Patrick Oconnell
Pizza is an Italian dish that has become one of the most popular foods in the world. It is believed that the modern pizza originated in Naples, Italy, in the 1700s and 1800s, where it was a popular meal for the working poor. The dish was originally a flatbread with toppings, and references to similar pizza-like dishes can be found throughout ancient history, including in ancient Egypt, Rome, and Greece. Today, pizza is typically made with a flat base of leavened wheat-based dough, topped with tomato, cheese, and other ingredients, and baked at a high temperature. While the specific origin of the cheese pizza is unclear, the use of cheese on flatbreads dates back to ancient times, with references to cheese as a topping for flatbreads found in ancient Greek and Roman texts.
| Characteristics | Values |
|---|---|
| Place of origin | Naples, Italy |
| Date of origin | 1800s |
| Type of food | Flatbread |
| Toppings | Cheese, tomatoes, anchovies, garlic, basil, mozzarella, vegetables, herbs, oils, dates, meats |
| Modern pizza creator | Raffaele Esposito |
| First pizzeria | Port Alba in Naples |
| First pizzeria in the US | G. (for Gennaro) Lombardi’s on Spring Street in Manhattan |
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What You'll Learn
Pizza's ancient history
Pizza has a long and fascinating history, with flatbreads bearing a striking resemblance to modern pizzas consumed in ancient times. The ancient Egyptians, Romans, and Greeks all enjoyed flatbreads with toppings. In the 6th century BCE, Persian soldiers serving under Darius the Great baked flatbreads with cheese and dates on their battle shields. The ancient Greeks added herbs, oils, and cheese to their bread, and had a version similar to the focaccia we know today.
The term 'pizza' was first recorded in 997 CE in Gaeta, a town in southern Italy. However, pizza-like foods have been prepared and consumed since ancient times, as evidenced by references in early texts such as the Aeneid (c. 19 BCE). In Book III of the Aeneid, Celaeno, the Harpy queen, prophesies that the Trojans would not find peace until they were forced by hunger to eat their tables. In Book VII, Aeneas and his men are served round cakes topped with cooked vegetables, which they realise are the "tables" prophesied by Celaeno.
In the 1700s and early 1800s, Naples was a thriving waterfront city, attracting throngs of working poor who required inexpensive and quick food. This demand may have contributed to the development of pizza as we know it today. Initially, pizzas were often sold by bakeries and meant to be eaten while walking. However, in the early 19th century, the opening of the first pizzerias with tables in Naples changed this practice.
The addition of tomatoes to pizza is believed to have occurred around the 16th century when tomatoes were brought back to Europe from Peru. Initially considered poisonous, tomatoes eventually became a staple for the poor in Naples, who placed them on yeast dough along with other readily available ingredients such as flour, olive oil, lard, cheese, and herbs. Raffaele Esposito is often credited with creating the first modern pizza in Naples, and with making the first pizza with tomato, cheese, and other toppings. He was called upon to make pizza for King Umberto and Queen Margherita of Italy in the late 1800s. The queen particularly enjoyed the pizza with mozzarella, basil, and tomatoes, and Esposito named it "Pizza Margherita" in her honour.
While Italy, specifically the Campania region, is widely recognised as the modern birthplace of pizza, some sources suggest that pizza may have originated in China and was brought to Italy by Marco Polo, where it was adapted and transformed into the dish we know today.
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The evolution of pizza in Italy
Pizza has a long history, with references to pizza-like dishes appearing throughout early history. In the 6th century BCE, Persian soldiers serving under Darius the Great baked flatbreads with cheese and dates on top of their battle shields. Ancient Greeks ate a type of flatbread called plakous, which was flavoured with toppings such as herbs, onion, cheese, and garlic. Another term for this type of flatbread was placentae (a term for pastries of flour, cheese, oil, and honey). Flatbreads with toppings were also consumed by the ancient Egyptians and Romans.
The modern birthplace of pizza is southwestern Italy's Campania region, home to the city of Naples. Naples was founded around 600 BCE as a Greek settlement and, by the 1700s and early 1800s, was a thriving waterfront city. Technically an independent kingdom, it was densely packed with working poor, who required inexpensive food that could be consumed quickly. The Neapolitan pizza was typically a flatbread with toppings, which could be eaten while walking. In the first decades of the 19th century, the first pizzerias with tables opened in Naples.
The term 'pizza' was first recorded in 997 CE in Gaeta, a town in the Campania region, on the border with Lazio. Raffaele Esposito is often credited with creating the modern pizza in Naples. In the late 1800s, Esposito was called to make pizza for King Umberto and Queen Margherita of Italy. The queen particularly enjoyed the pizza with mozzarella, basil, and tomatoes, so Esposito named it 'Pizza Margherita'.
Pizza evolved into a variety of bread and tomato dishes often served with cheese. In 1522, tomatoes were brought back to Europe from Peru in the New World. Originally thought to be poisonous, tomatoes eventually found their way into the diets of poorer people in Naples, who placed them on yeast dough, thus creating the first simple pizza. These early pizzas were quite popular as the working poor usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families.
By the early 20th century, pizza recipes included sweet and savoury varieties. For example, Pellegrino Artusi's classic cookbook, 'La Scienza in Cucina e l'Arte di Mangiar Bene', gives three recipes for pizza, all of which are sweet. However, after feedback from some readers, Artusi added a typed sheet with a recipe for pizza alla napoletana: mozzarella, tomatoes, anchovies, and mushrooms.
In 2009, Neapolitan pizza 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.
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The spread of pizza to North America
Pizza's spread to North America is a fascinating story. The dish was brought over by Italian immigrants, who began to arrive in North America in large numbers from the 1850s onwards. Initially, pizza was consumed in private homes or sold by unlicensed vendors. However, this was to change in the 20th century.
The first pizzeria in the US was opened in New York City's Little Italy in 1905. G. (for Gennaro) Lombardi’s on Spring Street in Manhattan was licensed to sell pizza in that year. The restaurant still operates today, albeit at a different location, and retains its original oven. Other early pizzerias on the East Coast include Totonno’s (Coney Island, Brooklyn, opened 1924); Mario’s (Arthur Avenue, the Bronx, opened 1919); and Pepe’s (New Haven, opened 1925).
Pizza's popularity in North America was given a boost in the late 1800s, when Raffaele Esposito created a pizza for the visit of King Umberto and Queen Margherita of Italy. The queen particularly enjoyed the pizza with mozzarella, basil, and tomatoes, and Esposito named it “Pizza Margherita” in her honour.
By the 1960s, pizza was becoming extremely popular in North America. The invention of frozen pizza helped to spread its fame far and wide, even to places without pizzerias. By the 1970s, pizza was a cultural icon in North America, with famous pizzerias like Famous Ray’s Pizza in New York City springing up.
Today, pizza is one of the most popular foods in North America. It has also spread from the US to about 60 other countries, where international outposts of American chains like Domino's and Pizza Hut can be found.
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Pizza's global popularity
The Birthplace of Modern Pizza:
The modern pizza we know and love has its roots in southwestern Italy, specifically the Campania region, home to the city of Naples. Naples, founded around 600 BC as a Greek settlement, became the cradle of pizza as we know it today. In the 1700s and 1800s, Naples was a thriving waterfront city with a substantial working-class population. These Neapolitans needed inexpensive and quick food, and pizza, with its flatbread base and various toppings, fit the bill perfectly. The first pizzerias with tables opened in Naples during the early 19th century, making pizza a dish enjoyed by all social classes.
Italian Immigration and Pizza's Spread:
Italian immigration played a significant role in spreading pizza's popularity globally. Italian immigrants, including those who settled in the United States and Argentina, brought their love of pizza with them. In the US, the passionate relationship between Americans and pizza may have begun with Filippo Milone, an Italian baker. The first documented pizzeria in the US was licensed in 1905 in Manhattan, and by the 1960s, frozen pizza revolutionized the game, spreading far and wide.
Pizza in the United States:
The United States has embraced pizza as one of its own, with American chains like Domino's and Pizza Hut thriving in about 60 countries. Pizza has become intertwined with American culture, from famous pizzerias like Ray's in New York to its role in political events, such as the US Army's use of fake pizza deliveries for spying in the 1960s. Pizza has also been a part of significant moments in history, like the 1991 coup against Gorbachev, where pizza was delivered to those holed up in the Russian White House.
Pizza in Argentina:
In the 1930s, Buenos Aires, Argentina, witnessed the rise of pizzerias as social spaces for the working class. The characteristic Argentine pizza style, "pizza de molde," has a thick, spongy base and an elevated bouncy crust. This style arose when Italian immigrants in prosperous Argentina transformed the dish into a more substantial meal.
Pizza's Global Reach:
Pizza has become a global phenomenon, with various styles and toppings reflecting local tastes. For example, Gouda cheese is a popular topping in Curaçao, while in Brazil, hard-boiled eggs are a common choice. Pizza has also evolved to suit different cultural preferences, such as the Pizza-ghetti combination meal in Canada, which pairs pizza with spaghetti. In addition to the classic pizzerias of Buenos Aires, other countries have put their spin on pizza, like the use of Wisconsin brick cheese on Detroit-style pizza.
In conclusion, pizza's global popularity stems from its ability to adapt to local tastes and cultures while retaining its fundamental appeal as a quick, versatile, and delicious dish. From its humble beginnings in Naples to its status as a worldwide favourite, pizza continues to bring people together and spark joy with every bite.
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The quest for the perfect pizza cheese
Pizza has a long history, with references to pizza-like dishes appearing throughout early history. In the 6th century BCE, Persian soldiers served under Darius the Great baked flatbreads with cheese and dates on their battle shields. Ancient Greeks made a flatbread called plakous, which was flavoured with toppings such as herbs, onions, cheese, and garlic.
The modern pizza, however, originated in Naples, Italy. In the 1700s and 1800s, Naples was a thriving waterfront city with a large population of working poor. These Neapolitans required inexpensive food that could be consumed quickly, and thus, pizza was born. The first pizzeria opened in Port Alba in Naples and is still there today. Raffaele Esposito is often credited with creating the modern pizza in Naples and making the first pizza with tomato, cheese, and other toppings.
Pizza is now among the most popular foods in the world, and cheese is a crucial ingredient in its preparation. Mozzarella is the most popular cheese used in pizzas, accounting for about 30% of pizzas produced globally. However, it is estimated that in the United States, only 30% of pizza cheese used is actual mozzarella. Other popular cheeses used in pizzas include provolone, cheddar, parmesan, emmental, pecorino romano, and ricotta.
In addition to the traditional cheeses, there is also a diverse variety of processed pizza cheeses, including analogue cheese. These cheeses are designed to melt well and remain chewy, and they are often used on mass-produced pizzas. Analogue pizza cheese is made with less sophisticated cheese-making equipment and tends to have a soft, stringy texture when melted.
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Frequently asked questions
The modern birthplace of pizza is southwestern Italy's Campania region, home to the city of Naples. The term 'pizza' was first recorded in 997 CE in Gaeta, a town in southern Italy. The ancient Greeks and Romans consumed flatbreads with toppings, which resembled pizza.
Raffaele Esposito is often credited with creating the modern pizza in Naples. In the late 1800s, Esposito made a pizza with tomato, cheese, and other toppings for King Umberto and Queen Margherita of Italy. The queen enjoyed the pizza with mozzarella, basil, and tomatoes so much that it was named Pizza Margherita.
Pizza became popular in the United States before it did in its native Italy. The first pizzeria in the US opened in New York City's Little Italy in 1905, and by the 1920s, pizza recipes were being published in Italian cookbooks. In the 1960s, the invention of frozen pizza further popularized the dish, and by the 1970s, pizza was a cultural icon in the US.
