The Origins of Pizza
The story of pizza begins in Naples, where the working-class needed an affordable and portable meal. In the 18th century, the city’s pizzaioli (pizza makers) started crafting simple, flavorful creations using ingredients like tomatoes, mozzarella, and basil. The Margherita pizza, with its colors reflecting the Italian flag, is said to have been created in honor of Queen Margherita of Savoy in the late 19th century.
The Classic Neapolitan Pizza
The Neapolitan pizza, known as “Pizza Napoletana,” is the standard by which all pizzas are judged. It features a thin, soft, and chewy crust, a light tomato sauce, fresh mozzarella cheese (often buffalo mozzarella), fresh basil leaves, and a drizzle of olive oil. The pizza is cooked in a wood-fired oven, reaching temperatures of up to 900°F (475°C), which results in a perfectly charred crust.
Regional Variations
While Naples may have given birth to pizza, Italy’s diverse regions have put their own unique spin on this beloved dish. Here are some notable regional variations:
Pizza al Taglio (Rome): In Rome, pizza is often sold by the slice and features a thicker, rectangular crust. Toppings can vary widely, making it a popular street food.
Pizza Siciliana (Sicily): Sicilian pizza is known for its thick, fluffy crust, often topped with ingredients like anchovies, olives, and capers. One popular variation is the “sfincione,” a tomato-based pizza with breadcrumbs.
Pizza Margherita Extra (Campania): In the Campania region, you’ll find a variation of the classic Margherita pizza called “Margherita Extra.” It features San Marzano tomatoes, buffalo mozzarella, fresh basil, and extra-virgin olive oil.
Pizza al Padellino (Tuscany): Tuscany’s version of pizza is often cooked in a small pan, resulting in a thicker crust. It’s typically topped with simple ingredients like olive oil, rosemary, and sea salt.
Pizza Marinara (Naples): This Neapolitan classic features a thin crust topped with tomato sauce, garlic, oregano, and olive oil. It’s a testament to the simplicity of Italian cuisine.
