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  1. Base: The foundation of a pizza, typically made of dough and baked in an oven.
  2. Crust: The outer edge of a pizza, formed by the baked dough.
  3. Sauce: A flavorful liquid or paste spread on the pizza base, usually tomato-based.
  4. Toppings: Ingredients placed on top of the sauce and base, typically including cheese, meats, vegetables, and herbs.
  5. Cheese: A dairy product, typically mozzarella, used as the primary topping.
  6. Margherita: A traditional Italian pizza with tomato sauce, mozzarella, and fresh basil.
  7. Pepperoni: A popular American pizza topping made of thinly sliced, spicy cured sausage.
  8. Neapolitan: A style of pizza originating from Naples, Italy, characterized by a thin, soft crust.
  9. Deep-dish: A Chicago-style pizza with a thick crust and generous amounts of toppings and cheese.
  10. New York-style: A thin, foldable pizza slice, known for its wide size and crisp crust.
  11. Calzone: A folded, half-moon-shaped pizza filled with cheese, sauce, and toppings.
  12. Sicilian: A rectangular pizza with a thick, spongy crust, traditionally topped with tomato, onions, anchovies, and herbs.
  13. Gluten-free: A pizza made with gluten-free dough, suitable for those with gluten intolerance or sensitivity.
  14. Vegan: A pizza free of animal-derived ingredients, often using plant-based cheese and meat substitutes.
  15. Wood-fired: A pizza cooked in a wood-burning oven, giving it a distinct smoky flavor and charred crust.
  16. Hand-tossed: A method of preparing pizza dough by hand, resulting in a light, airy crust.
  17. Pan pizza: A pizza baked in a deep pan with a crispy, buttery crust.
  18. Stromboli: A rolled pizza filled with cheese, sauce, and toppings, similar to a calzone but cylindrical in shape.
  19. Pesto: A sauce made from crushed basil, garlic, pine nuts, Parmesan cheese, and olive oil, sometimes used as a pizza sauce alternative.
  20. White pizza: A pizza without tomato sauce, often using olive oil, garlic, and cheese as a base.
  21. Gourmet pizza: A pizza featuring unique, high-quality ingredients and creative flavor combinations.
  22. BBQ Chicken: A pizza topped with barbecue sauce, grilled chicken, red onions, and cheese.
  23. Hawaiian: A pizza topped with tomato sauce, cheese, ham, and pineapple.
  24. Veggie: A pizza loaded with various vegetables, such as bell peppers, onions, mushrooms, and olives.
  25. Meat lovers: A pizza topped with multiple types of meat, such as pepperoni, sausage, ham, and bacon.
  26. Artisanal: A pizza made with high-quality ingredients and crafted with attention to detail, often featuring unique toppings or preparation methods.
  27. Quattro formaggi: An Italian pizza topped with four types of cheese, typically mozzarella, Gorgonzola, Parmesan, and fontina.
  28. Capricciosa: A pizza with tomato sauce, cheese, ham, mushrooms, artichoke hearts, and olives.
  29. Marinara: A simple Neapolitan pizza topped with tomato sauce, garlic, oregano, and olive oil, traditionally without cheese.
  30. Par-baked: A partially cooked pizza crust that is finished baking when toppings are added, ensuring a crisp texture.
  31. Piadina: An Italian flatbread similar to pizza, typically filled with ingredients such as cheese, vegetables, or cured meats.
  32. Roman-style: A thin-crust pizza characterized by its crisp texture and large, rectangular shape, often sold by the slice.
  33. Detroit-style: A thick, square pizza with a crispy, cheesy crust, characterized by its layering of cheese, toppings, and sauce in that order.
  34. Brick oven: A traditional pizza oven made of brick or stone, which retains heat and cooks pizza quickly and evenly.
  35. Anchovies: Small, salty fish often used as a pizza topping.
  36. Prosciutto: Thinly sliced, dry-cured Italian ham, often used as a gourmet pizza topping.
  37. Truffle oil: A fragrant oil infused with truffle essence, sometimes drizzled on pizza for a rich, earthy flavor.
  38. Fungi: A pizza topped with various types of mushrooms, often including button, cremini, or shiitake mushrooms.
  39. Buffalo mozzarella: A soft, fresh mozzarella made from water buffalo milk, often used on traditional Neapolitan pizzas.
  40. Focaccia: An Italian flatbread similar to pizza dough, often topped with olive oil, herbs, and other ingredients.
  41. Aglio e olio: A simple pizza sauce made from olive oil and garlic, often used on white pizzas.
  42. Arugula: A peppery, leafy green often added to pizza after baking, adding a fresh, flavorful element.
  43. Thin-crust: A pizza with a thin, crispy crust, popular in styles such as New York and Roman.
  44. Charring: The blackened, blistered spots on a pizza crust, resulting from high heat in a wood-fired or brick oven.
  45. Coal-fired: A pizza cooked in a coal-burning oven, achieving high temperatures and a unique smoky flavor.
  46. Cornicione: The raised edge of a pizza crust, sometimes referred to as the "lip" or "handle."
  47. Diavola: A spicy pizza with tomato sauce, mozzarella, spicy salami, and chili flakes or peppers.
  48. Grandma pizza: A thin, rectangular pizza with a crispy crust, similar to Sicilian pizza but thinner, topped with tomato sauce, cheese, and other ingredients.
  49. Napoli: Another term for Neapolitan pizza, originating from Naples, Italy.
  50. Soppressata: A spicy, dry-cured Italian salami often used as a pizza topping.
  51. Bianca: A white pizza without tomato sauce, often featuring ricotta cheese, garlic, and other toppings.
  52. Fior di latte: A type of fresh mozzarella made from cow's milk, often used on Neapolitan pizzas.
  53. Fresh basil: A fragrant, green herb often used on traditional Margherita pizzas or as a finishing touch on other pizza varieties.
  54. Olive oil: A staple ingredient in many pizza recipes, used for both cooking and finishing the pizza, adding flavor and richness.
  55. San Marzano tomatoes: A variety of plum tomato from the region around Naples, Italy, often used to make pizza sauce for its sweet flavor and low acidity.
  56. Sausage: Ground, seasoned meat, typically pork, used as a popular pizza topping.
  57. Caramelized onions: Onions cooked slowly until they are soft and sweet, often used as a pizza topping.
  58. Goat cheese: A soft, tangy cheese made from goat's milk, sometimes used as a pizza topping for its distinct flavor.
  59. Grilled pizza: A pizza cooked on a grill, providing a unique smoky flavor and crispy texture.
  60. Stuffed crust: A pizza crust filled with cheese, typically mozzarella, adding an extra layer of indulgence.
  61. Sun-dried tomatoes: Tomatoes that have been dried in the sun, often used as a pizza topping for their intense, concentrated flavor.
  62. Capers: Small, pickled flower buds that add a salty, tangy flavor, sometimes used as a pizza topping.
  63. Cold fermentation: A slow dough rising process in which the dough is refrigerated, resulting in improved flavor and texture.
  64. Broccoli rabe: A bitter, leafy green vegetable, sometimes used as a pizza topping.
  65. Semolina flour: A coarse flour made from durum wheat, often used in pizza dough for its high protein content and chewy texture.
  66. Kalamata olives: A dark, purple olive variety from Greece, often used as a pizza topping for their rich, fruity flavor.
  67. Pizza stone: A flat, circular stone used to bake pizza, retaining and evenly distributing heat for a crisp crust.
  68. Pizza peel: A flat, shovel-like tool used to slide pizzas in and out of an oven.
  69. Pizza cutter: A utensil with a sharp, round blade, used to slice pizza into individual pieces.
  70. Proofing: The final stage of dough fermentation, allowing the dough to rise before baking.
  71. Spicy honey: A sweet and spicy condiment made from honey infused with chili peppers, sometimes drizzled on pizza for a unique flavor combination.
  72. Clam pizza: A pizza topped with fresh clams, garlic, and other ingredients, popularized in New Haven, Connecticut.
  73. Burrata: A fresh Italian cheese made from mozzarella and cream, sometimes used as a luxurious pizza topping.
  74. Gremolata: A mixture of lemon zest, garlic, and parsley, sometimes sprinkled on pizza for a fresh, zesty flavor.
  75. Pickled jalapeños: Spicy, pickled peppers often used as a pizza topping for their tangy heat.
  76. Blue cheese: A pungent, mold-ripened cheese with a strong flavor, sometimes used as a pizza topping or paired with other bold ingredients.
  77. Zucchini: A green summer squash, often used as a pizza topping for its mild flavor and tender texture.
  78. Eggplant: A purple, versatile vegetable often used as a pizza topping, providing a meaty texture and mild flavor.
  79. Balsamic glaze: A thick, syrupy reduction of balsamic vinegar, sometimes drizzled on pizza for a sweet and tangy flavor.
  80. Garlic knots: Small pieces of pizza dough tied in knots, baked, and tossed in garlic butter, often served as a side dish with pizza.
  81. Pizzaiolo: An Italian term for a pizza maker or pizza chef.
  82. Pizza al taglio: A Roman-style pizza, sold by the slice and characterized by its large, rectangular shape and thin, crispy crust.
  83. Pizza al metro: A large, rectangular pizza, typically sold by the meter or half-meter and served on a long wooden board.
  84. Double zero (00) flour: A finely milled Italian flour used in pizza dough for its soft, silky texture and high gluten content.
  85. Pellet grill pizza: A pizza cooked in a pellet grill, which uses wood pellets as fuel, providing a smoky flavor and even heat distribution.
  86. Cast iron skillet pizza: A pizza baked in a cast iron skillet, resulting in a crispy, buttery crust.
  87. Tarte flambée: A thin, crispy flatbread from Alsace, France, similar to pizza and traditionally topped with crème fraîche, onions, and bacon.
  88. Pizza rustica: An Italian savory pie, also known as Easter pie, filled with cheese, meats, and eggs, and enclosed in a flaky crust.
  89. Tomato pie: A pizza-like dish, popular in the northeastern United States, featuring a thick, bread-like crust topped with tomato sauce and a sprinkling of grated cheese.
  90. Pizza quattro stagioni: A pizza divided into four sections, each representing a season and featuring toppings such as artichokes, mushrooms, ham, and olives.
  91. Pizza scissors: A kitchen tool combining a spatula and scissors, used to easily cut and serve pizza slices.
  92. Pizza al padellino: A small, individual-sized pizza baked in a pan, typical of the Piedmont region in Italy.
  93. Air-fried pizza: A pizza cooked in an air fryer, which uses hot air circulation to achieve a crispy crust and evenly cooked toppings.
  94. Seafood pizza: A pizza topped with various seafood ingredients, such as shrimp, calamari, clams, or mussels.
  95. Feta cheese: A tangy, crumbly cheese made from sheep's milk, sometimes used as a pizza topping for its distinctive flavor.
  96. Sweet corn: Cooked kernels of corn, sometimes used as a pizza topping for their natural sweetness and contrasting texture.
  97. Cacio e pepe: A simple, traditional Italian pasta dish, sometimes used as inspiration for a pizza topping, featuring Pecorino Romano cheese and black pepper.
  98. Pizza romana: Another term for Roman-style pizza, characterized by its thin, crispy crust and large, rectangular shape.
  99. Pizza al trancio: An Italian term for pizza by the slice, typically referring to the Roman-style al taglio pizza.
  100. Pizza bianca: An alternative name for white pizza, made without tomato sauce and featuring olive oil, garlic, and cheese as a base.