Neapolitan Pizza and the art. The History of pizza probably goes back thousands of years. Before the 1700s, although flatbreads (like pitta bread) existed, but were never topped with (what has become a mainstay ) tomatoes . The tomato was actually brought to Europe in the 16th century by explorers returning from South America, but they were believed to be poisonous by some Europeans and did not gain popular until the poor peasants in Naples began to top their flatbread with them in the late 18th century . The dish soon became popular , with visitors to Naples seeking out the “poorer neighborhoods” to try the local specialty. Simple, affordable and tasty, a perfect recipe for populariry. The “Pizza” soon became popular , with all visitors to Naples. The word
The word pizza is Italian for pie, but how that word wound up in the Italian vocabulary boggles etymologists. It may have come from the Latin pix meaning “pitch” or Greek pitta, but others say that it originated in a Langobardic word bizzo meaning “bite.” The common belief is that Italians invented pizza, but a baked bread with toppings has many other precursors in other countries and cuisines. Italy’s version of the dish, especially from Naples, is the one we are most familiar with, though pissaladière from Provence, coca from Catalan, and lahma bi ajeen from the Middle East all bear a remarkable resemblance to what we now consider pizza. “Pizza Marinara” , which does not have cheese, was probably named because it was traditionally prepared by “la marinara,” the seaman’s wife, for her husband when he returned from fishing trips in the Bay of Naples.”
The Birth of Neapolitan Pizza
Pizza Today does have an extensive history but many credit the birth of the cheese and tomato sauce pizza with Naples
The Baker Raffaele Esposito, who worked at the Naples pizzeria “Pietro…e basta così,” is generally credited with creating Margherita pizza, now known as the classic Neapolitan-style pizza.
In 1780 the pizzeria Pietro…e basta così (which means “Peter …and That’s Enough”- funny name, isn’t it?) was established in Salita S. Anna di Palazzo, in the surroundings of the Royal Palace. This name derived from one of the first owners, Pietro Colicchio, known as Pietro il pizzaiuolo (Peter the Pizzamaker). Pietro Colicchio, having no brothers nor sons, handed over the pizzeria to Enrico Brandi, who in his turn transferred the activity to his daughter Maria Giovanna Brandi, the future wife of Raffaele Esposito.
In 1889 King Umberto I and Queen Margherita of Savoy visited Naples and Esposito baked them a pizza named in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). The Rest is truly an amazing history and pizza Margherita is now more popular than ever.
The Pizza is cooked at 900f, in 90 seconds, only 00 flour (Italian fine milled flour) is used , sea salt, fresh mozzarella, and San Marzano Tomatoes . It has rules “some organizations claim” as they try to preserve the art. But pizza today (throughout Italy and the world) is truly diverse, it has undergone the influence of regions , cultures , time so many miles, and so many hands have taken it to new highs (and even some lows). The evolution continues today and each man tends to make it his own art ( and to me) that’s the true beauty of pizza.
The Pizza School Of New York
We can teach you amazing styles of pizza at the Pizza School of New York. Not only Neapolitan style but the Best “New York Brick Oven” style Pizza as well. True “New York Brick Oven Pizza” is a crunchier and a more diverse pizza. It is considered more favorable than Neapolitan Pizza to daily pizza eaters in America. With fresh mozzarella toppings and “no true rules” just high heat, fresh ingredients, and flavor! But saying the above does not take away from the original art. Neapolitan Pizza (rules and style) is now back in vogue and in its pure form is an experience and art that will continue to transcend the decades and all true foodies will praise it .