The Authentic Italian Pizza
There is something very unique and perfect about the pizza made in Italy. It’s very thin, it’s crispy, it’s not bad for you and it is delicious. Now, be reminded, I am specifically talking about authentic Italian pizza; not a frozen block. I am referring to the authentic, paper-thin version cooked in a wood-burning oven at temperatures in excess of 750 degrees Fahrenheit using only fresh buffalo mozzarella, fresh basil, Extra Virgin Olive Oil, and San Marzano tomatoes. The fresh ingredients, authentic oven, and a little “more” are what make Italy famous for the pizza we love.
Pizza is said to have originated in Naples, Italy, but the etymology of the word pizza is uncertain. The term was first coined in the 10th century in the town of Gaeta, a quaint seaside port located on the western coast of Italy, about 80 miles from Naples. It has been said that a Bishop in the town of Gaeta was to receive 12 pizzas every Christmas Day and 12 pizzas every Easter Sunday. The Greeks have the word pik
te that means fermented pastry, later to become the Latin word pita. The Italians have the word pizzicare (to pluck), referencing the need to pluck or pull out the pizza quickly from the oven. And even the Germans (I know, blasphemous) use the word Pizzo, which means “mouthful” or “bite.” All of which means no one really knows the true meaning of the word, pizza…a mouthful of pastry that must be taken out of the 750-degree oven quickly and then savored. We should add that it must be eaten and enjoyed immediately after we pizzicare it from the oven. Yes, I wish I had one in front of me right now too!