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[[Category:Italian cuisine templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Italian cuisine templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
This is often found on a pizzeria menu—as dessert. Different Types of Italian Pizza Crusts. As a rule of thumb, the pizza crust is thicker in the south and thinner in the northern part of the ...
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Pizza quattro formaggi (Italian: [ˈkwattro forˈmaddʒi]; lit. ' four cheese pizza '), also known as pizza ai quattro formaggi, is a variety of pizza in Italian cuisine that is topped with a combination of four types of cheese, usually melted together, with (rossa, lit. ' red ') or without (bianca, lit. ' white ') tomato sauce.
Pizza al taglio or pizza al trancio (lit. ' pizza by the slice ') [1] is a variety of pizza baked in large rectangular trays, [2] and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. [3] This type of pizza was invented in Rome, Italy, and is common throughout Italy. [4]
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