The popularity of pizza in America continues to grow. A walk down the frozen food aisle of any supermarket offers numerous types of pizza from many companies, with new brands and types appearing on a frequent basis. The various styles, toppings, and flavors offer wide appeal to a diversified market. Pizza may well be the nation’s comfort food.
The Origins of Pizza
Thousands of years ago, ancient Egyptians baked flat loaves of bread over open fires. Many centuries later, the Greeks topped flat, round loaves of bread with various condiments. When the Greeks settled in Southern Italy, the condiment-topped loaves were introduced to the Romans. The Romans added various toppings to the Etruscan’s method of cooking gruel cakes on hot stones. Just as pizza developed through the centuries, its name may have evolved from various sources; however, the word “pizza” is most closely associated with picea, the Roman word for “burning ashes” or “blackened.”
In the sixteenth century a mention of schiacciatine, little pizzas, appears in a nobleman’s journal. Served as an appetizer, the small flat loaves were topped with rosemary, olive oil, and pepper. As tomatoes became popular in Italy, they were placed on top of the cooked dough. A few hundred years later, in 1889, Raffaele Esposito of Naples created a special red, white, and green pizza to honor the colors of the Italian flag and the visit of King Umberto I and Queen Margherita. The tomato, mozzarella cheese, and basil pizza became a favorite of the Queen, and known as Pizza Margherita, established the guidelines for authentic pizza in Italy.
Pizza in America
In the early 1900s, when Italian immigrants passed through Ellis Island, they brought their pizza recipes and skills with them. A few decades later, World War II soldiers returning from Italy brought back their taste for pizza. Soon pizza parlors were everywhere and packaged pizza was on grocery shelves. In the late 1950s frozen pizza was available—Tree Tavern, Celentano’s and Ellio’s Pizza were early leaders to what now is a burgeoning market. In the early 1960s, pizza restaurants started to franchise their pizza businesses. By the 1990s, pizza took on a new meaning. Although the traditional pizza was still quite popular, eclectic ingredients were topping the flat loaves of bread. Barbecued chicken, smoked ham and cilantro; smoked salmon and red onions; and ham and pineapple were fast becoming mainstream pizza toppings.
Authentic Neapolitan Pizza
In 1997, Italian authorities passed a law identifying a pizza by its ingredients and cooking technique. The law stated that a true Neapolitan pizza must contain only the essential ingredients of the original Neapolitan pizza of the Campania region—a crust topped with plum tomatoes, buffalo milk mozzarella cheese, and extra virgin olive oil. It must be hand tossed and cooked in a wood oven. In 2004, to ensure that Pizza Napoletana was made in the traditional artisan style, the Guaranteed Traditional Specialty, specifying size, ingredients, and cooking technique was established in Italy.
While few may be eating authentic Neapolitan pizza, many are eating a lot of pizza; and, in addition to the thin or thick crust and assortment of toppings, pizza comes in various forms. Pizza rolls, pizza wraps, pizza turnovers, pizza pockets, deep-dish pizza, stuffed pizza, stuffed-crust pizza, grilled pizza, and even dessert pizza are among the options.
Pizza Has Evolved
Pizza has a long history, with many cultures contributing as it evolved, but the Italians are responsible for its enormous popularity. The addition of tomatoes in the sixteenth century, the creation of Pizza Margherita, Italian immigration, and solders returning to America from Italy have all contributed to make pizza a favorite in America.
Easy Recipe for Homemade Pizza.
Sources
Vera Pizza Napoletana Association
Tree Tavern Pizza
 |
 |
 |
