The story of the invention of this everyday household name depends on how you describe it. If you think of pizza as oven-baked bread, it has its origins in the ancient Middle East. If pizza must have toppings, it originated with the ancient Romans and Greeks, who baked flatbreads and topped them with available, local spices and olive oil.
But the pizza we all know today, made with tomato sauce, cheese and a variety of toppings, originated in Italy. It became popular in Naples in the 18th century as a cheap, nutritious food eaten mainly by peasants. Modern pizza as we know it today evolved from early Neapolitan flatbreads that were seasoned with lard, salt and garlic.
No one knows when or why tomatoes were first used in the preparation of pizza, but it is known that they were first recorded in Italy in 1544. While most Europeans initially dismissed them as poisonous, southern Italians embraced them, calling them poisonous. Name pomi d’oro (golden apple)
While some say tomatoes have been used on pizza marinara since 1734, others claim they weren’t used until the early 19th century. Italian pizzerias credit Raffaele Esposito of Brandi with inventing the first modern pizza in 1889.
He had to make different pizzas for the queen, so he made one with lard, cheese and basil, one with fish, and one with mozzarella, basil and tomato. Known at the time as Pizza Alla Mozzarella, this last pizza later became known as Pizza Margherita, after the Queen named it her favourite.
Interestingly, the colors of Margherita are the same as those found on the Italian flag. Pizza soon after crossed the Italian border to Spain, France, England and America, where it was introduced by Italian immigrants.
However, it did not gain much popularity until after World War II. In the United States, the first pizzeria in New York City was opened by Gennaro Lombardi in 1905, and it has since become one of the most popular eateries in the United States.
In an ironic twist of fate, American-style pizza was re-exported to Italy, where it remains popular today. In 2008, two Italian associations called Real Pizza and the Association of Neapolitan Pizza Makers introduced new regulations on what constitutes a true Neapolitan pizza.
According to him, a real, legally safe Neapolitan margherita must be made with the right amount of mozzarella, salt and tomato, and baked in a wood-fired oven at 485°C. Today, there are countless variations of this beloved dish around the world, from simple toppings like ham, prosciutto, onions, and bell peppers to unusual variations like hot dog or hamburger pizza or decadent toppings like white truffles, edibles. Gold, lobster and caviar.
Pizza, a dish of Italian origin consisting of a flat disk of
- Bread dough topped with olive oil
- Oregano
- Tomatoes
- Olives
- Mozzarella
- Other cheeses
and many other ingredients are baked quickly typically Typically, in a commercial environment, using a wood-fired oven is heated to a much higher temperature and served hot.
One of the simplest and most traditional pizzas is the Margherita, which includes tomatoes or tomato sauce, mozzarella, and basil. Popular legend states that it was named after Queen Margherita, wife of Umberto I, who is said to have loved its light fresh taste and is noted to be one of the most The colors above – green, white, and red – were those of the Italian flag.
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Type of Pizza
There are many types of pizza in Italy. Neapolitan pizza, or Naples-style pizza, is typically topped with buffalo mozzarella (made from Italian Mediterranean buffalo milk) or Fior di Latte (mozzarella made from the milk of the prized agrulèse cow) and San Marzano tomatoes or pomodinoves ( is made with Pomodinovis). A variety of grape tomatoes grown in Naples).
Roman pizza often omits tomatoes (an early 16th-century import) and uses onions and olives instead. Ligurian pizza is similar to the psaladiri of Provence in France, adding anchovies to the olives and onions. Pizza has also spread throughout the world from Italy, and, in regions outside of Italy, the toppings used vary depending on the available ingredients and preference for the flavor profile.
- Pizza Napoletana
- Pizza Margherita
- Calzone Pizza
- Pepperoni Pizza
- Caprese Pizza
- Pizza quattro formaggi
- Pizza marinara
- Chicago-Style Deep Dish Pizza
- Pizza Fritta
- Grilled Pizza
- Pizza Vegetariana
- Fugazza
- Pizza alla diavola
- California-Style Pizza
- Stuffed Pizza
- Pizza al Padellino
- Pinsra romana
- Garlic Fingers
- Fugazzeta
- Pugliese Pizza
- Pizza carbonara
- Detroit-Style Pizza
- Prosciutto e funghi pizza
- Pizza fiori di zucca
- Apizza
- Pizza e fichi
- Grandma Pie
- Pizza pesto Genovese
- Tomato Pie
- Pizza rustica
- St. Louis-Style Pizza
- Pizza ortolana
- Australian Pizza
- Pizza alla pala
- Pizza Cake
- Pizza bufalina
- Scottish Deep-Fried Pizza
- Pizza al tonno
- Pizza Vulkanen
- Dinnete
- Pizza Strips
- Pizza alla casalinga
- Pizza tonno e cipolla
- Pizza montanara
- Colorado-Style Pizza
- Bismark Pizza
- Pizza parmigiana
- Pizza boscaiola
- Mare e monti Pizza
- Pizzolo
- Pizza ricotta e spinaci
- Pizza-Ghetti
- Pizza Tirolese
- Quad City-Style Pizza
- Pizza porchetta
- Pizzelle Napoletane
- Pizza patatosa
- Pizza carrettiera
- Pizza cubana
- Pictou County Pizza
- Old Forge Pizza
- Pizza mimosa
- Lørdagspizza
- Pizza melanzane
- Pizza Valdostana
- Sardenara
- Pizza Viennese
- Pinakbet Pizza
- Mustazzeddu
- Rianata trapanese
- Calskrove
- Lomo saltado pizza
- Windsor-Style Pizza
- Ackee and Saltfish Pizza
- New England Bar Pizza
- Pizza inglesina
- Pizza Grandiosa
- Traditional Italian Pizza
The first pizzeria appeared in New York City
The popularity of pizza in the United States began with the Italian community in New York City, where Neapolitan pizza was an early influence. The first pizzeria appeared in New York City around the turn of the 20th century. The pizza industry boomed after World War II. Soon there will hardly be a town without a pizzeria.
Sausage, bacon, ground beef, pepperoni, mushrooms, and peppers are the traditional toppings familiar to many Americans, but ingredients, as varied as arugula, pancetta, and truffles, have found their way onto the pizza. Variations are also often associated with different regions of the country, including Chicago deep-dish pizza and California-style pizza.