What sets each style apart. Restaurants confirm their own styles, so the counts grow as places claim their listings.
Soft, blistered, and quick from a very hot oven
A thin centre and a puffy, charred rim. It is traditionally cooked for around 60 to 90 seconds in a wood-fired oven at about 450°C, and it is often eaten with a knife and fork because the middle stays soft.
No places have confirmed this style yet
Wide, foldable slices
Large, thin, and sturdy enough to fold, with a chewy crust and a layer of low-moisture mozzarella. It is usually baked in a deck oven and sold by the slice as well as the whole pie.
No places have confirmed this style yet
Slow-fermented, with a tangy crust
Defined by the dough, which is raised with a natural starter rather than only commercial yeast. The long fermentation gives a more complex flavour and an open, airy crust.
No places have confirmed this style yet
Thin and crisp, or baked in a tray
Covers two distinct styles: the very thin and crackly tonda, and pizza al taglio, a rectangular tray-baked pizza with an airy crumb that is sold by weight or by the slice.
No places have confirmed this style yet
Rectangular, deep, with a caramelised cheese edge
Baked in a steel pan with cheese pushed right to the edges so that it caramelises into a crisp frame. Sauce usually goes on top of the cheese in stripes.
No places have confirmed this style yet
Tall, with a thick filling
The Chicago-style pie: a high crust in a round pan, filled with cheese and toppings, with the sauce on top. It takes much longer to bake than a thin pizza.
No places have confirmed this style yet
Thick, soft, and golden underneath
Baked in an oiled pan so the base fries as it bakes, giving a thick crust that is soft inside and crisp beneath.
No places have confirmed this style yet
A crisp, light base
A broad category for any pizza with a thin, firm base that holds its shape, and a common option at takeaways and chain restaurants.
No places have confirmed this style yet
Made with a gluten-free base
Made with a base that has no gluten-containing flour. Cross-contact is a real risk in pizza kitchens, so anyone with coeliac disease should confirm preparation directly with the restaurant.
No places have confirmed this style yet
No animal products
Pizza made with no animal products, usually using plant-based cheese or simply tomato, vegetables, and herbs.
No places have confirmed this style yet
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