Editing Pizza (section)

==Varieties and styles==
{{Main|List of pizza varieties by country}}
A great number of pizza varieties exist, defined by the choice of toppings and sometimes also crust. There are also several styles of pizza, defined by their preparation method. The following lists feature only the [[Notability in the English Wikipedia|notable]] ones.

===Varieties===
{| class="wikitable sortable"
|+Pizza varieties
!class="unsortable"| Image
!Name
!Characteristic ingredients
!Origin
!First attested
!Notes
|-
|[[File:Traditional pizza from Napoli.jpg|160px]]
|[[Pizza Margherita]]
|Tomatoes, mozzarella, basil.
|[[Naples]], Italy
|June 1889
|The archetypical [[Neapolitan pizza]].
|-
|[[File:Pizza marinara.jpg|160px]]
|[[Pizza marinara]]
|Tomato sauce, olive oil, oregano, garlic. No cheese.
|Naples, Italy
|1734
|One of the oldest Neapolitan pizza.
|-
|[[File:Pizza capricciosa.jpg|160px]]
|[[Pizza capricciosa]]
|Ham, mushrooms, artichokes, egg.
|[[Rome]], Lazio, Italy
|1937
|Similar to [[pizza quattro stagioni]], but with toppings mixed rather than separated.
|-
|[[File:Pizza quattro formaggi at restaurant, Chalk Farm Road, London.jpg|160px]]
|[[Pizza quattro formaggi]]
|Prepared using four types of cheese ({{IPA|it|ˈkwattro forˈmaddʒi|lang}}, 'four cheeses'): mozzarella, Gorgonzola and two others depending on the region.
|[[Lazio]], Italy 
|| Its origins are not clearly documented, but it is believed to originate from the Lazio region at the beginning of the 18th century.<ref>{{cite web|url=https://le80.fr/la-pizza-4-fromages-origines-et-recettes/|title=La pizza 4 fromages : origines et recettes.|publisher=Restaurant le Quatre Vingt.|date=May 31, 2017}}</ref>
|
|-
|[[File:Pizza Quattro Stagioni.jpg|160px]]
|[[Pizza quattro stagioni]]
|Artichokes, mushroom, ham, tomatoes.
|[[Campania]], Italy
|
|The toppings are separated by quarter, representing the cycle of the seasons.
|-
|[[File:Seafood pizza (1).jpg|160px]]
|[[Seafood pizza]]
|Seafood, such as fish, shellfish or squid.
|Italy
|
|Subvarieties include ''pizza ai frutti di mare'' (no cheese) and ''pizza pescatore'' (with mussels or squid).
|}

===Styles===
{| class="wikitable sortable"
|+Pizza styles
!class="unsortable"| Image
!Name
!Characteristics
!Origin
!First attested
|-
|[[File:CalzoneAlForno.jpg|160px]]
|[[Calzone]]
|Pizza folded in half [[Turnover (food)|turnover]]-style.
|[[Naples]], Italy
|1700s
|-
|[[File:Pizza fritta in Rome (1).jpg|160px]]
|[[Deep fried pizza]] (''pizza fritta'')
|The pizza is [[deep fried]] (cooked in oil) instead of baked.
|Naples, Italy
|
|-
|[[File:Heart shape pizzetta.jpg|160px]]
|''[[Pizzetta]]''
|Small pizza served as an [[hors d'oeuvre]] or [[snack]].
|Italy
|
|-
|[[File:California club pizza.jpg|160px]]
|[[California-style pizza]]
|Distinguished by the use of non-traditional ingredients, especially varieties of fresh produce.
|[[California]], U.S.
|1980
|-
|[[File:Chicago-Style Stuffed Pizza.jpg|160px]]
|[[Chicago-style pizza]]
|Baked in a pan with a high edge that holds in a thick layer of toppings. The crust is sometimes stuffed with cheese or other ingredients.
|[[Chicago]], U.S.
|{{circa|1940s}}
|-
|[[File:Colorado Pizza.jpg|160px]]
|[[Colorado-style pizza]]
|Made with a characteristically thick, braided crust topped with heavy amounts of sauce and cheese. It is traditionally served by the pound, with a side of honey as a condiment.
|[[Colorado]], U.S.
|1973
|-
|[[File:Detroit Style Pizza in Lloyds Detroit Style Pan.png|160px]]
|[[Detroit-style pizza]]
|The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.
|[[Detroit]], U.S.
|1946
|-
|[[File:Slices of thin-crust New York style pizza.jpg|160px]]
|[[New York–style pizza]]
|Neapolitan-derived pizza with a characteristic thin foldable crust.
|[[New York metropolitan area]] (and beyond)
|Early 1900s
|-
|[[File:Imos Hampton Deluxe-OliveCanadianbacon.JPG|160px]]
|[[St. Louis–style pizza]]
|The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges.
|[[St. Louis]], U.S.
|1945
|}

===By region of origin===

====Italy====
[[File:Traditional pizza from Napoli.jpg|thumb|250px|The ingredients of traditional [[pizza Margherita]]—[[tomato]]es (red), [[mozzarella]] (white), and [[basil]] (green)—are held by popular legend to be inspired by the colors of the national [[flag of Italy]].<ref>{{cite book|author=Arturo Iengo|title=Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City|publisher=New Holland Publishers|isbn=978-1-84537-989-6|year=2008|page=126|url=https://books.google.com/books?id=aat2zzXHDrMC&q=pizzeria+Brandi&pg=PA126|access-date=December 12, 2017|archive-url=https://web.archive.org/web/20180616053516/https://books.google.it/books?id=aat2zzXHDrMC&pg=PA126&dq=pizzeria+Brandi&hl=it&sa=X&ei=N6-EU6bFMKGs0QX3poCIAQ&ved=0CGsQ6AEwCQ|archive-date=June 16, 2018|url-status=dead}}</ref>]]

Authentic [[Neapolitan pizza]] (Italian: ''pizza napoletana'') is made with [[San Marzano tomato]]es, grown on the volcanic plains south of [[Mount Vesuvius]], and either ''[[mozzarella di bufala campana]]'', made with milk from water buffalo raised in the marshlands of [[Campania]] and [[Lazio]],<ref name="Selezione geografica">{{cite web |url=http://europa.eu.int/comm/agriculture/qual/it/147_it.htm |title=Selezione geografica |publisher=Europa.eu.int |date=February 23, 2009 |access-date=April 2, 2009 |url-status=dead |archive-url=https://web.archive.org/web/20050218123118/http://europa.eu.int/comm/agriculture/qual/it/147_it.htm |archive-date=February 18, 2005 }}</ref> or ''[[Mozzarella|fior di latte]]''.<ref>{{cite web
|url=https://www.lacucinaitaliana.com/italian-food/how-to-cook/how-to-make-neapolitan-pizza
|title=How to Make Neapolitan Pizza
|date=June 16, 2020
|publisher=La Cucina Italiana
|access-date=June 18, 2024}}</ref> Buffalo mozzarella is protected with its own European [[protected designation of origin]] (PDO).<ref name="Selezione geografica" /> Other traditional pizzas include [[pizza marinara]], supposedly the most ancient tomato-topped pizza,<ref>{{cite web |url=http://cultura.biografieonline.it/storia-della-pizza-napoletana/ |title=La vera storia della pizza napoletana |publisher=Biografieonline.it |date=May 20, 2013 |access-date=December 8, 2015 |archive-url=https://web.archive.org/web/20130629185436/http://cultura.biografieonline.it/storia-della-pizza-napoletana/ |archive-date=June 29, 2013 |url-status=live }}</ref> [[pizza capricciosa]], which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato.<ref>{{cite book | url=https://books.google.com/books?id=mm_xkiHltdAC&pg=PA244 | title=Rough Guide Phrasebook: Italian: Italian | page=244 | isbn=978-1-4053-8646-3 | date=August 1, 2011 | editor=Rough Guides | access-date=December 12, 2015 | archive-url=https://web.archive.org/web/20160512221201/https://books.google.com/books?id=mm_xkiHltdAC&pg=PA244 | archive-date=May 12, 2016 | url-status=live | last1=Guides | first1=Rough | publisher=Penguin }}</ref>

A popular variant of pizza in Italy is [[Sicilian pizza]],<ref name="WiseGeek">{{cite web|title=What is Sicilian Pizza?|url=http://www.wisegeek.org/what-is-sicilian-pizza.htm|work=WiseGeek|access-date=April 14, 2013|archive-url=https://web.archive.org/web/20130314100947/http://www.wisegeek.org/what-is-sicilian-pizza.htm|archive-date=March 14, 2013|url-status=live}}</ref><ref>{{cite book |url=https://books.google.com/books?id=PyNb-aKOlqAC&q=Sfincione&pg=PT55 |title=Made In Sicily |author=Giorgio Locatelli |date=December 26, 2012 |publisher=Harper Collins |access-date=July 4, 2013 |isbn=978-0-06-213038-9 |archive-date=May 2, 2021 |archive-url=https://web.archive.org/web/20210502112933/https://books.google.com/books?id=PyNb-aKOlqAC&q=Sfincione&pg=PT55 |url-status=live }}</ref> a thick-crust or deep-dish pizza originating during the 17th century in [[Sicily]]: it is essentially a [[focaccia]] that is typically topped with tomato sauce and other ingredients. Until the 1860s, Sicilian pizza was the type of pizza usually consumed in Sicily, especially in the Western portion of the island.<ref name=Gangi2007>{{cite web|last1=Gangi|first1=Roberta|title=Sfincione|url=http://bestofsicily.com/mag/art250.htm|publisher=Best of Sicily Magazine|archive-url=https://web.archive.org/web/20140402082228/http://bestofsicily.com/mag/art250.htm|archive-date=April 2, 2014|date=2007}}</ref> Other variations of pizzas are also found in other regions of Italy, for example ''pizza al padellino'' or ''pizza al tegamino'', a small-sized, thick-crust, deep-dish pizza typically served in [[Turin]], Piedmont.<ref>{{cite web |url=http://www.agrodolce.it/2014/04/03/torino-la-riscoperta-della-pizza-al-padellino/ |title=Torino: la riscoperta della pizza al padellino |publisher=Agrodolce |access-date=December 8, 2015 |date=April 3, 2014 |archive-url=https://web.archive.org/web/20151208225145/http://www.agrodolce.it/2014/04/03/torino-la-riscoperta-della-pizza-al-padellino/ |archive-date=December 8, 2015 |url-status=live }}</ref><ref>{{cite web |url=http://www.gelapajo.it/pizza-al-padellino-che-cose/ |title=Pizza al padellino (o tegamino): che cos'è? |publisher=Gelapajo.it |access-date=December 8, 2015 |url-status=dead |archive-url=https://web.archive.org/web/20151210202900/http://www.gelapajo.it/pizza-al-padellino-che-cose/ |archive-date=December 10, 2015 }}</ref><ref>{{cite web |url=http://torino.repubblica.it/cronaca/2013/01/19/news/beniamino_il_profeta_della_pizza_gourmet-50867170/?refresh_ce |title=Beniamino, il profeta della pizza gourmet |date=January 19, 2013 |publisher=Torino – Repubblica.it |access-date=December 8, 2015 |archive-url=https://web.archive.org/web/20151208211633/http://torino.repubblica.it/cronaca/2013/01/19/news/beniamino_il_profeta_della_pizza_gourmet-50867170/?refresh_ce |archive-date=December 8, 2015 |url-status=live }}</ref>

====United States====
{{Main|Pizza in the United States}}
[[File:Pizza tasting in the Roosevelt Room.jpg|thumb|Pizza banquet in the [[White House]] serving [[Chicago-style pizza]] (2009)]]
[[File:NewYorkSlices.jpg|thumb|Caramelized crust of [[Pizza by the slice|slices]] of [[New York–style pizza]]]]

The first pizzeria in the US was opened in New York City's [[Little Italy, Manhattan|Little Italy]] in 1905.<ref name="LonelyPlanet">{{cite book |title=New York City 7 |last=Otis |first=Ginger Adams |year=2010 |publisher=Lonely Planet |isbn=978-1741795912 |page=256 |url=https://books.google.com/books?id=btN9Lh8v3OQC&q=New+York-style+pizza&pg=PA256 |access-date=November 1, 2012 |archive-date=February 21, 2022 |archive-url=https://web.archive.org/web/20220221104604/https://books.google.com/books?id=btN9Lh8v3OQC&q=New+York-style+pizza&pg=PA256 |url-status=live }}</ref> Common toppings for pizza in the United States include [[Anchovies as food|anchovies]], ground beef, chicken, ham, mushrooms, olives, onions, peppers, [[pepperoni]], pineapple, salami, sausage, spinach, steak, and tomatoes. Distinct regional types developed in the 20th century, including [[Buffalo, New York|Buffalo]],<ref>{{cite news |last1=Bovino |first1=Arthur |title=Is America's Pizza Capital Buffalo, New York? |url=https://www.thedailybeast.com/is-americas-pizza-capital-buffalo-new-york |newspaper=The Daily Beast |access-date=December 10, 2019 |date=August 13, 2018 |archive-date=February 21, 2022 |archive-url=https://web.archive.org/web/20220221104621/https://www.thedailybeast.com/is-americas-pizza-capital-buffalo-new-york |url-status=live }}</ref> [[California-style pizza|California]], [[Chicago-style pizza|Chicago]], [[Detroit-style pizza|Detroit]], [[Greek pizza|Greek]], [[New Haven–style pizza|New Haven]], [[New York–style pizza|New York]], and [[St. Louis–style pizza|St. Louis]] styles.<ref name="cuip.uchicago.edu">{{cite web|url= http://cuip.uchicago.edu/wit/99/teams/pizza/pizzastory.htm|title=Pizza Garden: Italy, the Home of Pizza|publisher=CUIP Chicago Public Schools&nbsp;– [[University of Chicago]] Internet Project |access-date=August 1, 2014|url-status=dead|archive-url=https://web.archive.org/web/20131019184509/http://cuip.uchicago.edu/wit/99/teams/pizza/pizzastory.htm|archive-date=October 19, 2013}}</ref> These regional variations include deep-dish, stuffed, pockets, turnovers, [[Pizza rolls|rolled]], and pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings.

Thirteen percent of the United States population consumes pizza on any given day.<ref>{{cite web|last1=Rhodes|first1=Donna G.|last2=Adler|first2=Meghan E.|last3=Clemens|first3=John C.|last4=LaComb|first4=Randy P.|last5=Moshfegh|first5=Alanna J.|title=Consumption of Pizza|url=http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf|publisher=Food Surveys Research Group|access-date=September 25, 2014|archive-url=https://web.archive.org/web/20141005073823/http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf|archive-date=October 5, 2014|url-status=live}}</ref> [[List of pizza chains of the United States|Pizza chains]] such as [[Domino's Pizza]], [[Pizza Hut]], and [[Papa John's]], pizzas from [[take and bake pizzeria]]s, and chilled or frozen pizzas from supermarkets make pizza readily available nationwide.

====Argentina====
{{Main|Argentine pizza}}
[[File:Pizzas Buenos Aires.png|thumb|Traditional [[Argentine pizza|Argentine-style pizzas]] ''de molde'' being prepared at a pizzeria in [[Buenos Aires]]]]

[[Argentine pizza]] is a mainstay of the [[Argentine cuisine|country's cuisine]],<ref name="rough">{{cite book|via=[[Google Books]]|url=https://books.google.com/books?id=uax8dwX9gIwC&pg=PA40|page=40|accessdate=December 10, 2022|title=The Rough Guide to Argentina|year=2000|isbn=978-185-828-569-6|first1=Danny|last1=Aeberhard|first2=Andrew|last2=Benson|first3=Lucy|last3=Phillips|publisher=[[Rough Guides]]}}</ref> especially of its capital [[Buenos Aires]], where it is regarded as a [[cultural heritage]] and [[Cultural icon|icon]] of the city.<ref name="Pizza11">''Pizzerías de valor patrimonial de Buenos Aires'' (2008), p. 11.</ref><ref name="saveur">{{cite web|url=https://www.saveur.com/buenos-aires-pizza-guide/|work=[[Saveur]]|accessdate=December 10, 2022|date=April 25, 2016|last=Lazar|first=Allie|title=Buenos Aires Makes Some of the World's Best (and Weirdest) Pizza}}</ref><ref name="picsa">{{cite web|location=Buenos Aires|accessdate=August 4, 2023|url=https://www.clarin.com/gourmet/reivindicacion-pizza-molde-argentina_0_xiem20omX.html|work=[[Clarín (Argentine newspaper)|Clarín]]|language=es|title=La reivindicación de la pizza de molde argentina|first=Pietro|last=Sorba|date=October 15, 2021}}</ref> Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with the highest consumption of pizzas in the world (estimated in 2015 to be 14 million per year).<ref name="tapas">{{cite web|language=es|url=https://www.tapasmagazine.es/buenos-aires-la-ciudad-de-la-pizza/|title=Buenos Aires: la ciudad de la pizza|first=Leire|last=Gómez|date=July 17, 2015|work=Tapas|location=Madrid|publisher={{ill|SpainMedia|es|Spainmedia}}|accessdate=December 10, 2022}}</ref> As such, the city has been considered as one of the world capitals of pizza.<ref name="saveur"/><ref name="tapas"/> The dish was introduced to Buenos Aires in the late 19th century with the massive [[Italian Argentines|Italian immigration]], as part of a broader [[Great European immigration wave to Argentina|great European immigration wave to the country]].<ref name="saveur"/> Thus, around the same time that the iconic [[pizza Margherita]]<ref>{{cite web
|url=https://www.lacucinaitaliana.com/recipe/pizza/margherita-pizza
|title=Margherita Pizza
|date=November 9, 2021
|publisher=La Cucina Italiana
|access-date=June 18, 2024}}</ref> was being invented in Italy, pizza were already being cooked in the Argentine capital.<ref name="napoles">{{cite web|language=es|accessdate=December 10, 2022|work=Entremujeres. [[Clarín (Argentine newspaper)|Clarín]]|title=De Nápoles a la Argentina: la historia de la pizza y cómo llegó a ser un emblema nacional|date=October 6, 2018|first1=Joaquín|last1=Hidalgo|first2=Martín|last2=Auzmendi|url=https://www.clarin.com/entremujeres/bienestar/napoles-argentina-historia-pizza-llego-emblema-nacional_0_y6rkpAMtG.html}}</ref> The impoverished Italian immigrants that arrived to the city transformed the originally modest dish into a much more hefty meal, motivated by the abundance of food in Argentina.<ref name="tapas"/><ref name="lanacion">{{cite web|url=https://www.lanacion.com.ar/sociedad/la-historia-de-la-pizza-argentina-de-donde-salio-la-media-masa-nid2036460/|title=La historia de la pizza argentina: ¿de dónde salió la media masa?|last=Acuña|first=Cecilia|date=June 26, 2017|work=[[La Nación]]|language=es|accessdate=December 10, 2022}}</ref> In the 1930s, pizza was cemented as a cultural icon in Buenos Aires, with the new pizzerias becoming a central space for sociability for the [[working class]] people who flocked to the city.<ref name="lanacion"/><ref name="napoles"/>

The most characteristic style of Argentine pizza—which almost all the classic pizzerias in Buenos Aires specialize in—is the so-called ''pizza de molde'' (Spanish for 'pizza in the pan'), characterized by having a "thick, spongy base and elevated bready crust".<ref name="saveur"/> This style, which today{{When|date=June 2024|reason=What is 'today'?}} is identified as the typical style of Argentine pizza—characterized by a thick crust and a large amount of cheese—arose when impoverished Italian immigrants found a greater abundance of food in then-prosperous Argentina, which motivated them to transform the originally modest dish into a much more hefty meal suitable for a [[main course]].<ref name="tapas"/><ref name="lanacion"/> The name ''pizza de molde'' emerged because there were no pizza ovens in the city, so bakers resorted to baking them in pans.<ref name="piedra"/> Since they used bakery plates, Argentine pizzas were initially square or rectangular, a format associated with the 1920s that is still maintained in some classic pizzerias, especially for vegetable pizzas, ''fugazzetas'' or ''fugazzas''.<ref name="piedra">{{cite web|url=https://www.clarin.com/gourmet/pizza-piedra-vs-pizza-molde-estilos-dividen-argentinos_0_fRKZJsDcfK.html|language=es|work=[[Clarín (Argentine newspaper)|Clarín]]|accessdate=December 10, 2022|title=Pizza a la piedra vs. pizza al molde: dos estilos que dividen a los argentinos|last=Pepe Arias|first=Gimena|date=June 25, 2022}}</ref>

Other styles of Argentine pizza include the iconic ''[[fugazza]]'' and its derivative ''fugazzeta'' or ''fugazza con queso'' (a terminology that varies depending on the pizzeria),<ref name="saveur"/> or the ''pizza de cancha'' or ''canchera'' (a cheese-less variant).<ref>{{cite web|url=https://www.clarin.com/espectaculos/angelin-cumple-80-anos-mitos-verdades-pizzeria-indispensable_0_TNCM6gY3F.html|first=Hernán|last=Firpo|date=October 20, 2018|accessdate=December 11, 2022|work=[[Clarín (Argentine newspaper)|Clarín]]|language=es|title=Angelín cumple 80 años: mitos y verdades de una pizzería indispensable}}</ref> Most pizza menus include standard flavor combinations, including the traditional plain mozzarella, nicknamed "''muza''" or "''musa''"; the ''napolitana'' or "''napo''", with "cheese, sliced tomatoes, garlic, dried oregano and a few green olives", not to be confused with [[Neapolitan pizza]];<ref name="saveur"/> ''calabresa'', with slices of ''[[longaniza]]'';<ref name="junin">{{cite web|url=https://www.diariodemocracia.com/locales/junin/95363-seis-variedades-clasicas-pizzas-supieron-trascende/|title=Tipos de pizzas en Argentina|date=January 10, 2015|language=es|location=Junín|work=[[Diario Democracia]]|accessdate=December 11, 2022}}</ref> ''jamon y morrones'', with sliced [[ham]] and roasted [[bell peppers]];<ref name="saveur"/> as well as versions with [[provolone]], with [[Anchovies as food|anchovies]],<ref name="junin"/> with [[hearts of palm]], or with chopped [[hard boiled egg]].<ref name="saveur"/> A typical custom that is unique to Buenos Aires is to accompany pizza with ''[[fainá]]'', a pancake made from [[chickpea flour]].<ref>{{cite web|url=https://www.bbc.com/travel/article/20220509-fain-buenos-aires-unusual-pizza-topping|title=Buenos Aires' unusual pizza topping|publisher=[[BBC Travel]]|first=Amy|last=Booth|accessdate=December 10, 2022|date=May 10, 2022}}</ref>

===Dessert pizza===
The terms ''dessert pizza'' and ''sweet pizza'' are used for a variety of dishes resembling a pizza, including [[chocolate pizza]] and [[fruit pizza]].<ref>{{cite news |last1=Colognese |first1=Marco |title=Sweet pizza, the new dessert in pizzeria |url=https://pizzastories.le5stagioni.it/en/lifestyle/sweet-pizza-the-new-dessert-in-pizzeria |access-date=May 6, 2024 |work=pizzastories.le5stagioni.it}}</ref><ref>{{cite web |title=These Sweet Dessert Pizza Recipes Are A Little Slice Of Heaven |url=https://www.delish.com/cooking/recipe-ideas/g2793/dessert-pizza/ |website=Delish |access-date=May 6, 2024 |date=June 24, 2020}}</ref> Some are based on a traditional yeast dough pizza base,<ref>{{cite web |title=Chocolate pizza |url=https://www.bbcgoodfood.com/recipes/chocolate-pizza |website=Good Food |publisher=BBC |access-date=May 6, 2024 |language=en}}</ref> while others have a [[cookie]]-like base<ref>{{cite web |title=Chocolate Cookie Pizza |url=https://www.bettycrocker.com/recipes/chocolate-cookie-pizza/e759938d-a712-4da5-8aea-986062f9c2e2 |website=BettyCrocker.com |access-date=May 6, 2024 |language=en}}</ref> and resemble a traditional pizza solely in having a flat round shape with a distinct base and topping. Some pizza restaurants offer dessert pizzas.<ref>{{cite web |title=Menu: Desserts |url=https://mobile-pay.pizzaexpress.com/restaurant-menu/main-menu |website= |publisher=Pizza Express |access-date=May 6, 2024}}</ref><ref>{{cite web |title=Menu |url=https://www.pepeingrani.it/menu-en |website=www.pepeingrani.it |publisher=Pepe in Grani |access-date=May 6, 2024 |language=en}}</ref>