The Origins of a Global Icon: Pizza's Humble Beginnings

From Peasant Food to Royal Fare

Before it was a global phenomenon, pizza was a simple, flatbread dish eaten by the working class of Naples. Topped with ingredients that were readily available and inexpensive, such as tomatoes, garlic, and oil, it was a quick and satisfying meal for people on the go.

The pizza's status changed dramatically in 1889 when King Umberto I and Queen Margherita of Italy visited Naples. Seeking a break from the sophisticated French cuisine they were used to, the queen asked to try a selection of pizzas. The most famous pizza chef of the time, Raffaele Esposito, was tasked with creating three different pizzas for her. He presented a pizza with a patriotic flair: a simple pie topped with tomato (red), mozzarella (white), and basil (green), to represent the colors of the newly unified Italian flag.

The queen was delighted with this version, and in her honor, the dish was named Pizza Margherita. This royal endorsement propelled pizza from being a humble street food to a beloved dish, laying the foundation for its global popularity.

The Neapolitan Pizza Rules

Even today, a true Neapolitan pizza is a serious matter. The Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) has a strict set of rules that must be followed for a pizza to be considered authentic. The dough must be made with a specific type of flour, yeast, salt, and water. It must be kneaded by hand or with a low-speed mixer and cooked in a wood-fired oven at a very high temperature (around 485°C or 905°F) for no more than 60-90 seconds. The result is a soft, light, and airy crust with a slightly charred exterior.

The story of pizza is a testament to the power of simple, authentic ingredients and a royal seal of approval that launched a local dish to international fame.