There's no "one" pizza: a journey through the most popular types (and new trends)

Say "pizza" and you immediately think of Italy. But in 2026, this universal dish has reached incredible heights of variety. From the Neapolitan cartwheel to the super-crispy pan versions, the world of pizza is a mosaic of textures and flavors.

Which is your favorite? Let's find out together in this definitive guide!

1. The Queen: Neapolitan Pizza (STG)

Soft, elastic, and with its unmistakable honeycomb crust. Neapolitan pizza is a ritual that involves slow leavening and rapid cooking (60-90 seconds) in a wood-fired or electric oven at very high temperatures.

2026 Detail: Today's trend is the "Contemporary Neapolitan," with even more pronounced and light crusts (the so-called "canotti") obtained thanks to advanced fermentation techniques such as poolish or biga.

2. The Thin: The Roman "Scrocchiarella"

The opposite of the Neapolitan pizza is the Roman round pizza. Often rolled out with a rolling pin, it's shallow, crustless, and, as its name suggests, extremely crispy. It's the perfect choice for those who love the crunch in every bite.

3. The Street Food Classic: Pizza in Teglia

Typical of bakeries and pizzerias by the slice, the Roman pizza in teglia is a masterpiece of hydration. Tall, soft on the inside, and with a crispy base, it's perfect for toppings with raw ingredients or gourmet combinations.

4. The Rustic Charm: Pizza alla Pala

Long and served on wooden boards, pizza alla pala is very highly hydrated. It's the perfect middle ground: crispy on the outside and soft on the inside, ideal for sharing during an aperitif or a convivial dinner.

5. Beyond Borders: The Chicago Deep Dish

If you're looking for something substantial, the Deep Dish is the answer. Originating in the USA, it almost resembles a savory pie: high edges of corn pastry, endless layers of melted cheese, and tomato sauce smothered in the toppings. An extreme experience!

6. The New Frontier: Gourmet (or Tasting) Pizza

It's not just a type of dough, but a philosophy. Here, the base (often multigrain or made with ancient flours) serves as a "plate" for refined ingredients: red shrimp, truffle, rare cheeses, or vegetable reductions. In 2026, gourmet pizza has become a fine-dining experience in its own right.

7. The "Specials": Pinsa and Scacciata

Pinsa Romana: With its oval shape and blend of flours (wheat, rice, and soy), it's the lightest and most digestible choice.

Scacciata/Sfincione: Sicilian variations, rich in ingredients, spongy and flavorful, bringing all the warmth of the South to your plate.

2026 tip for your homemade pizza

This year, the key is hydration. If you want to try making it at home, experiment with doughs with at least 70% water and use the online yeast calculator to perfectly manage the maturation times in the refrigerator.

And you, are you a Neapolitan Margherita purist or an explorer of gourmet pizza? Let us know in the comments!