Pizza, as you know, is the most popular dish in the world, just think that its name remains the same in all languages. The origin of this dish, however, has a veil of mystery as one can not assign a date of birth, although many witnesses place it in ancient times.
At first pizza appears just like a crushed product, a paste of flour and water that is baked on hot stones. Flour, however, is not derived from corn but from millet and barley crushed together. Then, the Egyptians discover the processes of sourdough and with them the possibility of having a more digestible and tastier product that can be baked in the oven.
From Millet and barley to oat and finally to wheat.
With the advent of wheat flour the white flatbread pizza crushed turns into a focaccia that gradually becomes part of the daily meal of Greek, Roman and Pompeii, as evidenced by the remains of the city overlooking Mount Vesuvius. The certainty of this dish, however, is that it is in Naples that pizza has achieved its excellence.
Despite the passing of the years and the discovery of many ingredients you can say that what we identify as the true Neapolitan pizza and craft is certainly the one with tomato, mozzarella and basil and of which we can determine the birth certainly after 700, ie after the importation of tomatoes from the Americas. Tomatoes are in fact the key to making pizza and for sure this ingredient is the backbone of pizza TSG (traditional specialty guaranteed).
This particular pizza, which is recognized at all levels can only be of three types: Margherita (tomato, mozzarella and basil), Margherita Extra (tomato, mozzarella and basil), Marinara (tomato and garlic).
Thanks to Pizza New