Name: Nur Aina Yanti Binti Yazid

ID: 55102316014
Lecturer: Madam Azlina Din
Topic: History of Pizza
History Of
Pizza
There are not many nations that can say their
national dish has become an international
phenomenon. Italy has two such dishes, pasta
and, of course, pizza. Both are famous all over
the world, both have made the There are
not many nations that can say their national dish Figure 1"Pizza is like the entire food pyramid!" -Madeline Oles
has become an international phenomenon. Italy
has two such dishes, pasta and, of course, pizza.

In America pizza usually falls into two categories:

thick and cheesy Chicago style or thin and more
traditional New York pizza. In Italy pizza also falls
into two distinct categories: Italian pizza and the
rest of the world. It might seem silly considering
the basic ingredients, but one taste of a true
Italian pizza and that's it. You will never feel the
same about this simple and delicious food again.

Pizza in its most basic form as a seasoned

flatbread has a long history in the
Mediterranean. Several cultures including the
Greeks and Phoenicians ate a flatbread made
from flour and water. The dough would be
cooked by placing on a hot stone and then
seasoned with herbs. The Greeks called this early
pizza plankuntos and it was basically used as an
edible plate when eating stews or thick broth. It
was not yet what we would call pizza today but it
was very much like modern focaccia. These early
pizzas were eaten from Rome to Egypt to
Babylon and were praised by the ancient
historians Herodotus and Cato the Elder.
 production of mozzarella cheese. Even
today, the use of fresh mozzarella di
buffalo in Italian pizza cannot be
substituted. While other cheeses have
made their way onto pizza (usually in
conjunction with fresh mozzarella), no
Italian Pizzeria would ever use the dried
shredded type used on so many American
pizzas.

Pizza The introduction of tomatoes to Italian

cuisine in the 18th and early 19th centuries
finally gave us the true modern Italian
The popular pizza Margherita owes its
name to Italy's Queen Margherita who in
pizza. Even though tomatoes reached Italy
Origins by the 1530's it was widely thought that
they were poisonous and were grown only
1889 visited the Pizzeria Brandi in
Naples. The Pizzaiolo (pizza maker) on
duty that day, Rafaele Esposito created a
for decoration. However the innovative
The word "pizza" is thought to have come pizza for the Queen that contained the
(and probably starving) peasants of Naples
from the Latin word pinsa, meaning three colors of the new Italian flag. The
started using the supposedly deadly fruit in
flatbread (although there is much debate
many of their foods, including their early red of tomato, white of the mozzarella
about the origin of the word).
pizzas. Since that fateful day the world of and fresh green basil, was a hit with the
A legend suggests that Roman soldiers
Italian cuisine would never be the same, Queen and the rest of the world.
gained a taste for Jewish Matzoth while
however it took some time for the rest of Neapolitan style pizza had now spread
stationed in Roman occupied Palestine and
society to accept this crude peasant food. throughout Italy and each region started
developed a similar food after returning
Once members of the local aristocracy tried
home. However a recent archeological designing their own versions based on the
pizza they couldn't get enough of it, which
discovery has found a preserved Bronze Italian culinary rule of fresh, local
by this time was being sold on the streets
Age pizza in the Veneto region. By the ingredients.
of Naples for every meal. As pizza
Middle Ages, these early pizzas started to
popularity increased, street vendors gave
take on a more modern look and taste. The
way to actual shops where people could
peasantry of the time used what few
order a custom pizza with many different
ingredients they could get their hands on
toppings. By 1830 the "Antica Pizzeria
to produce the modern pizza dough and
Port'Alba" of Naples had become the first
topped it with olive oil and herbs. The
true pizzeria and this venerable institution
introduction of the Indian Water Buffalo
is still producing masterpieces.
gave pizza another dimension with the
 have flavor combinations such as Nutella,

New Trends honey, fruit jam, yogurt, even mustard and

liquor.

In Pizza
Pizza al taglio, also known as pizza
rustica, is sold everywhere in Italy, usually
by weight and often piled with marinated Sfincione is a thick Sicilian sheet pizza that
mushrooms, onions or artichokes. This style uses tomato sauce, anchovies (usually
of pizza is cooked on a sheet pan at street anchovy paste) breadcrumbs and
stalls and makes a good quick lunch. caciocavallo (or another local variety)
cheese.

Focaccia is typical of Liguria and is

characterized by a base usually thicker than
that of pizza, topped with olive oil and
rosmary. More toppings can be added, Italian calzone (no surprise here!) is smaller
olive, caramelized onions and cheese being than its American cousin and is often filled
among the more common. with either meats or fresh vegetables (a
favorite is spinach) and mozzarella. A
newer trend that is gaining popularity is
the emergence of sweet pizzas and
Prepared by:
traditional Italian pizzerias are trying to Nur Aina Yanti binti Yazid
accommodate this trend by using unique
ingredients. These dessert pizzas often