Pizza, a dish beloved across the globe, boasts a rich and fascinating history. While its modern form is readily recognizable, the story of pizza’s origin is a journey through ancient culinary traditions and cultural evolution, leading us back to the vibrant streets of Naples, Italy. Let’s delve into the captivating question: Where Was Pizza Originated and how did it become the international culinary icon it is today?
Ancient Flatbreads: Pizza’s Early Ancestors
The concept of topping flatbread with flavorful ingredients is far from a recent invention. Indeed, precursors to pizza can be traced back to various ancient civilizations. The ancient Egyptians, Romans, and Greeks all enjoyed forms of flatbreads seasoned with oils and spices. Particularly, the ancient Greeks consumed a flatbread known as “plakous,” often flavored with herbs and olive oil. This ancient Greek flatbread bears a striking resemblance to focaccia, a popular Italian bread even today, highlighting a long lineage of simple, seasoned flatbreads in the Mediterranean region. These ancient examples demonstrate that the fundamental idea of pizza – a flatbread base enhanced with toppings – has resonated across cultures for millennia.
Naples: The Birthplace of Modern Pizza
However, while ancient civilizations enjoyed flatbreads with toppings, modern pizza, as we know it, truly originated in southwestern Italy’s Campania region, specifically in the bustling city of Naples. During the 1700s and early 1800s, Naples was a thriving port city, technically an independent kingdom, teeming with a large population of working poor known as lazzaroni. These lazzaroni required affordable, readily available food that could be eaten quickly while on the go.
Naples, with its vibrant street life and dense population, became the perfect environment for pizza to evolve. Street vendors and informal restaurants catered to the needs of the lazzaroni, selling large, flatbreads topped with various ingredients. These early Neapolitan pizzas were not the meticulously crafted pies of today’s pizzerias, but rather a practical and inexpensive food source for the city’s working class. Historical accounts from the time even mention judgmental Italian authors who viewed the eating habits of the lazzaroni as “disgusting,” highlighting the humble origins of pizza as a food for the poor.
These early pizzas were topped with simple yet flavorful ingredients that remain beloved today: tomatoes, cheese, olive oil, garlic, and anchovies. The use of tomatoes is particularly significant, as tomatoes were introduced to Europe from the Americas in the 16th century and became a staple in Neapolitan cuisine. This combination of local ingredients and the demand for affordable food paved the way for the development of pizza in Naples.
Pizza Margherita: A Royal Endorsement and a National Symbol
While pizza was a popular food among Neapolitan commoners for generations, it entered a new chapter in its history with a touch of royalty. In 1889, Italy had unified, and King Umberto I and Queen Margherita visited Naples. Legend recounts that the Queen, tired of elaborate French cuisine, requested a selection of local pizzas from Pizzeria Brandi, then the successor to Da Pietro pizzeria, established in 1760.
Among the pizzas presented to Queen Margherita, one variety stood out: pizza mozzarella. This pizza was topped with soft white mozzarella cheese, red tomatoes, and green basil. The story goes that Queen Margherita particularly enjoyed this combination, and it’s speculated that she favored it because the colors mirrored the colors of the Italian flag. In honor of the Queen’s preference, this specific topping combination was christened “Pizza Margherita.”
Although Queen Margherita’s appreciation might have suggested the start of a nationwide pizza craze in Italy, pizza remained largely a regional specialty of Naples for several more decades. It wasn’t until after World War II that pizza truly gained popularity throughout Italy and beyond.
Pizza’s Journey to America and Global Domination
While pizza’s popularity within Italy was initially limited to Naples, Neapolitan immigrants carried their culinary traditions with them when they migrated to the United States in the late 19th and early 20th centuries. Seeking work in factories, these immigrants established communities in cities like New York, Trenton, New Haven, Boston, Chicago, and St. Louis, and with them came the taste of Neapolitan pizza.
In these new American cities, Neapolitans began replicating their familiar, crusty pizzas. One of the earliest documented pizzerias in the United States was G. Lombardi’s in Manhattan, New York City, which received a license to sell pizza in 1905. Before Lombardi’s, pizza was mainly homemade or sold by unlicensed vendors. Lombardi’s, a testament to pizza’s enduring appeal, still operates today, although not at its original 1905 location, and remarkably, still uses its original oven.
As Italian Americans and their cuisine spread from urban centers to suburbs and across the country, particularly after World War II, pizza’s popularity in the United States exploded. No longer viewed as just an “ethnic” food, pizza became synonymous with fast, casual, and enjoyable dining. This surge in popularity also led to regional adaptations, with distinctly non-Neapolitan pizza styles emerging, including California-style pizzas featuring gourmet toppings.
Post-war, pizza made its way back to Italy and then to the rest of the world. Ironically, as food critic John Mariani noted, pizza gained even greater global traction because it was perceived as “American,” much like blue jeans and rock and roll.
Today, global franchises of American pizza chains like Domino’s and Pizza Hut flourish in approximately 60 countries. Reflecting local palates, pizza toppings worldwide range from Gouda cheese in Curaçao to hard-boiled eggs in Brazil, showcasing pizza’s incredible adaptability and universal appeal.
Conclusion: From Naples Streets to Global Tables
In conclusion, while the concept of flatbreads with toppings existed in ancient times, modern pizza originated in Naples, Italy. Born from the needs of the city’s working poor, it evolved from a simple street food into a dish celebrated by royalty and eventually embraced worldwide. Pizza’s journey from the streets of Naples to global tables is a testament to its deliciousness, versatility, and enduring appeal, firmly establishing its place as one of the world’s most beloved foods.
