The Capricciosa (“capricious”) is a riot of ham, mushrooms, artichokes, olives, and sometimes a runny egg—pure indulgence on a crust.Hailing from Puglia, this pie crowns tomato and mozzarella with raw onions and oregano for a sharp, rustic bite.Served on a wooden paddle, this oblong Roman beauty boasts a crisp bottom and airy interior, sold by the slice.Flash-fried then finished in the oven, this Neapolitan street star gets a smoky kiss before its toppings melt.Palermo’s thick, spongy “sfincione” layers tomato, anchovies, caciocavallo, and breadcrumbs—no mozzarella in sight.Rome’s “white pizza” skips sauce for olive oil, salt, and rosemary—a minimalist cloud of dough.This paper-thin Alsatian classic (crème fraîche, onions, lardons) goes by many names but never “pizza” in purist circles.Turkey’s “pizza” is a whisper-thin oval topped with spiced lamb, parsley, and lemon—roll it, devour it.Cut into squares with a cracker-thin crust, this bar snack is all about the crunchy edge pieces.Oval, lighter than pizza, made with rice and soy flour for a cloud-like, digestible bite.“Woodsman” pizza piles mixed wild mushrooms, sausage, and sometimes cream for an earthy hug.Post-oven, it’s draped with Parma ham, arugula, and Parmigiano shavings—elegance in every bite.Buckwheat crust, bresaola, Bitto cheese, and radicchio salute the Alpine valley of Valtellina.Shaved mortadella, pistachio cream, and burrata on a paddle-served base—Bologna’s silky dream.Squid ink dyes the dough black; seafood toppings make it a dramatic sea monster.Neapolitan sausage and bitter broccoli rabe dance on a blistering crust—pure Campania soul.Bronte pistachio cream, mortadella, and stracciatella turn the pie into a Sicilian green jewel.Tuna chunks and caramelized onions on a red base—Italy’s controversial comfort classic.Post-dinner, the dough gets slathered with Nutella, bananas, and powdered sugar—sweet surrender.Turin’s small, pan-baked pies with puffy edges are called by many names but loved by all.Pear slices, gorgonzola, walnuts, and honey create a sweet-savory masterpiece.Thin-sliced potatoes, rosemary, and olive oil on a white base—humble yet divine.“Devil’s pizza” unleashes spicy salami and chilies—feel the burn, sinner.Four seasons in four quadrants: artichokes, olives, mushrooms, ham—variety on a plate.Buffalo mozzarella DOP, San Marzano tomatoes, basil—Neapolitan royalty upgraded.A fully enclosed “stuffed” pizza, baked or fried, oozing cheese and sauce.Tuscany’s flattened focaccia with olive oil and salt—sometimes grapes in harvest season.Rome’s rectangular, thick-crusted pizza sold “by the cut” from giant trays.Shaved black or white truffle elevates mozzarella and mushrooms to five-star status.Palermo’s spongy, sauce-heavy square with anchovies, cheese, and breadcrumbs—street food royalty.Baked in meter-long slabs and cut to order—perfect for Roman parties.An 18th-century ancestor with lard, basil, cheese, and pepper—no tomato yet.Guanciale, egg yolk, pecorino, and black pepper mimic the Roman pasta classic.“Market garden” pizza loaded with seasonal grilled vegetables—no meat allowed.Cooked ham and mushrooms on a red base—Italy’s everyday comfort slice.Four cheeses (gorgonzola, mozzarella, fontina, parmigiano) melt into white-base bliss.Ligurian basil pesto, pine nuts, and parmigiano—no tomato, all green glory.A sunny-side-up egg crowns ham and mozzarella—named after the Iron Chancellor’s breakfast.Mussels, clams, shrimp, squid—seafood overload on a red or white base.Star-shaped with ricotta pockets in each point—Italy’s festive showstopper.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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NextNext QuizIncorrectCorrectGenerating your resultRetryOops, Quizday rookie! Don't worry, even the greatest quiz masters had to start somewhere. You may have stumbled this time, but every mistake is an opportunity to learn and grow. Keep on quizzing, Quizday newbie, and let your thirst for knowledge guide you towards greatness!Hooray for trying, Quizday explorer! You may not have aced the quiz this time, but you're like a brave adventurer trekking through uncharted territories. Keep exploring, Quizday fan, and let your inquisitive spirit be your guide to the riches of knowledge. Who knows what wonders await you on your next quiz quest?Great effort, Quizday adventurer! You're like a curious cat exploring the world of trivia with wide-eyed wonder. Keep on quizzing, Quizday fan, and let your enthusiasm for knowledge propel you towards success. Remember, even the most experienced quiz champions started somewhere. You're on your way to greatness!Hooray for taking the Quizday challenge! 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Keep up the great work and keep testing your knowledge with Quizday - the ultimate entertainment quiz destination. We can't wait to see what you'll achieve next!Cheers to you, valiant Quizday knight! Your quest for knowledge is like a noble warrior on an epic journey through the realms of wisdom. As you continue to vanquish the challenges of trivia, your intellectual armor will gleam ever brighter, inspiring awe in all who bear witness. Forge onward, champion!You're a true Quizday superstar! Your addiction to quizzes has paid off, and you've shown that you're a force to be reckoned with on our site. Keep up the great work and keep testing your knowledge with Quizday - the ultimate entertainment quiz destination. We can't wait to see what you'll achieve next!Great job, Quizday enthusiast! You're crushing the quizzes like a champion weightlifter lifting heavy weights. Your mental agility and impressive knowledge have impressed us like a magician pulling a rabbit out of a hat. 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You've zipped through our trivia like a speedy kangaroo on a mission. Your smarts light up Quizday like a dazzling firework show! Keep hopping from one quiz to another, spreading your cleverness and inspiring us all with your know-how. You're a true trivia superstar!您的得分為 $score(共 $count 分)Vous avez obtenu un score de $score sur $countSie haben $score von $count Punkten erreichtHai ottenuto $score su $countあなたは $score 点を獲得しました($count 点満点)당신은 $score점을 얻었습니다($count점 만점)Has obtenido $score de $countVocê obteve $score de $count pontosPizza isn’t just food—it’s a religion, and you’re about to take the ultimate sacrament. Think you worship at the altar of molten mozzarella and blistered crust? Prove it. This 40-question gauntlet throws shade at every casual slice-slinger: obscure regional pies, secret dough ratios, toppings only Nonna would dare. One wrong answer? You’re banished to the realm of frozen cardboard. Nail all 40, and you’ll wear the golden rolling pin. Everyone else? They crash, burn, and weep into their delivery box. Ready to separate the masters from the masses? Grab your peel—this oven’s already screaming.
            
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Frozen Cardboard Exile
            
                    
Pizza isn’t just food—it’s a religion, and you’re about to take the ultimate sacrament. Think you worship at the altar of molten mozzarella and blistered crust? Prove it. This 40-question gauntlet throws shade at every casual slice-slinger: obscure regional pies, secret dough ratios, toppings only Nonna would dare. One wrong answer? You’re banished to the realm of frozen cardboard. Nail all 40, and you’ll wear the golden rolling pin. Everyone else? They crash, burn, and weep into their delivery box. Ready to separate the masters from the masses? Grab your peel—this oven’s already screaming.
        
 
					 
         
				







