The Fascinating History of Pizza

The Ancient Beginnings

Contrary to popular belief, the origins of pizza can be traced back to ancient Greece. The early Greeks were pioneers in mixing flour and water to create a simple dough. This dough was then rounded, flattened, and heated over hot stones, resulting in a primitive form of flatbread. This early version of pizza eventually made its way to Italy, where it evolved into the dish we know today.

Pizza in Italy: The Birth of a Classic

The 18th Century: Pizza in Naples

By the 18th century, the flatbread had become known as "pizza" in Naples, Italy. It was an inexpensive and convenient meal sold by street vendors to the local populace. At this time, pizza was a simple dish without any toppings.

The 19th Century: The Royal Endorsement

In the late 19th century, King Umberto I and Queen Margherita of Italy visited Naples. Queen Margherita, intrigued by the flat, round bread she saw her subjects enjoying, requested to try it. Chef Raffaele Esposito, a renowned pizzaiolo, was summoned to the royal palace to prepare a selection of pizzas for the queen.

Esposito created a special pizza for Queen Margherita, featuring toppings that represented the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil. This pizza, known as the Pizza Margherita, became an instant hit and remains a classic to this day.

The Global Spread of Pizza

Post-World War II: Pizza in America and Western Europe

Pizza's popularity surged in America and Western Europe after World War II. Allied troops stationed in Italy were introduced to pizza and brought their newfound love for the dish back home. This led to the commercialization and widespread availability of pizza in these regions.

Modern Variations

Today, pizza has evolved into countless variations, with different regions adding their unique twists. In Bologna, meat toppings became popular, while Neapolitan pizza is known for its use of fresh cheeses, herbs, and vegetables.

Interesting Pizza Statistics

• Global Market: The global pizza market was valued at approximately $145 billion in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 10.7% from 2021 to 2028 (source).
• Consumption in the U.S.: Americans consume around 3 billion pizzas annually, which equates to about 350 slices per second (source).
• Most Popular Topping: Pepperoni is the most popular pizza topping in the United States, with 36% of all pizzas ordered featuring this spicy sausage (source).

Recipe: Pizza Margherita

From pre-baking the dough for crispness to drizzling the finished pie with balsamic vinegar, this 30-minute recipe is full of flavorful tricks that have made it one of our most popular pizzas.

Ingredients

• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 teaspoon extra-virgin olive oil, divided
• 1 garlic clove, halved
• 5 plum tomatoes, thinly sliced (about 3/4 pound)
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 teaspoon balsamic vinegar
• 1/2 cup thinly sliced fresh basil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Preheat oven to 400°F.
2. Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400°F for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
3. Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400°F for 12 minutes or until cheese melts and crust is golden.
4. Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
5. Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

Enjoy this delicious and historic dish that has captured the hearts and taste buds of people around the world!

This article provides a comprehensive look at the history of pizza, from its ancient Greek origins to its modern-day variations. For more detailed information on the global pizza market, visit Grand View Research. For fun pizza facts, check out PMQ Pizza Magazine.