What is Pizza? piz·za [ peet -s uh ] –noun a flat, open-faced baked pie of Italian origin, consisting of a thin layer of bread dough topped with spiced tomato sauce and cheese, often garnished with anchovies, sausage slices, mushrooms, etc.

piz·za [ peet -s uh ] –noun a flat, open-faced baked pie of Italian origin, consisting of a thin layer of bread dough topped with spiced tomato sauce and cheese, often garnished with anchovies, sausage slices, mushrooms, etc.

Pizza of unconfirmed origin China, Italy, Greece, Egypt and a majority of ancient societies had bread products cooked in an oven which resemble pizza It clearly was NOT invented in the US. The first modern like pizza did not surface until the 1800’s There are ALL kinds of Pizza Different shapes Different sauces Topping themes

China, Italy, Greece, Egypt and a majority of ancient societies had bread products cooked in an oven which resemble pizza

It clearly was NOT invented in the US.

The first modern like pizza did not surface until the 1800’s

There are ALL kinds of Pizza

Different shapes

Different sauces

Topping themes

History of Pizza "Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed." Virgil (70-19 B.C.), The Aeneid Ancient Not so Ancient Modern 6 BC First Pizza? 79 AD 1 st Pizzeria 18 th Century 1 st Pizza Oven 1905 1 st US Pizzeria

"Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with

his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their

homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to

mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed."

Ancient 6th Century B.C. At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.) baked a kind of bread flat upon their shields and then covered it with cheese and dates. 3rd Century B.C. Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones." 1st Century A.D. Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"

6th Century B.C.

At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.) baked a kind of bread flat upon their shields and then covered it with cheese and dates.

3rd Century B.C.

Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones."

1st Century A.D.

Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"

Not so ancient 16th Century 1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. 17th Century By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli." 18th Century Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests.

16th Century

1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families.

17th Century

By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli."

18th Century

Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests.

Modern 1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno. 1945 - When the soldiers returned from war, they brought with them a taste for pizza. 1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced by Frank A. Fiorello. 1950s - Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore". 1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food.

1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno.

1945 - When the soldiers returned from war, they brought with them a taste for pizza.

1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced by Frank A. Fiorello.

1950s - Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore".

1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food.

Neapolitan pizza (pizza Napoletana). Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio Lazio style : Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavors": "Pizza Rustica" or "Pizza a Taglio". Other types of Lazio-style pizza include: Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil Pizza Capricciosa ("Capricious Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients not mixed Pizza Quattro Formaggi ("Four Cheese Pizza"): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three) Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies. White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream. Ripieno or Calzone is a pizza in the form of a half moon, sometimes filled with ricotta, salami and mozzarella; it can be either fried or oven baked. Common pizza types

Neapolitan pizza (pizza Napoletana). Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio

Lazio style : Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavors": "Pizza Rustica" or "Pizza a Taglio". Other types of Lazio-style pizza include:

Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil

Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil

Pizza Capricciosa ("Capricious Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil

Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients not mixed

Pizza Quattro Formaggi ("Four Cheese Pizza"): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three)

Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies.

White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream.

Ripieno or Calzone is a pizza in the form of a half moon, sometimes filled with ricotta, salami and mozzarella; it can be either fried or oven baked.

US pizza variations New York-style is often sold in oversized, thin and flexible slices. hand-tossed, moderate on sauce, and moderately covered with cheese essentially amounting to a much larger version of the Neapolitan style. Chicago-style , or Chicago-style deep dish pizza, contains a crust which is formed up the sides of a deep-dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. California-style refers to pizza with non-traditional ingredients, especially those that use a considerable amount of fresh produce Greek pizza is a variation popular in New England; Plain olive oil is a common part of the topping. Variations include using feta cheese, Kalamata olives, & Greek herbs Hawaiian pizza has Canadian Bacon (or sliced ham) and pineapple toppings with Mozzarella cheese. French bread pizza/pizza bagel is a common convenience pizza made at home in an oven or toaster

New York-style is often sold in oversized, thin and flexible slices. hand-tossed, moderate on sauce, and moderately covered with cheese essentially amounting to a much larger version of the Neapolitan style.

Chicago-style , or Chicago-style deep dish pizza, contains a crust which is formed up the sides of a deep-dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top.

California-style refers to pizza with non-traditional ingredients, especially those that use a considerable amount of fresh produce

Greek pizza is a variation popular in New England; Plain olive oil is a common part of the topping. Variations include using feta cheese, Kalamata olives, & Greek herbs

Hawaiian pizza has Canadian Bacon (or sliced ham) and pineapple toppings with Mozzarella cheese.

French bread pizza/pizza bagel is a common convenience pizza made at home in an oven or toaster

Pizza as a forecast of US policy? Mr. Meeks enjoyed pointing out that his stores have delivered pizza to five U.S. presidents. He claimed that pizza delivery was something of a barometer for major political and military decisions, noting the short-term increases in deliveries to government offices on nights prior to the invasion of Grenada and the start of the Persian Gulf War. During the first government shutdown in 1995, then-Senate Majority Whip Trent Lott, an old friend and fellow Mississippian, called Mr. Meeks late one night to say Republican senators were caucusing and had no place to eat. Mr. Meeks delivered the pizzas himself. He did the same thing in 1997 when White House negotiators were working with Republican congressional leaders to craft a balanced budget. "Newt Gingrich said . . . he was going to break his diet," Mr. Meeks said sometime later. Mr. Meeks, an ardent Republican, claimed that particular delivery precipitated the Monica Lewinsky affair. It was the White House intern who reported to President Clinton that the pizza had arrived.

References Culinaria - The United States, A Culinary Discovery, by Randi Danforth, Peter Feierabend, and Gary Chassman, published by Konemann Publishing, 1998. Goldberg's Pizza Book, by Larry Goldberg, published by Random House, 1971. Let Eat - The History of Pizza, by Mani Niall, http://wwwpastrywiz.com/letseat/pizzza.htm Virgil's Aeneid, translated by John Dryden, published by Penguin Classics, 1997. The Complete Book of Pizza, by Louise Love, published by Sassafras Press, 1980. The History of Pizza, http://www.ghgcorp.com/coyej/ The History of Pizza, http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm The History of the Pizza Margherita, http://www.caboto.com/pizza.htm The Food Chronology, by James Trager, published by Henry Holt and Company, 1995. The Pizza Express Cookbook, by peter Boizot, published by Elm Tree Books, 1976. The Roman Cookery Book, a critical translation of The Art of Cooking by Apicius, translated by Barbara Flower and Elizabeth rosenbaum, published by Harrap, 1958. Wikipedia, http://en.wikipedia.org/wiki/Pizza The Wonderful World of Pizzas, Quiches, and Savory Pies, by Anna Ceresa Callen, published by Crown Publishers, Inc., 1981.

Culinaria - The United States, A Culinary Discovery, by Randi Danforth, Peter Feierabend, and Gary Chassman, published by Konemann Publishing, 1998.

Goldberg's Pizza Book, by Larry Goldberg, published by Random House, 1971.

Let Eat - The History of Pizza, by Mani Niall, http://wwwpastrywiz.com/letseat/pizzza.htm

Virgil's Aeneid, translated by John Dryden, published by Penguin Classics, 1997.

The Complete Book of Pizza, by Louise Love, published by Sassafras Press, 1980.

The History of Pizza, http://www.ghgcorp.com/coyej/

The History of Pizza, http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm

The History of the Pizza Margherita, http://www.caboto.com/pizza.htm

The Food Chronology, by James Trager, published by Henry Holt and Company, 1995.

The Pizza Express Cookbook, by peter Boizot, published by Elm Tree Books, 1976.

The Roman Cookery Book, a critical translation of The Art of Cooking by Apicius, translated by Barbara Flower and Elizabeth rosenbaum, published by Harrap, 1958.

Wikipedia, http://en.wikipedia.org/wiki/Pizza

The Wonderful World of Pizzas, Quiches, and Savory Pies, by Anna Ceresa Callen, published by Crown Publishers, Inc., 1981.

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