Andy Montoya
Pizza is a food with a long history, dating back to ancient civilisations such as the Egyptians, Romans, and Greeks. However, the modern birthplace of pizza is widely considered to be southwestern Italy's Campania region, specifically the city of Naples. Neapolitan pizza is traditionally made with San Marzano tomatoes and either mozzarella di bufala campana or fior di latte. While the exact origin of ham and cheese pizza is unclear, it is likely that it emerged from the Neapolitan style of pizza, as ham and cheese are common pizza toppings in Italy and around the world.
| Characteristics | Values |
|---|---|
| Place of origin | Naples, Italy |
| Date of origin | 1889 |
| Toppings | Ham, cheese, tomatoes, basil |
| Type of cheese | Mozzarella |
| Type of ham | Black Forest Ham |
| Other names | Pizza mozzarella, Pizza Margherita |
| Variations | Hawaiian pizza, Sicilian pizza, Detroit-style pizza, New York-style pizza, Chicago-style pizza, Argentine pizza |
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What You'll Learn
Pizza's ancient history
In ancient times, various cultures enjoyed flatbreads with an array of toppings. As early as the 6th century BCE, Persian soldiers under Darius the Great baked flatbreads with cheese and dates on their battle shields. Ancient Greeks also indulged in a type of flatbread called "plakous," topped with herbs, onions, cheese, and garlic. Another term for this Greek flatbread was "placentae," which referred to pastries made with flour, cheese, oil, and honey.
The ancient Romans also had their version of flatbread, which they called "adora" or "libum adoreum." These were often covered with toppings like cheese spreads (moretum) and fruits. A painting of this ancient Roman delicacy was even discovered in Pompeii, providing a glimpse into their culinary past.
The ancient Mediterranean world had several types of flatbreads that have survived to the present day, such as focaccia, which may have originated with the ancient Etruscans. Other examples include manakish in the Levant and coca from Catalonia, Valencia, and the Balearic Islands, which come in both sweet and savoury varieties.
While the ancient Greeks and Romans laid the foundation for flatbread with toppings, it was in southwestern Italy's Campania region, particularly in the city of Naples, that modern pizza as we know it began to take shape. Founded around 600 BCE as a Greek settlement, Naples became a thriving waterfront city in the 1700s and 1800s, known for its bustling population of working-class citizens. These Neapolitans needed inexpensive and quick meals, and pizza, sold by street vendors and informal restaurants, met that need perfectly.
Thus, the ancient origins of pizza span multiple civilizations, from the Persians and Greeks to the Romans, with each culture contributing to the evolution of flatbread with toppings. However, it was Naples that truly cemented its place as the modern birthplace of pizza, where it became a staple for the working class and captured the hearts (and taste buds) of people worldwide.
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Pizza in Italy
Pizza has a long history, with flatbreads with toppings consumed by the ancient Egyptians, Romans, and Greeks. However, the modern birthplace of pizza is southwestern Italy's Campania region, specifically the city of Naples. Naples was founded around 600 BCE as a Greek settlement, and in the 1700s and 1800s, it was a thriving waterfront city. Technically an independent kingdom, Naples was known for its large population of working poor, who required inexpensive and quick food.
Pizza was sold from open-air stands and pizza bakeries until about 1830, when pizzerias in Naples started to have tables where clients could sit and eat. A popular legend holds that the archetypal pizza, pizza Margherita, was invented in 1889 when Raffaele Esposito, a Neapolitan pizzaiolo, was commissioned by the Royal Palace of Capodimonte to create a pizza in honour of Queen Margherita, who was visiting Naples with King Umberto I. Of the three pizzas he created, the queen's favourite was topped with tomatoes, mozzarella, and basil—the colours of the Italian flag.
Pizza's popularity in the New World can be attributed to the large wave of Italian immigrants who arrived in the United States between 1880 and 1920, bringing their culinary traditions with them. Initially, Italian Americans made and sold pizzas from their homes, but in 1905, the first pizzeria in the US was established in New York City's Little Italy.
In Italy, there are several varieties of pizza, including Neapolitan pizza, Sicilian pizza, and pizza marinara. Authentic Neapolitan pizza is made with San Marzano tomatoes and either mozzarella di bufala campana or fior di latte. Sicilian pizza, on the other hand, is a thick-crust or deep-dish pizza that originated in the 17th century and is essentially a focaccia topped with tomato sauce and other ingredients. Pizza marinara, supposedly the most ancient tomato-topped pizza, does not contain cheese.
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Pizza in North America
Pizza's journey to North America began with the large wave of Italian immigrants who arrived between 1880 and 1920. These immigrants brought their pizza-making skills and appetites with them, initially making and selling pizzas from their homes. In 1905, the first pizzeria in the United States was established in New York City's Little Italy, called G. (for Gennaro) Lombardi's on Spring Street in Manhattan. This pizzeria still exists today, retaining its original oven.
In the early 20th century, pizza was often a sweet dish, with early cookbooks featuring recipes for sweet pizzas. However, the innovation that led to the flatbread pizza we know today was the use of tomato as a topping. By the 1927 edition of Ada Boni's well-known Italian cookbook, Il talismano della felicità, a recipe using tomatoes and mozzarella was included.
Pizza gained popularity in North America throughout the 1960s, with many pizzerias and restaurants opening across the continent. Distinct regional types developed in the 20th century, including Buffalo, California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles. These regional variations include deep-dish, stuffed, pockets, turnovers, rolled, and pizza-on-a-stick, each with numerous combinations of sauce and toppings.
The most well-known American pizza style, deep-dish pizza, originated in Chicago. It was created by two restaurateurs who initially planned to open a Mexican restaurant but changed course when one of them fell ill after eating an enchilada. They decided to open a pizzeria instead, aiming to offer something unique in their already pizza-heavy neighbourhood of Chicago's Little Italy.
Another notable variation is Detroit-style pizza, which is rectangular and has a spongy focaccia base. It was created in 1946 when a Detroit bar owner's wife suggested a recipe from her Sicilian mother. The high fat content of the brick cheese used in Detroit-style pizza helps create a crispy crust, a defining feature of this style.
Pizza in Canada is often served with other popular Italian dishes, such as pasta, salad, soups, and sandwiches. The most distinct Canadian pizza is the "Canadian" pizza, typically made with tomato sauce, mozzarella cheese, pepperoni, mushrooms, and bacon. Pizza chains across Canada are found in various locations, including shopping centres, schools, and neighbourhood plazas, and most offer a sit-and-dine option for customers.
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Pizza in South America
Pizza is a popular dish in South America, with Buenos Aires in Argentina and São Paulo in Brazil consistently making the list for best places in the world to eat pizza. This is due in part to the large Italian population in these cities, which brought with them a history of pizza culture. In the early 20th century, a wave of Italian immigrants arrived in South America, bringing their pizza-making skills and appetites with them.
Argentina
In Argentina, pizza is often abundant in dough and ingredients, with a short rising time for the dough of just three to six hours, resulting in a dough that continues to produce carbon dioxide. This allows for a large number of toppings to be added, creating a hearty meal. The most characteristic style of Argentine pizza is the so-called pizza de molde (Spanish for 'pizza in the pan'), which has a thick, spongy base and an elevated bready crust. Other styles of Argentine pizza include the iconic fugazza and its derivative, fugazzeta or fugazza con queso, and the pizza de cancha or canchera (a cheese-less variant). Most pizza menus in Argentina include standard flavour combinations, such as the traditional plain mozzarella, nicknamed "muza" or "musa", and the napolitana or "napo", with cheese, sliced tomatoes, garlic, dried oregano, and green olives.
Brazil
In Brazil, American pizza chains like Pizza Hut have struggled to gain a foothold due to resistance from consumers who were used to artisanal pizza. However, as Brazilian consumer habits have changed and food eaten outside the home has increased, these chains have found more success.
Other South American Countries
In addition to Argentina and Brazil, other South American countries have their own unique pizza cultures. For example, in Caracas, Venezuela, Pizzeria el Nono offers a range of indulgent pizzas, including a cheeseburger pizza and a four-cheese pizza. In Montevideo, Uruguay, Trouville Pizza is a popular spot for classic toppings and thin, crispy crusts, while Peluso's offers a variety of vegetarian options.
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Pizza's global popularity
In North America, pizza is immensely popular, with Americans consuming about one-third of all pizza eaten globally. The average American eats 46 slices of pizza, or 23 pounds, per year, and pizza is readily available through chains, pizzerias, supermarkets, and restaurants. The United States also has distinct regional variations, including New York, Chicago, and Detroit styles, showcasing the country's diverse pizza landscape.
Europe, particularly Western Europe, also boasts a substantial pizza market. Countries like Italy, the birthplace of pizza, have contributed to the spread of pizza culture globally. Neapolitan pizza, Sicilian pizza, and pizza Margherita are iconic Italian varieties that have influenced pizza styles worldwide.
Pizza's global appeal is further evidenced by its prominence in popular culture and the diverse consumer trends that cater to regional preferences. For instance, in Asia-Pacific, there is a growing interest in mushroom, red tomato, and barbecue flavors, while in Latin America, Hawaiian pizza is gaining popularity. The Middle East and Africa showcase a rise in halal and vegan options, and North America sees an increase in plant-based and vegan trends.
The versatility of pizza, allowing for endless combinations of sauces, toppings, and crusts, has undoubtedly contributed to its widespread adoption. Pizza's ability to adapt to local and international tastes has solidified its status as a global favorite.
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Frequently asked questions
Ham and cheese pizzas, like many pizzas, likely originated in Naples, Italy. The modern birthplace of pizza is southwestern Italy's Campania region, home to the city of Naples.
Some popular variations of the ham and cheese pizza include the Hawaiian pizza, which includes ham, pineapple, and cheese, and the Sicilian pizza, which is a thick-crust or deep-dish pizza.
Common pizza toppings include anchovies, ground beef, chicken, mushrooms, olives, onions, peppers, pepperoni, pineapple, salami, sausage, spinach, steak, and tomatoes.
In Buenos Aires, it is customary to accompany pizza with fainá, a pancake made from chickpea flour.
