From Copenhagen's New Nordic sourdough pizza to Beijing's Peking duck pizza, Amsterdam's Jordaan wood-fired Neapolitan to Lima's aji amarillo fusion, Milan's Spontini al taglio to Reykjavik's Icelandic lamb and skyr — pizza in every corner of the world.
The original — thin, soft, charred crust with San Marzano tomatoes and fior di latte mozzarella. Certified by the Associazione Verace Pizza Napoletana. 60–90 seconds in a 900°F wood-fired oven.
Thick, rectangular pizza sold by weight — the Roman street food tradition. Light, airy, crispy base with creative toppings. Eaten standing at a counter or walking.
Copenhagen's revolutionary contribution — sourdough fermented 48–72 hours, Nordic toppings (smoked fish, foraged herbs, pickled vegetables, skyr). Bæst leads this movement globally.
Beijing Peking duck pizza. Lima aji amarillo pizza. Dublin Clonakilty black pudding pizza. Warsaw kielbasa pizza. Every city has developed local ingredient innovations that are entirely their own.
White pizza — no tomato sauce. The cheese, olive oil, and topping flavours take centre stage. Roman pizza bianca is the classic; the style is now embraced worldwide.
San Diego and Seattle have pioneered the craft beer and artisan pizza pairing tradition. Beer-dough pizza (Prague, Hamburg) uses local craft beer as a dough ingredient.
Click your city for the best pizzerias, local pizza styles, must-try creations, prices and insider tips
Europe, Americas, Asia, Oceania, Africa, Middle East — every corner of the world covered
Beijing Peking duck pizza, Reykjavik Icelandic lamb pizza, Nice Socca tradition, Kyiv Ukrainian salo pizza — every city's distinctive pizza uncovered
The best pizzerias in every city identified — from AVPN-certified Neapolitan masters to innovative artisan wood-fired operations
From €4 Nice street Socca to CHF 38 Geneva pizza — every price point covered in every city