
Pizza is often called pizza pie in the US is an oven-baked, flat, disc-shaped bread with toppings. These toppings can be hundreds of possibilities but are usually tomato sauce, cheese and various vegetables and meats. Since the original pizza, several other types of pizzas have evolved. Originating in Neapolitan cuisine, it has become popular in many different parts of the world. A restaurant that makes and sells pizzas is called a pizzeria’.
To look at a bit of history, the Ancient Greeks covered their bread with oils, herbs and cheese. The Romans developed placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889 cheese was used. King Ferdinand I, who lived from 1751 to1825 is said to have disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted to sink his teeth into a food that the queen had banned from the royal court. That food was reported to have been pizza.
In 1889, during a visit in Naples, Queen Margherita of Savoy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita.
The best tasting pizzas come from an oven with with stone bricks above the heat source. Pizzas are also made in electric deck ovens, with a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen. When making pizza at home, it can be baked on a pizza stone in a regular oven to reproduce 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. This is necessary because the pizza is so thick.
Let’s take a quick look at the many types off pizza. Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. Lazio style is available in variations. Pizza romana has tomato, mozzarella, anchovies, oregano, oil. Pizza viennese has tomato, mozzarella, German sausage, oregano, oil. Pizza capricciosa has mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil. Pizza quattro stagioni has is simiar to capricciosa. Pizza quattro formaggi has tomatoes, mozzarella, stracchino, fontina, gorgonzola. Sicilian-style pizza has its toppings baked directly into the crust. White pizza omits the tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, especially on the East coast of the United States, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally, rosemary sprigs. It is also a Roman style to bottom the white pizza with figs, the result being known as pizza e fichi. Ripieno or calzone is a turnover-style pizza filled with several ingredients, such as ricotta, salami and mozzarella, and folded over to form a half circle before being baked. In Italian calzone literally means ‘large sock’, while the word ripieno actually means just ‘filling’ and does not by itself imply a form of pizza. If you ever have calzone, be careful not to burn your tongue – the filling is usually pretty hot!
There are so many styles of pizza and each country seems to have its own style that it considers authentic. This makes it more matter of opinion if you want to say which pizza is authentic or the best tasting. It becomes a matter of familiarity or habit or experience. With so many choices, the adventure to find the best can be an experience that dazzles and taste buds and makes the belly super-full.