While the Romans didn’t invent pizza as we know it today, they did lay some of the groundwork for what would become the beloved dish. The history of pizza is a fascinating journey that spans several centuries, combining the culinary traditions of ancient civilizations with the innovations of more recent times.
A Brief History of Pizza
Pizza’s origins can be traced back to ancient flatbreads. Many ancient cultures had their versions of flatbreads, and these can be considered the distant ancestors of pizza. The ancient Egyptians, Greeks, and Romans all baked various types of bread that were eaten plain or topped with different ingredients.
In particular, the Romans made a type of flatbread called “picea.” The term picea was used to describe a baked flatbread topped with various ingredients, usually herbs, oils, and occasionally cheese. This Roman precursor to pizza, while much simpler than what we know today, demonstrates that the idea of topping bread with flavor-enhancing ingredients was not entirely foreign to them.
The actual word “pizza” first appeared in a Latin text from 997 AD, in a small Italian town called Gaeta, but it would still take centuries before pizza as we know it today came into existence. The journey from Roman flatbreads to modern pizza involves many twists and turns, largely centered around Southern Italy and Naples.
Roman Influence on Pizza
The ancient Romans had a deep appreciation for bread, and baking was a significant part of Roman culinary life. Bread was central to the Roman diet, and the art of baking was well developed. Roman bakers were skilled, and their techniques influenced bread-making practices across Europe for centuries.
The Romans often baked their flatbreads in wood-fired ovens, similar to the pizza ovens we see today in pizzerias. The flatbreads, or focaccia-like bread, were typically simple, topped with basic ingredients such as olive oil, herbs, and perhaps some cheese. While this may not sound like the pizzas we enjoy today, these flatbreads laid the foundation for the future evolution of pizza in Italy.
The Roman diet was influenced by their Mediterranean surroundings, and they had access to a variety of ingredients. Olive oil, fresh herbs like rosemary, and various cheeses were staples in Roman cuisine. The use of simple, fresh ingredients is a hallmark of Italian cooking, and it’s easy to see how this tradition carried over into later pizza-making.
Roman Flatbreads: The Precursor to Pizza
Roman flatbreads were much simpler than what we think of as pizza today. The Roman “picea” was more of a functional dish, meant to provide sustenance rather than the gourmet experience that modern pizza offers. Romans used what was available to them, and the flatbreads were often topped with whatever ingredients were at hand. This could include olive oil, garlic, herbs, and sometimes cheese or anchovies.
The bread itself was made from wheat flour, water, and salt, and was often leavened, giving it a light, airy texture. These flatbreads were baked in wood-fired ovens, similar to how modern pizza is cooked. The heat from the wood fire imparted a distinct flavor to the bread, making it more than just a simple carb but a delicious vehicle for various toppings.
While the Romans didn’t have tomatoes (they didn’t arrive in Europe until the 16th century, brought back from the Americas), they did have a variety of herbs and oils that would have given their flatbreads plenty of flavor. Without tomatoes, the concept of pizza as we know it wasn’t fully realized, but the Roman approach to flatbreads was certainly an early precursor.
Tomatoes: The Game Changer
The real evolution of pizza as we know it today came in the 16th century, after the introduction of tomatoes to Europe. Originally believed to be poisonous, tomatoes were gradually embraced in Southern Italy, particularly in the Naples region. By the 18th century, people in Naples began adding tomatoes to their flatbreads, creating a dish that was both flavorful and affordable. This combination of flatbread, tomatoes, and local ingredients marked the true birth of what we recognize today as pizza.
In Naples, this new dish became particularly popular among the working class, who needed affordable, hearty meals. Neapolitan pizza vendors would sell their creations in the streets, and the dish quickly became a staple of the local diet.
From Neapolitan to Global Sensation
The modern pizza we know and love truly took shape in Naples. The classic Neapolitan pizza, with its soft, thin crust, tangy tomato sauce, and fresh mozzarella cheese, was perfected in this Italian city. The creation of the famous Pizza Margherita, named after Queen Margherita of Savoy in the late 19th century, further solidified pizza’s place in the culinary world. This pizza, made with tomatoes, mozzarella, and basil (representing the colors of the Italian flag), became a symbol of Italian national pride and laid the foundation for the global pizza phenomenon.
While the Romans laid the groundwork with their flatbreads, it was the Neapolitans who took the dish to new heights by incorporating tomatoes and other ingredients. From Naples, pizza spread to other parts of Italy and eventually around the world. Italian immigrants brought pizza to the United States in the late 19th and early 20th centuries, and it soon became a beloved dish in American cities like New York and Chicago.
Today, pizza is a global phenomenon with endless variations. From classic Margherita and pepperoni to creative gourmet toppings, pizza has evolved far beyond its humble beginnings in ancient Rome.
How the Romans Made Their Flatbreads
If you wanted to recreate a Roman-style flatbread today, the process would be relatively simple. Here’s a basic outline of how the Romans might have made their version of “pizza”:
Dough Preparation: The dough would be made from wheat flour, water, salt, and sometimes olive oil. It would be kneaded and left to rise for a while to give it some lightness.
Baking: The flatbread would be baked in a wood-fired oven, giving it a distinctive smoky flavor. The Romans had access to advanced baking techniques, and their ovens were often communal, shared by the community.
Toppings: Typical Roman toppings were quite simple. Olive oil was a staple, along with garlic, herbs (like rosemary or oregano), and occasionally cheese or fish. Without tomatoes, the flavor profile would have been more herbaceous and less acidic than modern pizza.
While this might not sound like the pizzas we enjoy today, these Roman flatbreads were an essential part of ancient culinary traditions and a stepping stone toward the delicious dish that has become a global favorite.
Conclusion
So, did the Romans invent pizza? Not exactly. While the Romans didn’t create pizza as we know it today, their flatbreads were an important precursor. The simple, flavorful combinations of bread and toppings used by the Romans laid the groundwork for the later development of pizza in Naples. It was the addition of tomatoes, and the creativity of the Neapolitans, that truly transformed pizza into the dish we recognize today.
Pizza, in its modern form, is a testament to the way food evolves over time, borrowing from different cultures and adapting to new ingredients and tastes. While we can thank the Romans for their early contributions, the pizza we enjoy today is the result of centuries of culinary innovation, with Naples playing a starring role in its development.
Social Plugin