Few foods have captured the global imagination quite like pizza. What began as a humble street food in Naples, Italy, has evolved into one of the world's most beloved culinary creations, transcending cultural boundaries and spawning countless regional variations. In this article, we'll trace the fascinating evolution of pizza from its ancient roots to its current status as a global phenomenon.
Ancient Beginnings: The Precursors to Pizza
While Naples is rightfully credited as the birthplace of modern pizza, flatbreads with toppings have ancient roots across many civilizations:
- 6th Century BC: Persian soldiers baked flatbreads with cheese and dates on their shields
- Ancient Greece: Greeks created "plakous," a flatbread flavored with herbs, onion, and garlic
- Ancient Rome: Romans developed "placenta," a flatbread topped with cheese, honey, and bay leaves
- Middle Ages: Throughout Europe, flatbreads served as plates, with various toppings added for flavor
These early iterations shared the basic concept of adding ingredients to a bread base, but they were a far cry from what we recognize as pizza today.
Birth of Modern Pizza in Naples
The true pizza as we know it emerged in Naples, Italy, during the 18th and 19th centuries. Naples was a bustling waterfront city where many working-class residents lived in small spaces without proper kitchens. They needed affordable food that could be consumed quickly.
Street vendors and small restaurants began selling flatbreads with various toppings as an inexpensive meal. These early pizzas were regarded as a food for the poor but were incredibly popular due to their delicious taste and accessibility.
By the early 19th century, dedicated pizza establishments known as "pizzerias" began to appear. The oldest still-operating pizzeria in the world, Antica Pizzeria Port'Alba, opened in Naples in 1830 and continues to serve traditional Neapolitan pizza today.
Historical Note
Early pizzas in Naples were simple affairs, often topped with just garlic, lard, and salt, or with caciocavallo cheese and basil. Tomatoes weren't added until the late 18th century, after they were brought from the Americas and gradually accepted as edible rather than decorative plants.
The Margherita and Royal Recognition
The watershed moment in pizza's history came in 1889 during a visit by King Umberto I and Queen Margherita of Italy to Naples. According to popular tradition, the royal couple had grown tired of French haute cuisine and requested local specialties. Pizzaiolo Raffaele Esposito of Pizzeria Brandi created three pizzas for the queen.
Queen Margherita particularly enjoyed a pizza topped with tomatoes, mozzarella cheese, and basil—ingredients that coincidentally represented the colors of the Italian flag: red, white, and green. This pizza was named "Pizza Margherita" in her honor, and Esposito's creation helped elevate pizza from a regional street food to a dish with royal approval.
While modern historians debate some details of this story, there's no question that the late 19th century marked pizza's transition from a local Neapolitan specialty to a recognized part of Italian culture.
Pizza Crosses the Atlantic
The great wave of Italian immigration to the United States in the late 19th and early 20th centuries brought pizza to America. The first documented pizzeria in the United States was G. Lombardi's, founded in 1905 in New York City by Gennaro Lombardi, who had immigrated from Naples.
Initially, pizza remained primarily within Italian-American communities. However, after World War II, when American soldiers returned from the Italian campaign having developed a taste for pizza, its popularity began to expand beyond Italian neighborhoods.
Several factors contributed to pizza's rapid spread across America:
- Adaptability: Pizza proved infinitely adaptable to American tastes and ingredients
- Convenience: As a shareable, hand-held food, it suited casual dining and takeout
- Affordability: Pizza remained an economical option for feeding families
- Post-war prosperity: Rising incomes allowed more Americans to dine out regularly
The Rise of Pizza Chains
The 1950s and 1960s saw the birth of pizza chain restaurants that would transform the industry:
- 1958: Pizza Hut founded in Wichita, Kansas
- 1960: Domino's Pizza (originally DomiNick's) founded in Ypsilanti, Michigan
- 1959: Little Caesars founded in Garden City, Michigan
- 1984: Papa John's founded in Jeffersonville, Indiana
These chains standardized pizza production and introduced innovations in delivery and marketing that made pizza even more accessible to the average American. By the 1980s, pizza had become firmly established as a staple of American casual dining.
Regional American Pizza Styles
As pizza spread across America, distinct regional styles emerged, each with passionate devotees:
New York Style
Characterized by large, thin slices that can be folded for eating. The dough is hand-tossed and cooked in a moderate-temperature deck oven, resulting in a crisp exterior and chewy interior. Traditional toppings are simple: tomato sauce and mozzarella cheese.
Chicago Deep Dish
More like a pie than a flatbread, with a tall edge, substantial crust, and ingredients in reverse order: cheese on the bottom, followed by meat and vegetables, topped with sauce. Requires a fork and knife to eat and a longer baking time.
Detroit Style
Rectangular pizza with a thick, crispy crust, traditionally baked in blue steel pans (originally automotive drip pans). Cheese is spread to the edges where it caramelizes, and sauce is often applied after baking.
California Style
Pioneered by chefs like Ed LaDou and Wolfgang Puck in the 1980s, featuring non-traditional ingredients like goat cheese, truffles, and unique combinations like BBQ chicken pizza.
St. Louis Style
Ultra-thin, cracker-like crust with no yeast, cut into squares rather than wedges, and topped with Provel cheese (a processed mixture of cheddar, Swiss, and provolone).
Global Pizza Evolution
As pizza continued its worldwide conquest in the latter half of the 20th century, each culture adapted it to local tastes and ingredients:
Japan
Toppings might include squid, eel, corn, seaweed, and mayonnaise. Pizza delivery chains in Japan often offer unusual combinations like teriyaki chicken or seafood and potato.
India
Pizzas adapted to Indian tastes feature spicy toppings like tandoori chicken, paneer cheese, and local spices. Some chains offer curry sauce as a base rather than tomato sauce.
Brazil
Brazilian pizzas often feature unusual toppings like corn, hearts of palm, and catupiry (a soft, creamy cheese). Dessert pizzas with chocolate, bananas, and cinnamon are also popular.
Australia
The "Aussie" pizza typically includes bacon and egg, while other unique Australian creations might feature kangaroo meat, emu, or barbecue sauce.
The Artisanal Pizza Renaissance
The early 21st century has seen a return to pizza's roots with the artisanal pizza movement. This approach emphasizes:
- Traditional techniques: Hand-stretched dough, longer fermentation times
- Wood-fired ovens: Cooking at extremely high temperatures for short periods
- Quality ingredients: Locally-sourced, seasonal toppings and high-protein flours
- Simplicity: Fewer toppings, allowing each ingredient to shine
This movement has been led by influential pizzerias and pizzaiolos like Chris Bianco of Pizzeria Bianco in Phoenix, Anthony Mangieri of Una Pizza Napoletana, and international organizations like the Associazione Verace Pizza Napoletana, which certifies pizzerias that adhere to traditional Neapolitan methods.
Pizza in the Digital Age
The 21st century has brought technological innovations to pizza:
- Online ordering: Digital platforms have revolutionized the ordering process
- Delivery tracking: Real-time updates on your pizza's journey
- Alternative delivery methods: Experiments with drones and robots
- Social media influence: Instagram-worthy pizza creations driving trends
Major chains have invested heavily in technology, with Domino's particularly noted for innovations like its tracker app and experiments with autonomous delivery vehicles.
Pizza Today: A Global Cultural Icon
Today, pizza holds a unique position in global food culture:
- Americans consume approximately 350 slices of pizza per second
- The global pizza market is valued at over $130 billion
- In 2017, UNESCO recognized the art of Neapolitan pizza-making as an Intangible Cultural Heritage of Humanity
- Pizza has inspired art, fashion, and countless cultural references
From its humble beginnings as a street food for the working class of Naples, pizza has completed an extraordinary journey to become perhaps the world's most universally loved food. Its ability to adapt while maintaining its essential identity—bread, topped with delicious ingredients, baked to perfection—speaks to pizza's genius as a culinary creation.
At Murmur Forest Lane, we're proud to be part of this rich history, combining traditional techniques with contemporary sensibilities to create pizzas that honor the past while looking to the future of this remarkable food.
