How pizza went from Neapolitan street food to a global dish — Cyprus Mail
Modern pizza took shape in the Italian city of Naples in the 18th and 19th centuries, when flatbreads with toppings became popular street food among the city’s working population. Its predecessors were simple flatbreads prepared by Greeks, Egyptians and Romans in the ancient Mediterranean, who added oil and herbs to the dough.
As Cyprus Mail reports, tomatoes, brought from the Americas in the 16th century, played an important role in the emergence of the pizza familiar today. At first, they were viewed with distrust, but later became a central ingredient of Neapolitan cuisine.
From Naples to other countries
The emergence of famous pizza varieties, including Margherita, is associated with tomatoes. According to a widespread version, it was created in honor of Queen Margherita of Savoy. Pizza later moved beyond Naples, spread across Italy and then around the world, adapting to local tastes while retaining its basis of thin baked dough with various toppings.
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Regional versions of the dish developed in Italy. The Roman style is known for its crispy base, while the Sicilian style features thicker dough, often baked in rectangular pans and topped with tomatoes, onions and anchovies.
New styles and local ingredients
In the 20th century, Italian migrants helped popularize pizza in the United States. Among the styles that emerged there were the New York version with a thin crust and the Chicago deep-dish style. Today, pizza combines the status of a mass-market dish and an artisanal product: chefs experiment with sourdough, traditional grain varieties and seasonal local ingredients.
Summer versions often use fresh tomatoes, basil and zucchini, while winter versions feature richer cheeses and meat products. In Cyprus, pizza is often prepared with local products, including halloumi, olives and oregano. In 2017, Neapolitan pizza was added to UNESCO’s list of intangible cultural heritage, recognizing the skill of dough preparation, fermentation and traditional baking in a wood-fired oven.
