Pizza
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125 free Pizza trivia questions with answers — food & drink quiz, new questions added Aug 2026.
50 free pizza trivia questions with answers. Think you're a pizza expert? Put your knowledge to the test with our comprehensive pizza trivia quiz featuring 125 questions covering everything from pizza history and famous pizzerias to toppings and cultural facts. Whether you're a casual pizza lover or a true connoisseur, this quiz will challenge what you know about the world's favorite food.
30 of 125 questions with answers and explanations. Play the quiz
Q 01Modern pizza is widely considered to have originated in which Italian city?
Naples
The modern pizza, particularly the Neapolitan style, traces its roots to Naples, Italy, where it evolved from simple flatbreads.
Q 02Which Neapolitan pizza, its toppings matching the colours of the Italian flag, is named after a queen?
Margherita
Red tomato, white mozzarella, green basil. Legend has Raffaele Esposito baking the Margherita for Queen Margherita of Savoy in 1889, though a Naples guidebook described the combination back in 1830.
Q 03What does the AVPN, the Naples association that certifies true Neapolitan pizzerias, require of a genuine pizza dough?
It must be made with only flour, water, salt, and yeast
No fat, no sugar, no shortcuts. The AVPN says it must be made with only flour, water, salt, and yeast: Type 0 or 00 wheat flour with natural Neapolitan or brewer's yeast.
Q 04Which US city's signature pie has a cracker-thin, yeast-free crust and is cut into squares?
St. Louis
St. Louis-style pizza is distinct for its thin, cracker-like crust, often made without yeast, and is traditionally cut into square pieces, known as a party or tavern cut.
Q 05On an Italian pizza menu, what topping is 'carciofi'?
Artichokes
Carciofi are artichokes; a pizza ai carciofi is topped with marinated artichoke hearts. Mushrooms are funghi, anchovies acciughe and olives olive on the same menu.
Q 06Pepperoni is a spicy salami seasoned chiefly with chili peppers and which other spice?
Paprika
Paprika. Pepperoni is an American salami of cured pork, or pork and beef, seasoned with paprika and chili pepper; the nearest Italian equivalent is salame piccante.
Q 07Tom and James Monaghan took over DomiNick's, the Ypsilanti, Michigan shop that became Domino's Pizza, in what year?
1960
Domino's started as a shop named for someone else. Tom Monaghan and his brother Jim took over DomiNick's in Ypsilanti, Michigan, in 1960, at 507 Cross Street.
Q 08Which 'Pizza! Pizza!' chain was founded in Garden City, Michigan, in 1959?
Little Caesars
Little Caesars Pizza was founded on May 8, 1959, by Mike and Marian Ilitch in Garden City, Michigan, originally as "Little Caesar's Pizza Treat."
Q 09Around what temperature must a wood-fired oven be for authentic Neapolitan pizza?
About 485°C
About 485°C. The EU specification for Pizza Napoletana puts the oven floor at roughly 485°C and the dome at 430°C, hot enough to blister the rim and leopard-spot the base almost instantly.
Q 10St. Louis-style pizza's defining and divisive cheese, a processed blend with a low melting point and a gooey texture, is called what?
Provel
It melts into goo on purpose. Provel, a processed blend of cheddar, Swiss, provolone and liquid smoke, has a low melting point and a buttery flavour, and defines St. Louis-style pizza.
Q 11EU rules for Pizza Napoletana cap its diameter at how many centimetres?
35 cm
Brussels has a ruler out. The EU's Pizza Napoletana rules allow a diameter not exceeding 35 cm with a raised rim of 1 to 2 cm, and ban rolling pins and mechanical presses outright.
Q 12Which now-essential pizza ingredient only reached Europe from the Americas, centuries after Mediterranean flatbreads were first eaten?
Tomatoes
Modern pizza had to wait for Columbus. The Spanish brought the tomato back from the Americas, and only after tomatoes reached Naples did pizza in its modern sense exist.
Q 13What is the name for the puffy, raised edge of an authentic Neapolitan pizza crust?
Cornicione
Cornicione, Italian for cornice, is the puffy rim of a Neapolitan pizza; the EU specification sets it at 1 to 2 cm high, leopard-spotted from the oven's heat.
Q 21A pizza 'quattro stagioni' is divided into four sections representing what?
The seasons of the year
The seasons of the year: quattro stagioni means four seasons, and each quarter carries a different topping, commonly artichokes for spring, tomatoes or basil for summer, mushrooms for autumn and ham or olives for winter.
Q 22Which Naples pizzeria, founded in 1870, hosted Julia Roberts's pizza scene in Eat, Pray, Love?
Da Michele
L'Antica Pizzeria da Michele, on Via Cesare Sersale, has served Naples since 1870 and built its fame on just two pizzas, marinara and margherita; the 2010 film shot its pizza scene there.
Q 23According to a 2004 ACNielsen survey, which country eats the most pizza per person, at about 5.4 kg a year?
Q 14Under EU rules for Pizza Napoletana, how much brewer's yeast goes into a litre of water?
3 g
Just 3 g of brewer's yeast per litre of water, alongside 50 to 55 g of salt and about 1.7 kg of flour; the tiny dose is why the dough needs a long, slow rise.
Q 15What is the typical cooking time for an authentic Neapolitan pizza in a wood-fired oven?
60-90 seconds
Due to the extremely high temperatures of wood-fired ovens, an authentic Neapolitan pizza cooks in a remarkably short time, typically 60-90 seconds.
Q 16Which body listed the art of the Neapolitan pizzaiuolo as heritage in 2017?
UNESCO
UNESCO inscribed the arte del pizzaiuolo napoletano on its Representative List of the Intangible Cultural Heritage of Humanity on 7 December 2017; the listing honours the pizza-maker's craft, not a recipe.
Q 17Which Italian region is the traditional home of San Marzano tomatoes?
Campania
Campania. San Marzano plum tomatoes grow in the Agro Sarnese-Nocerino, the volcanic plain between Naples and Salerno, prized by Neapolitan pizzaioli for sweetness and low acidity; the DOP is San Marzano dell'Agro Sarnese-Nocerino.
Q 18In a pizzeria, what is a 'peel' used for?
Sliding pizzas into and out of the oven
A peel is the long-handled flat paddle, wooden or metal, used for sliding pizzas into and out of the oven; Neapolitan pizzaioli launch with a wooden peel and turn with a metal one.
Q 19Which cheese, alongside fior di latte, does the classic recipe allow on an authentic Neapolitan pizza, for its creamy mild taste?
Mozzarella di bufala campana
The milk comes from water buffalo. Mozzarella di bufala campana, made in the marshlands of Campania and Lazio, or fior di latte are the only traditional cheeses for Neapolitan pizza.
Q 20The word "pizza" was first documented in a Latin manuscript from 997 CE in what Italian town?
Gaeta
Gaeta. A Latin document of 997 CE from Gaeta records a tenant owing the town's bishop twelve pizzas every Christmas Day and Easter Sunday, the earliest known appearance of the word.
Norway
Norway. Frozen pies drive the habit, above all Grandiosa, launched by Stabburet in 1980; Norwegians eat tens of millions of them a year.
Q 24The controversy around pineapple as a pizza topping is most associated with which type of pizza?
Hawaiian
The debate over pineapple on pizza is most famously tied to the Hawaiian pizza, which traditionally features ham or bacon and pineapple.
Q 25Which Canadian restaurateur is widely credited with creating the first Hawaiian pizza in 1962?
Sam Panopoulos
Sam Panopoulos, a Greek-Canadian restaurateur, is widely credited with inventing the Hawaiian pizza in Chatham, Ontario, in 1962.
Q 26Pizza Marinara typically features which of the following ingredients, notably lacking cheese?
Tomato, garlic, oregano and olive oil
Tomato, garlic, oregano and olive oil, and no cheese: the marinara is named for the sailors' wives who supposedly made it, and the EU's Pizza Napoletana specification dates the recipe to 1734, before the Margherita.
Q 27Which American city is famous for its thick-crusted deep-dish pizza baked in a pan?
Chicago
Chicago. Deep-dish was born at Pizzeria Uno in 1943: a tall buttery crust pressed into a round steel pan, cheese laid straight on the dough and chunky tomato sauce spooned on top.
Q 28Which Michigan city's signature pie is a thick rectangle with caramelised cheese edges?
Detroit
Detroit. The style was born at Buddy's Rendezvous in 1946, baked in rectangular blue-steel pans with cheese spread to the edges so it caramelises into a lacy, crisp border.
Q 29The term "pizza al taglio" refers to what style of pizza?
Rectangular slices sold by weight
Pizza al taglio, an Italian phrase meaning "pizza by the slice," typically describes rectangular pizzas sold by weight, popular as street food in Rome.
Q 30Which small, calzone-like turnover from Puglia is by definition fried rather than baked?
Panzerotto
Panzerotto. The Apulian panzerotto, a half-moon of dough folded over tomato and mozzarella, is deep-fried by definition; a baked version would simply be a small calzone.