This article is about the food item. For the programming language, see Pizza programming language. For the Australian television show, see Pizza (Australian television).

In its native form, a pizza (occasionally, pizza pie) is an oven-baked, flat, usually circular bread covered with tomato sauce and cheese with optional toppings. The cheese is usually mozzarella or sometimes a mixture of several specialty cheeses. Various other foodstuffs may be added to this design as toppings, most typically:

• herbs and seasonings such as basil, oregano, and garlic
• vegetables such as bell peppers, asparagus, broccoli, mushrooms, olives, onions
• meat, seafood or fish products, such as sausage, (especially pepperoni or salami), ham, bacon, ground beef, anchovies and shrimp

The crust is traditionally plain but may also be seasoned with butter, garlic, or herbs; or stuffed, with cheese, for example. Pizza is normally eaten hot (typically at lunch or dinner), but leftovers are often eaten cold.

Pizza is eaten in restaurants sometimes called pizzerias or pizza parlors. It can also be purchased in grocery stores or supermarkets (usually but not always frozen); in many countries, pizza can also be ordered by phone (or, increasingly, via the Web) to be delivered, hot and ready to eat, to the home.

The word "pizza" is from the Italian word pizza (IPA: /pittsa/), with plural form pizze (IPA: /pit:tse/). The term was originally used to refer to a range of dough-based dishes, and is is thought to be derived from pinza ← Latin pincere "to mash up".[1] [2].

History

The history of food items which may have served as the roots of modern pizza can be traced to the Greek colonies of Magna Graecia (southern Italy). Such products arguably have their first written mention in Book VII of Virgil's Aeneid:

Their homely fare dispatch’d, the hungry band

Invade their trenchers next, and soon devour,

To mend the scanty meal, their cakes of flour.

Ascanius this observ’d, and smiling said:

“See, we devour the plates on which we fed.”

In the 3rd century BC, the first history of Rome, written by Marcus Porcius Cato, mentions a "flat round of dough dressed with olive oil, herbs, and honey baked on stones". Further evidence is found in Pompeii, the city "frozen in time" since 79 AD, where archaeologists have excavated shops that closely resemble modern pizzerias.

Though several kinds of flat bread made with flour, often cooked with oil and spices, were familiar to ancient Romans and popular in all the Mediterranean area, they were considerably different from pizza as it is known today. The tomato was still unknown in Europe and the Indian water buffalo, whose milk is used to make the real mozzarella cheese, had not yet been imported to Campania, the area around Napoli (Naples). The crust of pizza is very similar to focaccia bread common in Italian cuisine (and in the United States) today.

The tomato was first believed to be poisonous (as some other fruits of the nightshade family are), when it came to Europe in the 16th century. However, by the late 18th century even the poor of the area around Naples added it as an ingredient to their yeast-based flat bread, and the dish gained in popularity. Pizza became a tourist attraction, and visitors to Naples ventured into the poorer areas of the city to try the local specialty.

The first dynasties of Neapolitan pizza makers (Italian: pizzaioli) originate in these years: modern pizza is attributed to baker Raffaele Esposito of Naples in the Italian region of Campania. In 1889, Raffaele Esposito who worked in the pizzeria "Pietro... e basta così" (literally "Peter... and that's enough", estabilished in 1780 and still in activity: is now called "Pizzeria Brandi" - Via Chiaia, Salita S. Anna di palazzo, 1-2 - Napoli - [3] ) baked a special pizza especially for the visit of the King Umberto I and Queen Margherita of Savoy. The pizza was very patriotic and resembled the Italian flag with its colors of green (basil leaves), white (mozzarella), and red (tomatoes), and was named Pizza Margherita in honor of the Queen and set the standard by which today's pizza evolved and spread worldwide.

Until about 1830, pizza was sold from open-air stands and street vendors out of pizza bakeries (including "Pietro... e basta così"), but then the world's first true pizzeria, Antica Pizzeria Port'Alba, opened in Naples and is still in business today at Via Port'Alba 18.

Pizza met the aristocratic taste (the King of Naples Ferdinando II of Borbone greatly enjoyed the pizza made by 'Ntuono Testa at Salita S. Teresa) and an even more decided popular favour, establishing itself as a daily course, dinner and supper of the Neapolitans.

An Italian immigrant to the US in 1897 named Gennaro Lombardi opened a small grocery store in New York's Little Italy. An employee of his, Antonio Totonno Pero (also an Italian immigrant) began making pizza for the store to sell. Their pizza became so popular, Lombardi opened the first US pizzeria in 1905 at 53 1/3 Spring Street, naming it simply Lombardi's. The price for an entire pizza was 5 cents, but since many people couldn't afford the cost of a whole pie, they could rather say how much they could pay and they were given a slice corresponding to the amount offered (not unlike the method by which pizza is often sold in Italy today). It was closed in 1984 and then reopened in 1994 a block down, at 32 Spring Street. On November, 10th 2005 Lombardi's celebrated its 100th anniversary selling pizzas at the same price of 1905, 5 cents, for the whole day. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. Frank Pepe Pizzeria Napoletana opened in New Haven in 1925. Boston was introduced to pizza in 1926 by Anthony Polcari when he opened Pizzeria Regina in Boston's North End. The D'Amore family brought pizza to Los Angeles in 1939. At this point in time in the U.S., pizza consumption was still limited mostly to Italian immigrants.

The international breakthrough came after World War II. Although the birthplace of modern day pizza is Naples, local bakers were at a loss to satisfy the demand from American soldiers. The American troops involved in the Italian campaign took their appreciation for the dish back home. The opening line "When the moon hits your eye like a big pizza pie, that's amore" from Dean Martin's famous song in 1953 further boosted pizza's popularity.

With its rising popularity in the 1950s, especially in the US, pizza became a component of the growing chain-restaurant industry. Some leading early pizza chains were Shakey's Pizza (inventor of the term pizza parlor; formerly, the term pizzeria was preferred) and Pizza Hut, both founded in 1954, in Sacramento and Wichita, respectively. Some later entrants to the dine-in pizza market were Happy Joe's, California Pizza Kitchen, and Round Table Pizza. Today, the pizza business is dominated by companies that specialize in home delivery, including Domino's, Little Caesar's, and Papa John's. Even Pizza Hut has shifted its emphasis away from pizza parlors and toward home delivery. These national pizza chains often coexist with locally-owned pizza restaurants.

Pizza is also found in supermarkets as a frozen food. Considerable amounts of food technology has gone into the creation of palatable frozen pizzas. The main challenges include preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. Modified corn starch is commonly used as a moisture barrier between the sauce and crust. Traditionally the dough is somewhat pre-baked and other ingredients are also sometimes pre-cooked. Lately, frozen pizzas with completely raw ingredients have also begun to appear.

Types of pizza

Pizza has become an international food since the toppings can be extensively varied to meet local variations in taste. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients, such as anchovies, egg, pineapple, grilled lamb, coconut, sauerkraut, eggplant, lamb, couscous, chicken, fish, and shellfish, meats done in ethnic styles such as Moroccan lamb, kebab or even chicken tikka masala, and non-traditional spices such as curry and Thai sweet chili. Pizzas can also be made without meat for vegetarians, and without cheese for vegans. Breakfast pizzas are topped with ingredients such as scrambled eggs.

Pizza styles

• Italian pizzas:
  • Neapolitan pizza (pizza Napoletana). According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC [4], and the legal EU document with the Vera Pizza Napoletana Specification in translation. The genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with an approved mixer that moves in a clockwise direction. After the rising process, the dough must be formed by the right hand and the first two fingers of the left without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90 seconds in a 485 В°C (905 В°F) stone oven with an oak-wood fire. When cooked, it should be soft and fragrant. Neapolitan pizza has also gained in Italy the status of "guaranteed traditional speciality". This admit only three official variants:
    • Pizza marinara: with tomato, garlic, oregano and oil;
    • Pizza Margherita: tomato, mozzarella in listels, basil and oil;
    • Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in listels, basil and oil.
  • Veneto style: Pizza in Veneto (Venice, Padova) is very thin (0.5cm), crispy in the outer ring but soft, almost flimsy, in the inner portion. Little sauce is used and a popular topping is strips of Prosciutto.
  • Lazio style: Pizza in Lazio (Rome), as well as in most part of Italy is available in 2 different "flavours": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza is long, rectangular, and relatively thin (1-2cm). The crust similar to that of an English Muffin and mostly cooked in a electric oven. When purchased, it is usually cut with scissors and priced by weight. 2) In Pizza Restaurants (Pizzerie), where it is served in a dish in its traditional round shape, it features a very thin crust compared to Neapolitan recipe. It is mostly cooked in a wood fired oven which gives pizza its unique flavour and taste. In Rome a "Pizza Napoletana" is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called "Pizza Romana", in Rome is called "Pizza Napoletana"). Strange enough, there is no such "Pizza Napoletana" in Naples and no "Pizza Romana" in Rome.
  • Pizza Romana: tomato, mozzarella, anchovies, origane, oil;
  • Pizza Viennese: tomato, mozzarella, German sausage, origane, oil;
  • Pizza with Ham and Mushrooms: tomato, mozzarella, ham, mushrooms;
  • Pizza Capricciosa ("Caprice Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil;
  • Pizza Quattro Stagioni ("Four Seasons Pizza"): sa for the Capricciosa, but ingredients not mixed;
  • Four Cheeses Pizza: tomato, mozzarella, other cheeses;

• New York-style pizza is a style originally developed in New York City, where pizza is often sold in oversized, thin and flexible slices. It is traditionally hand-tossed and light on sauce. The slices are sometimes eaten folded in half, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of pizza tends to dominate the Northeastern states and is very similar to the basic style common through the United States and known simply as pizza. Many pizza establishments in the New York metropolitan area offer two varieties of pizza: "Neapolitan", or "regular", made with a relatively thin, circular crust and served in wedge-shaped slices, and "Sicilian", made with a thicker, rectangular crust and served in large, rectangular slices.

• Chicago-style pizza, or deep dish pizza contains a crust which is formed up the sides of a deep dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep dish pizza was purportedly invented and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood.

• White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, the toppings consist only of mozzarella and ricotta cheese.

• California-style pizza (often termed in the United States gourmet pizza) refers to pizzas with non-traditional ingredients, especially those that use a considerable amount of fresh produce.

• Greek pizza is a variation popular in New England. It has a thicker, chewier crust and is baked in a pan in the pizza oven, instead of directly on the bricks. Plain olive oil is the predominant sauce.

• Hawaiian pizza with Canadian bacon and pineapple toppings is especially popular in the Western United States. A style referred to as "The Perfect Pizza" consists of Hawaiian-style on one half and pepperoni on the other. Ham and pineapple is also a popular topping combination in Australia although, notably, not in Hawaii.

• Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies. Sicilian Pizza in the United States is typically a different variety of product made with a thick crust characterized by rectangular share and topped with tomato sauce and cheese (and optional toppings). Pizza Hut's Sicilian Pizza, introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust.

• Grilled pizza, invented in Providence, Rhode Island, uses a fairly thin crust cooked on a grill; the toppings are placed on the baked side after the pizza has cooked for a bit and flipped over.

Regional specialties

• In New Haven, Connecticut, the local specialty is known as apizza. This thin-crust pizza originated with the Frank Pepe Pizzeria Napoletana in the Wooster Square neighborhood of New Haven. The canonical [5] New Haven-style pizza is a white clam pie.

• In San Francisco, California, the Indian Pizza (see below) has become a source of pride. Sourdough crust pizza is the type most commonly associated with San Francisco, however.

• In Baltimore, Maryland, pizza is traditionally served with a thick, doughy crust and a heavy amount of sauce.

• In Colorado, a type of pizza, called mountain pizza, which is piled high with toppings and kept from spilling over by a large, hand-rolled crust that can also be used as a in-pie dessert, is popular in ski resorts.

• In St. Louis, Missouri, Saint Louis-style pizza is made with a thin crispy crust, often heavily seasoned with salt and oregano, topped with provel cheese, and served in small squares rather than pie-like slices.

• In Buffalo, New York, pizza is made with a thicker, doughier crust than traditional New York style pizza, with a slightly thicker and sweeter sauce, mozzarella cheese and (usually) pepperoni cooked until it is burned and crispy on the edges.

• In Utica, New York, a type of pizza called tomato pie is common. This type of pizza is usually served cold, and is topped only with a light layer of Pecorino Romano cheese

• In Dayton, Ohio, the local preference is for pizza with thin crust and a light sauce cut into small squares.

• Youngstown, Ohio's "Brier Hill Pizza" features a thick sauce topped with a mixture of Parmesan and Romano cheese and green peppers. Brier Hill is the city's historically Italian area.

• Rhode Island's strip pizza, commonly sold in bakeries, consists of thick, chewy dough and is topped with a very thick tomato sauce. It has a minimal amount of cheese and is served cold. It is usually (but not always) wrapped in individual strips (hence the name). A similar product is made in bakeries in Italy.

• In Scotland, a "pizza supper" commonly sold in fish and chip shops consists of a portion of fried chips (french fries) and a frozen pizza which has been deep fried rather than baked.

• In Canada, the topping combination of bacon, pepperoni and mushrooms is called 'Canadian Pizza' . In Quebec, the same topping combination is called a 'QuГ©bГ©cois Pizza'. A pizza with mushrooms, pepperoni, and green bell pepper is referred to as "all-dressed".

• In Australia, a commonly sold style is the Aussie pizza, which is topped with ham, bacon, cheese and egg. "Hawaiian pizza" (see above) is the most popular topping combination in Australia, accounting for 20 percent of all sales.

• In Japan, pizza toppings may include corn, diced potatoes, scrambled eggs, mayonnaise, Camembert cheese, curry sauce, and various kinds of seafood. Tabasco sauce is often used as a condiment. Salad pizza, a pizza topped with tossed salad, is occasionally seen. [6] Another variation is rice pizza, substituting baked rice for the crust. [7] The Japanese dish okonomiyaki is occasionally referred to in English as "Japanese pizza", although its ingredients, preparation method, and taste are substantially different from traditional pizza.

• In South Korea, kimchi and bulgogi are used as toppings, as well as many of the toppings used in Japan. In addition, sweet potato puree in a circular ring near the edge of the crust is very popular.

• In Hong Kong, Pizza Hut customers may choose to have their pizzas dressed with Thousand Island dressing instead of tomato sauce.

• In Mexico, pizza is often enjoyed dipped in ketchup and/or hot sauce.

• In India , pizza toppings include curry and other traditional sauces or chunks of tandoori chicken.

Crusts and baking methods

Pizza may be baked with a thin bread bottom (Italian or "hand-tossed" style) or with thicker bread (pan pizza).

The crust can be very thick as in Chicago-style pizza or almost non-existent as in the Roman pizza. Some pizzas are now made with a cheese-filled crust.

In restaurants, pizza can be baked in a gas oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. In the latter case, the pizza is slid into the oven on a long paddle called a peel and baked directly on the hot bricks. When making pizza at home, it can be baked on a "pizza stone" in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

In home-made pizza, there are many variations on the bread used for crust. In some countries, creations such as pita pizza, bagel pizza, and tortilla pizza are popular, especially with children. In Japan, where full-size ovens are a rarity in the home, pizza toast is a popular version.

Frozen pizzas are generally considered inferior in quality to pizzeria-made pizzas, though there are some exemplary frozen pizzas. Recently, frozen pizzas with a rising-crust have appeared on the market.

Pizza in culture

In the film Splendor in the Grass, set in 1929, the character Bud Stamper visits a New Haven pizzeria (see also apizza) as a freshman at Yale University, and has to ask the waitress, "What is pizza?" In the 1920s, pizza would have been virtually unknown to a non-Italian Midwesterner.

Pizza plays a prominent role in other films, such as Mystic Pizza and Spike Lee's Do the Right Thing.

Pizza was the food of choice of the Teenage Mutant Ninja Turtles.

Pizza has also been used in teaching fractions and in computer games, such as Pizza Tycoon.

Until recently, pizza delivery was relatively unavailable in England. This deficiency was the focus of an extended passage in the Douglas Adams novel The Long Dark Tea-Time of the Soul.

Quotation

• "When the moon hits your eye like a big pizza pie, That's Amore." sung by Dean Martin, reached US number 2 in 1953.

See also

• Italian cuisine
• Pasta
• pitta

External links

• What's Cooking America — History & Legends of Pizza (Linda Stradley)
• Encyclopizza — Recipes & Guide to Preparing Great Pizza (John Correll)
• PizzaMaking — Non-commercial site dedicated to the art and science of pizzamaking.da:Pizza