Is Pizza From Greece? A Culinary Journey Through History
The idea that pizza originated in Greece is a common misconception, though not entirely unfounded. While the origins of pizza as we know it today are firmly rooted in Naples, Italy, its ancestors and related foods can be traced back to ancient civilizations, including Greece, with flatbreads cooked on stones.
Ancient Roots: Flatbreads Across the Mediterranean
The culinary history of pizza isn’t a straightforward line. It’s a complex tapestry woven with threads from various cultures. Ancient civilizations around the Mediterranean basin, including Greece, Egypt, and Rome, consumed flatbreads seasoned with herbs and spices. These flatbreads weren’t pizza as we envision it, but they represent a crucial step in the evolution of this globally loved dish.
Greece: The ancient Greeks had plakous, a flatbread flavored with herbs, onions, garlic, and cheese. This bread was cooked on a hot stone and served as a simple, nourishing meal. This can be argued as a distant ancestor to the modern day pizza.
Egypt: Egyptians baked flatbreads seasoned with herbs and dates. These were essential to their daily diet.
Rome: Roman soldiers ate panis focacius, a flatbread cooked on a hearth. This was often topped with herbs and olive oil and eaten as a quick and easy meal.
The Neapolitan Pizza: Where Modern Pizza Takes Shape
While the Greeks and others enjoyed flatbreads, the modern pizza we know and love truly took shape in Naples, Italy, during the 18th century. As Naples grew, the need for affordable, easily accessible food increased. Bakers began selling large, flatbreads to the working class. These early pizzas were simple, often topped with garlic, olive oil, lard, salt, and cheese.
Key Ingredients: The addition of tomatoes to pizza in the late 18th century was a transformative event. Tomatoes, introduced from the Americas, thrived in the Neapolitan climate and added a new level of flavor.
Pizza Margherita: Legend has it that in 1889, pizzaiolo Raffaele Esposito created the Pizza Margherita for Queen Margherita of Savoy. The pizza featured the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).
Pizza’s Global Domination: An Italian Export
From Naples, pizza spread throughout Italy and eventually the world. Italian immigrants brought their culinary traditions, including pizza, to the United States in the late 19th and early 20th centuries. The first pizzeria in the U.S., Lombardi’s, opened in New York City in 1905.
American Influence: American pizza evolved, becoming thicker and often including a wider range of toppings than traditional Neapolitan pizza.
Global Variations: Pizza continues to evolve globally, with regional variations reflecting local ingredients and tastes. For instance, you can find Hawaiian pizza (with ham and pineapple) or Indian-inspired pizzas with tandoori chicken.
The Case for Greek Influence: A Re-Evaluation
While pizza is not from Greece in its current form, the influence of Greek flatbreads cannot be entirely dismissed. The idea of baking flatbreads topped with simple ingredients has a long history in Greece and other Mediterranean regions. So, while the specific combination of ingredients, baking techniques, and cultural context that define pizza is Italian, it has ancestral roots in other cultures.
Comparing Greek Flatbreads and Neapolitan Pizza
| Feature | Greek Flatbread (Plakous) | Neapolitan Pizza |
|---|---|---|
| Base | Flatbread, often thicker | Thin, pliable dough |
| Cooking Method | Cooked on stone or hearth | Wood-fired oven |
| Common Toppings | Herbs, onions, garlic, cheese | Tomato, mozzarella, basil |
| Historical Period | Ancient Greece | 18th century Naples |
| Modern Equivalent | Pita bread, similar flatbreads | Pizza |
Factors Distinguishing Neapolitan Pizza
- Specific Dough Recipe: The Neapolitan pizza dough has a precise recipe, often using “00” flour, water, salt, and yeast, and a long fermentation process.
- Wood-Fired Oven: The high heat and smoky flavor imparted by a wood-fired oven are crucial to creating authentic Neapolitan pizza.
- Quality Ingredients: Traditional Neapolitan pizza emphasizes fresh, high-quality ingredients, such as San Marzano tomatoes and buffalo mozzarella.
Frequently Asked Questions (FAQs)
Was pizza known in Ancient Greece?
Yes, in a way. The ancient Greeks did have a type of flatbread called plakous, which they seasoned with herbs, onions, garlic, and cheese. This flatbread, cooked on a hot stone, can be considered a precursor to the modern pizza.
Did the Romans also eat flatbread?
Indeed, the Romans consumed panis focacius, a flatbread cooked on a hearth and often topped with herbs and olive oil. This was a staple food for soldiers and common people, showing that flatbreads were a ubiquitous part of their diet.
What is the main difference between Greek flatbread and Italian pizza?
The key difference lies in the specific ingredients, baking techniques, and cultural context. While both are flatbreads, the Italian pizza utilizes specific elements like tomatoes, mozzarella, and a wood-fired oven, and is a distinctly Italian culinary creation.
When did tomatoes become a common pizza topping?
Tomatoes were introduced to Italy from the Americas and became a popular pizza topping in Naples in the late 18th century. This addition was transformative, giving pizza its characteristic flavor and appearance.
Who created the Pizza Margherita?
Legend credits Raffaele Esposito, a Neapolitan pizzaiolo, with creating the Pizza Margherita in 1889 for Queen Margherita of Savoy. The pizza was designed to represent the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).
Why is Neapolitan pizza considered so special?
Neapolitan pizza is considered special because of its specific dough recipe, the use of a wood-fired oven, and the emphasis on fresh, high-quality ingredients. These factors combine to create a unique and authentic flavor that is highly prized by pizza enthusiasts.
How did pizza spread to the rest of the world?
Pizza spread globally primarily through Italian immigration, especially to the United States. Italian immigrants established pizzerias, introducing their culinary traditions to new audiences.
What are some common variations of pizza around the world?
Pizza has evolved globally, with regional variations reflecting local tastes and ingredients. Examples include Hawaiian pizza (ham and pineapple), Indian-inspired pizzas with tandoori chicken, and Japanese pizzas with seaweed and seafood.
What is “00” flour and why is it used in Neapolitan pizza?
“00 flour” refers to a finely ground Italian wheat flour that is low in protein and creates a soft and pliable dough. It is a crucial component in achieving the characteristic texture of Neapolitan pizza.
Is there a specific way to eat Neapolitan pizza?
Traditionally, Neapolitan pizza is eaten simply, folded in half or quarters. This allows you to enjoy all the flavors in each bite and helps keep the toppings from sliding off.
Is all mozzarella the same?
No. The most traditional mozzarella used on Neapolitan pizza is made from buffalo milk and is known as mozzarella di bufala. It has a richer flavor and creamier texture compared to mozzarella made from cow’s milk.
Where can I find authentic Neapolitan pizza?
You can find authentic Neapolitan pizza in Naples, Italy, where many pizzerias follow traditional methods and recipes. Outside of Naples, look for pizzerias certified by organizations such as the Associazione Verace Pizza Napoletana (AVPN), which ensures adherence to strict standards.