Pizza
Type | Flatbread |
---|---|
Course | Lunch or dinner |
Place of origin | Italy |
Region or state | Naples, Campania |
Serving temperature | Hot or warm |
Main ingredients | Dough, sauce (usually tomato sauce), cheese (typically mozzarella, dairy or vegan) |
Variations | Calzone, panzerotto |
Part of a series on |
Pizza |
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Pizza (/ˈpiːtsə/ PEET-sə, Italian: [ˈpittsa]; Neapolitan: [ˈpittsə]) is an Italian dish consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.[1]
The term pizza was first recorded in the year 997 AD, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania.[2] Raffaele Esposito is often credited for creating modern pizza in Naples.[3][4][5][6] In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed dish. In 2017, the art of making Neapolitan pizza was added to UNESCO's list of intangible cultural heritage.[7]
Pizza and its variants are among the most popular foods in the world. Pizza is sold at a variety of restaurants, including
In 2017, the world pizza market was
Etymology
The oldest recorded usage of the word pizza is from a
Suggested etymologies include:
- Byzantine Greek and Late Latin pitta > pizza, cf. Modern Greek pitta bread and the Apulia and Calabrian (then Byzantine Italy) pitta,[14] a round flat bread baked in the oven at high temperature sometimes with toppings. The word pitta can in turn be traced to either Ancient Greek πικτή (pikte), 'fermented pastry', which in Latin became picta, or Ancient Greek πίσσα (pissa, Attic: πίττα, pitta), 'pitch',[15][16] or πήτεα (pḗtea), 'bran' (πητίτης, pētítēs, 'bran bread').[17]
- The Etymological Dictionary of the Italian Language explains it as coming from dialectal pinza, 'clamp', as in modern Italian pinze, 'pliers, pincers, tongs, forceps'. Their origin is from Latin pinsere, 'to pound, stamp'.[18]
- The Lombardic word bizzo or pizzo meaning 'mouthful' (related to the English words "bit" and "bite"), which was brought to Italy in the middle of the 6th century AD by the invading Lombards.[2][19] The shift b>p could be explained by the High German consonant shift, and it has been noted in this connection that in German the word Imbiss means 'snack'.
A small pizza is sometimes called pizzetta.[20] A person who makes pizza is known as a pizzaiolo.[21]
The word pizza was 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.[22]
History
Records of pizza-like foods can be found throughout ancient history. In the 6th century BC, the
Modern pizza evolved from similar flatbread dishes in
A popular contemporary legend holds that the archetypal pizza,
Pizza was taken to the United States by
The Associazione Verace Pizza Napoletana (lit. 'True Neapolitan Pizza Association') is a
Preparation
Pizza is sold fresh or frozen, and whole or in portion-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.
Another form of pizza is available from
-
Traditional pizza dough being tossed
-
Toppings being placed on pan pizzas
-
An unbaked Neapolitan pizza on a metal peel, ready for the oven
-
A wrapped,mass-producedfrozen pizza to be baked at home
Baking
In restaurants, pizza can be baked in an oven with fire bricks above the heat source, an electric deck oven, a
style pizza, is 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.
-
Pizzas baking in a traditional wood-firedbrick oven
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A pizza being removed with a wooden peel
-
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-tossed Neapolitan pizza or thick as in a deep-dish Chicago-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 the cornicione.[46] Some pizza dough contains sugar, to help its yeast rise and enhance browning of the crust.[47]
Cheese
Varieties and styles
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 the notable ones.
Varieties
Image | Name | Characteristic ingredients | Origin | First attested | Notes |
---|---|---|---|---|---|
Pizza Margherita | Tomatoes, mozzarella, basil. | Naples, Italy | June 1889 | The archetypical Neapolitan 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 to pizza quattro stagioni, but with toppings mixed rather than separated. | |
Pizza quattro formaggi | Prepared using four kinds of cheese (Italian: [ˈkwattro forˈmaddʒi], "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.[51] | ||
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 include pizza ai frutti di mare (no cheese) and pizza pescatore (with mussels or squid). | ||
Hawaiian pizza | Pineapple, ham or bacon. | Canada | 1962 | Tends to divide opinion.[52][53] |
Styles
Image | Name | Characteristics | Origin | First attested |
---|---|---|---|---|
Calzone | Pizza folded in half turnover-style. | Naples, Italy | 1700s | |
Pizzetta | Small pizza served as an hors d'oeuvre or snack. | Italy | ||
Deep-fried pizza | The pizza is deep-fried (cooked in oil) instead of baked.
|
Italy and Scotland | ||
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".[54] | Long Island, U.S. | Early 1900s | |
Greek pizza | Proofed and baked in a shallow pan; the crust is light and similar to focaccia. | Connecticut, U.S. | 1955 | |
Italian tomato pie | Made from thick dough covered by tomato paste; a variation on Sicilian 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 as street food. | New York and Washington, D.C., U.S. | 1981 | |
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
Authentic
A popular variant of pizza in Italy is Sicilian pizza (locally called sfincione or sfinciuni),[59][60] a thick-crust or deep-dish pizza originating during the 17th century in Sicily: it is essentially a focaccia that is typically topped with tomato sauce and other ingredients. Until the 1860s, sfincione was the type of pizza usually consumed in Sicily, especially in the Western portion of the island.[61] Other variations of pizzas are also found in other regions of Italy, for example pizza al padellino or pizza al tegamino, a small-sized, thick-crust, deep-dish pizza typically served in Turin, Piedmont.[62][63][64]
United States
The first pizzeria in the U.S. was opened in New York City's Little Italy in 1905.[65] Common toppings for pizza in the United States include anchovies, ground beef, chicken, ham, mushrooms, olives, onions, peppers, pepperoni, salami, sausage, spinach, steak, and tomatoes. Distinct regional types developed in the 20th century, including Buffalo,[66] California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles.[67] 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., and chilled or frozen pizzas from supermarkets make pizza readily available nationwide.
Argentina
The most characteristic style of Argentine pizza—which almost all the classic pizzerias in Buenos Aires specialize in—is the so-called pizza de molde (Spanish for 'pizza in the pan'), characterized by having a "thick, spongy base and elevated bready crust".[71] This style, which today 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 a main course.[73][75] The name pizza de molde emerged because there were no pizza ovens in the city, so bakers resorted to baking them in pans.[76] 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, fugazzetas or fugazzas.[76]
Other styles of Argentine pizza include the iconic
Records
As of 2021[update], according to Guinness World Records:
- The world's largest pizza was prepared in Rome in December 2012, and measured 1,261 square meters (13,570 square feet). The pizza was named "Ottavia" in homage to the first Roman emperor gluten-free base.[80]
- The world's longest pizza was 1,930.39 meters (6,333 feet 3+1⁄2 inches) long; it was made in Fontana, California, in 2017.[81] Other previous records include that of Marquinetti (Tomelloso, Spain), where a 1141.5 m pizza was achieved, itself surpassing a previous record in Poland.[82]
- The world's most expensive commercially available pizza recognised by Guinness World Records costs squid ink dough, and topped with UK white Stilton cheese, French foie gras and truffles, Ossetra caviar from the Caspian Sea, Almas caviar, and 24K gold leaves.[83]
- More expensive pizzas have been reported, but are not recognised by Guinness World Records, such as the £4,200 "Pizza Royale 007" at Haggis restaurant in Glasgow, Scotland, which is topped with caviar, lobster, and 24-carat gold dust, and the US$1,000 caviar pizza made by Nino's Bellissima pizzeria in New York City, New York.[84]
- A pizza made by the restaurateur Domenico Crolla that included toppings such as sunblush-tomato sauce, Scottish
Pizza and health
Some pizzas
Similar dishes
- Calzone and stromboli are similar dishes that are often made of pizza dough folded (calzone) or rolled (stromboli) around a filling.
- Panzerottiare similar to calzoni, but fried rather than baked.
- Piadina is a thin Italian flatbread, typically prepared in the Romagna historical region.
- Focaccia is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca (lit. 'white pizza').[89]
- Farinata or cecina.[90] A Ligurian (farinata) and Tuscan (cecina) regional dish made from chickpea flour, water, salt, and olive oil. Also called socca in the Provence region of France. Often baked in a brick oven, and typically weighed and sold by the slice.
- Coca is a similar dish consumed mainly in Catalonia and neighbouring regions, but that has extended to other areas in Spain, and to Algeria. There are sweet and savoury versions.
- The Alsatian flammekueche[91] (standard German: Flammkuchen; French: tarte flambée) is a thin disc of dough covered in crème fraîche, onions, and bacon.
- Atlantic Canadiandish, similar to a pizza in shape and size, and made with similar dough. It is garnished with melted butter, garlic, cheese, and sometimes bacon.
- The Anatolian lahmacun (Arabic: laḥm bi'ajīn; Armenian: lahmajoun; also Turkish pizza or Armenian pizza) is a meat-topped dough round. The base is very thin, and the layer of meat often includes chopped vegetables.[92]
- The Levantine manakish (Arabic: ma'ujnāt) and sfiha (Arabic: laḥm bi'ajīn; also Arab pizza) are dishes similar to pizza.
- Panizza is half a stick of bread (often baguette), topped with the usual pizza ingredients, baked in an oven.
- The Macedonian pastrmalija is a bread pie made from dough and meat. It is usually oval-shaped with chopped meat on top of it.
- The Provençal pissaladière is similar to an Italian pizza, with a slightly thicker crust and a topping of cooked onions, anchovies, and olives.
- Pizza bagel is a bagel with toppings similar to that of traditional pizzas.
- Pizza bread is an open-faced sandwich made of bread, tomato sauce, cheese,[93] and various toppings.
- Pizza sticks are baked with pizza dough and pizza ingredients.[94] Bread dough may also be used in their preparation,[95] and some versions are fried.[96]
- Pizza snack rolls are a trade-marked commercial product.
- Okonomiyaki, a Japanese dish cooked on a hotplate, is often referred to as "Japanese pizza".[97]
- Zanzibar pizza is a street food served in Stone Town, Zanzibar, Tanzania. It uses a dough much thinner than pizza dough, almost like filo dough, filled with minced beef, onions, and an egg, similar to Moroccan basṭīla.[98]
- Zwiebelkuchen, a German onion tart, often baked with diced bacon and caraway seeds.
See also
Media related to Pizzas at Wikimedia Commons
- Italian cuisine
- List of Italian dishes
- List of pizza chains
- List of pizza varieties by country
- List of baked goods
- Antica Pizzeria Port'Alba – pizzeria in Naples, Italy
- Flammekueche – food speciality of the Alsace region
- Khachapuri – Georgian cheese-filled bread
- Lahmacun – Middle Eastern flatbread with minced meat
- Manakish – Levantine flatbread dish
- Matzah pizza – Jewish pizza dish
- Wähe – Swiss type of tart
- Pizza cake – multiple-layer pizza
- Pizza cheese – cheese for use specifically on pizza
- Pizza in China – overview of the role of pizza in China
- Pizza delivery – service in which a pizzeria delivers pizza to a customer
- Pizza farm – farm split into sections like a pizza split into slices
- Pizza party – social gathering at which pizza is eaten
- Pizza saver – object used to prevent the top of a food container from collapsing
- Pizza strips– a tomato pie of Italian-American origin
- Pizza theorem – equality of areas of alternating sectors of a disk with equal angles through any interior point
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Further reading
- "The Saveur Ultimate Guide to Pizza". Saveur. Retrieved 2 November 2014.
- Kliman, Todd (5 September 2012). "Easy as pie: A Guide to Regional Pizza". The Washingtonian. Explanation of eight pizza styles: Maryland, Roman, "Gourmet" Wood-fired, Generic boxed, New York, Neapolitan, Chicago, and New Haven.
- Helstosky, Carol (2008). Pizza: A Global History. London: OCLC 225876066.
- Chudgar, Sonya (22 March 2012). "An Expert Guide to World-Class Pizza". QSR Magazine. Retrieved 16 October 2012.* Raichlen, Steven (2008). The Barbecue! Bible. Workman Publishing. pp. 381–384. ISBN 978-0761149446.
- Delpha, J.; Oringer, K. (2015). Grilled Pizza the Right Way. ISBN 978-1-62414-106-5.