Ancient Flatbreads
Long before tomatoes reached Europe, peoples of the Mediterranean baked flat, round breads on hot stones and dressed them with oil, herbs and cheese — the earliest ancestors of pizza.
A slice of history
The Story of Pizza
From humble ancient flatbreads to the wood-fired icon of Naples, pizza has travelled the world for two thousand years. Trace its journey — then pick up one of the finest books to master it at home.
Explore the booksHow Pizza Came to Be
Pizza wasn't invented in a single moment — it grew out of centuries of bread-baking, trade and tradition across the Mediterranean.
The Tomato Arrives
Tomatoes brought back from the Americas were at first feared as poisonous. By the 1700s the poor of Naples were adding them to their flatbreads, creating the dish we'd recognise today.
The Margherita
Legend holds that pizzaiolo Raffaele Esposito honoured Queen Margherita with a pizza of tomato, mozzarella and basil — red, white and green for the Italian flag. The Margherita was born.
A Global Icon
Italian emigrants carried pizza to the Americas, where New York, Chicago and Detroit each forged their own styles. Today pizza is baked, loved and reinvented in nearly every country on earth.
Four Books to Master Pizza
Whether you crave authentic Neapolitan technique, backyard-oven adventures or American classics, these are our hand-picked reads. Click any cover for the full story.
Italian edition
Pizza Girls
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French edition
L'art de la pizza
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English edition
Pizza Love
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English edition
The Book of Pizza
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