Presenting

PIZZAFY

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AN ATLAS
OF PIZZA,
examined
THREE WAYS.

One hundred twenty-three varieties from curated source data — through kitchen craft, flavor chemistry, and sensory profile.

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Neapolitan ·New York ·Detroit ·Chicago ·Sicilian ·Roman ·California ·St. Louis ·Neapolitan ·New York ·Detroit ·Chicago ·Sicilian ·Roman ·California ·St. Louis ·Neapolitan ·New York ·Detroit ·Chicago ·Sicilian ·Roman ·California ·St. Louis ·

Selected Varieties

Pizzas we've
cataloged

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Margherita

Neapolitan • Vegetarian

Detroit Red Top

Detroit • Vegetarian

Chicago Deep-Dish with Calabrese and Fennel Sausages

Chicago • Non-Vegetarian

New Yorker

New York • Vegetarian

Hawaiian

American • Non Vegetarian

Three Lenses

We examine every pizza variety through three distinct lenses to provide a comprehensive understanding of its craft and flavor.

How We Examine

Decoding the art of pizza

Methodology

01Kitchen Craft→02Flavor Chemistry→03Sensory Profile→

Sensory Analysis

Mapping the
taste profiles of pizza

Explore the diverse spectrum of flavors found across varieties

Mozerrella

Mozzarella is the signature pizza cheese, prized for its creamy texture, mild milky flavor, and exceptional meltability. It creates a rich, velvety mouthfeel that balances acidic sauces and savory toppings while delivering the iconic stretchy cheese pull associated with great pizza.

Dive Deeper

Explore our comprehensive catalog of 123 pizza varieties, dissected and analyzed.

Explore the Atlas