Pizza is one of those foods that is so familiar it feels like it has always been there, yet its journey from ancient flatbreads to modern masterpieces is anything but ordinary. The earliest versions go back to the Greeks, Romans and Egyptians who baked flatbreads topped with oil and herbs. Naples, however, is where pizza as we know it was born. By the 1700s the bustling city was full of working poor who needed cheap meals that could be eaten quickly, and vendors supplied them with flatbreads topped with tomatoes, cheese, anchovies, garlic and oil.
Legend has it that in 1889 Queen Margherita tired of the endless French cuisine served to royalty and requested a taste of local food while visiting Naples. Pizzeria Brandi delivered, and the queen was particularly fond of the simple combination of tomato, mozzarella and basil. It was named pizza Margherita in her honour and became the most iconic slice in history. Still, pizza remained mostly a Neapolitan affair until the 1940s, when Italian migrants carried it across oceans and into the hearts of millions.
What followed was a pizza explosion that created regional identities as strong as the flavours themselves. The Neapolitan stayed true to its roots with a thin base, fresh mozzarella and basil. In Chicago, immigrants did the opposite, inventing a thick pie with cheese at the bottom and chunky tomato sauce on top. New York went for big foldable slices, light enough for toppings to pile on, while Sicilians favoured a square, pillowy base with hearty tomato layers. Greek pizza leaned into oregano heavy sauce and lots of cheese, while St Louis developed a cracker thin crust topped with a processed cheese blend known as Provel. Wherever Italians went, pizza adapted and reinvented itself.
Part of pizza’s magic is that it is never finished. Each pie is an invitation to improvise. Start by changing the base and it becomes a new meal altogether. Naan bread, pita, a baguette or even a cauliflower crust can all hold their own. Rethink the sauce and the possibilities multiply. Swap the traditional tomato for pesto, romesco, roasted peppers or a barbecue glaze. Even olive oil with garlic is enough to set up flavours that shine. Cheese too is a playground. Mix mozzarella with aged cheddar or Gruyère, or add burrata or ricotta after baking for indulgence.
Then there are toppings. A balanced pizza plays with fat, acid, texture, heat and freshness. Prosciutto or mushrooms meet pickled peppers or balsamic drizzle. Crispy shallots or toasted nuts add crunch, while a dash of chilli oil or preserved lemon lifts everything. Finish with basil or microgreens and you have a dish that goes far beyond Friday night takeout.
From Naples street food for the poor to global comfort food, pizza has kept evolving. It is not just a slice of history but also a canvas that can change with every meal you make.
Get your pizzas at The Sqaure Shopping Centre from Debonairs, Santis and Andiccios: Debonairs Pizza – The Square Shopping Centre @Sunninghill
Santi’s Bar and Grill – The Square Shopping Centre @Sunninghill
