this post was submitted on 13 May 2025
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The thing here is that the only difference really is the basil leaves. The cheese being in pieces or covering a larger area is purely aesthetic.
The ones with bigger chunks are usually when the emphasis is on the quality buffala mozzarela. Or if the pizza is neapolitan style.
I have been to Napoli and the pizzas pretry much looked like the top ones but without basil. Where I come from margherita rarely has basil leaves and we border Italy.
Main thing being that pizza names and variants are highly location dependent. You for example would probably have no idea what a Karst pizza or Farmer pizza are. But here pretty much any pizza place has those and they are almost always the same.