Yeah! That’s the spot! Great Baklava. 
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A pizza with Carpaccio and Rucola…
I miss that taste…
A Turkish pide is thicker and usually has eggs. Neither form of Turkish pizzas have tomato sauce or cheese.
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Yup. To try and remain polite: none of the above!!!
Ninja turtle pizza.
Careful what you wish for, Taiwan loves both protecting, raising and killing turtles. Also pretty damn good at various martial arts. And, if American pizza chain creations speak for anything, Taiwan is also better at pizza than american brands are. Sorry Italy 
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What is meant by standard national pizza? Does it change by nationality. Not my favourite but do you mean these types of pizzas…
Not including Detroit style is a CRIME
Wait I’m retarded I just saw it
Michigan best pizza 
Is that not just Margherita?
Which came first?
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It’s my understanding that modern Neapolitan has to do more with the style of crust, and margherita is one of many variants.
From Wikipedia:
Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by the choice of toppings.
A variety we got at Salto recently (probably not authentic, but I knew it would make my wife happy). Margherita in the back.
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I can’t say definitively if this the worst style but spicy Henan flatbread is awful. It’s a dry crust with no sauce, only a smattering of meat (pork, chicken, lamb, beef) sprinkled on top, heavily spiced with red hot chilies. I call it Henan style because I never saw it anywhere else.
Nutella pizza originated in Italy. Nutella is also Italian so
Idk if your list is purposely trying to troll or what.
I appreciate American style pizza but it’s like its own category. Just as I appreciate American Chinese food as its own thing that can actually be delicious. But Italy does make some really delicious pizzas.
I get what you mean by bland, you don’t get as packed flavors with it. But the focus is more on quality and it’s not as appreciated by people not used to it in Italy.
Home baked. In a home built brick oven out back. With homemade dough. Dough takes 24-48hrs to develop so keep some in the fridge; baking takes five or six minutes. Good dough is sufficient, but the toppings are not.
Pan can be for collecting, but not for baking (Chicago v Detroit) (although I like both).
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idk im not italian that’s for them to figure out
all i know is that i like margherita pizza
thanks brother 
gotta have some of us with taste here
that said when I think of detroit style I’m thinking like buddys pizza, those rectangular ones
You win the Google ninja award, hands down!!!
American pizza franchises when given the freedom of Taiwan do some truly wild shyte!
Is that what 711 is selling now? 
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