist their favorite at home is best, they’ll have fun playing “pizza critic.”
• Street Food Adventures: Pizza al taglio in Rome or panzerotti in Puglia are perfect “on-the-go” bites—great for restless little ones.
• Embrace Snack Culture: Italians often eat pizza as a snack or in smaller slices. It’s easier for kids to sample a bite from multiple places without getting overwhelmed.

Avoiding Tourist Traps

• Look for Local Crowds: If Italians are lining up, you’re likely in the right spot.
• Short Menus Are Good: A pizzeria focusing on just a few pizza types often indicates they take pride in fresh dough rather than a giant laminated menu.
• Beware of Overly Flashy Spots: If the sign outside offers “Tutto! Pasta-Burger-Pizza-Fish-and-Chips!” in five languages, you can probably do better.

A Note on Crime & Safety

Naples, in particular, gets a bad rap for pickpocketing and petty theft, especially around the train station, but this is true of almost all cities in Italy. The area around the train station seems to have more tourists and more pickpockets. Keep valuables secure, don’t flash expensive gadgets, and once you pass that, you’ll find a cities full of genuine, warm-hearted people and some of the best pizza on earth.

The Ongoing Rivalry: MoFo’s vs. Dad’s Pizza

Despite all these travels—and my own sourdough pride at Incline Bak’d—my son still proclaims MoFo’s Pizza back home as #1. That’s the nature of pizza: it’s personal, nostalgic, and sometimes no amount of authenticity or gourmet flair can replace your first love. And that’s okay—Italian pizza has taught me that there’s no single “best” style; there are simply countless varieties, each reflecting its region’s culture, ingredients, and traditions. There’s space in the pizza universe for both a humble local pizzeria in your hometown and the centuries-old craft of Neapolitan pizzaioli.

Italy’s pizza tradition is as varied as its landscapes—every region has its own dough thickness, topping preferences, and cooking methods, reflecting local tastes and history. Whether you’re savoring a wood-fired Neapolitan Margherita in the bustling heart of Naples, nibbling on crisp Roman slices in a backstreet trattoria, or wandering through a Sicilian market with a piece of sfincione in hand, you’ll discover a new appreciation for how something as simple as dough, tomato, and cheese can be reimagined in countless ways.

For me, traveling in Italy is an ever-evolving lesson in simplicity, quality ingredients, and human connections—both with family and the friends we make along the way. Even if my son remains a staunch defender of MoFo’s supremacy, I love that he’s already discovering how varied and exciting pizza can be. That’s the beauty of Italy: it shows us that our favorite comfort food is not just a dish, but a doorway into culture, tradition, and shared memories.

So, from one family of pizza lovers to another, buon viaggio and buon appetito! May your Italian adventures be filled with delicious discoveries, friendly locals, and the joy of finding your own personal “best pizza in the world.”

Practical Resources

• True Neapolitan Pizza Association (AVPN):
  https://www.pizzanapoletana.org
  If you want to see the “official” standards for Neapolitan pizza.
• 50 Top Pizza Guide:
  https://www.50toppizza.it
  Ranks the best pizzerias in Italy (and worldwide), including many modern “gourmet” spots.