As an original dish of Italian cuisine, pizza has gained worldwide acceptance and is served all over the world, although its history is still somewhat contested, with debates regarding its geographical origins and its etymology, among other factors.
In spite of this, many ancient civilizations such as the Egyptians, the Romans, and the Greeks ate foccaccia breads that were similar in flavor and texture to the pizza. In addition to these, writings from the year 1000 found in Gaeta and Penne in the Abruzzo region also refer to the term pizza, which later spread to other cities such as Pesaro, Rome, and L’Aquila. Although it is unknown when the pizza was first invented, its origin was probably in Naples around 1500. The word pizza is likely derived from Pitta, which was probably used by Anglo-Saxons to refer to the Greek pita bread. Thus, it is an icon of Neapolitan gastronomy within the Italian pantheon.
Neapolitan 'Pizzaiuolo' is a culinary practice involving four different phases that relate to the preparation of the dough, baking it in a wood-fired oven, and involving the baker rotating the dough. It originated in Naples, the capital of the Campania Region, where there are about 3,000 Pizzaiuoli who live and perform today. While watching masters at work, young apprentices learn all the key phases and elements of the craft in the 'bottega,' where they watch masters at work. A living link for each community. The Master Pizzaiuolo, Pizzaiuolo, and baker are the primary Although there are different varieties of pizza Margherita, the original is characterized by tomato, sliced mozzarella, basil, and extra virgin olive oil. On top, there is sometimes parmesan cheese. Known as Naples-style pizza (pizza Napoletana).
Bearers, as well as families in Naples who have been making the pizzas for generations. This element supports social gatherings, and intergenerational exchange, and takes on a character of the spectacular, with the Pizzaiuolo as the center of his 'bottega' and sharing his art with the community. In order to ensure the viability of the craft, the Association of Neapolitan Pizzaiolos provides courses that cover the history, instruments, and techniques of the art. In Naples, there are specific academies that guarantee technical know-how, and apprentices are able to learn the art at home. However, pizza’s name is inextricably tied to the city of Naples, where pizza making eventually grew into an authentic artisan tradition, passed down from father to son; and it is just one of the traditions that symbolize Made in Italy all around the world.
References
(https://ich.unesco.org/en/RL/art-of-neapolitan-pizzaiuolo-00722) (https://www.italia.it/en/pizza) (https://en.wikipedia.org/wiki/Neapolitan_pizza)