This was the first license granted to make and sell pizza in the United States. Until then pizza was made casalinga (home-style) by southern Italian women in their kitchens for their families.
Immigrants to the US were from the South of Italy and brought pizza with them before the tradition made its way north.
They developed a taste for it during WW2 after being based in Naples as intelligence agents and demanded it when they returned home, much to the confusion of American restaurateurs
Because bars were looking for a food chaser for their alcohol.
It was built by a returning soldier with experience repairing ovens in his father’s business. These new pizza ovens allowed retailers to bake their pizzas more quickly, cleanly, efficiently, and cheaply than in traditional wood-fired ovens.
With the rise of fast food in America and this was the start of the popular pizza chains we know today.
They followed the fast food delivery and takeout model and their emphasis on efficiency and uniformity allowed them to adopt a national footprint
As much as pizza evolved over 200 years, the appeal as a quick, cheap snack prevailed and chains provide the same convenient meal Neapolitan workers had enjoyed years ago.
It bears a greater resemblance to the Sicilian dish Sfincione which is described as “a deep-dish pie with tomatoes and cheese and other toppings layered into it.” This, as is much of the history of pizza, is hotly debated!
In the 1980s the farm-to-table movement began in California and this ethos now dominates the food industry. Organic, vegan and gluten-free wood-fired pizzas selling for over 20 dollars a pie are a far cry from its humble beginnings as peasant food.
It’s a pizza baked with an extra thick crust which is left until last and then dipped in honey and eaten for dessert.
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Other Useful links:
A great article on the colorful history of Pizza: http://firstwefeast.com/eat/2015/11/illustrated-history-of-pizza-in-america
Did you know? Personal ovens were outlawed in medieval France to reduce the risk of fire where thatched houses were built close together. An entire village would used the four banal (common oven) that was owned by the feudal lord. The common oven was a masonry oven built on the Roman plan – the precursor of today’s wood-fired pizza oven. http://en.wikipedia.org/wiki/Communal_oven