Pizza as the world knows it comes from Naples, arguably from Pizzeria Brandi. The story goes that Queen Margherita started a competition for a special dish. The winner 'invented' pizza, using the three Italian flag colors. As others have stated, many civilizations put things on heated dough.

However, the major characteristic of traditional Persian Pizza is the abundance of the toppings which usually include a mixture of different type of meats, sausages, cold cuts, vegetables (especially bell pepper, mushroom and white onion) covered with thick layer of panir-e-pizza (pizza cheese) which is usually spread ...

Basically, apizza is a thin-crust pizza that is traditionally baked in a coal-fired brick oven. The coal gives the crust a sooty, smoky, flavor, and the high heat of the oven gives the bottom of the crust its characteristically charred quality.

The most characteristic style of Argentine pizza—which almost all the classic pizzerias in Buenos Aires specialize in—is the so-called pizza al molde (Spanish for 'pizza in the pan'), characterized by having a "thick, spongy base and elevated bready crust".