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A flat savoury tart, probably originating in Naples - the fist
pizzerias opened there in around 1830. Original versions were simple
affairs covered with tomatoes, cheese, olives and anchovies. This
version is still generally called ''Napoletana''. With their increased
popularity, and largely under American influence, anything goes from
pineapple to bananas.
The best pizza's are cooked in a
wood-fired ovens, which produce the necessary high temperature and more
character in their flavour than anything produced in an electric oven
They are therefore difficult to produce at home.
The pizza restaurant business is worth about