True, although the canonical/widespread pizza is the round/flat one.

I've never heard of "Pizza di Pasqua" and "Pizza sbattuta" in Italy (I don't doubt they exist, but they must be very uncommon).

Pizza in teglia is common, at least in certain parts of Italy; I believe it's generally sold in bakeries rather than in pizzerias (restaurants).

Pizza alla pala is not so common in Italy, at least in restaurants (not that I remember). In other countries is very common in takeaways.

There's also a type of pizza that is round but thick, and with lower-quality toppings. I can't find any reference to it; it's somewhat widespread over Italy, but considered a "lesser pizza" :)

Funny, in Romanian, Pasqua(spelled Pasca) is a sweet bread Easter dish.

do you mean 'pizzetta'?

I've found this type of pizza both in the north and in the south. The overall quality is consideraly lower, starting from the cheese, which is not mozzarella (I believe they use provola, which is cheaper).

I agree, but I would also posit that the modern canonical definition of a pizza has less historical significance than the fact that when people pounded dough in the past it happened to turn out kind of round.

He mentions two other pizze: "Pizza a libretti" and "Pizza gravida", both of them sweet. "Our" pizza is completely absent.

Although I guess fry dough is basically dessert pizza if you think about it.

But in some families/bakeries it is done with Strega liquor or Alchermes liquor[0], and it's also good. It's only the one with chocolate bits[1], which I find heretical since you can't eat it with salty stuff :D

[0] like this https://blog.giallozafferano.it/dolcissimamentez/pizza-di-pa...

[1] https://www.ricettedellanonna.net/pizza-di-pasqua/

In certain regions of Southern Italy, the word 'pizza' also refers to a part of the male anatomy which is not flat.