also crust. There are also several styles of pizza, defined by their preparation method. The following lists feature only the notable ones. Varieties Styles By region of origin Italy Authentic Neapolitan pizza (pizza napoletana) is made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and either mozzarella di bufala Campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio or Fior-di-latte. Buffalo mozzarella is protected with its own European protected designation of origin. Other traditional pizzas include pizza alla marinara, which is topped with marinara sauce and is supposedly the most ancient tomato-topped pizza, pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato, and pizza pugliese, prepared with tomato, mozzarella, and onions. A popular variant of pizza in Italy is Sicilian pizza (locally called sfincione or sfinciuni), a thick-crust or deep-dish pizza originating during the 17th century in Sicily: it is essentially a focaccia that is typically topped with tomato sauce and other ingredients. Until the 1860s, sfincione was the type of pizza usually consumed in Sicily, especially in the Western portion of the island. Other variations of pizzas are also found in other regions of Italy, for example pizza al padellino or pizza al tegamino, a small-sized, thick-crust, deep-dish pizza typically served in Turin, Piedmont. United States The first pizzeria in the U.S. was opened in New York City's Little Italy in 1905. Common toppings for pizza in the United States include anchovies, ground beef, chicken, ham, mushrooms, olives, onions, peppers, pepperoni, pineapple, salami, sausage, spinach, steak, and tomatoes. Distinct regional types developed in the 20th century, including Buffalo, California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles. These regional variations include deep-dish, stuffed, pockets, turnovers, rolled, and pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings. Thirteen percent of the United States population consumes pizza on any given day. Pizza chains such as Domino's Pizza, Pizza Hut, and Papa John's, pizzas from take and bake pizzerias, and chilled or frozen pizzas from supermarkets make pizza readily available nationwide. Argentina Argentina, and more specifically Buenos Aires, saw significant Italian immigration at the end of the 19th century. Immigrants from Naples and Genoa opened the first pizza bars, though over time Spanish residents came to own the majority of the pizza businesses. Standard Argentine pizza has a thicker crust, called "media