Pizza Wars: Doughy Disputes That Shaped the World’s Favourite Food

From humble beginnings in Italy, pizza has spread across the globe, evolving into countless regional styles and sparking never-ending debates about the correct way to top it, make it, and eat it. Whether it’s an ornate Neapolitan pizza with artisanal toppings, a deep-dish Chicago pie, or a classic New York slice folded in half for on-the-go eating, pizza’s versatility and nostalgic charm make it a cornerstone of our collective culinary cravings.

However, alongside its world-conquering appeal, pizza has ignited deep passions and rivalries that go far beyond the kitchen. Brand loyalty can be as fierce as football team rivalries, with families divided over which chain is the best, or which regional style truly deserves the crown.

As we celebrate National Pizza Day on February 9th, it’s only fitting to dive into the passionate debates, surprising showdowns, and legendary pizza wars which have shaped and defined this beloved dish.

You dough not want to miss these saucy sagas, so let’s take a piping hot look at pizza’s fiercest face-offs.

The classic clash. Thin, foldable New York slices that evolved from the Italian Neapolitan-style pizza in the late 1800s or early 1900s are pitted against deep-dish Chicago pies created by Ike Sewell and Richard Riccardo in 1943 at Pizzeria Uno in Chicago’s River North neighbourhood. Both cities proudly claim pizza supremacy, and natives will passionately defend their chosen style as the truest expression of pizza perfection.

Throwing pizza is sacrilegious, but that’s exactly what happened in one of the more bizarre moments in the history of sports rivalry. In October 2004 at Old Trafford, Manchester United were looking to end Arsenal’s 49-match unbeaten run. In a heated match, United ran out 2-0 winners. Tempers boiled over in the tunnel after the game between both sets of players and staff, and in the melee, a slice of pizza was thrown that hit United manager Sir Alex Ferguson. Dubbed ‘Pizzagate’ by the British press, speculation was rife as to who threw the pizza, but thirteen years later in 2017 on a TV show, former Arsenal midfielder Cesc Fàbregas admitted to being the lunch launcher!

Few topping debates spark more heated arguments than putting pineapple on pizza! Many Italians consider it a culinary faux pas, some going as far as regarding it as an insult to their fiercely protected food traditions. Believed to have been created in Canada in the 1960s by a Greek immigrant named Sam Panopoulos, the Hawaiian is a quirky culinary controversy that continues to divide pizza enthusiasts into two camps, those who embrace the sweet-savoury combination, and those who vehemently oppose it.

In the late 1990s or early 2000s in New York, a fierce trademark feud erupted between Patsy’s Pizzeria, which opened in East Harlem in 1933 and is renowned for its coal-oven pies, and Patsy’s Italian Restaurant which opened in Midtown Manhattan. It sparked years of litigation over ownership rights of the name ‘Patsy’s’. Ultimately, a court ruling determined that neither of the pizza purveyors could lay exclusive claim to the name.

Two of the biggest pizza chains in the world have long fought for dominance, each touting new menu items, crust innovations, delivery guarantees, and quirky ad campaigns to win over customers. The argument goes on, and like the New York vs Chicago debate, the choice of Pizza Hut or Domino’s, or vice versa, is a hill loyal pizza fans are prepared to argue! These Pizza Wars started as far back as the 1980s and show no sign of abating!

There are traditionalists. They’ll argue that anything more than a hand-pulled base, San Marzano tomato sauce, fresh mozzarella, basil leaves, and a drizzle of olive oil is sacrilege where pizzas are concerned. Then there are innovators. Across the globe they’ve inspired pizza to be a canvas for culinary creativity. In the UK you can get a full English breakfast pizza, while in Finland, you’ll find thinly-sliced reindeer meat. In Sweden, you can order a controversial combination of bananas, curry powder, and peanuts, and pickled mackerel fillet isn’t uncommon on pizzas in Japan. In Australia, the Coat-of-Arms pizza includes half emu and half pepper kangaroo with bush tomato, capsicum, and lemon myrtle mayo, and it would be decidedly un-Scottish if they didn’t put haggis on their pizzas!

In recent years, gourmet pizzerias offering artisanal ingredients and unique flavour combinations have emerged as competitors to traditional chains, considered by some purists to be ‘fast food’. Old-school techniques of wood-fired ovens and hand-tossed dough clash with high-tech conveyor belt ovens and automated assembly lines. It’s tradition versus technology in a quest for the perfect pizza.

These pizza wars have not only ignited heated discussions but have also driven innovation in the pizza industry. Whether through playful rivalries or serious disputes, there’s a perfect slice for everyone! And if you’re really hungry, how do you think you’d fare coming up against the world’s biggest pizzas? Bon appetit, and happy National Pizza Day!