Old World Pizza

Welcome To The Italian Pizza Phenomenon

If you're debating the best, most authentic pizza in America, the arguments might come down to Chicago style or New York style.  In Italy, however, the debate about authentic pizza comes down to just one thing - pizza is not pizza if it's not made in Italy.  To an Italian, everything else is an imitation.

Italy has watched their country's most beloved food become a phenomenon that has traveled around the world.  However, Italy can't take total credit for the creation of pizza.  Throughout the ages in many regions of the Mediterranean, a pizza-like bread was formed from dough and eaten in a variety of ways.  In ancient Greece, this flat-bread was used to scoop stew in the manner of an edible utensil. It seems pizza, or a pizza-like bread, is as old as fire.

From its humble beginnings, this flattened bread has gone through some dramatic  transformations.  Once used as a means for eating other food, either as a scoop or to soak up broth, this flattened bread soon began playing host to all sorts of toppings to form its own category of food.

In earliest times, the peasants of Italy found this inexpensive basic a good start to build meals out of whatever they had on hand.  Sometimes it was as simple as olive oil and herbs spread over the flattened bread.  As the development of mozzarella cheese became more widespread, it was quickly implemented into the basic pizza recipe.  Fresh mozzarella (not the packaged shredded stuff) is still considered the standard-bearer for all Italian pizzas.

Tomatoes were introduced to the southern climates of Italy many centuries ago and were accepted as a food by the peasants, who were not squeamish about eating this 'new' food that was believed to be poison by the aristocracy.  The peasants now put together their pizzas with olive oil, herbs, fresh mozzarella, and tomatoes to feed their families an inexpensive, yet delicious, meal.  Then, word spread about this delicious new food and the peasants began finding ways to share their culinary masterpieces, for a price.  These peasants soon became street vendors selling simple pizzas all over the streets of Italy.

As the shoppers (aka aristocrats) found these street vendors, they soon became hooked on this delicious new food.  It wasn't long before actual shops selling pizzas, 'pizzerias,' were built.  Since these humble beginnings, pizza has gone from street vendor food, to pizzeria, and back to street vendor food, and everything in between. 

Pizza is still a delicious and convenient food throughout Italy.  There have been many variations, but the classic ingredients still rule.  One popular pizza is the Margherita Pizza named for Italy's Queen Margherita.  It is said that in honor of a visit from the queen, a pizzeria created a combination of ingredients to resemble the flag of Italy - red (tomatoes), white (mozzarella), and green (fresh basil.)  This classic combination is still considered the perfect pizza in Italy, and around the world.

The popularity of pizza grew across Italy, and each region's ingredients were used to build specialty pizzas.  Seafood topped pizza started showing up along the coast, while more and more cheese was added in the northern regions.  Anchovies, olives, capers, and other regional products were soon stacked high and wide on this 'new' food.

A few things that have remained steady as this pizza phenomenon grew is the crust, the cooking method, and the fresh ingredients.  Authentic Italian pizza will be round and cooked in a wood-fired oven.  You will also not find dried or packaged cheese on an Italian pizza.  Fresh mozzarella and cheese cut from the block or wheel are standard.  Fresh herbs are also a must.

Are you ready to enjoy a truly authentic Italian pizza experience?  Short of taking a trip to Italy, take a look at what made pizza great in Italy and don't settle for less than the best and freshest ingredients.  Then fire up your oven and enjoy!