67 Sourdough Review: Supercars, Sourdough, and Seriously Good Pizza

The Global Journey of Pizza

Pizza may have originated in Italy, but its journey didn’t stop there. As people moved, settled, and traded across the globe, they brought with them this much-loved food — and each region added its own unique touch. Whether driven by local ingredients, cultural tastes, or cooking methods, the result has been the development of regional pizzas that are completely distinct from the originals but no less worthy of recognition.

Here’s a closer look at 10 regional pizzas that deserve your attention — and probably a place on your dinner table.

1. Lahmacun – Turkey

Often referred to as “Turkish pizza,” Lahmacun isn’t quite what you’d expect if you’re imagining dough with tomato sauce and mozzarella. Instead, it features a whisper-thin round of dough topped with a spicy mixture of minced lamb or beef, onions, garlic, parsley, and a variety of regional spices like cumin and paprika.

It’s traditionally cooked quickly in a very hot oven, giving the edges a bit of crispness while keeping the centre soft and flexible. Lahmacun is typically served flat and then rolled or folded with fresh herbs, sliced onions, and a squeeze of lemon. It’s light, aromatic, and easy to eat on the go — making it a staple in Turkish street food culture.

Worth trying because: It offers a Middle Eastern take on pizza with bold, fragrant flavours and a satisfying texture — especially with that citrusy lemon finish.

2. Okonomiyaki – Japan

Japan’s contribution to the pizza world comes in the form of Okonomiyaki, which translates roughly to “grilled as you like it.” While not a traditional pizza, this savoury pancake-like dish ticks many of the same boxes: a dough base, toppings, sauce, and cheese-like finishes.

The base is made from flour, eggs, shredded cabbage, and water, and it’s grilled on a hotplate. The toppings vary by region but often include pork belly, seafood, spring onions, and tempura scraps. What ties it all together is the finishing touch: a lattice of tangy okonomiyaki sauce, mayonnaise, and a sprinkle of dried bonito flakes and seaweed powder.

Worth trying because: It’s customisable, packed with umami, and a staple of Japanese comfort food culture — particularly in Osaka and Hiroshima.

3. Fugazza & Fugazzeta – Argentina

Argentina’s Italian heritage comes through strongly in its food, and nowhere is this more evident than in Fugazza and Fugazzeta. These two styles are beloved in Buenos Aires and trace their roots to the influx of Italian immigrants in the late 19th and early 20th centuries.

Fugazza is essentially a thick, focaccia-like dough base topped with caramelised onions, oregano, and sometimes olives. Fugazzeta, its more indulgent cousin, includes a generous amount of mozzarella stuffed between two layers of dough and finished with onions and more cheese on top.

Worth trying because: It offers a warm, cheesy, and deeply satisfying twist on pizza that blends Italian tradition with South American soul.

4. Tarte Flambée – Alsace, France

Known locally as Flammekueche, this dish hails from the Alsace region, where French and German influences meet. Tarte flambée features a very thin crust, similar to a cracker, traditionally topped with crème fraîche, thinly sliced onions, and crispy lardons (smoked bacon bits).

It’s cooked in a wood-fired oven, which chars the edges and gives it an almost rustic quality. While cheese isn’t a requirement, the creamy base and the salty lardons create a deliciously rich and balanced flavour profile.

Worth trying because: It’s an elegant, crisp alternative to heavier pizzas, and perfect for sharing with a glass of white wine.

5. Manakish – Lebanon

Manakish, sometimes called the “pizza of the Levant,” is a flatbread often served at breakfast or lunch in Lebanon and neighbouring countries. The dough is rolled out thin and topped with a variety of options — the most traditional being za’atar, a mix of thyme, sumac, sesame seeds, and olive oil.

Other popular toppings include akkawi cheese, minced lamb, or even labneh (strained yoghurt). It’s usually baked quickly in a hot oven, resulting in a soft centre with a slightly crisp exterior.

Worth trying because: The herbal tang of za’atar offers a completely different, refreshing flavour from traditional Italian-style pizzas — and it’s packed with history.

6. Detroit-Style Pizza – USA

This rectangular, deep-dish pizza was born in Detroit in the 1940s, baked in steel pans originally used for holding auto parts — giving it its distinct shape and crispy edges. The crust is thick yet airy, and the cheese is spread all the way to the edge of the pan, caramelising during the bake.

Rather than layering sauce first, it’s spooned over the cheese after baking. Common toppings include pepperoni, mushrooms, and green peppers.

Worth trying because: The contrast of a soft interior, crunchy cheese edges, and fresh tomato sauce is hard to beat. It’s comfort food through and through.

7. Lángos – Hungary

While Lángos doesn’t always get classified as a pizza, it shares many similarities. It’s made from a simple dough, deep-fried until golden brown, and then topped with savoury ingredients like sour cream, garlic butter, and grated cheese.

Other versions go sweet with jam or powdered sugar. Sold widely at street fairs and markets, it’s one of Hungary’s most popular snacks.

Worth trying because: The combination of crispy fried dough and creamy, garlicky toppings is indulgent and unforgettable.

8. Pissaladière – Provence, France

This French cousin to pizza is built on a dough base that’s typically thicker than pizza and doesn’t involve cheese. Instead, it’s topped with a layer of slow-cooked, caramelised onions, anchovies, and black olives.

It’s a dish born from Mediterranean simplicity, with a balance of salty, sweet, and briny flavours that make it perfect for a light lunch or appetiser.

Worth trying because: It’s a rustic, elegant alternative for those who want depth of flavour without cheese overload.

9. California-Style Pizza – USA

This is less a style and more a movement. Popularised in the 1980s by chefs like Wolfgang Puck and Alice Waters, California-style pizza emphasises creativity and fresh, local ingredients. The crust is typically thin and acts as a canvas for gourmet toppings: think goat cheese, smoked salmon, artichokes, roasted garlic, and seasonal vegetables.

It marries pizza-making tradition with a farm-to-table philosophy.

Worth trying because: It redefines what can go on a pizza — and makes space for artistry on every slice.

10. Sfincione – Sicily, Italy

Before deep-dish and Detroit, there was Sfincione. This Sicilian street food favourite features a thick, spongy dough base topped with tomato sauce, anchovies, breadcrumbs, oregano, and strong cheeses like caciocavallo.

Baked in large trays and sold in squares, it’s rich, hearty, and layered with Mediterranean flavour. Sfincione is still a holiday staple in Sicily and a testament to the regional diversity within Italy itself.

Worth trying because: It’s the origin story of so many pizzas — and still stands strong on its own.

Final Slice: Celebrate Global Pizza Culture

These regional styles are more than just tasty alternatives — they’re cultural expressions baked into dough. Each variation tells a story about the people, places, and ingredients that shaped it. Whether you’re cooking at home, travelling abroad, or trying something new locally, exploring regional pizzas is a delicious way to connect with the world.

If you’re passionate about discovering new styles, supporting independent pizzerias, or even trying your hand at making some of these at home — Find My Slice is your home base. Use our interactive Pizza Map, grab your Pizza Passport, and follow our blog for more recipes and hidden gems from the global pizza scene.