Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas. Mass production of pizza by chains can be completely automated. Shrikant, Adit (2017-07-27). "How Dipping Sauce for Pizza Became Oddly Necessary". Eater. Vox Media. Archived from the original on 27 July 2017 . Retrieved 28 July 2017.

a b c d e f g h Lazar, Allie (25 April 2016). "Buenos Aires Makes Some of the World's Best (and Weirdest) Pizza". Saveur . Retrieved 10 December 2022.Dowling, Stephen; Gray, Richard (August 20, 2022). "A pizza topping that divides the world". BBC . Retrieved August 30, 2022. Was margherita pizza really named after Italy's queen?". BBC Food. 28 December 2012. Archived from the original on 31 December 2012 . Retrieved 31 December 2012. Adler, Karen; Fertig, Judith (2014). Patio Pizzeria. Running Press. p.67. ISBN 978-0-7624-4966-8. Archived from the original on 2016-05-05 . Retrieved 2015-12-12. The world's largest pizza was prepared in Rome in December 2012, and measured 1,261 square meters (13,570 square feet). The pizza was named "Ottavia" in homage to the first Roman emperor Octavian Augustus, and was made with a gluten-free base. [77] A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag— red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen, [32] with an official letter of recognition from the Queen's "head of service" remaining to this day on display in Esposito's shop, now called the Pizzeria Brandi. [33] Later research cast doubt on this legend, undermining the authenticity of the letter of recognition, pointing that no media of the period reported about supposed visit and that both the story and name Margherita were first promoted in the 1930s-1940s. [34] [35]

Wine Enthusiast, Volume 21, Issues 1–7. Wine Enthusiast. 2007. p.475. Archived from the original on 2021-05-02 . Retrieved 2020-08-25. Rhodes, Donna G.; Adler, Meghan E.; Clemens, John C.; LaComb, Randy P.; Moshfegh, Alanna J. "Consumption of Pizza" (PDF). Food Surveys Research Group. Archived (PDF) from the original on 5 October 2014 . Retrieved 25 September 2014.Kliman, Todd (September 5, 2012). "Easy as pie: A Guide to Regional Pizza". The Washingtonian. Explanation of eight pizza styles: Maryland, Roman, "Gourmet" Wood-fired, Generic boxed, New York, Neapolitan, Chicago, and New Haven. Braimbridge, Sophie; Glynn, Joanne (2005). Food of Italy. Murdoch Books. p.167. ISBN 978-1-74045-464-3. Archived from the original on 2016-06-14 . Retrieved 2015-12-12. Samuelsson, Marcus (2006). The soul of a new cuisine: a discovery of the foods and flavors of Africa. Hoboken, N.J: John Wiley & Sons. ISBN 978-0-7645-6911-1. OCLC 61748426. McNair, James (2000). James McNair's New Pizza. Chronicle Books. p.53. ISBN 978-0-8118-2364-7. Archived from the original on 2016-04-27 . Retrieved 2015-12-12. Sorpresa: la parola "pizza" è nata a Gaeta"["Surprise: the word "pizza" was born in Gaeta]. La Reppublica (in Italian). 9 February 2015. Archived from the original on 16 November 2021 . Retrieved 16 November 2021.

Aeberhard, Danny; Benson, Andrew; Phillips, Lucy (2000). The Rough Guide to Argentina. Rough Guides. p.40. ISBN 978-185-828-569-6 . Retrieved 10 December 2022– via Google Books. a b Hidalgo, Joaquín; Auzmendi, Martín (6 October 2018). "De Nápoles a la Argentina: la historia de la pizza y cómo llegó a ser un emblema nacional". Entremujeres. Clarín (in Spanish) . Retrieved 10 December 2022.

Ratings and reviews

Turim, Gayle. "A Slice of History: Pizza Through the Ages". History.com. Archived from the original on 18 December 2014 . Retrieved 9 November 2014.

Hales, Dianne (2009-05-12). Sök på Google (in Swedish). Crown. ISBN 978-0767932110. Archived from the original on 2022-02-21 . Retrieved 2018-04-04. A small pizza is sometimes called a " pizzetta". [20] A person who makes pizza is known as a " pizzaiolo". [21] Pizza's possible 'distant ancestor' found painted in the ruins of Pompeii". ABC News. 27 June 2023 . Retrieved 28 June 2023. The Macedonian Pastrmajlija is a bread pie made from dough and meat. It is usually oval-shaped with chopped meat on top of it. Pizza was taken to the United States by Italian immigrants in the late nineteenth century [36] and first appeared in areas where they concentrated. The country's first pizzeria, Lombardi's, opened in New York City in 1905. [37] Following World War II, veterans returning from the Italian Campaign, who were introduced to Italy's native cuisine, proved a ready market for pizza in particular. [38]

Stores Nearby

Miller, Hanna (April–May 2006). "American Pie". American Heritage. Archived from the original on 3 February 2012 . Retrieved 4 May 2012. The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza. [39] In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish, [40] [41] and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage. [7] Preparation The Anatolian Lahmacun (Arabic: laḥm bi'ajīn; Armenian: lahmajoun; also Turkish pizza or Armenian pizza) is a meat-topped dough round. The base is very thin, and the layer of meat often includes chopped vegetables. [89]