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  • Gymnastics

    Gymnastics is a type of sport that includes physical exercises requiring balancestrengthflexibilityagilitycoordination, artistry and endurance.[1] The movements involved in gymnastics contribute to the development of the arms, legs, shoulders, back, chest, and abdominal muscle groups. Gymnastics evolved from exercises used by the ancient Greeks that included skills for mounting and dismounting a horse, and from circus performance skills.[2]

    The most common form of competitive gymnastics is artistic gymnastics (AG); for women, the events include floorvaultuneven bars, and balance beam; for men, besides floor and vault, it includes ringspommel horseparallel bars, and horizontal bar.

    The governing body for competition in gymnastics throughout the world is the Fédération Internationale de Gymnastique (FIG). Eight sports are governed by the FIG, including gymnastics for all, men’s and women’s artistic gymnasticsrhythmic gymnastics (women’s branch only), trampolining (including double mini-trampoline), tumblingacrobaticaerobic, and parkour.[3] Disciplines not recognized by FIG include wheel gymnasticsaesthetic group gymnasticsTeamGym, men’s rhythmic gymnastics (both the Spanish form which is identical to the women’s version and the Japanese version which is a different sport) and mallakhamba.

    Participants in gymnastics-related sports include young children, recreational-level athletes, and competitive athletes at all skill levels.

    Etymology

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    The word gymnastics derives from the common Greek adjective γυμνός (gymnos),[4] by way of the related verb γυμνάζω (gymnazo), whose meaning is to “train naked”, “train in gymnastic exercise”, generally “to train, to exercise”.[5] The verb had this meaning because athletes in ancient times exercised and competed without clothing.

    History

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    See also: History of physical training and fitness

    Gymnastics can be traced to exercises performed in Ancient Greece, specifically in Sparta and Athens. Exercise of that time was documented by Philostratus’[6] work Gymnastics: The Ethics of an Athletic Aesthetic. The original term for the practice of gymnastics is from the related Greek verb γυμνάζω (gumnázō), which translates as “to train naked or nude,” because young men exercised without clothing. In ancient Greece, physical fitness was highly valued among both men and women. It was not until after the Romans conquered Greece in 146 BC that gymnastics became more formalized and was used to train men in warfare.[7] On Philostratus’ claim that gymnastics is a form of wisdom, comparable to philosophy, poetry, music, geometry, and astronomy,[6] the people of Athens combined this more physical training with the education of the mind. At the Palestra, a physical education training center, the disciplines of educating the body and the mind were combined, allowing for a form of gymnastics that was more aesthetic and individual and that left behind the focus on strictness, discipline, the emphasis on defeating records, and a focus on strength.[8]

    color lithograph of the bust of an elderly white man with a bald head except for long white hair on the sides of his head and a long beard that extends to his average breast. His white collar is visible above a simple black coat. His eyes are locked on the viewer's and his countenance is serious but calm.
    Friedrich Ludwig Jahn, the “father of gymnastics”

    Don Francisco Amorós y Ondeano—a Spanish colonel born on 19 February 1770, in Valencia, who died on 8 August 1848, in Paris—was the first person to introduce educative gymnastics in France. The German Friedrich Ludwig Jahn began the German gymnastics movement in 1811 in Berlin, which led to the invention of the parallel barsrings, the horizontal bar, the pommel horse and the vault horse.[9]

    Germans Charles Beck and Charles Follen and American John Neal brought the first wave of gymnastics to the United States in the 1820s. Beck opened the first gymnasium in the US in 1825 at the Round Hill School in Northampton, Massachusetts.[10] Follen opened the first college gymnasium and the first public gymnasium in the US in 1826 at Harvard College and in Boston, Massachusetts, respectively.[11] Neal was the first American to open a public gymnasium in the US, in Portland, Maine, in 1827.[12] He also documented and promoted these early efforts in the American Journal of Education[13] and The Yankee, helping to establish the American branch of the movement.[14]

    Early 20th-century gymnastics in Stockholm, Sweden

    The Federation of International Gymnastics (FIG) was founded in Liege in 1881.[15] By the end of the nineteenth century, men’s gymnastics competition was popular enough to be included in the first modern Olympic Games, in 1896.[16] From then until the early 1950s, both national and international competitions involved a changing variety of exercises gathered under the rubric, gymnastics, which included, for example, synchronized team floor calisthenics, rope climbing, high jumping, running, and horizontal ladder. During the 1920s, women organized and participated in gymnastics events. Elin Falk revolutionized how gymnastics was taught in Swedish schools between 1910 and 1932.[17] The first women’s Olympic competition was limited, involving only synchronized calisthenics and track and field. These games were held in 1928 in Amsterdam.

    By 1954, Olympic Games apparatus and events for men and women had been standardized in a modern format, and uniform grading structures (including a point system from 1 to 15) had been agreed upon. In 1930, the first UK mass movement organization of women in gymnastics, the Women’s League of Health and Beauty, was founded by Mary Bagot Stack in London.[18] At this time, Soviet gymnasts astounded the world with highly disciplined and difficult performances, setting a precedent that continues. Television has helped publicize and initiate a modern age of gymnastics. Both men’s and women’s gymnastics now attract considerable international interest, and excellent gymnasts can be found on every continent.

    In 2006, a new points system for Artistic gymnastics was put into play. An A Score (or D score) is the difficulty score, which as of 2009 derives from the eight highest-scoring elements in a routine (excluding Vault), in addition to the points awarded for composition requirements; each vault has a difficulty score assigned by the FIG. The B Score (or E Score), is the score for execution and is given for how well the skills are performed.[19]

    FIG-recognized disciplines

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    See also: List of gymnastics competitions and Major achievements in gymnastics by nation

    The following disciplines are governed by FIG.

    Artistic gymnastics

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    Main article: Artistic gymnastics

    Nadia Comăneci in 1976. The artistry and grace of Comăneci and Soviet gymnast Olga Korbut gave the sport global popularity.[20]

    Artistic gymnastics is usually divided into men’s and women’s gymnastics. Men compete on six events: floor exercisepommel horsestill ringsvaultparallel bars, and horizontal bar, while women compete on four: vault, uneven barsbalance beam, and floor exercise. In some countries, women at one time competed on the rings, horizontal bar, and parallel bars (for example, in the 1950s in the USSR).

    In 2006, FIG introduced a new point system for artistic gymnastics.[19] Unlike the old code of points, in which there was a maximum 10.0 score, there are two separate scores that are added to produce the final score. The first is the execution score, which starts at 10 and has deductions taken for execution mistakes, and the second is the difficulty score, which is open-ended and based on what elements the gymnasts perform. It may be lower than the intended difficulty score if the gymnast does not perform or complete all the skills, or they do not connect a skill meant to be connected to another. Scoring for national developmental levels or outside of the FIG competition system may continue to use the 10.0 system; for example, US women’s collegiate gymnastics still uses the 10.0 system.[21]

    Competitive events for women in artistic gymnastics

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    Piked Tsukahara vault
    Vault

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    Main article: Vault (gymnastics)

    In the vaulting events, gymnasts sprint down a 25 metres (82 ft) runway, to take off onto a vault board (or perform a roundoff or handspring entry onto a vault board). They then land momentarily inverted on the hands-on the vaulting horse or vaulting table (pre-flight segment) and propel themselves forward or backward off that platform to a two-footed landing (post-flight segment). The post-flight segment may include one or more saltos, or twisting movements. A round-off entry vault, called a Yurchenko, is a commonly performed vault in the higher levels of women’s gymnastics. Other vaults include taking off from the vault board with both feet at the same time and either doing a front handspring or round-off onto the vaulting table.

    In 2001, the traditional vaulting horse was replaced with a new apparatus, sometimes known as a tongue, horse, or vaulting table. The new apparatus is more stable, wider, and longer than the older vaulting horse, approximately 1 metre (3.3 ft) in length and 1 metre (3.3 ft) in width, giving gymnasts a larger blocking surface. This apparatus is thus considered safer than the vaulting horse used in the past. With the addition of this new, safer vaulting table, gymnasts are attempting more difficult vaults.[22]

    Gymnast on uneven bars
    Uneven bars

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    Main article: Uneven bars

    On the uneven bars, gymnasts perform a timed routine on two parallel horizontal bars set at different heights. These bars are made of fiberglass covered in wood laminate to prevent them from breaking. In the past, bars were made of wood, but the bars were prone to breaking, providing an incentive to switch to newer technologies. The height of the bars may be adjusted by 5 centimetres (2.0 in) to the size needed by individual gymnasts, although the distance between bars cannot be changed for individual gymnasts in elite competition.

    In the past, the uneven parallel bars were closer together. The bars have been moved increasingly further apart, allowing gymnasts to perform swinging, circling, transitional, and release moves that may pass over, under, and between the two bars. At the elite level, movements must pass through the handstand. Gymnasts often mount the uneven bars using a springboard or a small mat, and they may use chalk (MgCO3) and grips (a leather strip with holes for fingers to protect hands and improve performance) when performing this event. The chalk helps take the moisture out of gymnasts’ hands to decrease friction and prevent rips (tears to the skin of the hands); dowel grips help gymnasts grip the bar.

    Balance beam

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    Dorina Böczögő performing a one-arm press hold during her balance beam mount, 2013

    Main article: Balance beam

    The gymnast performs a choreographed routine of up to 90 seconds in length consisting of leaps, acrobatic skills, somersaults, turns, and dance elements on a padded beam. The beam is 125 centimetres (4 ft 1 in) above the ground, 5 metres (16 ft 5 in) long, and 10.16 centimetres (4.00 in) wide.[23] It can also be adjusted, to be raised higher or lower.

    Floor

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    Gymnast doing a stag leap on floor exercise

    Main article: Floor (gymnastics)

    The event in gymnastics performed on the floor is called floor exercise. In the past, the floor exercise event was executed on the bare floor or mats such as wrestling mats. The floor event now occurs on a carpeted 12 metres (39 ft) x 12 metres (39 ft) square, usually consisting of hard foam over a layer of plywood, which is supported by springs generally called a spring floor. This provides a firm surface that provides extra bounce or spring when compressed, allowing gymnasts to achieve greater height and a softer landing after the composed skill. Gymnasts perform a choreographed routine to music (without words) for up to 90 seconds. The routine should consist of tumbling passes, series of jumps, leaps, dance elements, acrobatic skills, and turns, or pivots, on one foot. A gymnast can perform up to four tumbling passes, each of which usually includes at least one flight element without hand support.[24]

    Competitive events for men in artistic gymnastics

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    Floor

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    Main article: Floor (gymnastics)

    Male gymnasts also perform on a 12 metres (39 ft) x 12 metres (39 ft) spring floor. A series of tumbling passes are performed to demonstrate flexibility, strength, and balance. Strength skills include circles, scales, and press handstands. Men’s floor routines usually have multiple passes that have to total between 60 and 70 seconds and are performed without music, unlike the women’s event. Rules require that male gymnasts touch each corner of the floor at least once during their routine.

    Chris Cameron on the pommel horse
    Pommel horse

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    Main article: Pommel horse

    The pommel horse consists of a horizontal body with two pommels, or handles. Gymnasts perform by using their hands to support themselves on the horse. A typical pommel horse exercise involves both single-leg and double-leg work. Single-leg skills are generally found in the form of scissors, an element often done on the pommels. Double leg work, however, is the main staple of this event. The gymnast swings both legs in a circular motion (clockwise or counterclockwise depending on preference) and performs such skills on all parts of the apparatus. To make the exercise more challenging, gymnasts often include variations on a typical circling skill by turning (moores and spindles) or by straddling their legs (flares). Routines end when the gymnast performs a dismount, either by swinging his body over the horse or landing after a handstand variation.

    Still rings

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    Main article: Rings (gymnastics)

    Julien Gobaux performing on the rings

    The rings are suspended on wire cable from a point 5.75 metres (18.9 ft) from the floor. The gymnast grips the rings and must perform a routine demonstrating balance, strength, power, and dynamic motion while preventing the rings themselves from swinging. At least one static strength move is required, but some gymnasts may include two or three. A routine ends with a dismount.

    Vault

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    Main article: Vault (gymnastics)

    Gymnasts sprint down a runway, which is a maximum of 25 metres (82 ft) runway in length, before hurdling onto a springboard. They then land momentarily inverted on the hands-on the vaulting horse or vaulting table (pre-flight segment) and propel themselves forward or backward off that platform to a two-footed landing (post-flight segment). In advanced gymnastics, multiple twists and somersaults may be added in the post-flight segment before landing. Successful vaults depend on the speed of the run, the length of the hurdle, the power the gymnast generates from the legs and shoulder girdle, the kinesthetic awareness in the air, how well they stuck the landing, and the speed of rotation in the case of more difficult and complex vaults.

    Parallel bars

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    Main article: Parallel bars

    Men perform on two bars set in parallel by executing a series of swings, balances, and releases that require great strength and coordination. The width between the bars is adjustable depending upon the actual needs of the gymnasts, and the bars are usually 2 metres (6.6 ft) high.

    Horizontal bar

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    Main article: Horizontal bar

    A 2.8 centimetres (1.1 in) thick steel bar raised 2.5 metres (8.2 ft) is raised the landing area. The gymnast holds on to the bar and performs giant swings or giants (forward or backward revolutions around the bar in the handstand position), release skills, twists, and changes of direction. By using the momentum from giants and then releasing at the proper point, enough height can be achieved for spectacular dismounts, such as a triple-back salto. Leather grips are usually used to help maintain a grip on the bar, and to prevent rips. While training for this event, straps are often used to ensure that the gymnasts do not fall off the bar as they are learning new skills.

    Rhythmic gymnastics

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    Russian rhythmic gymnast Irina Tchachina stretching in her warm-up before practice

    Main article: Rhythmic gymnastics

    According to FIG rules, only women compete in rhythmic gymnastics. This is a sport that combines elements of ballet, gymnastics, dance, and apparatus manipulation, with a much greater emphasis on the aesthetic rather than the acrobatic.[25] Gymnasts compete either as individuals or in groups. Individuals perform four separate routines, each using one of the four apparatuses—ball, ribbon, hoop, clubs, and formerly, rope—on a floor area. Groups consist of five gymnasts who perform two routines together, one with five of the same apparatus and one with three of one apparatus and two of another; the FIG defines which apparatuses groups use each year.

    Routines are given three sub-scores: difficulty, execution, and artistry. Difficulty is open-ended and based on the value given to the elements performed in the routine, and execution and artistry start at ten points and are lowered for specific mistakes made by the gymnasts. The three sub-scores are added together for the final score for each routine.[26]

    International competitions are split between Juniors, under sixteen by their year of birth, and Seniors, for women sixteen and over. Gymnasts in Russia and Europe typically start training at a very young age and those at their peak are typically in their late teens (15–19) or early twenties. The largest events in the sport are the Olympic GamesWorld ChampionshipsEuropean ChampionshipsWorld Cup and Grand Prix series. The first World Championships were held in 1963, and rhythmic gymnastics made its first appearance at the Olympics in 1984.[27]

    Rhythmic gymnastics apparatus

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    Evgenia Kanaeva doing a split leap in her hoop routine
    Soviet Galima Shugurova performing an attitude balance with her ball apparatus

    BallThe ball may be made of rubber or a similar synthetic material, and it can be of any color. It should rest in the gymnast’s hand and not be pressed against the wrist or grasped with the fingers, which incurs a penalty. Fundamental elements of a ball routine include bouncing or rolling the ball.HoopThe hoop comes up to about the gymnast’s hip. It may be made of plastic or wood, and it may be covered with adhesive tape either of the same or different color as the hoop, which may be in decorative patterns. Fundamental requirements of a hoop routine include rotation of the hoop around the hand or body, rolling the hoop on the body or floor, and the gymnast passing through the hoop.RibbonThe ribbon consists of a handle, which may be made of wood, bamboo, or synthetic materials such as fiberglass, and the ribbon itself, which is made of satin. The ribbon is six meters long, and due to its length, it can easily become tangled or knotted; knots must be undone or the gymnast will be penalized. Fundamental elements of a ribbon routine consist of making continuous shapes with the length of the fabric, such as tight circles (spirals) or waves (snakes), and elements called boomerangs, in which the gymnast tosses the handle, then pulls it back by the end of the ribbon and catches it.ClubsThe clubs may be made of wood or synthetic materials, and they are always used in a pair. They may be connected together by inserting the end of one club into the head of the other. The handles and bodies are typically wrapped with decorative tapes. Fundamental elements of a clubs routine including swinging the heads of the clubs in circles, small throws in which the clubs rotate in the air, and asymmetrical movements.RopeThe rope is made from hemp or a similar synthetic material; it can be knotted and have anti-slip material at the ends, but it does not have handles. The fundamental requirements of a rope routine include leaping and skipping. In 2011, the FIG decided to eliminate the use of rope in senior individual rhythmic gymnastics competitions. It is still sometimes seen in junior group competition.

    Men’s rhythmic gymnastics

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    There are two versions of rhythmic gymnastics for men, neither of which is currently recognized by the FIG. One was developed in Japan in the 1940s and was originally practiced by both boys and girls for fitness, with women still occasionally participating on the club level today. Gymnasts either perform in groups with no apparatus, or individually with apparatus (stick, clubs, rope, or double rings). Unlike women’s rhythmic gymnastics, it is performed on a sprung floor, and the gymnasts perform acrobatic moves and flips.[28] The other version was developed in Europe and uses generally the same rules as the women and the same set of apparatus. It is most prominent in Spain, which has held national men’s competitions since 2009 and mixed-gender group competitions since 2021, and France.[29][30]

    Trampolining

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    Double mini-trampoline competitor

    Main article: Trampolining

    Trampolining

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    Trampolining and tumbling consists of four events, individual and synchronized trampoline, double mini trampoline, and tumbling (also known as power tumbling or rod floor). Since 2000, individual trampoline has been included in the Olympic Games. The first World Championships were held in 1964.

    Individual trampoline

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    Individual routines in trampolining involve a build-up phase, during which the gymnast jumps repeatedly to achieve height, followed by a sequence of ten bounces without pause during which the gymnast performs a sequence of aerial skills. Routines are marked out of a maximum score of 10 points. Additional points (with no maximum at the highest levels of competition) can be earned depending on the difficulty of the moves and the length of time taken to complete the ten skills which is an indication of the average height of the jumps. In high level competitions, there are two preliminary routines, one which has only two moves scored for difficulty and one where the athlete is free to perform any routine. This is followed by a final routine, which is again optional (that is, the gymnast is allowed to perform whichever skills they choose). Some competitions restart the score from zero for the finals, while others add the final score to the preliminary results.

    Synchronized trampoline

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    Synchronized trampoline is similar except that both competitors must perform the routine together and marks are awarded for synchronization as well as the form and difficulty of the moves.

    Double-mini trampoline

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    Main article: Double mini trampoline

    Double mini trampoline involves a smaller trampoline with a run-up; two scoring moves are performed per routine. Moves cannot be repeated in the same order on the double-mini during a competition. Skills can be repeated if a skill is competed as a mounter in one routine and a dismount in another. The scores are marked in a similar manner to individual trampoline.

    Tumbling

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    Main article: Tumbling (sport)

    In tumbling, athletes perform an explosive series of flips and twists down a sprung tumbling track. Scoring is similar to trampolining. Tumbling was originally contested as one of the events in Men’s Artistic Gymnastics at the 1932 Summer Olympics, and in 1955 and 1959 at the Pan American Games. From 1974 to 1998 it was included as an event for both genders at the Acrobatic Gymnastics World Championships. The event has also been contested since 1976 at the Trampoline and Tumbling World Championships.

    Tumbling is competed along a 25-metre sprung tack with a 10-metre run up. A tumbling pass or run is a combination of 8 skills, with an entry skill, normally a round-off, to whips (similar to a handspring without hand support) and into an end skill. Usually the end skill is the hardest skill of the pass. At the highest level, gymnasts perform transitional skills. These are skills which are not whips, but are double or triple somersaults (usually competed at the end of the run), but now competed in the middle of the run connected before and after by either a whip or a flick.

    Competition is made up of a qualifying round and a finals round. There are two different types of competition in tumbling, individual and team. In the team event three gymnasts out of a team of four compete one run each, if one run fails the final member of the team is allowed to compete with the three highest scores being counted. In the individual event qualification, the competitor will compete two runs, one a straight pass (including double and triple somersaults) and a twisting pass (including full twisting whips and combination skills such as a full twisting double straight ‘full in back’). In the final of the individual event, the competitor must compete two different runs which can be either twisting or straight but each run normally uses both types (using transition skills).

    Acrobatic gymnastics

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    Acrobatic women’s pair performing a skill

    Main article: Acrobatic gymnastics

    Acrobatic gymnastics (formerly sport acrobatics), often referred to as acro, acrobatic sports or simply sports acro, is a group gymnastic discipline for both men and women. Acrobats perform to music in groups of two, three and four.

    There are four international age categories: 11–16, 12–18, 13–19, and Senior (15+), which are used in the World Championships and many other events around the world, including the European Championships and the World Games.

    All levels require a balance routine, which focuses on held balance skills, and a dynamic routine, which focuses on flipping elements; 12–18, 13–19, and Seniors are also required to perform a final (combined) routine.

    Currently, acrobatic gymnastics scores are marked out of 30.00 for juniors, and they can be higher at the Senior FIG level based on difficulty:

    • Difficulty – An open score, which is the sum of the difficulty values of elements (valued from the tables of difficulties) successfully performed in an exercise, divided by 100. This score is unlimited in senior competitions.
    • Execution – Judges give a score out of 10.00 for technical performance (how well the skills are executed), which is then doubled to emphasize its importance.
    • Artistic – Judges give a score out of 10.00 for artistry (the overall performance of the routine, namely choreography).

    There are five competitive event categories:

    • Women’s Pairs
    • Mixed Pairs
    • Men’s Pairs
    • Women’s Groups (3 women)
    • Men’s Groups (4 men)

    The World Championships have been held since 1974.

    Aerobic gymnastics

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    Main article: Aerobic gymnastics

    A mixed pair performing aerobic gymnastics

    Aerobic gymnastics (formally sport aerobics) involves the performance of routines by individuals, pairs, trios, groups with 5 people, and aerobic dance and aerobic step (8 people). Strength, flexibility, and aerobic fitness rather than acrobatic or balance skills are emphasized. Seniors perform routines on a 10 m (33 ft) x 10 m (33 ft) floor, with a smaller 7 m (23 ft) x 7 m (23 ft) floor used for younger participants. Routines last 70–90 seconds depending on the age of the participants and the routine category.[31] The World Championships have been held since 1995.

    The events consist of:

    • Individual Women
    • Individual Men
    • Mixed Pairs
    • Trios
    • Groups
    • Dance
    • Step

    Parkour

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    Main article: Parkour

    On 28 January 2018, parkour, also known as freerunning, was given the go-ahead to begin development as a FIG sport.[32][33] The FIG was planning to run World Cup competitions from 2018 onwards.[needs update] The first Parkour World Championships were planned for 2020, but were delayed due to the COVID-19 pandemic,[34][35][36] and instead took place from 15 to 16 October 2022 in Tokyo, Japan.[37]

    The events consist of:

    • Speedrun
    • Freestyle

    Para-gymnastics

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    Main article: Para-gymnastics

    Para-gymnastics, gymnastics for disabled athletes with para-athletics classifications, was recognized as a new FIG discipline in October 2024.[38] As an FIG discipline, it currently only covers artistic gymnastics.[39]

    Other disciplines

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    The following disciplines are not currently recognized by the Fédération Internationale de Gymnastique.

    Aesthetic group gymnastics

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    Main article: Aesthetic group gymnastics

    An aesthetic group gymnastics team performing a routine

    Aesthetic Group Gymnastics (AGG) was developed from the Finnish “naisvoimistelu”. It differs from rhythmic gymnastics in that body movement is large and continuous and teams are larger, and athletes do not use apparatus in international AGG competitions. The sport requires physical qualities such as flexibility, balance, speed, strength, coordination and sense of rhythm where movements of the body are emphasized through the flow, expression and aesthetic appeal. A good performance is characterized by uniformity and simultaneity. The competition program consists of versatile and varied body movements, such as body waves, swings, balances, pivots, jumps and leaps, dance steps, and lifts. The International Federation of Aesthetic Group Gymnastics (IFAGG) was established in 2003.[40] The first Aesthetic Group Gymnastics World Championships was held in 2000.[41]

    TeamGym

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    Main article: TeamGym

    A TeamGym performance on floor

    TeamGym is a form of competition created by the European Union of Gymnastics, originally named EuroTeam. The first official competition was held in Finland in 1996. TeamGym events consist of three sections: women, men and mixed teams. Athletes compete in three different disciplines: floor, tumbling and trampette. Teams require effective teamwork and tumbling technique.[42] There is no World Championships; however, there has been a European Championships held since 2010.[43]

    Wheel gymnastics

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    Main article: Wheel gymnastics

    A gymnast dismounts the wheel in vault

    Wheel gymnasts do exercises in a large wheel known as the Rhönrad, gymnastics wheel, gym wheel, or German wheel. It has also been known as the ayro wheel, aero wheel, and Rhon rod.

    There are four core categories of exercise: straight line, spiral, vault and cyr wheel. The first World Championships was held in 1995.[44]

    Mallakhamba

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    Main article: Mallakhamba

    Rope mallakhamba

    Mallakhamba (Marathi: मल्लखम्ब) is a traditional Indian sport in which a gymnast performs feats and poses in concert with a vertical wooden pole or rope. The word also refers to the pole used in the sport.

    Mallakhamba derives from the terms malla which denotes a wrestler and khamba which means a pole. Mallakhamba can therefore be translated to English as “pole gymnastics”.[45] On 9 April 2013, the Indian state of Madhya Pradesh declared mallakhamba as the state sport. In February 2019 the first Mallahkhamb World Championship was held in Mumbai

    Non-competitive gymnastics

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    General gymnastics, also known as “gymnastics for all”, enables people of all ages and abilities to participate in performance groups of 6 to more than 150 athletes. They can perform synchronized, choreographed routines. Troupes may consist of both genders and are separated into age divisions. The largest general gymnastics exhibition is the quadrennial World Gymnaestrada, which was first held in 1939. In 1984 gymnastics for all was officially recognized first as a sport program by the FIG (International Gymnastic Federation), and subsequently by national gymnastic federations worldwide with participants that now number 30 million. Non-competitive gymnastics is considered useful for its health benefits.[46]

    Scoring (code of points)

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    Main article: Code of Points

    An artistic gymnast’s score comes from deductions taken from the start value of a routine’s elements. The start value of a routine is based on the difficulty of the elements the gymnast attempts and whether or not the gymnast meets composition requirements. The composition requirements are different for each apparatus. This score is called the D score.[47] Deductions in execution and artistry are taken from a maximum of 10.0. This score is called the E score.[48] The final score is calculated by adding the D and E score.[49]

    The current method of scoring, by adding D and E score to give the final score has been in place since 2006.[50] The current method is called “open-end” scoring because there is no theoretical cap (although there is practical cap) to the D-score and hence the total possible score for a routine.[51] Before 2006, a gymnast’s final score is deducted from a possible maximum of 10 for a routine.

    A Code of Points or guidelines of scoring a routine’s difficulty and execution is slightly revised for each quadrennium, or period of four years culminating in the Olympics year.

    Former apparatus and events

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    Rope climbing

    [edit]

    Main article: Rope climbing

    Generally, competitors climbed either a 6 m (20 ft) or an 8 m (26 ft) long, 38 mm (1.5 in) diameter natural fiber rope for speed, starting from a seated position on the floor and using only the hands and arms. Kicking the legs was normally permitted. Many gymnasts can do this in the straddle or pike position, which eliminates the help generated from the legs, though it can be done with legs as well.

    Flying rings

    [edit]

    Main article: Flying rings

    Flying rings was an event similar to still rings, but with the performer executing a series of stunts while swinging. It was a gymnastic event sanctioned by both the NCAA and the AAU until the early 1960s.

    Club swinging

    [edit]

    Club swinging, a.k.a. Indian clubs, was an event in men’s artistic gymnastics sometime up until the 1950s. It was similar to the clubs in both women’s and men’s rhythmic gymnastics, but much simpler, with few throws allowed. It was included in the 1904 and 1932 Summer Olympic Games.

    Other (men’s artistic)

    [edit]

    • Team horizontal bar and parallel bar in the 1896 Summer Olympics
    • Team free and Swedish system in the 1912 and 1920 Summer Olympics
    • Combined and triathlon in the 1904 Summer Olympics
    • Side horse vault in 1924 Summer Olympics
    • Tumbling in the 1932 Summer Olympics

    Other (women’s artistic)

    [edit]

    • Team exercise at the 1928, 1936, and 1948 Summer Olympics
    • Parallel bars at the 1938 World Championships
    • Team portable apparatus at the 1952 and 1956 Summer Olympics

    Health and safety

    [edit]

    Gymnastics is one of the most dangerous sports, with a very high injury rate seen in girls age 11 to 18.[52]

    Some gymnastic movements which were allowed in past competitions are now banned for safety reasons; for example, the Thomas salto, a twisting salto landed with a forward roll on the floor, was banned after several injuries. Elena Mukhina, the 1978 World all-around champion, broke her neck while practicing the skill in an exhausted state and became quadriplegic.[53] The vaulting table replaced the old vaulting horse in the early 2000s and an additional mat was added around the springboard for safety reasons after several female gymnasts, such as Julissa Gomez, became paralyzed during vaulting attempts.[54]

    Landing

    [edit]

    In a tumbling pass, dismount, or vault, landing is the final phase, following take-off and flight[55] This is a critical skill in terms of execution in competition scores, general performance, and injury occurrence. Without the necessary magnitude of energy dissipation during impact, the risk of sustaining injuries during somersaulting increases. These injuries commonly occur at the lower extremities such as cartilage lesions, ligament tears, and bone bruises/fractures.[56] To avoid such injuries, and to receive a high-performance score, proper technique must be used by the gymnast. “The subsequent ground contact or impact landing phase must be achieved using a safe, aesthetic, and well-executed double foot landing.”[57] A successful landing in gymnastics is classified as soft, meaning the knee and hip joints are at greater than 63 degrees of flexion.[55]

    A higher flight phase results in a higher vertical ground reaction force. Vertical ground reaction force (vGRF) represents an external force which the gymnasts have to overcome with their muscle force and affects the gymnasts’ linear and angular momentum. Another important variable that affects linear and angular momentum is the time the landing takes. Gymnasts can decrease the impact force by increasing the time taken to perform the landing. Gymnasts can achieve this by increasing hip, knee and ankle amplitude.[55]

    Podium training

    [edit]

    Podium training refers to the official practice session before a gymnastics competition begins. The purpose of this is to enable competing gymnasts to get a feel for the competition equipment inside the arena in which they will be competing,[58] primarily for reasons of safety.

    Physical injuries

    [edit]

    Compared to athletes who play other sports, gymnasts are at higher than average risk of overuse injuries and injuries caused by early sports specialization among children and young adults.[59][60] Gymnasts are at particular risk of foot and wrist injuries.[61][62] Strength training can help prevent injuries.

    Abuse

    [edit]

    There have been recorded cases of emotional and sexual abuse in gymnastics in many different countries.[63] The USA Gymnastics sex abuse scandal is considered one of the largest abuse scandals in sports history.[64] In 2022, the Whyte Review was published, criticizing extensive abusive practices by British Gymnastics that included sexual and emotional abuse and excessive weight management of athletes.[65]

    Height concerns

    [edit]

    Gymnasts tend to have short stature, but it is unlikely that the sport affects their growth. Parents of gymnasts tend also to be shorter than average.[52]

  • Pizza

    Pizza[a][1] is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomatocheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.

    The term pizza was first recorded in 997 AD, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania.[2] Raffaele Esposito is often credited for creating the modern pizza in Naples.[3][4][5][6] In 2009, Neapolitan pizza[7] was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO‘s list of intangible cultural heritage.[8]

    Pizza and its variants are among the most popular foods in the world. Pizza is sold at a variety of restaurants, including pizzerias (pizza specialty restaurants), Mediterranean restaurants, via delivery, and as street food.[9] In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork.[10][11] In casual settings, however, it is typically cut into slices to be eaten while held in the hand. Pizza is also sold in grocery stores in a variety of forms, including frozen or as kits for self-assembly. Store-bought pizzas are then cooked using a home oven.

    In 2017, the world pizza market was US$128 billion, and in the US it was $44 billion spread over 76,000 pizzerias.[12] Overall, 13% of the US population aged two years and over consumed pizza on any given day.[13]

    Etymology

    The oldest recorded usage of the word pizza is thought to be from May 997 CE, appearing in the Codex diplomaticus Caietanus, a notarial Latin document from the town of Gaeta, then still part of the Byzantine Empire.[14] The text states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze (lit. ’twelve pizzas’),[15] a pork shoulder and kidney annually on Christmas Day, and twelve pizzas and a couple of chickens annually on Easter Sunday.[16]

    Suggested etymologies include:

    • Byzantine Greek and Late Latin pitta > pizzacf. Modern Greek pitta bread and the Apulia and Calabrian (then Byzantine Italypitta,[17] a round flat bread baked in the oven at high temperature sometimes with toppings. The word pitta can in turn be traced to either Ancient Greek πικτή (pikte), ‘fermented pastry’, which in Latin became picta, or Ancient Greek πίσσα (pissaAttic: πίττα, pitta), ‘pitch’,[18][19] or πήτεα (pḗtea), ‘bran’ (πητίτης, pētítēs, ‘bran bread’).[20]
    • The Etymological Dictionary of the Italian Language explains it as coming from dialectal pinza, ‘clamp’, as in modern Italian pinze, ‘pliers, pincers, tongs, forceps’. Their origin is from Latin pinsere, ‘to pound, stamp’.[21]
    • The Lombardic word bizzo or pizzo, meaning ‘mouthful’ (related to the English words bit and bite), which was brought to Italy in the middle of the 6th century AD by the invading Lombards.[2][22] The shift b→p could be explained by the High German consonant shift, and it has been noted in this connection that in German the word Imbiss means ‘snack’.

    A small pizza is sometimes called pizzetta.[23] A person who makes pizza is known as a pizzaiolo.[24]

    The word pizza was borrowed from Italian into English in the 1930s; before it became well known, pizza was called “tomato pie” by English speakers. Some regional pizza variations still use the name tomato pie.[25]

    History

    Main article: History of pizza

    An illustration from 1830 of a pizzaiolo in Naples

    Records of pizza-like foods can be found throughout ancient history. In the 6th century BC, the Persian soldiers of the Achaemenid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields[26][27] and the ancient Greeks supplemented their bread with oilsherbs, and cheese.[28][29] An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (such as pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the “tables” prophesied by Celaeno.[30] In 2023, archeologists discovered a fresco in Pompeii appearing to depict a pizza-like dish among other foodstuffs and staples on a silver platter. Italy’s culture minister said it “may be a distant ancestor of the modern dish”.[31][32] The first mention of the word pizza seemingly comes from a notarial document written in Latin and dating to 997 CE from Gaeta, demanding a payment of “twelve pizzas, a pork shoulder, and a pork kidney on Christmas Day, and 12 pizzas and a couple of chickens on Easter Day”.[16]

    Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.[33] Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims,[33] although it certainly could not have been before the 16th century and the Columbian Exchange. Pizza was sold from open-air stands and out of pizza bakeries until about 1830, when pizzerias in Naples started to have stanze with tables where clients could sit and eat their pizzas on the spot.[34]

    A popular legend holds that the archetypal pizza, pizza Margherita,[35] was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (‘pizza maker’) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the queen strongly preferred a pizza swathed in the colors of the Italian flag—red (tomato), white (mozzarella), and green (basil). Supposedly, this type of pizza was then named after the queen,[36] with an official letter of recognition from the queen’s “head of service” remaining to this day on display in Esposito’s shop, now called the Pizzeria Brandi.[37] Later research cast doubt on this legend, undermining the authenticity of the letter of recognition, pointing that no media of the period reported about the supposed visit and that both the story and name Margherita were first promoted in the 1930s–1940s.[38][39]

    Pizza was taken to the United States by Italian immigrants in the late 19th century[40] and first appeared in areas where they concentrated. The country’s first pizzeria, Lombardi’s, opened in New York City in 1905.[41] Italian Americans migrating from East to West brought the dish with them, and from there, the American version was exported to the rest of the world.[42]

    The Associazione Verace Pizza Napoletana (lit. ’True Neapolitan Pizza Association’) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.[43] In 2009, upon Italy’s request, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish,[44][45] and in 2017 the art of its making was included on UNESCO‘s list of intangible cultural heritage.[8]

    Preparation

    Pizza is sold fresh or frozen, and whole or in portion-size slices. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough, and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with raw ingredients and self-rising crusts.

    In the US, another form of pizza is available from take and bake pizzerias. This pizza is assembled in the store, then sold unbaked to customers to bake in their own ovens. Some grocery stores sell fresh dough along with sauce and basic ingredients, to assemble at home before baking in an oven.

    • Pizza preparation
    • Pizza dough being kneaded before being left undisturbed and allowed time to proof
    • Tossing pizza dough to stretch it
    • An unbaked Neapolitan pizza on a metal peel, ready for the oven
    • A wrapped, mass-produced frozen pizza to be baked at home

    Baking

    In restaurants, pizza can be baked in an oven with fire bricks above the heat source, an electric deck oven, a conveyor belt oven, or in traditional style in a wood or coal-fired brick oven. The pizza is slid into the oven on a long paddle, called “peel“, and baked directly on hot bricks, a screen (a round metal grate, typically aluminum), or whatever the oven surface is. Before use, a peel is typically sprinkled with cornmeal to allow the pizza to easily slide on and off it.[46] When made at home, a pizza can be baked on a pizza stone in a regular oven to reproduce some of the heating effect of a brick oven. Cooking directly on a metal surface results in too rapid heat transfer to the crust, burning it.[47] Some home chefs use a wood-fired pizza oven, usually installed outdoors. As in restaurants, these are often dome-shaped, as pizza ovens have been for centuries,[48] in order to achieve even heat distribution. Another variation is grilled pizza, in which the pizza is baked directly on a barbecue grill. Some types, such as Sicilian pizza, are baked in a pan rather than directly on the bricks of the pizza oven.

    Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas. Mass production of pizza by chains can be completely automated.

    • Pizza baking
    • Pizzas baking in a traditional wood-fired brick oven
    • A pizza being removed with a wooden peel
    • pizza Margherita
    • Charred crust on a pizza Margherita, an acceptable trait in artisanal pizza
    • Pizza grilling on an outdoor gas range

    Crust

    The bottom of the pizza, called the “crust”, may vary widely according to style—thin as in a typical hand-tossed Neapolitan pizza or thick as in a deep-dish Chicago-style. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the cornicione.[49] Some pizza dough contains sugar, to help its yeast rise and enhance browning of the crust.[50]

    Cheese

    Mozzarella is commonly used on pizza, with the buffalo mozzarella produced in the surroundings of Naples.[51] Other cheeses are also used, particularly burrataGorgonzolaprovolonepecorino romanoricotta, and scamorza. Less expensive processed cheeses or cheese analogues have been developed for mass-market pizzas to produce desirable qualities such as browning, melting, stretchiness, consistent fat and moisture content, and stable shelf life. This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins, and other changes in manufacture. In 1997, it was estimated that annual production of pizza cheese was 1 million metric tons (1,100,000 short tons) in the US and 100,000 metric tons (110,000 short tons) in Europe.[52]

    Varieties and styles

    Main article: List of pizza varieties by country

    A great number of pizza varieties exist, defined by the choice of toppings and sometimes also crust. There are also several styles of pizza, defined by their preparation method. The following lists feature only the notable ones.

    Varieties

    ImageNameCharacteristic ingredientsOriginFirst attestedNotes
    Pizza MargheritaTomatoes, mozzarella, basil.Naples, ItalyJune 1889The archetypical Neapolitan pizza.
    Pizza marinaraTomato sauce, olive oil, oregano, garlic. No cheese.Naples, Italy1734One of the oldest Neapolitan pizza.
    Pizza capricciosaHam, mushrooms, artichokes, egg.Rome, Lazio, Italy1937Similar to pizza quattro stagioni, but with toppings mixed rather than separated.
    Pizza quattro formaggiPrepared using four types of cheese (Italian: [ˈkwattro forˈmaddʒi], ‘four cheeses’): mozzarella, Gorgonzola and two others depending on the region.Lazio, ItalyIts origins are not clearly documented, but it is believed to originate from the Lazio region at the beginning of the 18th century.[53]
    Pizza quattro stagioniArtichokes, mushroom, ham, tomatoes.Campania, ItalyThe toppings are separated by quarter, representing the cycle of the seasons.
    Seafood pizzaSeafood, such as fish, shellfish or squid.ItalySubvarieties include pizza ai frutti di mare (no cheese) and pizza pescatore (with mussels or squid).

    Styles

    ImageNameCharacteristicsOriginFirst attested
    CalzonePizza folded in half turnover-style.Naples, Italy1700s
    Deep fried pizza (pizza fritta)The pizza is deep fried (cooked in oil) instead of baked.Naples, Italy
    PizzettaSmall pizza served as an hors d’oeuvre or snack.Italy
    California-style pizzaDistinguished by the use of non-traditional ingredients, especially varieties of fresh produce.California, U.S.1980
    Chicago-style pizzaBaked in a pan with a high edge that holds in a thick layer of toppings. The crust is sometimes stuffed with cheese or other ingredients.Chicago, U.S.c. 1940s
    Colorado-style pizzaMade with a characteristically thick, braided crust topped with heavy amounts of sauce and cheese. It is traditionally served by the pound, with a side of honey as a condiment.Colorado, U.S.1973
    Detroit-style pizzaThe cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.Detroit, U.S.1946
    New York–style pizzaNeapolitan-derived pizza with a characteristic thin foldable crust.New York metropolitan area (and beyond)Early 1900s
    St. Louis–style pizzaThe style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges.St. Louis, U.S.1945

    By region of origin

    Italy

    The ingredients of traditional pizza Margheritatomatoes (red), mozzarella (white), and basil (green)—are held by popular legend to be inspired by the colors of the national flag of Italy.[54]

    Authentic Neapolitan pizza (Italian: 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,[55] or fior di latte.[56] Buffalo mozzarella is protected with its own European protected designation of origin (PDO).[55] Other traditional pizzas include pizza marinara, supposedly the most ancient tomato-topped pizza,[57] pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato.[58]

    A popular variant of pizza in Italy is Sicilian pizza (locally called sfincione or sfinciuni),[59][60] 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.[61] 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.[62][63][64]

    United States

    Main article: Pizza in the United States

    Pizza banquet in the White House serving Chicago-style pizza (2009)
    Caramelized crust of slices of New York–style pizza

    The first pizzeria in the US was opened in New York City’s Little Italy in 1905.[65] 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,[66] CaliforniaChicagoDetroitGreekNew HavenNew York, and St. Louis styles.[67] 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.[68] Pizza chains such as Domino’s PizzaPizza Hut, and Papa John’s, pizzas from take and bake pizzerias, and chilled or frozen pizzas from supermarkets make pizza readily available nationwide.

    Argentina

    Main article: Argentine pizza

    Traditional Argentine-style pizzas de molde being prepared at a pizzeria in Buenos Aires

    Argentine pizza is a mainstay of the country’s cuisine,[69] especially of its capital Buenos Aires, where it is regarded as a cultural heritage and icon of the city.[70][71][72] Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with the highest consumption of pizzas in the world (estimated in 2015 to be 14 million per year).[73] As such, the city has been considered as one of the world capitals of pizza.[71][73] The dish was introduced to Buenos Aires in the late 19th century with the massive Italian immigration, as part of a broader great European immigration wave to the country.[71] Thus, around the same time that the iconic pizza Margherita[74] was being invented in Italy, pizza were already being cooked in the Argentine capital.[75] The impoverished Italian immigrants that arrived to the city transformed the originally modest dish into a much more hefty meal, motivated by the abundance of food in Argentina.[73][76] In the 1930s, pizza was cemented as a cultural icon in Buenos Aires, with the new pizzerias becoming a central space for sociability for the working class people who flocked to the city.[76][75]

    The most characteristic style of Argentine pizza—which almost all the classic pizzerias in Buenos Aires specialize in—is the so-called pizza de molde (Spanish for ‘pizza in the pan’), characterized by having a “thick, spongy base and elevated bready crust”.[71] This style, which today[when?] is identified as the typical style of Argentine pizza—characterized by a thick crust and a large amount of cheese—arose when impoverished Italian immigrants found a greater abundance of food in then-prosperous Argentina, which motivated them to transform the originally modest dish into a much more hefty meal suitable for a main course.[73][76] The name pizza de molde emerged because there were no pizza ovens in the city, so bakers resorted to baking them in pans.[77] Since they used bakery plates, Argentine pizzas were initially square or rectangular, a format associated with the 1920s that is still maintained in some classic pizzerias, especially for vegetable pizzas, fugazzetas or fugazzas.[77]

    Other styles of Argentine pizza include the iconic fugazza and its derivative fugazzeta or fugazza con queso (a terminology that varies depending on the pizzeria),[71] or the pizza de cancha or canchera (a cheese-less variant).[78] Most pizza menus include standard flavor combinations, including the traditional plain mozzarella, nicknamed “muza” or “musa“; the napolitana or “napo“, with “cheese, sliced tomatoes, garlic, dried oregano and a few green olives”, not to be confused with Neapolitan pizza;[71] calabresa, with slices of longaniza;[79] jamon y morrones, with sliced ham and roasted bell peppers;[71] as well as versions with provolone, with anchovies,[79] with hearts of palm, or with chopped hard boiled egg.[71] A typical custom that is unique to Buenos Aires is to accompany pizza with fainá, a pancake made from chickpea flour.[80]

    Dessert pizza

    The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza.[81][82] Some are based on a traditional yeast dough pizza base,[83] while others have a cookie-like base[84] and resemble a traditional pizza solely in having a flat round shape with a distinct base and topping. Some pizza restaurants offer dessert pizzas.[85][86]

    Nutrition

    Some pizzas mass-produced by American pizza chains have been criticized as having an unhealthy balance of ingredients. Pizza can be high in salt and fat, and is high in calories. The USDA reports an average sodium content of 5,100 mg per 14 in (36 cm) pizza in fast food chains.[87][88][89]

    Similar dishes

    Focaccia al rosmarino
    Panzerotti
    • Calzone and stromboli are similar dishes that are often made of pizza dough folded (calzone) or rolled (stromboli) around a filling.
    • Coca is a similar dish consumed mainly in Catalonia and neighboring regions, but that has extended to other areas in Spain, and to Algeria. There are sweet and savory versions.
    • Farinata or cecina is a Ligurian (farinata) and Tuscan (cecina) regional dish.[90] It is often baked in a brick oven, and typically weighed and sold by the slice.
    • Flammekueche is a food speciality of the Alsace region.
    • Focaccia is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca (lit. ’white pizza’).[91]
    • Garlic fingers is an Atlantic Canadian dish, similar to a pizza in shape and size, and made with similar dough. It is garnished with melted butter, garlic, cheese, and sometimes bacon.
    • İçli pide, or simply pide, is a Turkish dish, similar to a pizza in being made of wheat-based dough topped with tomato, cheese, and other ingredients, and usually formed in a boat-like shape.
    • Khachapuri is a Georgian cheese-filled bread.
    • Lahmacun is a Middle Eastern flatbread topped with minced meat; the base is very thin, and the layer of meat often includes chopped vegetables.[92]
    • Manakish is a Levantine flatbread dish.
    • Matzah pizza is a Jewish pizza dish.
    • Panzerotti are similar to calzones, but fried rather than baked.
    • Pastrmalija is a bread pie made from dough and meat. It is usually oval-shaped with chopped meat on top of it.
    • Piadina is a thin Italian flatbread, typically prepared in the Romagna historical region.
    • Pissaladière is similar to an Italian pizza, with a slightly thicker crust and a topping of cooked onions, anchovies, and olives.
    • Pizza bagel is a bagel with toppings similar to that of traditional pizzas.
    • Okonomiyaki, often referred to as “Japanese pizza”, is a Japanese dish cooked on a hotplate.[93]
    • Pizza cake is a multiple-layer pizza.
    • Pizza rolls are a frozen snack product.
    • Pizza strips is a tomato pie of Italian-American origin.
    • Wähe is a Swiss type of tart.
    • Zanzibar pizza is a street food served in Stone Town, Zanzibar, Tanzania. It uses a dough much thinner than pizza dough, almost like filo dough, filled with minced beef, onions, and an egg, similar to Moroccan basṭīla.[94]
    • Zwiebelkuchen is a German onion tart, often baked with diced bacon and caraway seeds.