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Pizza
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Pizza
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Pizza
A pizza divided into eight slices
TypeFlatbread
CourseOne course meal
Place of originItaly
Region or stateNaples, Campania
Serving temperatureHot or warm
Main ingredientsDough, sauce (usually tomato sauce), cheese (typically mozzarella)
Similar dishesCalzone, panzerotti
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Pizza[a][1] is an Italian, specifically Neapolitan, dish typically 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.

The term pizza was first recorded in 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 the modern pizza in Naples.[3][4][5][6] In 2009, Neapolitan pizza[7] was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultural heritage.[8]

Pizza and its variants are among the most popular foods in the world. Pizza is sold at a variety of restaurants, including pizzerias, Mediterranean restaurants, via delivery, and as street food.[9] In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork.[10][11] In casual settings, however, it is typically cut into slices to be eaten while held in the hand. Pizza is also sold in grocery stores in a variety of forms, including frozen or as kits for self-assembly. Store-bought pizzas are then cooked using a home oven.

In 2017, the world pizza market was US$128 billion; in the US, it was $44 billion spread over 76,000 pizzerias.[12] Overall, 13% of the US population aged two years and over consumed pizza on any given day.[13] Furthermore, pizza is the most eaten food in the world after rice, followed by pasta.[14]

Etymology

[edit]

The oldest recorded usage of the word pizza is thought to be from May 997 CE, appearing in the Codex diplomaticus Caietanus, a notarial Latin document from the town of Gaeta, then still part of the Byzantine Empire.[15] The text states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze (lit. 'twelve pizzas'),[16] a pork shoulder and kidney annually on Christmas Day, and twelve pizzas and a couple of chickens annually on Easter Sunday.[17]

Suggested etymologies include:

  • Byzantine Greek and Late Latin pitta > pizza, cf. Modern Greek pitta bread and the Apulia and Calabrian (then Byzantine Italy) pitta,[18] 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',[19][20] or πήτεα (pḗtea), 'bran' (πητίτης, pētítēs, 'bran bread').[21]
  • 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'.[22]
  • 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][23] 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.[24] A person who makes pizza is known as a pizzaiolo.[25]

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.[26]

History

[edit]
Main article: History of pizza
An illustration from 1830 of a pizzaiolo in Naples

Records of pizza-like foods can be found throughout ancient history. In the 6th century BC, the Persian soldiers of the Achaemenid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields[27][28] and the ancient Greeks supplemented their bread with oils, herbs, and cheese.[29][30] An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (such as pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the "tables" prophesied by Celaeno.[31] In 2023, archeologists discovered a fresco in Pompeii appearing to depict a pizza-like dish among other foodstuffs and staples on a silver platter. Italy's culture minister said it "may be a distant ancestor of the modern dish".[32][33] The first mention of the word pizza seemingly comes from a notarial document written in Latin and dating to 997 CE from Gaeta, demanding a payment of "twelve pizzas, a pork shoulder, and a pork kidney on Christmas Day, and 12 pizzas and a couple of chickens on Easter Day".[17]

Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.[34] Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims,[34] although it certainly could not have been before the 16th century and the Columbian Exchange. Pizza was sold from open-air stands and out of pizza bakeries until about 1830, when pizzerias in Naples started to have stanze with tables where clients could sit and eat their pizzas on the spot.[35]

A popular legend holds that the archetypal pizza, pizza Margherita,[36] was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo ('pizza maker') Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the queen strongly preferred a pizza swathed in the colors of the Italian flag—red (tomato), white (mozzarella), and green (basil). Supposedly, this type of pizza was then named after the queen,[37] with an official letter of recognition from the queen's "head of service" remaining to this day on display in Esposito's shop, now called the Pizzeria Brandi.[38] Later research cast doubt on this legend, undermining the authenticity of the letter of recognition, pointing that no media of the period reported about the supposed visit and that both the story and name Margherita were first promoted in the 1930s–1940s.[39][40]

Pizza was taken to the United States by Italian immigrants in the late 19th century[41] and first appeared in areas where they concentrated. The country's first pizzeria, Lombardi's, opened in New York City in 1905.[42] Italian Americans migrating from East to West brought the dish with them, and from there, the American version was exported to the rest of the world.[43]

The Associazione Verace Pizza Napoletana (lit. 'True Neapolitan Pizza Association') is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.[44] In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish,[45][46] and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage.[8]

Preparation

[edit]

Pizza is sold fresh or frozen, 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.

In the US, another form of pizza is available from take and bake pizzerias. This pizza is assembled in the store, then sold unbaked to customers to bake in their own ovens. Some grocery stores sell fresh dough along with sauce and basic ingredients, to assemble at home before baking in an oven.

  • Pizza preparation
  • Pizza dough being kneaded before being left undisturbed and allowed time to proof
    Pizza dough being kneaded before being left undisturbed and allowed time to proof
  • Tossing pizza dough to stretch it
    Tossing pizza dough to stretch it
  • An unbaked Neapolitan pizza on a metal peel, ready for the oven
    An unbaked Neapolitan pizza on a metal peel, ready for the oven
  • A wrapped, mass-produced frozen pizza to be baked at home
    A wrapped, mass-produced frozen pizza to be baked at home

Baking

[edit]

In restaurants, pizza can be baked in an oven with fire bricks above the heat source, an electric deck oven, a conveyor belt oven, or in traditional style in a wood or coal-fired brick oven. The pizza is slid into the oven on a long paddle, called "peel", and baked directly on hot bricks, a screen (a round metal grate, typically aluminum), or whatever the oven surface is. Before use, a peel is typically sprinkled with cornmeal to allow the pizza to easily slide on and off it.[47] When made at home, a pizza can be baked on a pizza stone in a regular oven to reproduce some of the heating effect of a brick oven. Cooking directly on a metal surface results in too rapid heat transfer to the crust, burning it.[48] Some home chefs use a wood-fired pizza oven, usually installed outdoors. As in restaurants, these are often dome-shaped, as pizza ovens have been for centuries,[49] in order to achieve even heat distribution. Another variation is grilled pizza, in which the pizza is baked directly on a barbecue grill. Some types, such as Sicilian pizza, are baked in a pan rather than directly on the bricks of the pizza oven.[50]

Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas. Mass production of pizza by chains can be completely automated.

  • Pizza baking
  • Pizzas baking in a traditional wood-fired brick oven
    Pizzas baking in a traditional wood-fired brick oven
  • A pizza being removed with a wooden peel
    A pizza being removed with a wooden peel
  • A pizza Margherita
    A pizza Margherita
  • Charred crust on a pizza Margherita, an acceptable trait in artisanal pizza
    Charred crust on a pizza Margherita, an acceptable trait in artisanal pizza
  • Pizza grilling on an outdoor gas range
    Pizza grilling on an outdoor gas range

Crust

[edit]

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.[51] Some pizza dough contains sugar, to help its yeast rise and enhance browning of the crust.[52]

Cheese

[edit]
Main article: Pizza cheese

Mozzarella is commonly used on pizza, with the buffalo mozzarella produced in the surroundings of Naples.[53] Other cheeses are also used, particularly burrata, Gorgonzola, provolone, pecorino romano, ricotta, and scamorza. Less expensive processed cheeses or cheese analogues have been developed for mass-market pizzas to produce desirable qualities such as browning, melting, stretchiness, consistent fat and moisture content, and stable shelf life. This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins, and other changes in manufacture. In 1997, it was estimated that annual production of pizza cheese was 1 million metric tons (1,100,000 short tons) in the US and 100,000 metric tons (110,000 short tons) in Europe.[54]

Varieties and styles

[edit]
Main article: List of pizza varieties by country

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

[edit]
Italian varieties
Image Name Characteristic ingredients Origin First attested Notes
Pizza marinara Tomato sauce, olive oil, oregano, garlic. No cheese. Naples, Italy 1734 One of the oldest Neapolitan pizza.
Pizza Margherita Tomatoes, mozzarella, basil. Naples, Italy June 1889 The archetypical 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 types 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.[55]
Pizza quattro stagioni Artichokes, mushroom, ham, tomatoes. Campania, Italy The toppings are separated by quarter, representing the cycle of the seasons.
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).

Styles

[edit]
Italian styles
Image Name Characteristics Origin First attested
Calzone Pizza folded in half turnover-style, baked. Naples, Italy
Panzerotti Similar to a calzone, but fried. Apulia, Italy
Deep fried pizza (pizza fritta) The pizza is deep fried (cooked in oil) instead of baked. Naples, Italy
Pizzetta Small pizza served as an hors d'oeuvre or snack. Italy
North American styles
Image Name Characteristics Origin First attested
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
New Haven–style pizza Distinguished by its thin, often oblong crust and characteristic charring. New Haven, U.S. 1925
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
Windsor–style pizza Distinguished by the use of shredded pepperoni and canned mushrooms. Windsor, Canada 1950s

By region of origin

[edit]

Italy

[edit]
The ingredients of traditional pizza Margherita—tomatoes (red), mozzarella (white), and basil (green)—are held by popular legend to be inspired by the colors of the national flag of Italy.[56]

Authentic Neapolitan pizza (Italian: pizza napoletana) is made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and either mozzarella di bufala campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio,[57] or fior di latte.[58] Buffalo mozzarella is protected with its own European protected designation of origin (PDO).[57] Other traditional pizzas include pizza marinara, supposedly the most ancient tomato-topped pizza,[59] and pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato.[60]

A popular variant of pizza in Italy is Sicilian pizza,[61][62] 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, Sicilian pizza was the type of pizza usually consumed in Sicily, especially in the Western portion of the island.[63] 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.[64][65][66]

United States

[edit]
Main article: Pizza in the United States
Pizza banquet in the White House serving Chicago-style pizza (2009)
Caramelized crust of slices of New York–style pizza

The first pizzeria in the US was opened in New York City's Little Italy in 1905.[67] Common toppings for pizza in the United States include anchovies, ground beef, chicken, ham, mushrooms, olives, onions, peppers, pepperoni, pineapple, salami, sausage, spinach, steak, and tomatoes. A pizza with no toppings is called a "cheese pizza" or a "plain pizza".[68] Distinct regional types developed in the 20th century, including Buffalo,[69] California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles.[70] 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.[71] Pizza chains such as Domino's Pizza, Pizza Hut, and Papa John's, pizzas from take and bake pizzerias, and chilled or frozen pizzas from supermarkets make pizza readily available nationwide.

Argentina

[edit]
Main article: Argentine pizza
Traditional Argentine-style pizzas de molde being prepared at a pizzeria in Buenos Aires

Argentine pizza is a mainstay of the country's cuisine,[72] especially of its capital Buenos Aires, where it is regarded as a cultural heritage and icon of the city.[73][74][75] Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with the highest consumption of pizzas in the world (estimated in 2015 to be 14 million per year).[76] As such, the city has been considered as one of the world capitals of pizza.[74][76] The dish was introduced to Buenos Aires in the late 19th century with the massive Italian immigration, as part of a broader great European immigration wave to the country.[74] Thus, around the same time that the iconic pizza Margherita[77] was being invented in Italy, pizza were already being cooked in the Argentine capital.[78] The impoverished Italian immigrants that arrived to the city transformed the originally modest dish into a much more hefty meal, motivated by the abundance of food in Argentina.[76][79] In the 1930s, pizza was cemented as a cultural icon in Buenos Aires, with the new pizzerias becoming a central space for sociability for the working class people who flocked to the city.[79][78]

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".[74] This style, which today[when?] 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.[76][79] The name pizza de molde emerged because there were no pizza ovens in the city, so bakers resorted to baking them in pans.[80] 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.[80]

Other styles of Argentine pizza include the iconic fugazza and its derivative fugazzeta or fugazza con queso (a terminology that varies depending on the pizzeria),[74] or the pizza de cancha or canchera (a cheese-less variant).[81] Most pizza menus include standard flavor combinations, including the traditional plain mozzarella, nicknamed "muza" or "musa"; the napolitana or "napo", with "cheese, sliced tomatoes, garlic, dried oregano and a few green olives", not to be confused with Neapolitan pizza;[74] calabresa, with slices of longaniza;[82] jamon y morrones, with sliced ham and roasted bell peppers;[74] as well as versions with provolone, with anchovies,[82] with hearts of palm, or with chopped hard boiled egg.[74] A typical custom that is unique to Buenos Aires is to accompany pizza with fainá, a pancake made from chickpea flour.[83]

Dessert pizza

[edit]

The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza.[84][85] Some are based on a traditional yeast dough pizza base,[86] while others have a cookie-like base[87] and resemble a traditional pizza solely in having a flat round shape with a distinct base and topping. Some pizza restaurants offer dessert pizzas.[88][89]

Nutrition

[edit]

Many mass-produced pizzas by American pizza chains have been criticized as having an unhealthy balance of ingredients. Pizza can be high in salt and fat, and is high in calories. The USDA reports an average sodium content of 5,100 mg per 14 in (36 cm) pizza in fast food chains.[90][91][92]

Similar dishes

[edit]
Focaccia al rosmarino
Panzerotti
  • Calzone and stromboli are similar dishes that are often made of pizza dough folded (calzone) or rolled (stromboli) around a filling.
  • Coca is a similar dish consumed mainly in Catalonia and neighboring regions, but that has extended to other areas in Spain, and to Algeria. There are sweet and savory versions.
  • Farinata or cecina is a Ligurian (farinata) and Tuscan (cecina) regional dish.[93] It is often baked in a brick oven, and typically weighed and sold by the slice.
  • Flammekueche is a food speciality of the Alsace 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').[94]
  • Garlic fingers is an Atlantic Canadian dish, similar to a pizza in shape and size, and made with similar dough. It is garnished with melted butter, garlic, cheese, and sometimes bacon.
  • İçli pide, or simply pide, is a Turkish dish, similar to a pizza in being made of wheat-based dough topped with tomato, cheese, and other ingredients, and usually formed in a boat-like shape.
  • Khachapuri is a Georgian cheese-filled bread.
  • Lahmacun is a Middle Eastern flatbread topped with minced meat; the base is very thin, and the layer of meat often includes chopped vegetables.[95]
  • Manakish is a Levantine flatbread dish.
  • Matzah pizza is a Jewish pizza dish.
  • Okonomiyaki, often referred to as "Japanese pizza", is a Japanese dish cooked on a hotplate.[96]
  • Panzerotti are similar to calzones, but fried rather than baked.
  • Pastrmajlija (nicknamed Macedonian pizza)[97] is a bread pie made from dough and meat. It is usually oval-shaped with chopped meat on top of it.
  • Piadina is a thin Italian flatbread, typically prepared in the Romagna historical region.
  • 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 cake is a multiple-layer pizza.
  • Pizza rolls are a frozen snack product.
  • Pizza strips is a tomato pie of Italian-American origin.
  • Wähe is a Swiss type of tart.
  • 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 is a German onion tart, often baked with diced bacon and caraway seeds.

See also

[edit]

Media related to Pizzas at Wikimedia Commons

Notes

[edit]

References

[edit]

Further reading

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Pizza

View on Grokipedia
from Grokipedia
Pizza is a savory dish of Italian origin consisting of a usually round, flat base of leavened wheat-based topped with , cheese, and various other ingredients, then baked at a high temperature, often in a wood-fired . The traditional Neapolitan form uses a base of made from , , , and salt, topped with crushed San Marzano tomatoes, fresh cheese, , and extra virgin , achieving a soft, elastic texture with a raised, airy edge known as the cornicione. The modern form of pizza emerged in in the 18th or early as an affordable for the , evolving from ancient flatbreads topped with herbs, oils, and other simple ingredients consumed by civilizations including the ancient , , and Romans as far back as 600 B.C. A pivotal moment came in 1889 when Neapolitan pizzaiolo created a pizza with tomatoes, , and —colors mirroring the Italian flag—for Queen Margherita of Savoy, helping to elevate its status beyond humble origins. The art of the Neapolitan pizzaiuolo—encompassing the manual preparation of dough, topping application, and wood-fired baking— was inscribed in 2017 on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, recognizing its role in fostering community gatherings, intergenerational knowledge transmission, and cultural identity in Naples and the Campania region, where around 3,000 practitioners uphold the tradition through family workshops and formal training. Italian immigrants introduced pizza to the United States in the late 19th century, with the first licensed pizzeria, Gennaro Lombardi's in New York City, opening in 1905; by the mid-20th century, especially after World War II, it had exploded in popularity, becoming a cornerstone of American fast food and inspiring countless regional variations. As of 2024, Americans alone consume over 3 billion pizzas each year, underscoring pizza's transformation into a global phenomenon while organizations like the Associazione Verace Pizza Napoletana, founded in 1984, continue to certify authentic producers and suppliers worldwide to preserve its Neapolitan roots.

History

Etymology

The word "pizza" first appears in historical records in a Latin notarial dated May 997 AD from , a town in then part of the , where it denotes a form of used as payment. The text records that Bernardo, son of Marino II and an unconsecrated of , leased a mill and promised to provide the local with "duodecim pizze" (twelve pizzas), along with other items like a pig's shoulder at and two chickens at . This marks the earliest known written use of the term, predating its association with by centuries and suggesting the word entered Latin from emerging Romance dialects in central-. The etymology of "pizza" traces back to Latin roots, specifically the verb pinsere ("to pound," "to stamp," or "to flatten"), which evolved through into dialectal forms in medieval . According to etymological analyses, it likely passed via Old Italian pinza ("clamp" or ""), referring to the pinching or clamping action in dough preparation, or pizzicare ("to pinch," "to pluck," or "to pick"), evoking the quick plucking of the baked from the or the pinching of its edges. An early variant, "picea," appears in 10th-century texts and may relate to the charring or blackening of the crust during , though this form is less directly attested. These derivations highlight the term's connection to the manual labor of flattening and shaping simple breads. Influences from are also proposed, with "pizza" potentially linked to pitta (or pikte), a Byzantine Greek term for a fermented or bran-based , introduced to through Greek colonization and later Byzantine rule. In regional dialects, such as Neapolitan, the word manifested as "piza," reflecting phonetic shifts in southern Italian vernaculars. By the 16th to 18th centuries in , "pizza" had standardized to describe modest, topped s hawked by street vendors (known as pizzaiuoli) to laborers and the urban poor, transforming from a generic bread term into a specific culinary concept tied to quick, affordable meals. This evolution underscores the word's adaptation within Italy's multicultural , blending Latin, Greek, and Germanic elements like the Lombard bizzo ("bite" or "morsel").

Early History

The origins of pizza-like foods trace back to ancient civilizations where flatbreads served as a staple, often topped with simple ingredients for flavor and nutrition. Archaeological evidence indicates that ancient baked flatbreads resembling as early as circa 6000 BCE, using and flours mixed with water and baked on hot stones or in rudimentary ovens; these unleavened discs were sometimes enhanced with oils or seeds, forming a basic precursor to topped breads. Greek and Roman culinary traditions further developed these concepts, with references to layered flatbreads appearing in classical literature. The Roman dish known as , a layered with cheese and mentioned in Virgil's (1st century BCE) as a ritual offering, was baked into a cake-like form that echoed modern stratified pizzas; this treat was offered in religious rituals and feasts, highlighting its cultural significance. By the medieval period in , particularly around from the 6th century onward, tomatoes from the had not yet arrived—introduced only in the 1540s via Spanish explorers—leaving local flatbreads topped instead with , herbs such as and , and to create flavorful, affordable meals for laborers and peasants. Documentation of these pre-tomato flatbreads proliferated in the , as seen in the comprehensive cookbook by , published in 1570. As chef to Popes Pius IV and Pius V, Scappi included several recipes for "pizza"—round, flaky pastries topped with ingredients like fruits, nuts, cheeses, and herbs, baked in wood-fired ovens; these Neapolitan-style preparations, such as a version with and sugar, bridged ancient traditions with emerging techniques, emphasizing layered dough and regional flavors.

Modern History

In the , pizza evolved from a staple in to a symbol of Italian culinary identity, particularly through the creation of the pizza in 1889 by pizzaiolo of Pizzeria Brandi. Commissioned to honor Queen during her visit to , Esposito crafted three varieties, with the —topped with , mozzarella cheese, and fresh to represent the colors of the Italian flag—becoming the most celebrated and establishing the classic toppings that define today. The late 19th and early 20th centuries saw Italian immigrants introduce pizza to the Americas, particularly the , where waves of Neapolitan migrants settled in urban centers like starting in the 1880s. These immigrants adapted their traditional recipes to local ingredients and ovens, turning pizza from a working-class meal into a burgeoning ethnic . The first licensed in the U.S., Lombardi's in Manhattan's , opened in 1905 under Italian immigrant , who used coal-fired ovens to bake pies that popularized the thin-crust New York-style among diverse communities. Commercialization accelerated in the mid-20th century, transforming pizza into a mass-market industry. In the , brothers Domenick and Giuseppe Celentano, owners of a , pizzeria, pioneered frozen pizza by experimenting with par-baked crusts to preserve quality after freezing, leading to the first commercially available frozen pizzas in 1957 and national distribution by 1957. This innovation made pizza accessible beyond urban immigrant enclaves. The sector boomed with chain establishments, including , founded in 1958 by brothers in , with a $600 loan, which grew into a global franchise emphasizing family dining, and Domino's Pizza, established in 1960 by Thomas Monaghan in , focusing on rapid delivery to capture suburban demand. Entering the , pizza's global reach expanded amid renewed appreciation for artisanal traditions and sustained chain growth. In 2017, inscribed the "Art of Neapolitan 'Pizzaiuolo'"—encompassing the preparation, topping, and wood-fired baking techniques—on its Representative List of the of Humanity, recognizing its cultural significance and prompting worldwide efforts to preserve authentic methods. By 2025, the global pizza market had reached approximately $283 billion, driven by chain expansions like and adding over 1,000 locations annually in emerging markets such as , alongside a surge in artisanal pizzerias emphasizing premium, locally sourced ingredients in response to consumer demand for gourmet experiences.

Preparation

Dough and Crust

The foundation of pizza lies in its , a simple mixture primarily composed of , , , and salt. Traditional recipes call for tipo 00 , a finely milled Italian wheat with low protein content (around 9-12%), or bread with higher protein (12-14%) for better structure and chewiness. typically comprises 60-70% of the weight for hydration, enabling the dough to develop elasticity without becoming too sticky. , either active dry or instant, initiates by converting sugars into and alcohol, while salt enhances flavor and strengthens the network. A basic for one large pizza might include 500 grams of , 325 grams of , 10 grams of salt, and 3-5 grams of , mixed until a shaggy forms. Kneading the dough, either by hand for 8-10 minutes or with a stand mixer for 5-7 minutes, develops the proteins in the , creating a smooth, elastic ball that can be stretched thinly without tearing. After kneading, the dough undergoes rising, or bulk , where it doubles in size over 1-2 hours at for quick or up to 24 hours in the for enhanced flavor. This extended cold allows slower activity, resulting in a more complex taste profile and improved extensibility. Par-baking techniques, such as pre-baking the shaped dough at 450-500°F for 5-7 minutes, are sometimes used to set the structure before adding toppings, particularly for thicker crusts to avoid sogginess. Fermentation science underscores the transformative role of and in dough quality. ferments starches into gases that aerate the , while simultaneously promoting development through enzymatic action that breaks down proteins for better network formation. In longer ferments, naturally occurring in the produce lactic and acetic acids, contributing tangy flavors and tenderizing the crumb without excessive sourness. This , akin to that in but yeast-driven here, peaks around 24 hours, yielding a crust with balanced chew and subtle nuttiness. Pizza crusts vary by hydration and baking method, influencing texture from crisp to chewy. Thin crusts, like those in Neapolitan style, use high hydration dough (>60% water to ratio) for a light, airy interior with blistered edges, stretched by hand to about 1/8-inch thickness. Thicker crusts, such as Sicilian, employ lower hydration (around 50-60%) and are pan-baked in oiled trays for a golden, focaccia-like exterior with soft, pillowy centers. These differences arise from absorption and duration, with high-hydration doughs requiring skilled handling to prevent tearing. Common flours for pizza dough are wheat-based, with tipo 00 prized for its fine grind that yields tender results, and bread flour favored for its strength in handling higher hydration. Substitutions include like , which offers a nutty flavor and similar gluten-forming proteins but lower elasticity, often blended 50/50 with to maintain structure. Spelt's nature increases fiber and nutrients but may require adjusted hydration due to higher absorption. These alternatives suit dietary preferences while preserving core dough functionality.

Sauce and Toppings

The serves as the foundational layer for most pizzas, providing a balance of acidity and sweetness that enhances the overall flavor profile. Originating in the region of , the sauce traditionally features San Marzano tomatoes, a variety prized for their low acidity, thick flesh, and inherent sweetness due to the volcanic soil near . These plum-shaped tomatoes, first cultivated in the early and gaining prominence in pizza preparation by the 1800s, are typically peeled and crushed by hand without pre-cooking in authentic Neapolitan styles, allowing their fresh flavors to develop during baking. In contrast, many broader Italian and Italian-American preparations simmer the sauce with , , and to deepen and herbal notes, achieving a harmonious acidity-sweetness ratio that complements the dough and cheese. According to the regulations of the Associazione Verace Pizza Napoletana (AVPN), for pizza the uncooked variant uses 60-80 grams of peeled San Marzano tomatoes from Agro Sarnese-Nocerino D.O.P., or 0-100 grams for Marinara, seasoned minimally with salt, extra virgin , and optional fresh leaves added post-baking to preserve aroma; garlic and appear in specific types like Marinara but remain uncooked prior to oven exposure. This approach ensures the sauce's bright, tangy profile without overpowering the simple ingredients. The balance of acidity from the tomatoes' natural citric content and sweetness from their varietal traits prevents the sauce from dominating, allowing toppings to integrate seamlessly. Common toppings build upon the sauce to add texture, protein, and variety, with such as mushrooms and bell peppers providing earthy or crisp elements that offset the sauce's tang. Meats like or anchovies contribute savory depth, with anchovies offering a salty, punch that pairs well with the sauce's acidity. Raw meats such as bacon should be precooked or par-cooked before being added to the pizza, as typical baking times of 8–15 minutes are often insufficient to fully cook raw bacon, potentially leaving it underdone and raising food safety risks. Precooking also renders excess fat, preventing the pizza from becoming greasy or soggy and promoting a crispier texture. These selections emphasize quality and moderation, drawing from traditional Italian influences where fresh, seasonal produce and cured proteins enhance rather than overwhelm the base. Layering principles are crucial for even cooking and structural integrity, starting with a thin application of (typically 60-80 grams for a 12-inch pizza) directly on the to avoid sogginess from excess . Cheese follows as the next layer to create a barrier that melts and binds, with heavier toppings like meats or distributed last in controlled portions—about 20-50 grams total—to ensure uniform heat penetration and prevent uneven or crust saturation. This method, rooted in professional techniques, promotes crispness while allowing cheese's melting properties to secure toppings effectively. Allergen considerations influence topping and sauce choices, with most traditional tomato-based pizzas inherently nut-free due to simple ingredient lists excluding tree nuts or peanuts. For those with shellfish sensitivities, nut-free seafood options like clams feature in white pizzas, which omit entirely and use or bases to highlight briny flavors without cross-contamination risks when prepared separately. Pizzerias often segregate allergens like nuts or shellfish in storage and preparation to maintain safety.

Cheese and Baking

In traditional pizza preparation, serves as the primary cheese, with varieties such as fior di latte—made from —and prized for their fresh, creamy melt that integrates seamlessly with other toppings. , often smoked for added depth, complements mozzarella in certain regional styles, providing a sharper tang and firmer texture when melted. To achieve optimal melt, fresh mozzarella is typically torn or cut into chunks rather than shredded, allowing it to release moisture gradually during baking and form a cohesive, stretchy layer without excessive pooling. Shredding is more common with low-moisture mozzarella, which is prepped by grating to ensure even distribution and quicker fusion under heat, reducing the risk of sogginess. Baking pizza finalizes its texture and flavor through intense, rapid heat application, traditionally in professional pizza ovens reaching 800–930°F (430–500°C), where the pie cooks in 60–90 seconds to yield a charred exterior and soft interior. Professional pizza ovens, including wood-fired and gas models, typically bake pizzas in 1–2 minutes at high temperatures ranging from 400–500°C (750–930°F), with Neapolitan styles often at the higher end for quicker cooking. This high-temperature method, rooted in Neapolitan practice, promotes quick rising of the while simultaneously melting the cheese into bubbly pools. In home settings, adaptations involve preheating conventional ovens to temperatures ranging from 400–550°F (200–290°C), often using a pizza stone or steel for bake times typically ranging from 8–15 minutes, depending on pizza thickness, toppings, and oven type, to mimic the char and crispness. Frozen or pre-made pizzas often require 12–16 minutes in a home oven at temperatures specified on the package, usually around 400–450°F (200–230°C). The , triggered by these elevated temperatures above 280°F (140°C), drives the desirable browning of the crust and cheese, where and sugars react to produce complex, nutty flavors and appealing visual cues. On the crust, this manifests as "leopard spotting"—distinct charred bubbles from gas pockets in the dough caramelizing unevenly under radiant heat—enhancing both taste and texture. Similarly, the cheese develops golden bubbles as its proteins denature and surface sugars brown, contributing to the iconic glossy, blistered appearance without overcooking the base. Post-baking, pizzas require a brief resting period of 2–5 minutes on a wire rack to allow to escape and the structure to set, preventing a soggy cut while preserving crispness. Cutting follows with a specialized pizza wheel, a rotating blade tool that slices cleanly through the set cheese and crust without tearing, ensuring even portions.

Varieties and Styles

Topping Varieties

Pizza toppings play a crucial role in defining the flavor profiles and cultural identities of various pizza styles, with combinations evolving from simple, traditional ingredients to more diverse and inventive assortments. Classic options emphasize balance between acidity, creaminess, and freshness, while popular variants in different regions highlight bold spices or contrasting textures. Among the most iconic are those that have become staples worldwide, each with distinct origins and characteristics. The pizza features a simple yet elegant combination of , fresh cheese, and leaves, representing the colors of the Italian flag—red, white, and green. This topping set originated in 1889 when Neapolitan pizzaiolo created it at the request of Queen during her visit to , aiming to showcase local ingredients in a dish fit for royalty. The combination's allows the high-quality, fresh elements to shine, making it a benchmark for authentic . Pepperoni toppings consist of thin slices of spicy, cured that curl and crisp during baking, adding a smoky, peppery heat to the pizza. Developed by Italian immigrants in in the early 1900s as an American adaptation of Italian salumi, became widely available due to efficient production methods like and shortened curing times. It emerged as the dominant pizza topping in the United States by the mid-20th century, appearing on over a third of all pizzas sold there, thanks to its bold flavor and compatibility with frozen pizza logistics in the 1950s and 1960s. The Hawaiian pizza pairs sweet chunks with savory slices, creating a controversial sweet-and-savory contrast that divides opinions on its place in pizza tradition. Invented in 1962 by Greek-born Canadian restaurateur at the Satellite Restaurant in Chatham, , the topping idea stemmed from his experimentation with canned pineapple to attract late-night customers, inspired by Asian sweet-savory dishes. Despite its Canadian origins and lack of ties to , the combination gained global popularity but remains debated for authenticity among purists who view on pizza as non-traditional. Veggie supreme pizzas offer a hearty, plant-based assortment of mixed , typically including sliced onions, black olives, , bell peppers, mushrooms, and tomatoes, layered over sauce and cheese for a balanced, earthy flavor profile. This topping variety emphasizes nutritional density and textural variety, with providing freshness and subtle sweetness that complement the melted cheese. Common in vegetarian menus, it highlights seasonal produce to create a supreme medley that appeals to those seeking lighter, fiber-rich options without .

Crust Styles

The crust of a pizza serves as its foundational element, influencing texture, , and overall eating experience through variations in thickness, bake method, and ingredients. Traditional styles emphasize distinct profiles: soft and airy interiors contrasted with crisp exteriors, achieved via specific hydration and oven temperatures. These differences allow for foldable slices in some cases or hearty, pan-baked slabs in others, catering to diverse preferences while maintaining the pizza's versatility. Neapolitan crust is characterized by its soft, chewy texture with a prominent raised edge known as the cornicione, resulting from a high-hydration baked at temperatures exceeding 450°C (840°F) for 60-90 seconds in a wood-fired . This rapid, intense heat creates a thin central base, no more than 3 mm thick, that remains tender and fragrant, while the cornicione puffs up to about 1-2 cm high, forming an airy, leopard-spotted rim free of bubbles in the center. The Associazione Verace Pizza Napoletana (AVPN) regulates these features to ensure authenticity, specifying a round shape with a maximum of 35 cm and a swollen, lightweight edge that enhances flavor absorption from toppings. New York-style crust offers a medium-thin profile, typically 2-3 mm thick at the base, designed to be foldable for easy handheld consumption with a crisp exterior and slightly chewy interior. Originally baked in coal-fired ovens reaching 370-425°C (700-800°F), this method imparts a well-browned, charred bottom that provides structural integrity without sogginess, allowing the large 14-18 inch pies to maintain flexibility when folded in half. The dough's moderate hydration and extended contribute to its signature balance of crispness and tenderness, distinguishing it from thinner or thicker alternatives. Sicilian crust stands out for its thick, square form, often 2.5-4 cm deep, resembling with a spongy, bread-like interior and a crunchy bottom achieved through pan-baking at moderate temperatures around 220-250°C (430-480°F) for 15-20 minutes. This style uses a high-oil, well-hydrated pressed into rectangular pans, yielding a golden, chewy crumb that supports heavy toppings while offering a satisfying contrast between the soft middle and crisp edges. Cut into squares post-bake, it emphasizes volume and heartiness over foldability. Gluten-free crust adaptations have gained traction in the , utilizing alternative flours such as , , or to replicate traditional textures amid rising demand from dietary needs and preferences. These crusts often employ binders like for elasticity, resulting in thinner, crispier profiles that mimic wheat-based versions, with the global market valued at USD 2.46 billion in 2023 and projected to grow at a 7.24% CAGR through 2030. provides a neutral base for lightness, while adds nutty flavor and moisture retention, enabling home and commercial production without compromising structural integrity.

Regional Adaptations

Regional adaptations of pizza have evolved to incorporate local ingredients, reflecting cultural preferences and available resources. In the , pizzas frequently feature lamb and as toppings, aligning with traditional flavors such as spiced meats and creamy dips that emphasize regional culinary heritage. Similarly, in , adaptations often include cheese and tikka masala sauce, which introduce curry-like spices and vegetarian proteins suited to local dietary norms. Oven technology plays a significant role in shaping regional crust characteristics. ovens, commonly used in commercial chains, promote uniform thin crusts by providing consistent, automated heat distribution at temperatures around 700-800°F, enabling high-volume production with even browning. In contrast, artisanal stone ovens, prevalent in smaller operations, impart a distinctive char to the crust through direct contact with high-thermal-mass stones, fostering irregular, flavorful edges reminiscent of classic styles. Variations in size and portability cater to social and lifestyle differences across regions. In , large pizzas accommodate group sharing, with dimensions often exceeding 16 inches to suit family or communal meals in a culture favoring hearty, shareable formats. By the , immigration and have accelerated fusion trends, such as pizzas topped with Korean BBQ elements like and , blending bold, fermented flavors with traditional bases to appeal to diverse palates. These innovations, prominent by 2025, highlight pizza's versatility as a canvas for cultural exchange, with younger demographics driving experimentation through social media-inspired recipes.

Regional Pizzas

Italian Origins

The origins of pizza in are deeply rooted in the Neapolitan tradition, where it emerged as a simple, affordable dish for the in the 18th and 19th centuries. , recognized as a (TSG) by the in 2010 following standards established by the Associazione Verace Pizza Napoletana (AVPN) in 2004, adheres to strict guidelines for authenticity. The dough, made from type 0 or 00 soft , natural Neapolitan yeast or brewer's yeast, salt, and , must be formed into balls weighing 200 to 280 grams, resulting in a pizza with a diameter of 22 to 35 centimeters and a raised cornicione (border) that is soft and airy. Toppings are limited to fresh ingredients such as San Marzano tomatoes from the Agro Sarnese-Nocerino area, Fior di Latte or Mozzarella di Bufala Campana cheese, extra virgin olive oil, fresh basil, and optionally Pecorino Romano cheese or garlic, baked at 430–480°C for 60–90 seconds in a wood-fired oven to achieve a leopard-spotted char. In contrast, Roman pizza represents a distinct regional style originating in during the mid-20th century, characterized by its thin, crispy crust and focus on portability. Known as , it is prepared with a high-hydration (around 70–80% ) using tipo 00 , fermented for 24–72 hours, stretched thin, and baked in large rectangular pans in electric ovens at 250–300°C for 10–15 minutes to yield a light, airy interior with a crunchy base and edges. Sold by weight and cut with scissors into irregular slices, it features simple toppings like , , , or seasonal vegetables, emphasizing freshness and variety for street consumption. Other Italian pizza variations highlight regional diversity while maintaining traditional elements. Pizza alla pala, a Roman offshoot, uses a high-hydration, long-fermented shaped into an elongated or (about 40–60 cm long), baked directly on the using a wooden paddle (pala) for a crispy exterior and fluffy interior, often topped with , , or . In Puglia, focaccia barese—sometimes considered a pizza precursor—incorporates semolina flour and boiled potatoes in the for chewiness, topped with halved cherry tomatoes, black olives, , and abundant , baked in sheet pans to form a dimpled, oil-soaked surface that soaks up flavors. These styles underscore Italy's emphasis on local ingredients and techniques. Authentic Italian pizzas benefit from legal protections that safeguard their cultural and economic value. di Bufala Campana, essential for , holds (PDO) status from the since 1996, restricting production to water buffalo milk from select areas in and requiring traditional stretching in hot whey. Similarly, San Marzano tomatoes are protected under PDO as Pomodoro San Marzano dell’Agro Sarnese-Nocerino. plays a central role in Italian street food culture, particularly in , where it serves as an accessible, communal meal symbolizing hospitality and daily life, with the art of the pizzaiuolo (pizza maker) inscribed on UNESCO's list in 2017.

North American Styles

North American pizza styles evolved significantly from Italian immigrant traditions in the early , adapting to local tastes, ingredients, and commercial demands in the United States and . Influenced by urban melting pots and post-World War II prosperity, these variations emphasized larger portions, bold flavors, and innovative presentations, transforming pizza into a fast-casual staple. In the U.S., styles like New York and emerged in immigrant enclaves, while California's gourmet approach reflected 1980s health-conscious trends toward fresh, lighter options. Canadian adaptations, particularly in , incorporated regional comfort foods, further diversifying the landscape. New York-style pizza originated in the city's neighborhood in the early 1900s, pioneered by Italian immigrants at places like Lombardi's, which received the first license in 1905. This style features a large, typically 18-inch with a hand-tossed, thin, foldable crust that is crispy at the edges yet pliable in the center, allowing slices to be eaten folded in half for portability. The dough, often stretched by hand, bakes in coal- or gas-fired ovens to achieve a chewy texture, commonly topped simply with and , though became a ubiquitous American addition. Chicago deep-dish pizza was invented in 1943 at Pizzeria Uno by and Ric Riccardo, who sought a heartier to pair with their intended tavern's cocktails. Characterized by a thick, buttery crust pressed into a deep round steel pan, it bakes into a pie-like form with inverted layers: cheese on the bottom to prevent sogginess, followed by toppings like , and chunky spooned on top. This dense, casserole-style pizza requires 30-45 minutes to bake, yielding tall, sliceable wedges that highlight its indulgent, meal-in-one appeal. California-style pizza gained prominence in the 1980s, largely through chef Ed LaDou's innovations at in , where he experimented with wood-fired thin crusts and nontraditional toppings. Influenced by the era's health trends favoring fresh, vegetable-forward ingredients, it often includes gourmet elements like , arugula, , or hearts, paired with lighter sauces such as or . This style, popularized by chains like founded in 1985, emphasized smaller, shareable pies with a focus on quality produce, reflecting West Coast culinary creativity. In , particularly , poutine pizza emerged as a regional variation during the late 20th century, adapting the province's iconic —fries, , and —to a pizza base, with early examples appearing at local eateries. It typically features a crust topped with , fresh , and hot , sometimes incorporating fries or for added texture. This fusion highlights Quebec's heritage and culture, appearing sporadically on menus across the country as a playful, hearty twist.

International Variations

In , pizza has evolved into a distinct style characterized by a thick, spongy crust reminiscent of , often layered with abundant cheese and topped with caramelized onions in the popular variant known as fugazzeta. This adaptation traces its roots to Italian immigrants in , where the dough is baked to a fluffy texture that contrasts with thinner Italian originals, emphasizing cheese as a dominant filling that can exceed an inch in depth for a gooey, stretchy interior. A unique accompaniment is fainá, a dense baked separately and placed atop the pizza slice, providing a crispy, nutty contrast that absorbs excess cheese and enhances the meal's heartiness; this practice is so ingrained that locals often order "pizza con fainá" as a standard combination. Brazilian pizza diverges notably with its embrace of unconventional and often sweet toppings, reflecting the country's multicultural influences and love for bold flavors, where varieties are commonly served in churrascarias—traditional steakhouses that pair them with grilled meats. Toppings may include hearts of palm for a tender, vegetal crunch alongside , or sweeter options like sliced bananas drizzled with , creating dessert-like pizzas that balance savory dough with fruity indulgence. These innovations highlight Brazil's pizza culture, where numerous topping combinations can feature local ingredients such as fresh corn or , adapting the dish to regional tastes since its introduction via Italian immigrants in the early . Indian adaptations of pizza incorporate masala spices and local proteins, with chains like introducing varieties such as the Indi Tandoori , featuring marinated paneer cubes, capsicum, red , and mint mayo on a spiced base to evoke tandoori flavors. By 2025, expansions include the Ultimate Masala Pizza, loaded with tikka-methi marinated paneer, green and red peppers, jalapeños, red onion, and on a custom , alongside chicken options like with cumin-coriander seasoning. These fusions blend pizza's structure with Indian staples like spiced and , catering to vegetarian preferences and regional heat levels while maintaining global brand consistency.

Dessert and Alternative Pizzas

Dessert Pizzas

Dessert pizzas adapt the classic pizza format to sweet indulgences, typically employing a lightly sweetened or cookie-style base to support toppings like fruits, chocolates, and creams, often baked at moderate temperatures to integrate flavors without sogginess. These variants prioritize dessert-like textures, contrasting the savory profiles of traditional pizzas while maintaining the shared round, shareable presentation. Fruit-based dessert pizzas commonly feature a grilled or baked base enhanced with -spiced apples and elements for a warm, autumnal . In one representative preparation, a tender crust is topped with sautéed apples mixed with and , layered under a buttery , and finished with a homemade drizzle to add richness and shine. This style evokes pie-like comfort, with the apples providing tartness balanced by the sweet, spiced crust. Chocolate pizzas emphasize indulgent spreads and mix-ins on a pre-baked base, such as layered with sliced bananas and mini marshmallows, followed by a short bake to toast and meld the components. The hazelnut-chocolate base offers creaminess, while bananas contribute fresh moisture and marshmallows create gooey pockets upon heating. Cannoli-inspired versions shift to a ricotta-focused profile, using a or crust spread with sweetened cream blended with , then dusted with powdered sugar and chopped pistachios for crunch and nutty depth. The filling mimics the silky, tangy essence of Sicilian shells, delivering an elegant, no-fry alternative. By 2025, seasonal trends have elevated pizzas in chains, with fall offerings like varieties incorporating spiced or sauces on bases for cozy depth, as seen in limited-time items from pizzerias embracing the flavor profile. pizzas also surge in popularity during autumn, featuring fresh or mixed berries atop or whipped layers on a crisp crust, providing bright acidity to counter richer elements.

Non-Traditional Bases

Non-traditional pizza bases represent a shift toward dietary inclusivity, accommodating low-carbohydrate needs, sensitivities, and plant-based preferences through innovative substitutions for dough. These alternatives prioritize functionality, such as reduced carbs or avoidance, while maintaining pizza's structural integrity for toppings. Developments in this area have accelerated with consumer demand for health-focused and sustainable options, enabling broader access to pizza without compromising flavor or texture. Cauliflower crust emerged as a prominent low-carb in the , driven by the rise of keto and gluten-free diets that sought vegetable-based substitutes for traditional . Typically prepared by ricing and cauliflower florets, then blending them with eggs, cheese, and seasonings to form a bindable , this base bakes into a crisp exterior with a tender interior. Its popularity surged after health bloggers popularized homemade versions around 2015, leading to widespread adoption in restaurants and frozen products by the late decade, with menu mentions increasing over 1,700% in the U.S. from 2015 to 2019. 's neutral taste and high fiber content make it versatile, though it requires pre-baking to prevent sogginess under heavy toppings. Gluten-free bases have proliferated alongside heightened celiac disease awareness, as improved diagnostics have identified more cases globally, prompting a boom in alternative flours. Quinoa flour, derived from the nutrient-dense pseudocereal, forms a hearty crust when mixed with water and baked, offering complete protein and a subtle nutty profile that supports pizza's chewiness without wheat. Chickpea flour, a staple in Mediterranean socca, creates a golden, crispy base through a simple batter of flour, water, and herbs, providing high protein and binding properties ideal for those with celiac intolerance. This category's growth reflects the global gluten-free market's expansion from USD 7.75 billion in 2024 to a projected USD 13.67 billion by 2030, fueled by both medical needs and lifestyle choices. Plant-based innovations emphasize , with doughs gaining traction as vegan, eco-friendly alternatives amid 2025's push for reduced animal impacts. Red lentils, soaked and blended into a paste with and spices, yield a protein-packed crust that bakes firm and holds toppings well, aligning with broader plant-based food revolutions. These developments support environmental goals. The vegan pizza crust sector underscores this trend, valued at USD 1.13 billion in 2025 and forecasted to reach USD 2.3 billion by 2035 at a 7.8% CAGR, driven by in sustainable ingredients. Exotic bases cater to ketogenic diets by leveraging vegetables for minimal carbs and maximal satiety. crust involves grating and straining the vegetable to extract moisture, then combining it with eggs and cheese for a bakeable that mimics texture. Portobello caps, with their wide, sturdy structure, function as ready-made bases after gills are removed and caps are roasted, providing an earthy foundation that absorbs and toppings effectively. These options, popular in low-carb communities since the mid-2010s, emphasize whole-food simplicity while fitting strict macronutrient profiles.

Nutrition

Nutritional Profile

A typical slice of cheese pizza, representing 1/8 of a 14-inch and weighing about 107 grams, provides 285 calories, with the majority derived from carbohydrates in the crust at approximately 35.6 grams (50% of total calories). Total , primarily from the cheese topping, contributes 10.4 grams (33% of calories), while protein from the cheese and amounts to 12.2 grams (17% of calories). These macronutrient proportions reflect a standard frozen, cooked cheese pizza with regular crust, where the accounts for roughly 60% of the caloric content through refined carbohydrates, cheese supplies most of the fats and proteins, and additional toppings can alter the balance. Toppings significantly affect the calorie content. For example, a 14-inch pepperoni and mushroom pizza, when cut into 6 slices, has approximately 350-400 calories per slice. This estimate is based on a large (14-inch) hand-tossed pepperoni pizza with about 280 calories per slice when divided into 8 slices (totaling ~2,240 calories), where mushrooms add minimal calories due to their low energy density, yielding roughly 373-380 calories per larger slice. This demonstrates how meat and vegetable toppings increase calories compared to plain cheese pizza. Key micronutrients in a standard cheese pizza slice include calcium from the cheese, providing about 179-200 milligrams (14-15% of the daily value), which supports bone health. The tomato-based sauce contributes lycopene, a potent antioxidant carotenoid, with roughly 2 milligrams per slice from one tablespoon of sauce, aiding in cellular protection. Iron content varies by toppings; for instance, adding spinach can increase iron to 2-3 milligrams per slice, enhancing its role in oxygen transport, though a plain cheese slice offers about 2.3 milligrams. Nutritional data for pizza often references USDA standards, where a single slice aligns with the above values, but a whole 14-inch cheese pizza totals around 2,280 calories, 83 grams of fat, 284 grams of carbohydrates, and 97 grams of protein, allowing for scaled analysis based on portion size. These figures draw from USDA FoodData Central entries updated through and beyond, emphasizing variability in serving sizes for dietary tracking.

Health Considerations

Pizza consumption is often associated with elevated intake of sodium and saturated fats, primarily from processed meats such as , , and , which can contribute to and cardiovascular risks. According to guidelines, limiting sodium intake to less than 2 grams per day is essential to prevent high , yet a single slice of pizza topped with processed meats can contain over 700 milligrams of sodium, representing a significant portion of the daily limit. Similarly, the saturated fats in cheese and meats on traditional pizzas exceed recommended levels, increasing the risk of heart disease when consumed frequently. To mitigate these concerns, opting for balanced pizza options loaded with vegetables can enhance intake, typically providing 5-10 grams per slice depending on toppings like , bell peppers, and mushrooms, which support digestive and satiety. These vegetable-rich varieties align with principles, emphasizing plant-based foods to reduce inflammation and promote overall cardiovascular benefits through antioxidants and . Pizza also poses allergen risks due to in wheat-based crusts and in cheese, affecting individuals with celiac disease, wheat allergies, or . The rise of vegan alternatives, using plant-based cheeses and meat substitutes, addresses these issues while aiding in and broader dietary inclusivity. Health experts recommend moderation in pizza consumption through portion control, such as limiting portions to fit within a 2,000-kilocalorie daily intake, in line with the 2020-2025 , to balance enjoyment with nutrient-dense meals and prevent excess calorie, sodium, and fat accumulation.

Similar Dishes

Flatbread Precursors

The development of pizza as a topped draws from a long tradition of ancient and historical precursors in the , , and the Mediterranean, where simple doughs were baked and often enhanced with minimal toppings like herbs, oils, or seeds. These , emerging as early as the period, provided the foundational techniques for crust formation and basic embellishment that later influenced Italian pizza variants. Naan, a yeast-leavened flatbread with origins in Persia, is first documented in 1300 CE, though its baking traditions in tandoor ovens likely predate this in the region, and sometimes topped with simple ingredients like yogurt or herbs for flavor. Archaeological and linguistic evidence links early forms of flatbreads to Central Asian and Persian traditions, serving as a portable base for modest accompaniments in daily meals. In its traditional preparation, naan dough is stretched thin and baked against hot clay walls, creating a soft, chewy texture akin to early pizza crusts. Matzo, an unleavened from the , has origins in prehistoric barley-based breads dating back around 14,400 years, with evidence from sites in the Jordanian Black Desert and broader Mesopotamian and Levantine regions indicating its use as a quick-baked staple for laborers and travelers, occasionally dusted with salt or herbs. Evolving within early Semitic cultures, matzo's thin, cracker-like form—prepared without rising time—mirrors the hasty baking methods that prefigured pizza's simple bases, particularly in regions where cultivation supported minimal toppings for sustenance. Later associations with Jewish ritual during the Babylonian Exile (circa 586 BCE) preserved its form, but its precursor role lies in broader ancient flatbread practices. Focaccia, a Ligurian drizzled with , has ancient Roman roots as a hearth-baked known as panis focacius, serving as a direct precursor to styles without . This bread's dimpled surface, created by pressing fingers into the before , facilitated oil absorption and topping adhesion, techniques that echoed in early Neapolitan . While predates in (7000–5000 BCE), the Roman iteration formalized its role in . Pita and lavash, Levantine pocket breads from the Fertile Crescent, date to around 2000 BCE, with archaeological evidence from Jordanian sites showing thin doughs baked on hot stones or in ovens, often sprinkled with herbs like za'atar or sesame for subtle flavoring. Pita's characteristic pocket forms during high-heat baking, creating a cavity suitable for simple inserts, while lavash's ultra-thin sheets, with origins in Armenian and Iranian traditions dating back to the 3rd millennium BCE, were rolled around herbs or oils as portable precursors to topped bases. These breads' versatility in Levantine and Caucasian diets highlighted early experimentation with flat doughs as carriers for regional seasonings. Iranian , a stone-baked with seeds, parallels early crust techniques through its preparation on heated pebbles in a , with historical records from the CE describing it as rations, building on earlier Persian traditions. The dough, stretched across small river stones, develops a crisp exterior and airy interior, often topped lightly with seeds or for texture, influencing the rustic approaches seen in pizza's . This pebble-baking ensured even heat distribution, a foundational to durable crusts.

Contemporary Analogs

Calzones and strombolis represent Italian-American adaptations of pizza that enclose fillings within folded or rolled dough, creating portable baked pockets distinct from open-faced pizzas. The , while rooted in 18th-century Neapolitan street food traditions, gained prominence in Italian-American communities during the mid-20th century as a convenient meal option, typically prepared by folding pizza dough over a filling of , , cured meats like or , and vegetables such as or peppers, then baking until golden and crisp. Strombolis, a close relative, emerged specifically in the 1950s in , , credited to Italian immigrant Nazzareno Romano at his ; they differ by being rolled into a cylindrical shape rather than semicircular, often incorporating , , onions, and cheese within the dough before baking, resulting in a denser, elongated form that emphasizes layered flavors. Lahmacun, often dubbed Turkish , offers a thin, cracker-like base analogous to but prepared with a spiced minced topping, setting it apart through its rolled consumption and absence of cheese. Originating from Ottoman culinary influences, lahmacun is made by spreading a of ground lamb or beef, chopped onions, tomatoes, , , and red peppers seasoned with , , and onto unleavened , which is then baked at high heat for a crispy texture; it is traditionally eaten by rolling the baked around fresh herbs, juice, or for a handheld bite. Mexican quesadillas and tostadas provide grilled or fried flatbread alternatives to pizza, utilizing corn or flour tortillas as bases for cheese and toppings in a quicker, non-oven preparation method. A quesadilla involves folding a tortilla over melted cheese—often Oaxaca or queso fresco—along with optional additions like shredded chicken, beans, or jalapeños, then grilling it on a comal or skillet until the exterior is toasted and the interior gooey, creating a crisp yet soft contrast similar to pizza's crust and melt. Tostadas, by contrast, employ a flat, fried corn tortilla shell as an open platform for layered toppings such as refried beans, lettuce, avocado, cheese, and salsa, fried briefly to achieve crunchiness without folding, which allows for heavier, stacked assemblies that echo pizza's topping diversity but emphasize freshness over baking. Baozi-pizza fusions, known as "baozza," illustrate 21st-century global culinary experimentation by adapting steamed Chinese baozi buns into topped vessels reminiscent of , blending Eastern techniques with Western toppings in urban fusion scenes. Emerging in the early 2020s in cities like and , these creations involve stuffing or topping soft, steamed wheat buns with ingredients such as , , , or even Asian-inspired elements like BBQ and , then finishing with a quick bake or steam to meld flavors, as seen in offerings at international chains and pop-up eateries.

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