Pizza is one of the most loved foods in the world, but its history is not as simple as it seems. Many believe it started in Italy, but its roots go back much further. Before gooey cheese and tomato sauce, pizza was something completely different.
People have been cooking flatbreads for thousands of years, but when did those simple breads become the pizza we know today? Who came up with the idea to add toppings? And how did it spread from one place to another until it became a worldwide favorite?
Let’s find out the real story behind pizza.
How It All Started
Thousands of years ago, people made simple flatbreads by mixing flour and water, then baking them on hot stones or in basic ovens. These early versions had no cheese, no sauce, and no toppings—just bread cooked to be eaten alone or used as a base for other foods.
The oldest known flatbreads date back over 7,000 years. Ancient Egyptians discovered how to make dough rise using yeast, which made bread softer and tastier. Romans later created their own versions, baking round loaves and seasoning them with herbs and olive oil.
- Easy to make with basic ingredients.
- Filling and cheap
- Flatbread worked as a plate, holding other foods like meats and vegetables.
The word pizza had not been invented yet, but the idea of a round, baked bread had already spread across different cultures.
Ancient Rome and Its Influence
Romans did not create pizza, but they played a key role in its evolution. They improved flatbread-making with better ovens, different grains, and new ways to enhance flavor. Wheat, farro, and barley were all used to create a variety of textures, making their breads more refined than those of earlier civilizations.
One of their most famous creations was panis focacius, a flatbread baked in hot ashes. This later became focaccia, which is still popular today. Romans experimented with toppings, adding olive oil, herbs, cheese, and even honey. While modern pizza was still far off, their innovations pushed the idea of flavored flatbreads forward.
Bread also served as a tool for eating. Wealthy Romans feasted on extravagant meals, but poorer citizens used flatbread as a plate to hold stews and roasted meats—similar to how pizza functions today. As Rome expanded, it spread its baking techniques across Europe, influencing different cultures and shaping the future of bread-based dishes.
How Rome Helped Shape Pizza
- Developed better baking methods and ovens.
- Used a variety of grains to improve texture and taste.
- Popularized the idea of topping bread with oils, cheese, and herbs.
Romans never had tomatoes, since they did not exist in Europe yet, but their contributions laid the groundwork for what would eventually become pizza.
The First Use of the Word Pizza
Pizza existed long before it had a name. Flatbreads with toppings had been around for centuries, but the first recorded use of the word pizza appeared in Italy around 1000 AD.
One of the earliest known mentions comes from a document in Penne, Abruzzo, dated 1195, which referred to a type of baked bread product. Another important reference appeared in 1300, in the records of the Roman Curia, where the words pizis and pissas were used to describe bread-like dishes made in central and southern Italy.
The origin of the word itself is debated, but some believe it comes from the Lombardic word “bizzo” or “pizzo,” meaning “bite” or “piece.” Others think it may have come from the Greek word “pitta,” which was used to describe flatbreads.
Naples Becomes the Home of Pizza
By the Middle Ages, pizza had a name, but it was still a simple flatbread. Naples would change that forever. By the 16th century, this southern Italian city became the center of pizza transformation, shaping it into a dish recognized worldwide today.
Naples was a busy port city with a large population of working-class people. Many could not afford expensive meals, so they needed cheap, filling food. Street vendors sold flatbreads topped with simple ingredients like garlic, lard, and coarse salt. These early pizzas were practical, easy to eat, and perfect for those with little time or money.
- Pizza became a daily meal for the poor, not just a simple bread.
- Vendors experimented with toppings, adding oil, herbs, and cheese.
- The dish gained popularity among locals, creating a true pizza culture.
At this point, pizza still did not have tomatoes. That key ingredient would arrive soon, bringing a massive change that would define the modern version of the dish.
Tomato – The Ingredient That Changed Pizza Forever
At some point in the late 1600s or early 1700s, everything changed with the arrival of tomatoes to Europe.
Neapolitans, always experimenting with food, started cooking tomatoes into sauces. Then, someone had the idea to crush them and spread them over flatbread. This single decision transformed pizza forever.
The tomato added moisture, acidity, and rich flavor, making pizza more than just dry bread with toppings.
Mozzarella Completes the Puzzle
Tomatoes made pizza flavorful, but something was still missing. By the 18th century, that missing piece arrived—mozzarella cheese. Unlike other cheeses, mozzarella was soft, creamy, and melted perfectly over hot dough, creating the rich, gooey texture that pizza is now known for.
Mozzarella came from southern Italy, made from water buffalo milk. At first, it was rare and expensive, mostly found in rural areas. But as Naples grew, so did cheese production. More vendors started using mozzarella, and soon, it became a standard topping.
The Birth of Margherita
By the late 1800s, pizza was a common food in Naples, but one event made it famous across Italy. In 1889, King Umberto I and Queen Margherita visited the city. To honor the queen, a local pizza maker, Raffaele Esposito, was chosen to prepare a special meal.
Esposito made three different pizzas, but one stood out. It had tomato, mozzarella, and basil, representing the colors of the Italian flag—red, white, and green. Queen Margherita loved it, and as a tribute, Esposito named it Pizza Margherita.
Arrival of Pizza in America
In the late 19th and early 20th centuries, millions of Italians left their homeland in search of a better life. Many settled in New York, Chicago, and other major American cities, bringing their customs, traditions, and most importantly—pizza.
At first, pizza remained a hidden gem, mostly found in Italian immigrant neighborhoods. Small bakeries and street vendors sold it to fellow Italians, baking it just as they did in Naples. But that changed in 1905, when Gennaro Lombardi opened Lombardi’s, the first licensed pizzeria in New York City. Using a coal-fired oven, he made the same traditional pizza that had been loved in Naples for centuries.
Pizza Takes Over the World
By the mid-20th century, pizza was no longer just an Italian tradition. It had broken out of Naples, crossed the ocean, and was now making its way into homes, restaurants, and street corners across the globe.
The American Boom
After World War II, thousands of American soldiers who had been stationed in Italy returned home with a new obsession—pizza. It was cheap, easy to eat, and full of flavor, making it perfect for the fast-paced American lifestyle. As demand grew, pizzerias popped up across the country, turning what was once an immigrant dish into a national favorite.
The 1950s and 1960s saw the rise of pizza chains that made it even more accessible. Pizza Hut opened in 1958, followed by Domino’s in 1960. These businesses introduced fast delivery, standardized recipes, and mass production, turning pizza into a household staple.
- Japan added seafood, mayonnaise, and even squid ink.
- Brazil made dessert pizzas with chocolate, bananas, and condensed milk.
- India used paneer, tandoori chicken, and spicy chutneys as toppings.
- Sweden created unique flavors like banana and curry pizza.
- Middle Eastern countries introduced lamb, za’atar, and labneh on flatbread-style pizzas.
Italy Remains the True Home of Pizza
Pizza has spread across the world, evolving into countless versions with unique toppings and styles. Every country has made it their own, from deep-dish creations in Chicago to seafood-covered slices in Japan. But no matter how much pizza changes, the original still belongs to Italy.
In 2017, UNESCO officially recognized Neapolitan pizza-making as an Intangible Cultural Heritage, proving that the true art of pizza was born and perfected in Naples. While new trends and flavors continue to emerge, traditional Italian pizza remains unmatched—thin, soft dough, fresh ingredients, and a perfect char from a wood-fired oven.
Despite all the experiments, all the reinventions, and all the global variations, real pizza will always trace its roots back to Naples, where it all began.
