1. Pizza
The bottom base of the pizza (called the "crust" in the United States and Canada) may vary widely according to style thin as in hand-tossed pizza or Roman pizza, thick as in pan pizza or Chicago style - Pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyer belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
By Oscar

2. Pizza in Australia
Pizza is popular in Australia, where a significant percentage of the population is of Italian descent.[3] The usual Italian varieties are available, but there is also the Australian, or australiana, which has the usual tomato sauce base and mozzarella cheese with bacon and egg (seen as quintessentially Australian breakfast fare). Prawns are also sometimes used on this style of pizza.
In the 1980s Australian pizza shops and restaurants began selling gourmet pizzas, essentially pizzas with upmarket ingredients such as salmon, dill, bocconcini, tiger prawns, and even such unconventional toppings as kangaroo, emu and crocodile meats. Wood-fired pizzas, cooked in an impressive-looking ceramic oven heated by wood fuel, are also popular.