How Pizza Works

Italians are usually credited with the development and spread of pizza around the world. Much of that credit is accurate, but the concept of putting stuff on hot bread probably dates back to the days of cavemen. Actual pizza probably made its debut in ancient Greece. The Greeks baked round flatbreads (similar to what we know today as foccacia bread) that they decorated with a variety of spices, seasonings, oils and other toppings.

The word "pizza," meaning "pie," was coined sometime around A.D. 1000 near Rome and Naples, Italy. In the 18th century, flatbread pizza became a popular and cost-effective meal for the peasant population in Naples. People were just beginning to realize that tomatoes, which had been brought over from the New World in the 16th century, were actually not poisonous. By the end of the 18th century, the residents of Naples -- and tourists -- began to top the bread with tomatoes, essentially creating pizza as we know it. Street vendors sold the dish in the poor areas of Naples before the opening of the world's first pizzeria, Antica Pizzeria Port'Alba, in 1830. And pizza is sold today from the very same spot.

S­ometime around 1889, Italy's royal couple, Queen Margherita and King Umberto I, toured their kingdom. The Queen took note of the large, flat bread being consumed. She tried it and loved it. She called Chef Rafaelle Esposito to her palace, where he created a variety of pizzas for her. In honor of her, he designed a pizza with toppings in the colors of the Italian flag (red tomatoes, white mozzarella and green basil). This pizza became her favorite and is known to this day as the Margherita. Her love for pizza made her incredibly popular among her subjects -- most royals would never have dined on peasant food, much less encourage its spread [source: A Full Belly].

Pizza appeared on the American scene quietly in the late 19th century with the mass arrival of Italian immigrants. It was mostly sold on the streets of large Italian neighborhoods in such cities as Philadelphia, Chicago and New York City. Pizza soon became available in cafes and grocery stores, but it pretty much remained exclusive to Italian neighborhoods until after World War II. At this time, soldiers returning from Italy increased demand for the dish. Pizza's popularity spread like wildfire, and pizzerias began popping up all over the United States, followed quickly by chain restaurants like Shakey's Pizza and Pizza Hut.

The Dough

Accomplished pizza chefs consider the dough-making process an art form. The specifics of dough-making vary depending on whether the final goal is a thin, crispy crust or a thick, soft one. The mandatory ingredients in pizza dough are flour, water and yeast. Shortening, salt and sugar are also included in many basic recipes. These extras provide more taste and texture options.

Balling: Use your hands to roll balls of dough. The skin should be tight, not cracked. Place balls on an oiled sheet pan.

Proofing: Cover the dough with wax paper and let it sit at room temperature until it doubles in size.

Retarding: Place the dough balls in the refrigerator for at least 12 hours to slow yeast activity.

If these steps are completed properly, the dough stays usable for approximately three to five days.

Baking

You can bake pizza in a variety of ovens. Chefs use a peel, a long, paddle-like utensil, to slide pizzas into electric deck ovens. The pizza is baked directly on a screen or hot bricks. Conveyor belt ovens are used primarily in large chain restaurants. Gas canister ovens position stone bricks directly above the heat source. "Brick-oven pizzerias" use coal or wood-fired brick ovens, which often lend a smokier taste.

Sauce and Cheese

Pizza sauce is usually tomato-based. However, the list of unconventional pizza sauces includes pesto, alfredo, ketchup and barbecue. "White pizza" recipes often eliminate the sauce entirely, replacing it with garlic butter.

Traditional pizza is made with mozzarella cheese sprinkled on tomato sauce. Many chefs like to experiment with blends of cheeses, herbs and seasonings like oregano and basil.­

People have strong opinions about pizza -- in terms of passion, it seems to rank right up there with politics and religion. Some pizza lovers treasure the taste of true Chicago-style pizza so much that they have it shipped across the country. Neapolitan pizza purists in Italy lobbied recently to pass a bill protecting the style and restricting pizza vendors from using the Neapolitan name unless they meet specific guidelines (see sidebar). But those of us who enjoy variety certainly have plenty of pizza styles to choose from, including:

Topping Trends

It probably won't come as much of a shock that pepperoni is the No. 1 pizza topping in America. According to the National Association of Pizza Operators (NAPO), Americans consume almost 252 million pounds of pepperoni every year. Other perennial favorites are extra cheese, sausage, mushrooms, green peppers and onions. Americans also enjoy ham, bacon, ground beef, chicken, artichoke hearts, bell peppers, eggplant, olives, spinach, tomatoes and broccoli.

On the flip side, NAPO reports that anchovies consistently maintain their place as the least popular pizza topping, although they are very popular in some countries. In fact, the world has decidedly eclectic taste in toppings.

Most expensive: Scottish chef Domenico Crolla created the “Pizza Royale 007” (in honor of James Bond) for a fundraiser. It cost 3,000 euros ($4,437) and featured high-end toppings like edible gold, lobster marinated in cognac, champagne-soaked caviar, venison medallions and smoked salmon [source: BBC].

Most extravagant: Though it is hard to top Crolla’s creation, the “Luxury Pizza” at Nino’s Bellissima restaurant in New York City is covered with fresh lobster, crème fraiche, chives and six types of caviar. At $125 per slice and $1,000 per 12-inch pizza, this entree is certainly a delicacy [source: Reuters].

Largest ever made: According to Guinness World Records, this feat was accomplished on Dec. 8, 1990, in Johannesburg, South Africa. The pizza measured 122.7 feet (37.4 meters) in diameter and required 1,102 pounds (500 kilograms) of flour, 1,764 pounds (800 kg) of cheese and 1,984 pounds (900 kg) of tomato puree.

Largest ever made and eaten: Guinness World Records credits the city of Havana, Fla., with hosting this accomplishment on Oct. 11, 1987. The pizza tipped the scales at 44,457 pounds (20,165 kg). The pie was divided into 94,248 slices and devoured by 30,000-plus spectators.

Longest pizza delivery: Lucy Clough of Domino’s Pizza is arguably the world’s most dedicated pizza delivery person. On Nov. 19, 2004, she traveled 10,532 miles (16,950 kilometers) from London to Melbourne, Australia, to set the record for longest pizza delivery, as recognized by Guinness World Records.

To learn more about pizza, check out the links on the next page.