Long before stuffed crusts, pineapple debates, and 3AM delivery apps, pizza was a humble masterpiece born on the streets of Naples. No branding. No influencers. Just blistered dough, sun-kissed tomatoes, and a sprinkle of whatever the baker had that day. It was poor man’s food with rich man flavor, a peasant’s plate turned cultural icon. Baked in wood-fired ovens and served with zero fanfare, early Italian pizza wasn’t fast food, it was soul food.
Come take a bite out of the origin story that started it all: crispy, messy, and absolutely timeless. Mamma mia! This is where it all began.
1
Ancient Flatbreads: Pizza's Earliest Ancestors
Long before the word “pizza” existed, ancient Greeks and Romans ate flatbreads topped with olive oil, herbs, and cheese; precursors to modern pizza.
2
First Written Mention of “Pizza”: 997 CE
The earliest known use of the word “pizza” was found in a Latin document from Gaeta, where a tenant had to deliver 12 pizzas every Christmas and Easter.
3
The Humble Beginnings in 18th-Century Naples
In the crowded alleys of Naples, pizza emerged as a poor man’s food: cheap, filling, and sold directly on the streets.
4
Mastunicola: Pizza Before Tomatoes
An early Neapolitan pizza called Mastunicola used lard, sheep’s cheese, and basil; before tomatoes became widely accepted in Italian cuisine.
5
Tomatoes Arrive: A Game-Changer for Naples
Tomatoes, brought to Europe from the Americas in the 16th century, were first feared as poisonous but eventually transformed Neapolitan cooking and pizza.
6
The Birth of Pizza Marinara: Circa 1735
Pizza Marinara, topped with tomato, garlic, oregano, and olive oil, was named after the sailors (“marinai”) who relied on its simple, non-perishable ingredients.
7
Street Vendors and Mobile Ovens
Early pizza sellers walked the streets with stoves balanced on their heads or pushed carts, serving hot slices directly to passersby.
8
Pizza for the People: A Working-Class Staple
Pizza was never aristocratic, it was the food of dock workers, laundresses, and laborers who ate quickly and often with their hands.
9
Antica Pizzeria Port’Alba Opens in 1830
The first brick-and-mortar pizzeria, Port’Alba, opened in Naples and offered pizza on-site, turning street food into sit-down culture.
10
Wood-Fired Ovens and the Art of the Bake
Neapolitan pizzaioli used dome-shaped wood ovens to bake pizzas in under 90 seconds, creating the iconic leopard-spotted crust.
11
‘Oggi a Otto’: Pizza on Credit
Some pizzerias let customers eat now and pay eight days later, a custom known as “oggi a otto,” reflecting the poverty of 19th-century Naples.
12
The Pizzaiolo: Early Masters of the Craft
Young boys often trained for years to become pizzaioli, learning to knead, stretch, and bake dough with precision and flair.
13
Alexandre Dumas Visits Naples
The French author described Neapolitans eating pizza of all kinds, showing how deeply it was woven into the city’s daily life.
14
Pizza at the Laundromat
Pizza was so embedded in working life that vendors would deliver slices to women doing laundry in public washhouses.
15
Queen Margherita’s Historic Tasting
When Queen Margherita visited Naples, she was served three pizzas: one with tomato, mozzarella, and basil in honor of the Italian flag.
16
The Creation of Pizza Margherita
Raffaele Esposito is credited with inventing the Margherita pizza, which gave national pride to a once-lowly food.
17
Pizza as Daily Fuel
Pizza was consumed at all times of day: morning, noon, and night; often replacing bread or being eaten cold for breakfast.
18
Naples' Alley Pizzerias
Some of the earliest pizzerias weren’t formal shops but small open-air stands squeezed between buildings, serving locals and neighbors.
19
Fried Dough as an Alternative
Before ovens were widely available in homes, some early forms of pizza were fried in oil; a method still popular in Naples today.
20
Before Pizza Left Naples
Until the early 20th century, pizza was virtually unknown outside Naples, it was a deeply regional dish born of necessity, survival, and flavor.
