Adler, Karen; Fertig, Judith (2014). Patio Pizzeria. Running Press. p.67. ISBN 978-0-7624-4966-8. Archived from the original on 2016-05-05 . Retrieved 2015-12-12. Guides, Rough (2011-08-01). Rough Guide Phrasebook: Italian: Italian. Penguin. p.244. ISBN 978-1-4053-8646-3. Archived from the original on 2016-05-12 . Retrieved 2015-12-12. {{ cite book}}: |work= ignored ( help) Shrikant, Adit (2017-07-27). "How Dipping Sauce for Pizza Became Oddly Necessary". Eater. Vox Media. Archived from the original on 27 July 2017 . Retrieved 28 July 2017.

a b Hidalgo, Joaquín; Auzmendi, Martín (6 October 2018). "De Nápoles a la Argentina: la historia de la pizza y cómo llegó a ser un emblema nacional". Entremujeres. Clarín (in Spanish) . Retrieved 10 December 2022.

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Associazione Verace Pizza Napoletana (AVPN)". Archived from the original on 9 July 2017 . Retrieved 11 July 2017.

Companies House is the United Kingdom's registrar of companies and is an executive agency of His Majesty's Government, falling under the remit of the Department for Business, Energy and Industrial Strategy. Garlic fingers is an Atlantic Canadian dish, similar to a pizza in shape and size, and made with similar dough. It is garnished with melted butter, garlic, cheese, and sometimes bacon. Helstosky, Carol (2008). Pizza: A Global History. London: Reaktion Books. ISBN 978-1-86189-391-8. OCLC 225876066.

Owens, Martin J. (2003). Make Great Pizza at Home. Taste of America Press. p.3. ISBN 978-0-9744470-0-1. Archived from the original on 2016-05-27 . Retrieved 2015-12-12. Largest pizza". Guinness World Records. Archived from the original on 2017-02-07 . Retrieved 2016-11-17. Kliman, Todd (September 5, 2012). "Easy as pie: A Guide to Regional Pizza". The Washingtonian. Explanation of eight pizza styles: Maryland, Roman, "Gourmet" Wood-fired, Generic boxed, New York, Neapolitan, Chicago, and New Haven.

a b c Acuña, Cecilia (26 June 2017). "La historia de la pizza argentina: ¿de dónde salió la media masa?". La Nación (in Spanish) . Retrieved 10 December 2022. Pizza ( English: / ˈ p iː t s ə/ PEET-sə, Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. [1] Pizza is sold fresh or frozen, and whole or in portion-size slices. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough, and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with raw ingredients and self-rising crusts. Basic Report 21299: Fast Food, Pizza Chain, 14" pizza, cheese topping, regular crust". National Nutrient Database for Standard Reference. 2014-09-28 . Retrieved 2014-09-28.Pizza Garden: Italy, the Home of Pizza". CUIP Chicago Public Schools– University of Chicago Internet Project. Archived from the original on October 19, 2013 . Retrieved August 1, 2014.

Torino: la riscoperta della pizza al padellino". Agrodolce. 2014-04-03. Archived from the original on 2015-12-08 . Retrieved 2015-12-08. McNair, James (2000). James McNair's New Pizza. Chronicle Books. p.53. ISBN 978-0-8118-2364-7. Archived from the original on 2016-04-27 . Retrieved 2015-12-12. a b c d e f g h Lazar, Allie (25 April 2016). "Buenos Aires Makes Some of the World's Best (and Weirdest) Pizza". Saveur . Retrieved 10 December 2022. Bovino, Arthur (2018-08-13). "Is America's Pizza Capital Buffalo, New York?". The Daily Beast. Archived from the original on 2022-02-21 . Retrieved 10 December 2019. Sorba, Pietro (15 October 2021). "La reivindicación de la pizza de molde argentina". Clarín (in Spanish). Buenos Aires . Retrieved 4 August 2023.

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Anderson, Sam (October 11, 2012). "Go Ahead, Milk My Day". The New York Times. Archived from the original on July 17, 2014 . Retrieved November 7, 2014.