Wikipedia

Pizza

For other uses, seePizza (disambiguation).
"Pizzaiolo" redirects here. For the restaurant chain, seePizzaiolo (restaurant chain).

Pizza[a][1]is anItalian dishtypically consisting of a flat base ofleavenedwheat-baseddoughtopped withtomato,cheese,and other ingredients, baked at a high temperature, traditionally in a wood-firedoven.[2]

Pizza
A pizza divided into eight slices
TypeFlatbread
CourseOne course meal
Place of originItaly
Region or stateNaples,Campania
Serving temperatureHot or warm
Main ingredientsDough, sauce (usuallytomato sauce), cheese (typicallymozzarella)
VariationsCalzone,panzerotti

The termpizzawas first recorded in the year 997 AD, in aLatinmanuscript from thesouthern Italiantown ofGaeta,in Lazio, on the border withCampania.[3]Raffaele Espositois often credited for creating the modern pizza inNaples.[4][5][6][7]In 2009,Neapolitan pizza[8]was registered with theEuropean Unionas atraditional speciality guaranteed(TSG) dish. In 2017, the art of making Neapolitan pizza was included onUNESCO's list ofintangible cultural heritage.[9]

Pizza and its variants are among the most popular foods in the world. Pizza is sold at a variety of restaurants, includingpizzerias(pizza specialty restaurants),Mediterranean restaurants,viadelivery,and asstreet food.[10]In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork.[11][12]In casual settings, however, it is typicallycutinto slices to be eatenwhile held in the hand.Pizza is also sold ingrocery storesin a variety of forms, includingfrozenor as kits for self-assembly. Store-bought pizzas are then cooked using a homeoven.

In 2017, the world pizza market wasUS$128 billion, and in the US it was $44 billion spread over 76,000 pizzerias.[13]Overall, 13% of the US population aged two years and over consumed pizza on any given day.[14]

Etymology

The oldest recorded usage of the wordpizzais from aLatintext from the town ofGaeta,then still part of theByzantine Empire,in 997 AD; the text states that a tenant of certain property is to give the bishop of Gaetaduodecim pizze(lit. 'twelve pizzas') everyChristmas Day,and another twelve everyEaster Sunday.[3][15]

Suggested etymologies include:

  • Byzantine GreekandLate Latinpitta>pizza,cf.Modern Greekpittabread and the Apulia and Calabrian (thenByzantine Italy)pitta,[16]a round flat bread baked in the oven at high temperature sometimes with toppings. The wordpittacan in turn be traced to eitherAncient Greekπικτή (pikte), 'fermented pastry', which in Latin becamepicta,or Ancient Greek πίσσα (pissa,Attic:πίττα,pitta), 'pitch',[17][18]or πήτεα (pḗtea), 'bran' (πητίτης,pētítēs,'bran bread').[19]
  • TheEtymological Dictionary of the Italian Languageexplains it as coming from dialectalpinza,'clamp', as in modern Italianpinze,'pliers, pincers, tongs, forceps'. Their origin is fromLatinpinsere,'to pound, stamp'.[20]
  • TheLombardicwordbizzoorpizzo,meaning 'mouthful' (related to the English wordsbitandbite), which was brought to Italy in the middle of the 6th century AD by the invadingLombards.[3][21]The shift b>p could be explained by theHigh German consonant shift,and it has been noted in this connection that in German the wordImbissmeans 'snack'.

A small pizza is sometimes calledpizzetta.[22]A person who makes pizza is known as apizzaiolo.[23]

The wordpizzawas borrowed from Italian into English in the 1930s; before it became well known, pizza was called "tomato pie" by English speakers. Some regional pizza variations still use the name tomato pie.[24]

History

Main article:History of pizza
An illustration from 1830 of apizzaioloin Naples

Records of pizza-like foods can be found throughout ancient history. In the 6th century BC, thePersiansoldiers of theAchaemenid Empireduring the rule ofDarius the Greatbaked flatbreads with cheese anddateson top of their battle shields[25][26]and theancient Greekssupplemented their bread withoils,herbs,andcheese.[27][28]An early reference to a pizza-like food occurs in theAeneid,when Celaeno, queen of theHarpies,foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII,Aeneasand his men are served a meal that includes round cakes (such as pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the "tables" prophesied by Celaeno.[29]In 2023, archeologists discovered a fresco inPompeiiappearing to depict a pizza-like dish among other foodstuffs and staples on a silver platter. Italy's culture minister said it "may be a distant ancestor of the modern dish".[30][31]The first mention of the wordpizzacomes from a notarial document written in Latin and dating to May 997 AD fromGaeta,demanding a payment of "twelve pizzas, a pork shoulder, and a pork kidney on Christmas Day, and 12 pizzas and a couple of chickens on Easter Day".[32]

Modern pizza evolved from similar flatbread dishes inNaples,Italy, in the 18th or early 19th century.[33]Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims,[33]although it certainly could not have been before the 16th century and theColumbian Exchange.Pizza was sold from open-air stands and out of pizza bakeries until about 1830, when pizzerias in Naples started to havestanzewith tables where clients could sit and eat their pizzas on the spot.[34]

A popular contemporary legend holds that the archetypal pizza,pizza Margherita,[35]was invented in 1889, when theRoyal Palace of Capodimontecommissioned the Neapolitanpizzaiolo('pizza maker')Raffaele Espositoto create a pizza in honor of the visitingQueen Margherita.Of the three different pizzas he created, the queen strongly preferred a pizza swathed in the colors of theItalian flag—red (tomato), green (basil), and white (mozzarella). Supposedly, this type of pizza was then named after the queen,[36]with an official letter of recognition from the queen's "head of service" remaining to this day on display in Esposito's shop, now called the Pizzeria Brandi.[37]Later research cast doubt on this legend, undermining the authenticity of the letter of recognition, pointing that no media of the period reported about the supposed visit and that both the story and name Margherita were first promoted in the 1930s–1940s.[38][39]

Pizza was taken to the United States byItalian immigrantsin the late 19th century[40]and first appeared in areas where they concentrated. The country's first pizzeria,Lombardi's,opened in New York City in 1905.[41]Italian Americans migrating from East to West brought with them their dish. From there, the American version exported to the rest of the world.[42]

The Associazione Verace Pizza Napoletana (lit. 'True Neapolitan Pizza Association') is anon-profit organizationfounded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.[43]In 2009, upon Italy's request,Neapolitan pizzawas registered with theEuropean Unionas atraditional speciality guaranteed(TSG) dish,[44][45]and in 2017 the art of its making was included onUNESCO's list ofintangible cultural heritage.[9]

Preparation

Pizza is sold fresh orfrozen,and whole or inportion-size slices.Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough, and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with raw ingredients and self-rising crusts.

In the US, another form of pizza is available fromtake and bake pizzerias.This pizza is assembled in the store, then sold unbaked to customers to bake in their ownovens.Some grocery stores sell fresh dough along with sauce and basic ingredients, to assemble at home before baking in an oven.

  • Pizza preparation
  • Pizza dough beingkneadedbefore being left undisturbed and allowed time toproof
  • Tossing pizza dough to stretch it
  • An unbakedNeapolitan pizzaon a metalpeel,ready for the oven
  • A wrapped,mass-producedfrozen pizza to be baked at home

Baking

In restaurants, pizza can be baked in an oven withfire bricksabove the heat source, an electric deck oven, aconveyor beltoven, or, in traditional style in a wood or coal-firedbrick oven.The pizza is slid into the oven on a long paddle, called "peel",and baked directly on hot bricks, a screen (a round metal grate, typically aluminum), or whatever the oven surface is. Before use, a peel is typically sprinkled with cornmeal to allow the pizza to easily slide on and off it.[46]When made at home, a pizza can be baked on apizza stonein a regular oven to reproduce some of the heating effect of a brick oven. Cooking directly on a metal surface results in too rapid heat transfer to the crust, burning it.[47]Some home chefs use a wood-fired pizza oven, usually installed outdoors. As in restaurants, these are often dome-shaped, as pizza ovens have been for centuries,[48]in order to achieve even heat distribution. Another variation is grilled pizza, in which the pizza is baked directly on a barbecue grill. Some types, such asSicilian pizza,deep-dishChicago-style pizzaandGreek pizza,are baked in a pan rather than directly on the bricks of the pizza oven.

Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas.Mass productionof pizza bychainscan be completely automated.

  • Pizza baking
  • Pizzas baking in a traditional wood-firedbrick oven
  • A pizza being removed with a wooden peel
  • Apizza Margherita
  • Charred crust on a pizza Margherita, an acceptable trait in artisanal pizza
  • Pizza grilling on an outdoor gas range

Crust

The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossedNeapolitan pizzaor thick as in a deep-dishChicago-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 thecornicione.[49]Some pizza dough contains sugar, to help its yeast rise and enhance browning of the crust.[50]

Dipping saucespecifically for pizza was invented by American pizza chainPapa John's Pizzain 1984 and has since been adopted by some when eating pizza, especially the crust.[51]

Cheese

Main article:Pizza cheese

Mozzarellacheese is commonly used on pizza, with thebuffalo mozzarellaproduced in the surroundings of Naples.[52]Other cheeses are also used, particularlyburrata,Gorgonzola,provolone,pecorino romano,ricotta,andscamorza.Less expensiveprocessed cheesesorcheese analogueshave been developed formass-marketpizzas to produce desirable qualities such as browning, melting, stretchiness, consistent fat and moisture content, and stableshelf life.This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact ofvegetable oil,manufacturing and culture processes,denaturedwhey 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 US and 100,000 metric tons (110,000 short tons) in Europe.[53]

Varieties and styles

Main article:List of pizza varieties by country

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 thenotableones.

Varieties

Pizza varieties
Image Name Characteristic ingredients Origin First attested Notes
Pizza Margherita Tomatoes, mozzarella, basil. Naples,Italy June 1889 The archetypicalNeapolitan pizza.
Pizza marinara Tomato sauce, olive oil, oregano, garlic. No cheese. Naples, Italy 1734 One of the oldest Neapolitan pizza.
Pizza capricciosa Ham, mushrooms, artichokes, egg. Rome,Lazio, Italy 1937 Similar topizza quattro stagioni,but with toppings mixed rather than separated.
Pizza quattro formaggi Prepared using four types of cheese (Italian:[ˈkwattroforˈmaddʒi],'four cheeses'): mozzarella, Gorgonzola and two others depending on the region. Lazio,Italy Its origins are not clearly documented, but it is believed to originate from the Lazio region at the beginning of the 18th century.[54]
Pizza quattro stagioni Artichokes, mushroom, ham, tomatoes. Campania,Italy The toppings are separated by quarter, representing the cycle of the seasons.
Pizza pugliese Tomatoes, onion, mozzarella. Apulia,Italy
Seafood pizza Seafood, such as fish, shellfish or squid. Italy Subvarieties includepizza ai frutti di mare(no cheese) andpizza pescatore(with mussels or squid).
White pizza No tomatoes. The Roman variant does not use cheese and has minimal toppings (pizza bianca), while the US variant typically consists of a cheese topping.[55]

Styles

Pizza styles
Image Name Characteristics Origin First attested
Calzone Pizza folded in halfturnover-style. Naples,Italy 1700s
Deep fried pizza(pizza fritta) The pizza isdeep fried(cooked in oil) instead of baked. Italy
Pizzetta Small pizza served as anhors d'oeuvreorsnack. Italy
California-style pizza Distinguished by the use of non-traditional ingredients, especially varieties of fresh produce. California,U.S. 1980
Chicago-style pizza 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 ingredients. Chicago,U.S. c. 1940s
Colorado-style pizza 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 condiment. Colorado,U.S. 1973
Detroit-style pizza The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge. Detroit,U.S. 1946
Grandma pizza Thin, square, baked in a sheet pan, "reminiscent of pizzas cooked at home by Italian housewives without a pizza oven".[56] Long Island,U.S. Early 1900s
Greek pizza Proofed and baked in a shallow pan; the crust is light and similar tofocaccia. Connecticut,U.S. 1955
Italian tomato pie Made from thick dough covered by tomato paste; a variation onSicilian pizza.Also called "pizza strips" (when cut as in the image), gravy pie, church pie, red bread, party pizza, etc. U.S. Early 1900s
Jumbo slice Very large slice of pizza sold asstreet food. New YorkandWashington, D.C.,U.S. 1981
Tavern-style pizza A crust firm enough to have a noticeable crunch and slices cut into squares. Also called "Milwaukee-style pizza". MilwaukeeorChicago 1940s
New York–style pizza Neapolitan-derived pizza with a characteristic thin foldable crust. New York metropolitan area(and beyond) Early 1900s
St. Louis–style pizza The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges. St. Louis,U.S. 1945

By region of origin

Italy

The ingredients of traditionalpizza Margherita—tomatoes(red),mozzarella(white), andbasil(green)—are inspired by the colors of the nationalflag of Italy.[57]

AuthenticNeapolitan pizza(Italian:pizza napoletana) is made withSan Marzano tomatoes,grown on the volcanic plains south ofMount Vesuvius,and eithermozzarella di bufala campana,made with milk from water buffalo raised in the marshlands ofCampaniaandLazio,[58]orfior di latte.[59]Buffalo mozzarella is protected with its own Europeanprotected designation of origin(PDO).[58]Other traditional pizzas includepizza marinara,supposedly the most ancient tomato-topped pizza,[60]pizza capricciosa,which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato,[61]andpizza pugliese,prepared with tomato, mozzarella, and onions.[62]

A popular variant of pizza in Italy isSicilian pizza(locally calledsfincioneorsfinciuni),[63][64]a thick-crust or deep-dish pizza originating during the 17th century inSicily:it is essentially afocacciathat is typically topped with tomato sauce and other ingredients. Until the 1860s,sfincionewas the type of pizza usually consumed in Sicily, especially in the Western portion of the island.[65]Other variations of pizzas are also found in other regions of Italy, for examplepizza al padellinoorpizza al tegamino,a small-sized, thick-crust, deep-dish pizza typically served inTurin,Piedmont.[66][67][68]

United States

Main article:Pizza in the United States
Pizza banquet in theWhite HouseservingChicago-style pizza(2009)
Caramelized crust—itscornicione(the outer edge)—ofslicesofNew York–style pizza

The first pizzeria in the US was opened in New York City'sLittle Italyin 1905.[69]Common toppings for pizza in the United States includeanchovies,ground beef, chicken, ham, mushrooms, olives, onions, peppers,pepperoni,pineapple, salami, sausage, spinach, steak, and tomatoes. Distinct regional types developed in the 20th century, includingBuffalo,[70]California,Chicago,Detroit,Greek,New Haven,New York,andSt. Louisstyles.[71]These regional variations include deep-dish, stuffed, pockets, turnovers,rolled,and pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings.

Thirteen percent of the United States population consumes pizza on any given day.[72]Pizza chainssuch asDomino's Pizza,Pizza Hut,andPapa John's,pizzas fromtake and bake pizzerias,and chilled or frozen pizzas from supermarkets make pizza readily available nationwide.

Argentina

Main article:Argentine pizza
TraditionalArgentine-style pizzasde moldebeing prepared at a pizzeria inBuenos Aires

Argentine pizzais a mainstay of thecountry's cuisine,[73]especially of its capitalBuenos Aires,where it is regarded as acultural heritageandiconof the city.[74][75][76]Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with the highest consumption of pizzas in the world (estimated in 2015 to be 14 million per year).[77]As such, the city has been considered as one of the world capitals of pizza.[75][77]The dish was introduced to Buenos Aires in the late 19th century with the massiveItalian immigration,as part of a broadergreat European immigration wave to the country.[75]Thus, around the same time that the iconicpizza Margherita[78]was being invented in Italy, pizza were already being cooked in the Argentine capital.[79]The impoverished Italian immigrants that arrived to the city transformed the originally modest dish into a much more hefty meal, motivated by the abundance of food in Argentina.[77][80]In the 1930s, pizza was cemented as a cultural icon in Buenos Aires, with the new pizzerias becoming a central space for sociability for theworking classpeople who flocked to the city.[80][79]

The most characteristic style of Argentine pizza—which almost all the classic pizzerias in Buenos Aires specialize in—is the so-calledpizza de molde(Spanish for 'pizza in the pan'), characterized by having a "thick, spongy base and elevated bready crust".[75]This style, which today[when?]is identified as the typical style of Argentine pizza—characterized by a thick crust and a large amount of cheese—arose when impoverished Italian immigrants found a greater abundance of food in then-prosperous Argentina, which motivated them to transform the originally modest dish into a much more hefty meal suitable for amain course.[77][80]The namepizza de moldeemerged because there were no pizza ovens in the city, so bakers resorted to baking them in pans.[81]Since they used bakery plates, Argentine pizzas were initially square or rectangular, a format associated with the 1920s that is still maintained in some classic pizzerias, especially for vegetable pizzas,fugazzetasorfugazzas.[81]

Other styles of Argentine pizza include the iconicfugazzaand its derivativefugazzetaorfugazza con queso(a terminology that varies depending on the pizzeria),[75]or thepizza de canchaorcanchera(a cheese-less variant).[82]Most pizza menus include standard flavor combinations, including the traditional plain mozzarella, nicknamed "muza"or"musa";thenapolitanaor "napo",with" cheese, sliced tomatoes, garlic, dried oregano and a few green olives ", not to be confused withNeapolitan pizza;[75]calabresa,with slices oflonganiza;[83]jamon y morrones,with slicedhamand roastedbell peppers;[75]as well as versions withprovolone,withanchovies,[83]withhearts of palm,or with choppedhard boiled egg.[75]A typical custom that is unique to Buenos Aires is to accompany pizza withfainá,a pancake made fromchickpea flour.[84]

Dessert pizza

The termsdessert pizzaandsweet pizzaare used for a variety of dishes resembling a pizza, includingchocolate pizzaandfruit pizza.[85][86]Some are based on a traditional yeast dough pizza base,[87]while others have acookie-like base[88]and resemble a traditional pizza solely in having a flat round shape with a distinct base and topping. Some pizza restaurants offer dessert pizzas: as of May 2024PizzaExpressoffers a "White Chocolate & Salted Caramel Pizza Dolce",[89]andFranco Pepeat his Pepe In Grani offers desserts including "Gelsomina: Fried pizza slice with custard, mulberry syrup, butter, violet crystals, citrus zest and icing sugar".[90]

Nutrition

Some pizzasmass-producedby Americanpizza chainshave been criticized as having an unhealthy balance of ingredients. Pizza can be high in salt and fat, and is high incalories.TheUSDAreports an average sodium content of 5,100 mg per 14 in (36 cm) pizza in fast food chains.[91][92][93]

Similar dishes

Focaccia al rosmarino
Panzerotti
  • Calzoneandstromboliare similar dishes that are often made of pizza dough folded (calzone) or rolled (stromboli) around a filling.
  • Cocais a similar dish consumed mainly in Catalonia and neighboring regions, but that has extended to other areas in Spain, and to Algeria. There are sweet and savory versions.
  • Farinataorcecina.[94]A Ligurian (farinata) and Tuscan (cecina) regional dish made from chickpea flour, water, salt, and olive oil. Also calledsoccain theProvenceregion of France. Often baked in a brick oven, and typically weighed and sold by the slice.
  • Flammekuecheis a food speciality of the Alsace region.
  • Focacciais a flatleavenedoven-baked Italian bread, similar in style and texture to pizza; in some places, it is calledpizza bianca(lit. 'white pizza').[95]
  • Garlic fingersis an Atlantic Canadian dish, similar to a pizza in shape and size, and made with similar dough. It is garnished with melted butter, garlic, cheese, and sometimes bacon.
  • İçli pide,or simplypide,is a Turkish dish, similar to a pizza in being made of wheat-based dough topped with tomato, cheese, and other ingredients, and usually formed in a boat-like shape.
  • Khachapuriis a Georgian cheese-filled bread.
  • Lahmacunis a Middle Eastern flatbread topped with minced meat; the base is very thin, and the layer of meat often includes chopped vegetables.[96]
  • Manakishis a Levantine flatbread dish.
  • Matzah pizzais a Jewish pizza dish.
  • Panzerottiare similar to calzoni, but fried rather than baked.
  • Pastrmalijais a bread pie made from dough and meat. It is usually oval-shaped with chopped meat on top of it.
  • Piadinais a thin Italian flatbread, typically prepared in the Romagna historical region.
  • Pissaladièreis similar to an Italian pizza, with a slightly thicker crust and a topping of cooked onions,anchovies,and olives.
  • Pizza bagelis a bagel with toppings similar to that of traditional pizzas.
  • Okonomiyakiis a Japanese dish cooked on a hotplate, is often referred to as "Japanese pizza".[97]
  • Pizza cakeis a multiple-layer pizza.
  • Pizza snack rollsare a trade-marked commercial product.
  • Pizza stripsis a tomato pie of Italian-American origin.
  • Wäheis a Swiss type of tart.
  • Zanzibar pizza is a street food served inStone Town,Zanzibar, Tanzania. It uses a dough much thinner than pizza dough, almost likefilodough, filled with minced beef, onions, and an egg, similar to Moroccanbasṭīla.[98]
  • Zwiebelkuchenis a German onion tart, often baked with diced bacon and caraway seeds.

See also

Media related toPizzasat Wikimedia Commons

Notes

  1. ^English:/ˈpiːtsə/PEET-sə,Italian:[ˈpittsa];Neapolitan:[ˈpittsə]

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Further reading

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