What Is The History Of Pizza?

There have been incarnations to pizza throughout the world. As its origin lies in Italy, pizza derives its name from the Latin word Pinsa which means flatbread. According to a legend, the Roman soldiers had gained a taste for Jewish Matzoth while they were stationed at Roman-occupied Palestine. So they developed a similar food at home. But a recent archaeological discovery found preserved Bronze Age pizza in the Veneto region. The modern pizza was produced by topping with olive oil and herbs. The Indian Water Buffalo gave a new dimension to pizza with the introduction of mozzarella cheese. Italian cuisine was introduced with tomatoes during the early 18th and 19th centuries. Naples included it in their early pizza. And with increasing popularity, it could be ordered as custom pizza available with many toppings. Better pizza delivery was prevalent from the historical times.In 1830, the first true pizzeria was the Antica Pizzeria Port’Alba of Naples and is still a venerable institution producing the masterpieces. Margherita pizza has its name from that of the Queen who had visited the place around 2 centuries back. The place is situated in Naples. During that, the Piazziolo, pizza maker, Rafael created a special pizza for the guest which had colors resembling that present on the Italian flag. It had the red of the tomato, white of the mozzarella and fresh green basil. So, this Neapolitan pizza spread through the whole of Italy. Pizza Verace Napoletana, Neapolitan Pizza, is the original Neapolitan pizza and it bears guaranteed traditional specialty. Due to STG, the stuff that goes into the food is controlled by authorities and can be consumed in the same premises where it is baked. 

The Italian immigrants in New York produce it there too. The place is now known as Little Italy where the first pizzeria was opened by Gennaro Lombardi in 1905. It was one of the first forms of fine dining Box Hill of pizza. They made classic New York style pizza has thin crust using a coal oven. Then began the entire lineage of NYC pizza, it still flourishes in other places too and others such as Totonno’s in Brooklyn in 1924, John’s of Bleecker Street in 1929 and more. In Chicago, Ike Sewell made a deep dish pizza at Pizzeria Uno. In late 20thcentury, California invented its own style. It had ingredients such as goat cheese, truffles, artichokes, and other vegetables. It was a healthier, Californian version invented by Ed LaDou. He was hired by Wolfgang Puck to make pizzas at his restaurant named Spago. After leaving Spago, Ed joined California Pizza kitchen where the famous dish was barbecue chicken pizza.