Pizza Loers is made for all those people who want to know more about pizza and how easy it is to cook at home. It is topped with his-tory, interviews with master pizza makers in Bristol, useful aadvice for homemade pizza and fresh baked graphics.
Stefano Renzetti was born in Rome, Italy, in January 1990 and moved with his family to Bologna where he began to attend Accademia di Belle Arti in 2009. From January 2012 he spent six momonths in the beautiful city of Bristol, UK, where he at-tended graphic design module Type and Printing in UWE. Young and ambi-tious pizza presents this book as a final work for the module.
History - 4
30 pizza lovers32
5 - History
04...............................................HISTORY The ancestors of Pizza
When Pizza became Pizza
Pizza in America
30..................................pizza loversAjet, Di Meo Restaurant and Pizzeria
Jessie, Pizza Provencale
Emrah, Pizza Palace
7 - History
9 - History
From thebeginning to thediscovery of america
Foods similar to pizza have been prepared since the Neolithic age. Records of people adding other ingredients to bread to make it more tasty can be found throughout ancient history. Thousands years ago man became a farmer and he started to grind the wheat. He dis-covered that he could knead the finely ground wheat with water and bake that mixture on hot stones. The first men to do this paved the way for bread, pizza, and pasta. In Sardinia, French and Italian arche-ologists have found a kind of bread baked over 3,000 years ago. In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude flat bread that was baked beneath the stones of the fire. After cooking, it was sea-soned with a variety of different toppings, above all haromatic herbs, and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks. This flat bread was eaten by the working man and his family because it was a thrifty and convenient food. The next big step was the discovery of yeast, and the invention of the first oven. This happened about six thousand years ago in Egypt. We have proof that the Egyptians invented the oven, and it was cone-shaped. The fire was inside, and the uncooked breads were literally stuck on the outside: when they fell off, it meant that they were cooked one on side, and then they were stuck on again on the other side to finish cooking. Later on, the oven was improved and divided in two inside, with the fire underneath and the dough made of flour, water and yeast above. As you can read below the ancient Greeks
History - 10
had a flat bread called plakous (, gen. - plakountos) which was flavored with toppings like herbs, onion, and garlic and used as a plate. In the 1st century BC, the Latin poet Virgil refers to the ancient idea of bread as an edible plate or trencher for other foods in this extract from his Latin epic poem, the Aeneid (Book VII, 112-116 ):
When the poor fare drove them to set their teethinto the thin discs, the rest being eaten, and to breakthe fateful circles of bread boldly with hands and jaws,not sparing the quartered cakes, Iulus, jokingly,said no more than: Ha! Are we eating the tables too?
These flat breads, like pizza, are from the Mediterranean area and other examples of flat breads that survive to this day from the ancient Mediterranean world are: focaccia in Italy (which may date back as far as the Ancient Etruscans); coca (which has sweet and savory varieties) from Catalonia, Valencia and the Balearic Islands; the Greek pita or pide in Turkish; lepinja or somun in the Balkans; piadina in Emilia-Romagna, in central-northern Italy.
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Kneader, painted limestone, Old Kingdom, V dynasty, Egypt; offered bread to Gods, orange ter-racotta, Middle Kingdom, Egypt; a model of domes-tic ambient in Nuragic civilization, Sardinia; loaf of bread preserved in ash found in Pompeii, 79 AD (near Naples).
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The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16 th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18 th century, it was common for the poor of the area around Naples (Napoli in italian)to add tomato to their yeast-based flat bread, and so the pizza was born. The most traditional and ancient pizza, from the 19 th century, was made with garlic, oil, tomato and origan (aglio, uoglio, pummarola e arecheta). The pizza maker (Pizzaiuolo) would roam the streets with the portable oven on his head, full of pizzas. In that state the pizza would get quite soft and could be folded into four. The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries. When some pizza makers started to put tables around the ovend, the pizzerias were born. In Naples pizzerias keep this old tradition alive today, it is possible to enjoy pizza wrapped in paper and a drink sold from open-air stands around the city. Antica Pizzeria PortAlba in Naples is widely regarded as the citys first piz-zeria. It started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830 and it still serves pizza from the same premises today. A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, in his work Le Corricolo, Chapter VIII. He writes that pizza
Pizza, tomatoesand naples
Food for poor people
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was the only food of the humble people in Naples during winter and that in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies.The two most old pizzas are Marinara and Margherita. The older of the two is the Marinara it is called like this because, the pizzaiuolo of the Port Alba of Napoles, over time, was tired of hearing the sailors asking him to add some taste to this simple pizza. So he decided to find a new ingredient to make it tastier without making it more expensive and he added garlic. The sailors were enthusiastic, and the word got out: since this new flavour didnt cost any more than normal pizza, it became normal for customers to ask for a pizza the way sail-ors like it: from there the term Marinara.
Queen Margherita of Savoy (1851-1926);View of Napoli, 1835; open-air stand pizza in Naples
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...Margherita The Margherita, topped with modest amounts of tomato sauce, moz-zarella cheese and fresh basil is widely attributed to baker Raffaele Es-posito. He worked at the pizzeria Pietro... e basta which was founded in 1880 and is still open today under the name Pizzeria Brandi. In 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. One was pork fat, chees and basil; other had tomatoes, garlic and olive oil but the Queens favorite was a pizza evoking the colors of the Italian flag: tomatoes (red), moz-zarella (white) and basil leaves (green). This combination was named Pizza Margherita in her honor. Esposito has also another record, he is the first delivery in the history. It must be said that already in 1830 a certain person named Riccio in the book Napoli contorni e dintorni, wrote about a pizza made with tomato, mozzarella and basil.
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P izza first made its appearance in the United States with the arrival of Italian immigrants in the late 19 th century. This was certainly the case in cities with large Italian populations, such as Chicago, New York City, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. At the end of the 19 th century over 4 million Italian immigrants arrived in the USA, most of them in New York.People bring what they know and what they knew was also their local food and so pizza arrived in America. In Chicago, for example, pizza was introduced by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, a copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot selling his wares at two cents a chew, this was the way pizza used to be sold in Naples. It was not long until small cafes and groceries began offering pizzas to their Italian - American communities.A young baker named Gennaro Lombardi came from Naples, Italy, and founded the first pizzeria licensed in America in Little Italy, Man-hattan. He opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 in 53 Spring Street. He got the first license with New Yorks issuance of the mercantile license. The price for a pizza was five cents. In 1924, Totonno, a pizzaiuolo that had worked with him and learned from him, left Lombardi s to open his own pizzeria on Coney Island called Totonno s. While the original Lombardis closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardis grandson.
Lombardi s first americ