There’s no doubt that Italian cuisine is popular around the world. People everywhere enjoy eating the rich and varied fare for which the country is known. While pizza might have a reputation as a signature Italian dish, the story isn’t quite that straightforward. Read on to learn the origins of this much-enjoyed food and how it wound up on so many dinner plates in America and elsewhere.
In the Beginning
The very first “pizzas” in the historical record were eaten by ancient Greeks and Romans. These early recipes were basically a flatbread made with yeast, flavored with oils and various herbs. Pizza then arrived in Italy via the port city of Naples. From there, it evolved further. Interestingly, it was in 997 CE in Gaeta, Italy that the word “pizza” initially appears. Italian cooks added tomatoes and mozzarella cheese to flatbreads, selling them in market stalls.
By the 18th century, this affordable, simple, flavorful street food was being consumed in quantity by the general population. However, not long after, this staple of the masses came to the attention of the upper class. In 1861, Italy’s city-states unified into one country. Subsequently, Queen Margherita visited Naples and tried a pizza with soft mozzarella, basil and tomatoes and was so taken with it that the recipe was named in her honor.
When Pizza Came to America
It was during the late 19th and early 20th centuries that pizza arrived in the United States. This was a time of significant migration to America from Italy and throughout Europe. Understandably, these immigrants introduced their cuisine to their new country. Pizzerias began to open in New York as early as 1905, for example, with a restaurant called Lombardi’s in Manhattan, New York.
Fast forward a few decades to the 1940s and ‘50s, and pizza was well integrated into the American diet. Following World War II there was a certain romanticism with America, and as a result, interest in this dish spread rapidly around the world.
The launch of frozen pizza in the 1960s meant that this much-loved food became more readily available to the general population. It could then be easily prepared in minutes in households across the nation. As pizza’s popularity and accessibility grew, so did the number of pizza restaurants, delivery services and varieties on offer at grocery stores. Pizza was once again the food of the masses.
Italian Pizza Versus American Pizza
While the first pizzas made by Italian chefs were similar to the early flatbreads of ancient Greece, this food has evolved over the years. Today, the kind of pizza normally found in Italy has a thin crust, a puree-type sauce and not much in the way of toppings. In contrast, pizza in the United States comes in more varieties, with a thin or thick crust (or even one stuffed with cheese) and a greater range of toppings.
Americans’ love affair with pizza has only grown since its arrival in the country. Regional specialties have been developed, and now there are many styles, especially in some of the larger cities in the country.
For instance, Chicago-style pizzas are often deep-dish affairs, Detroit cooks make them square with a thick crust and loaded with crispy cheese, New York pizzas are large and floppy and meant to be folded when eaten, and pizzas sold in St. Louis typically have a crust made of crackers and Provel cheese. Essentially, there is a pizza for everyone’s taste in America.
Different Types of Italian Pizzas
Let’s explore further the range of pizza recipes available today and what makes each distinctive. For best results, each of these dishes are baked in a wood-fired oven until the crust is slightly crispy.
Caprioccasa
What makes Caprioccasa unique among Italian pizzas is that it incorporates many toppings. With tomato sauce, fresh mozzarella cheese, mushrooms, black olives, cooked ham, and artichoke hearts, it has a beautiful medley of aromas and tastes.
Diavola
Diavola pizza appeals to people who love spice. It’s made with tomato sauce, mozzarella, olive oil, salt, chili flakes, and spicy salami.
Margherita
Margherita pizza really hasn’t changed much since the days of its namesake Queen. This is an uncomplicated traditional recipe with tomato sauce, fragrant basil leaves and fresh mozzarella.
Neapolitan
Hailing from Naples, Italy, this style features zesty San Marzano tomatoes spread over a crust that is soft and a little chewy. Mozzarella cheese, basil leaves, some salt to season, and a drizzle of extra-virgin olive oil complete the picture.
Marinara
This type of pizza doesn’t have a cheese topping. Instead, the dough is covered in a tomato sauce that contains minced garlic, salt, oregano and a dribble or extra-virgin olive oil.
In Closing
From ancient Greece and Rome to the shores of Italy to America and around the world, this delicious dish truly has an amazing history.