Comments on: History of Pizza

By: Donald Coutts

Donald Coutts — Mon, 23 Dec 2019 06:30:44 +0000

I like pizza thin and white, i.e., no tomato sauce and very little cheese but plenty of oil, herbs and garlic. Was amazed to find them wafer thin in Tuscany, where they appeared on the menu before the primi piatti.

By: Arsenio

Arsenio — Tue, 10 Dec 2019 08:38:09 +0000

I had awful pizza in Sao Paulo, NY City. Also good ones. Lots of people want to be known pizza connossieurs including the ones here. To me, Neapolitan pizza is it. The rest follow. Just eat your pizza, will you?

By: headstart

headstart — Sun, 01 Dec 2019 01:55:36 +0000

Italian pizza is inferior to American. Thank you.

By: wmute

wmute — Fri, 22 Nov 2019 17:16:28 +0000

1. Michele does NOT serve ANY pizza with mozzarella di bufala.
2. No pizzeria in Naples puts bufala on margherita by default. You have to ask for a different pizza. None.
3. Mozzarella di bufala is not from Naples: try going to Aversa or Paestum and telling the locals they are from Naples. Let us know how it goes.

This is what it is today, and what it was 10-20-30-40-50-100 years ago.

By: Gary

Gary — Thu, 21 Nov 2019 23:13:33 +0000

I lived in Naples for three years (1977-80), and came to love Italian pizza. And yes, all pizza made in Naples at that time was made with mozzarella di búfalo. Also true is that once you get accustomed to it, you find American pizza too heavy and with far too much tomato sauce/paste. And, of course, American pizza lacks the olive oil that is crucial to Italian pizza!

By: Rupert Pupkin

Rupert Pupkin — Thu, 21 Nov 2019 17:38:05 +0000

Caputo’s, in New Jersey-family straight from italy. Vinnie created a unique pizza Napolitano that was much better than the 4-5 other pizza factories in town. I know, I made at least 2-300 or so as a kid working there, and have the swollen hands to prove it-took alot of work on the dough, had to be just right. He absolutely insisted we keep his formula-and it kept the family restaurant open for many years since no-one else knew (or bothered) to try to make it and we outsold everybody else.. I still use his formula-and it is still the best.

By: wmute

wmute — Mon, 18 Nov 2019 18:51:34 +0000

Also, bufala comes from the provinces of Caserta and Salerno. Please go and tell people from those areas that they are from Naples and let me know how it goes.

Hint: don’t

By: wmute

wmute — Mon, 18 Nov 2019 18:45:32 +0000

Michele does NOT use bufala. Stop lying to cover your lack of knowledge. You are wrong.

Everyone can google michele napoli menu and see for themselves there is no bufala anywhere.

By: Meth

Meth — Fri, 15 Nov 2019 17:52:51 +0000

There is no mention of tavern-style Chicago pizza? It is amazing.

By: Charles Rainey

Charles Rainey — Thu, 14 Nov 2019 08:12:36 +0000

“Note: since one reader posted that in Napoli pizza Margherita is made with Fior Di Latte (Cow Mozzarella) and not Buffala mozzarella I did some research and it looks like the reader is wrong.”

The reader is not wrong. I live in Napoli and Margherita Pizza is served as both and listed on the menu as such. It simply depends on which one you order. Mozzarella di Buffala is a little farmy tasting for some people. My family and I actually prefer it. Either way, we will never enjoy pizza the same as we have here in Napoli.

By: CJ Martello

CJ Martello — Sun, 10 Nov 2019 19:03:03 +0000

Now that brick ovens are becoming popular, more places are studying & creating the Neapolitano Pizza as a work in progress with each pizza served.

By: Jim Finan

Jim Finan — Mon, 04 Nov 2019 00:45:05 +0000

As Mark said … Old Forge, PA is as close to Italy as most will get as far as real pizza. Also said .. Frank Pepe’s in New Haven .. v v v good.

By: JAMU'S

JAMU'S — Sun, 03 Nov 2019 22:51:38 +0000

Impressive

By: Marc

Marc — Sat, 02 Nov 2019 19:20:05 +0000

Pizza from China is very funny!!

By: Marc

Marc — Sat, 02 Nov 2019 19:18:30 +0000

I see how many people doesn’t know history and pretend to teach when how and who create the pizza.
In US in the high schools teachers teach that the pizza was invented in Greece (LOL), they are confusing with PITA!
I suggest to read better when how and who create the pizza in Italy.
The rest of the world tries to copy this food but those are all fakes! Especially in US!
Cheers….

By: Fact checker

Fact checker — Fri, 01 Nov 2019 22:16:33 +0000

Pizza came from china. Not Italy.

By: Costantino Volpe

Costantino Volpe — Wed, 30 Oct 2019 11:33:12 +0000

Nice article and I agree there is no pizza like a pizza eaten in Naples. The only thing that came close is pizza I had Eataly in Boston

By: Mario

Mario — Tue, 29 Oct 2019 21:04:39 +0000

Ciao a tutti,
premetto che sono Napoletano DOC.
LA MARGHERITA TRADIZIONALE è fatta con il fior di latte e c’è un valido e semplice motivo….
La mozzarella di Bufala, a differenza del fior di latte, in cottura rilascia molto liquido(latte) e questo rovina la pasta della pizza. Da qualche anno, molte pizzerie hanno inserito nel menù la Pizza Margherita con Mozzarella di Bufala, bene, tra queste ci sono le Pizzerie con la “P” maiuscola che mettono la mozzarella fresca quasi alla fine della cottura non consentendo alla stessa di rilasciare i suoi fluidi, ed il risultato è strepitoso, perché il tepore fa esaltare moltissimo il gusto della mozzarella, che rilascia un intenso sapore di latte, mentre le altre pizzerie che utilizzano la mozzarella non usano quella fresca di giornata ma una mozzarella conservata in frigo almeno per 2 giorni in modo che si secchi evitando così che rilasci liquidi in cottura, bene quest’ultima è assolutamente da evitare!

(translation)
I am Italian from Naples.
It is true that the traditional Margherita is made with fiordilatte and there is one simple reason for this: when cooked, buffalo mozzarella releases a lot of liquid (milk) thus ruining the texture of the pizza, while the fiordilatte doesn’t.
In recent years, many pizzerias have added to their menu a margherita with buffalo mozzarella. Well, the best pizzerias use fresh buffalo mozzarella and add it at the end, when the pizza is almost cooked, so that it doesn’t release the liquid, and the result is incredible, because the warmth of the pizza enhances the taste of the mozzarella. Other pizzerias use buffalo mozzarella that has been in the fridge for 2 days, drained from the liquid, not fresh mozzarella, and this is absolutely to avoid!