Pizza (glish: /ˈ p iː t s ə / PEET -sə, Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) is a dish of Italian origin consisting of a usually round, flat base of leaved wheat-based dough topped with tomatoes, cheese, and oft various other ingredits (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is th baked at a high temperature, traditionally in a wood-fired ov.
The term pizza was first recorded in the 10th ctury in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania.
Modern pizza was invted in Naples. In 2009, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish. In 2017, the art of making Neapolitan pizza was added to UNESCO's list of intangible cultural heritage.
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Pizza and its variants are among the most popular foods in the world. Pizza is sold at a variety of restaurants, including pizzerias (pizza specialty restaurants), Mediterranean restaurants, via delivery, and as street food.
In casual settings, however, it is cut into wedges to be eat while held in the hand. Pizza is also sold in grocery stores in a variety of forms, including froz or as kits for self-assembly. They are th cooked using a home ov.
The oldest usage of the word pizza that we have record of was in a Latin text from the town of Gaeta, th still part of the Byzantine Empire, in 997 AD; the text states that a tant of certain property is to give the bishop of Gaeta duodecim pizze (twelve pizzas) every Christmas Day, and another twelve every Easter Sunday.
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Records of people adding other ingredits to bread to make it more flavorful can be found throughout ancit history. In the 6th ctury BC, the Persian soldiers of the Achaemid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields
An early referce to a pizza-like food occurs in the Aeid, wh Celao, que of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeas and his m are served a meal that includes round cakes (like pita bread) topped with cooked vegetables. Wh they eat the bread, they realize that these are the tables prophesied by Celao.
The first mtion of the word pizza comes from a notarial documt writt in Latin and dating to May 997 AD from Gaeta, demanding a paymt of twelve pizzas, a pork shoulder, and a pork kidney on Christmas Day, and 12 pizzas and a couple of chicks on Easter Day.
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Before that time, flatbread was oft topped with ingredits such as garlic, salt, lard, and cheese. It is uncertain wh tomatoes were first added and there are many conflicting claims,
Though it certainly could not have be before the 16th ctury and the Columbian Exchange. Until about 1830, pizza was sold from op-air stands and out of pizza bakeries.
A popular contemporary legd holds that the archetypal pizza, pizza Margherita, was invted in 1889, wh the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Que Margherita. Of the three differt pizzas he created, the Que strongly preferred a pizza swathed in the colors of the Italian flag — red (tomato), gre (basil), and white (mozzarella). Supposedly, this kind of pizza was th named after the Que,
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An official letter of recognition from the Que's head of service remains on display in Esposito's shop, now called the Pizzeria Brandi.
Following World War II, veterans returning from the Italian Campaign, who were introduced to Italy's native cuisine, proved a ready market for pizza in particular.
The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.
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Pizza is sold fresh or froz, and whole or in portion-size slices. Methods have be developed to overcome challges such as prevting the sauce from combining with the dough, and producing a crust that can be froz and reheated without becoming rigid. There are froz pizzas with raw ingredits and self-rising crusts.
Another form of pizza is available from take and bake pizzerias. This pizza is assembled in the store, th sold unbaked to customers to bake in their own ovs. Some grocery stores sell fresh dough along with sauce and basic ingredits, to assemble at home before baking in an ov.
In restaurants, pizza can be baked in an ov with fire bricks above the heat source, an electric deck ov, a conveyor belt ov, or, in traditional style in a wood or coal-fired brick ov. The pizza is slid into the ov on a long paddle, called a peel, and baked directly on hot bricks, a scre (a round metal grate, typically aluminum), or whatever the ov surface is. Before use, a peel is typically sprinkled with cornmeal to allow the pizza to easily slide on and off it.
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Wh made at home, a pizza can be baked on a pizza stone in a regular ov to reproduce some of the heating effect of a brick ov. Cooking directly on a metal surface results in too rapid heat transfer to the crust, burning it.
Some home chefs use a wood-fired pizza ov, usually installed outdoors. As in restaurants, these are oft dome-shaped, as pizza ovs have be for cturies,
In order to achieve ev heat distribution. Another variation is grilled pizza, in which the pizza is baked directly on a barbecue grill. Greek pizza, like deep dish Chicago and Sicilian style pizza, is baked in a pan rather than directly on the bricks of the pizza ov.
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Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas. Mass production of pizza by chains can be completely automated.
The bottom of the pizza, called the crust, may vary widely according to style – thin as in a typical hand-tossed Neapolitan pizza or thick as in a deep-dish Chicago-style. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the cornicione.
Dipping sauce specifically for pizza was invted by American pizza chain Papa John's Pizza in 1984 and has since be adopted by some wh eating pizza, especially the crust.
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Other cheeses are also used, particularly Italian cheeses including provolone, pecorino romano, ricotta, and scamorza. Less expsive processed cheeses or cheese analogues have be developed for mass-market pizzas to produce desirable qualities like browning, melting, stretchiness, consistt fat and moisture contt, and stable shelf life. This quest to create the ideal and economical pizza cheese has involved many studies and experimts analyzing the impact of vegetable oil, manufacturing and culture processes, datured whey proteins, and other changes in manufacture. In 1997, it was estimated that annual production of pizza cheese was 1 million metric tons (1, 100, 000 short tons) in the U.S. and 100, 000 metric tons (110, 000 short tons) in Europe.
A great number of pizza varieties exist, defined by the choice of toppings and sometimes also crust. There are also several styles of pizza, defined by their preparation method. The following lists feature only the notable ones.
Baked in a pan with a high edge that holds in a thick layer of toppings. The crust is sometimes stuffed with cheese or other ingredits.
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Made with a characteristically thick, braided crust topped with heavy amounts of sauce and cheese. It is traditionally served by the pound, with a side of honey as a condimt.
The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.
Made from thick dough covered by tomato paste; a variation on Sicilian pizza. Also called pizza strips (wh cut as in the image), gravy pie, church pie, red bread, party pizza, etc.
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The style has a thin cracker-like crust made without yeast, gerally uses Provel cheese, and is cut into squares or rectangles instead of wedges.
Authtic Neapolitan pizza (pizza napoletana) is made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and either mozzarella di bufala Campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio
A thick-crust or deep-dish pizza originating during the 17th ctury in Sicily: it is esstially a focaccia that is typically topped with tomato sauce and other ingredits. Until the 1860s, sfincione was the type of pizza usually consumed in Sicily, especially in the Western portion of the island.
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Other variations of pizzas are also found in other regions of Italy, for example pizza al padellino or pizza al tegamino, a small-sized, thick-crust, deep-dish pizza typically served in Turin, Piedmont.
Common toppings for pizza in the United States include anchovies, ground beef, chick, ham, mushrooms, olives, onions, peppers, pepperoni, salami, sausage, spinach, steak, and tomatoes. Distinct regional types developed in the 20th ctury, including Buffalo,
Pizza chains such as Domino's Pizza, Pizza Hut, and Papa John's, pizzas from
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