The ancient Greeks baked savoury pizza-style pies (like today's focaccia), and ourthe name probably comes from the words for bread - pitta or picea.
Pizza in its present form began to be baked in the south in Naples in the 18th century. A true Neapolitan pizza should have a maximum of 3 mm thick dough, cooked in the oven until crisp. The most popular is the simple yet delicious Margherita - it contains only a tomato base, mozzarella, a little olive oil and basil. This type was named in honor of the wife of King Umberto I. The pizza was named after Margherita of Savoy, who enjoyed it very much during a visit to Naples.
You can find a pizzeria in almost every Italian resort, and almost everywhere they offer the option of packing it in a box to take away. Often you will also find a stand with pizzas cut and sold by the slice, so you can have several types at once.
The most popular types of pizza are:
- Margherita: tomato base, mozzarella, olive oil and basil
- Funghi e prosciuto: tomato base, mozzarella, ham and mushrooms
- Capricciosa: tomato base, mozzarella, artichokes, ham, mushrooms and olives
- Quattro stagioni: tomato base, mozzarella and artichokes, ham, mushrooms and olives divided into 4 parts
- Diavola: tomato base, mozzarella and spicy salami
