Pizza

Pizza is a dish consisting of a yeasted bread dough base, shaped into a flat circle, topped with tomato sauce and cheese, and baked. It originated in Naples, Italy, and has become a global staple with regional and artisanal variations. The dough commonly contains flour, water, salt, and yeast; many chefs also use sourdough. Traditional Neapolitan pizza uses a soft, blistered crust cooked quickly in a wood-fired oven.

Modern pizza emerged in the 18th and 19th centuries in Naples. The Margherita story is a popular but debated origin tale in which the pizza was named for Queen Margherita of Savoy after a visit to the city, with toppings reflecting the Italian flag: tomato, mozzarella, and basil. In 2017, Neapolitan pizza was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity.

Beyond Naples, many styles exist. Neapolitan pizza favors a tender, pliable crust; New York-style is large, thin, and foldable; Chicago deep-dish is thick and pie-like; Sicilian pizza is often square and fluffy; Roman pizza could be thin and crisp. Toppings range from classic tomato, mozzarella, and basil to vegetables, cured meats, seafood, and various cheeses.

Pizza dough is typically stretched by hand, not rolled, and baked in a hot oven. Traditional Neapolitan pizzas may bake at around 450-485 C (850-900 F) for 60-90 seconds in a wood-fired oven; other styles bake at lower temperatures for longer times. In addition to wood-fired ovens, gas and electric ovens, cast-iron pans, and pizza stones are used in modern kitchens.