One of the world's most widespread foods is easily pizza. Going all the way back to the ancient Greeks, the dish of baked bread and toppings has existed in some form or another in humanity's food history, with the dish most commonly linked to Italy. Pizza may have once been the Italian signature dish, but nowadays pizza exists in many different forms across many cultures.
Pizza can be done in many ways and is made nearly everywhere around the world. Documenting the different types of pizza, imgur user jamesc83 created the photo series "What Pizza Looks Like Around The World" with descriptions highlighting the differences. WHile pizza may look a bit different in Japan compared to Hungary, what all of the pizza-variations have in common is being delicious.
Witness a pizza world tour through the photos below, courtesy of the original thread.
The New York Style Pizza
Synonymous with the Big Apple is their city's own brand of pizza, which is effectively a Neapolitan made in New York. Sold in giant slices all around the city, the super thin crust is the defining characteristic of this iconic pizza, a delicious feature gained from the minerals found within NYC's drinking water, as legend says.
Japan's Okonomiyaki Pizza
A far cry from your standard 'za, Japan's Okonomiyaki is more along the lines of a savoury pancake, but it still counts. Although the toppings can be switched up a bunch, the standard recipe uses cabbage, pork, noodles, and squid (layered or mixed in) with an egg and konomiyaki sauce on top.
Sicily's Sfincione Or Sicilian Pizza
Sicily kind of took the Wendy's route with pizza, forming it into a rectangle rather than the standard circle, though it's not unheard of to see a round pizza in Sicily. Compared to the Neopolitan pizza, the Sfincione has a thicker crust and contains more sauce and cheese.
Naple's Neopolitan Pizza
The classic of all classics, the Neopolitan pizza is a thin crust pie topped with tomotatoes and mozzarella cheese, with the addition of some basil leaves making it a margherita. If wikipedia is correct, the modern form of pizza we know today is all thanks to the creation of this bad boy in 1889.
Chicago's Deep Dish Pizza
In true American fashion, the Chicago Deep Dish pizza is a pizza with a serious weight problem, in the best way. Reaching up to three inches in height, the deep dish 'za is more a pie than anything else, it being baked in a legit pan with a thick crust holding in all those layers of cheese, sauce, and toppings.
Rome's Pizza Bianca
The black sheep (or should that be white?) of the Italian pizza family, Rome's Pizza Bianca is a pizza stripped of its two most iconic ingredients, cheese and sauce. Rather, the pizza is baked with olive oil and large pieces of salt on top, with some herbs regularly added on for good measure. If you're at home, want to make pizza, and are seriously lacking in toppings, the pizza bianca is a delicious substitute.
Hungary's Langos Pizza
When you're hungry in Hungary (sorry, couldn't resist) then a langos will quell your stomach's desire for food. An even more unhealthy version of the pizza, the langos is a a deep fried flat bread then topped with sour cream, cheese, meat, or just some garlic butter.
Turkey's Lahmacun Pizza
Montrealers will recognize this Turkish/Armenian pizza variant, locally sold by Arouch, among many others. A very thin piece of dough most commonly topped with minced beef or lamb, the lahmacun can also be graced with minced vegetables and herbs.
France's Torte Flambée
Taking decadence to a whole 'nother level is France's Torte Flambée, which originated in the region of Alsace. A bread dough rolled out incredibly thin, the pizza is then topped with a deliciously unhealthy amount of fromage blanc (or crème fraîche), sliced onions, and lardon. In other words, creamy-cheesy-bacon-y goodness.
Georgia's Khachapuri Pizza
Baked dough generally stuffed with cheese and an egg, Georgia's (not the state) pizza can vary from region to region, some being circular and others in the boat form shown above, though all contain not a single spoon of sauce.
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