Pizza is one of the most beloved foods in the world today, a culinary icon that transcends cultures, borders, and generations. From the bustling streets of New York to the cozy trattorias of Naples, pizza has become a global phenomenon. But when was pizza invented? The answer is not as straightforward as one might think. Pizza’s origins are a delicious tapestry woven from ancient traditions, humble beginnings, and centuries of evolution. To uncover the true story of pizza, we must travel back in time, exploring its roots in antiquity, its transformation in medieval Europe, and its rise to fame in the modern era.

The Ancient Roots of Pizza: Flatbreads Across Civilizations

The concept of pizza—a flatbread topped with various ingredients—dates back thousands of years, long before it earned its modern name. Historians trace its earliest ancestors to ancient civilizations that relied on flatbreads as a staple food. Archaeological evidence suggests that as early as 6000 BCE, Neolithic peoples in the Middle East were baking flatbreads on hot stones. These rudimentary creations, made from ground grains and water, were likely topped with whatever was available—herbs, seeds, or small amounts of meat.

By around 1200 BCE, the ancient Egyptians had refined bread-making techniques, using yeast to create leavened dough. Tomb paintings from this period depict flatbreads adorned with toppings, hinting at a precursor to pizza. The Greeks, too, played a significant role in this culinary lineage. Their plakous—a flatbread topped with olive oil, herbs, and sometimes cheese or vegetables—bears a striking resemblance to modern pizza. The Greek historian Herodotus noted that Persian soldiers in the 6th century BCE baked flatbreads on their shields, topping them with dates and cheese, further illustrating how widespread this practice was.

The Romans, ever the adopters of Greek culture, took this idea and ran with it. They developed panis focacius, a flatbread baked in the ashes of a hearth (the Latin focus meaning “fireplace”), which evolved into the modern Italian focaccia. Some Roman recipes, like those recorded by Cato the Elder in the 2nd century BCE, describe flatbreads topped with olive oil, honey, and herbs. While not “pizza” in the contemporary sense, these creations laid the groundwork for what was to come.

So, was pizza invented in antiquity? Not quite. These early flatbreads were pizza’s distant cousins, lacking the defining characteristics—particularly the tomato—that we associate with pizza today. For that, we must fast-forward to a pivotal moment in history.

The Tomato Enters the Scene: A Game-Changer in the New World

If ancient flatbreads were the foundation, the arrival of the tomato in Europe was the spark that ignited pizza’s true identity. Tomatoes originated in the Americas, cultivated by the Aztecs and other Mesoamerican peoples as early as 700 CE. When Christopher Columbus and other explorers brought tomatoes back to Europe in the late 15th and early 16th centuries, they were initially met with suspicion. Many Europeans believed tomatoes were poisonous due to their resemblance to the deadly nightshade plant, and they were relegated to ornamental gardens.

It wasn’t until the 18th century that tomatoes began to gain acceptance as a food in southern Europe, particularly in Italy. The warm climate of the Kingdom of Naples (modern-day southern Italy) proved ideal for tomato cultivation, and the fruit quickly became a staple among the region’s poor. Naples, a bustling port city with a vibrant street-food culture, was the perfect crucible for pizza’s next evolution.

Around this time, Neapolitan peasants began topping their flatbreads—known locally as pizze (the plural of pizza, derived from the Latin pinsere, meaning “to press” or “to pound”)—with tomatoes, olive oil, and herbs. These simple ingredients were affordable and abundant, making the dish a practical meal for the working class. By the late 1700s, this tomato-topped flatbread was a common sight in Naples, sold by street vendors who carried it in portable ovens or balanced it on their heads in large metal boxes.

This marks the moment when pizza, as we recognize it, began to take shape. Yet it remained a regional dish, largely unknown outside southern Italy. Its rise to global stardom was still a century away.

The Birth of Modern Pizza: Naples, 1889, and the Margherita

While pizza’s roots stretch back millennia, most historians pinpoint its “official” invention to a specific event in Naples in 1889. This moment not only solidified pizza’s identity but also propelled it onto the world stage.

In 1889, King Umberto I and Queen Margherita of Savoy visited Naples, a city recently integrated into the newly unified Kingdom of Italy. Seeking to connect with the local populace, the royal couple requested a taste of the city’s peasant food. Enter Raffaele Esposito, a renowned Neapolitan pizzaiolo (pizza maker) who ran a pizzeria called Pizzeria di Pietro e Basta Così. Esposito was tasked with preparing a selection of pizze for the royals.

He created three varieties: one topped with lard, cheese, and basil; another with garlic, oil, and tomatoes; and a third designed to honor the Italian flag’s colors—red (tomato), white (mozzarella), and green (basil). Queen Margherita reportedly favored the third option, which Esposito named Pizza Margherita in her honor. This patriotic creation, made with the now-iconic combination of tomato sauce, mozzarella cheese, and fresh basil, is widely considered the archetype of modern pizza.

Was this truly when pizza was “invented”? Not exactly. Pizza had existed in simpler forms for centuries in Naples. However, the Margherita’s creation—and its royal endorsement—elevated pizza from a humble street food to a symbol of Italian identity. Esposito’s pizzeria (now called Pizzeria Brandi) still stands today, proudly displaying a plaque commemorating the event.

Pizza Goes Global: Immigration and Innovation

Pizza might have remained a Neapolitan specialty were it not for the waves of Italian immigration in the late 19th and early 20th centuries. As millions of Italians—many from southern regions like Naples—settled in the United States, Argentina, Brazil, and beyond, they brought their culinary traditions with them. In the U.S., pizza found a foothold in cities with large Italian populations, such as New York, Boston, and Chicago.

The first American pizzeria, Lombardi’s, opened in New York City in 1905, founded by Gennaro Lombardi, an immigrant from Naples. Initially, pizza was a niche dish, enjoyed primarily within Italian-American communities. But after World War II, its popularity exploded. Returning American soldiers, who had tasted pizza in Italy during the war, craved it back home, and entrepreneurs rushed to meet the demand.

This period also saw pizza evolve beyond its Neapolitan roots. In the U.S., regional styles emerged: New York’s thin, foldable slices; Chicago’s deep-dish, pie-like creations; and Detroit’s square, crispy-edged version. Toppings expanded far beyond the traditional mozzarella and basil, with pepperoni, sausage, and even pineapple (hello, Hawaiian pizza) becoming favorites.

Meanwhile, the invention of pizza delivery in the 1950s—pioneered by chains like Domino’s (founded in 1960)—and the rise of frozen pizza transformed it into a convenient, mass-market food. By the late 20th century, pizza had shed its Italian origins to become a global juggernaut, adapted to local tastes everywhere from Japan (where squid and mayonnaise toppings reign) to India (with spicy paneer and tandoori chicken).

So, When Was Pizza Invented?

The question “When was pizza invented?” defies a single answer. Its story is a continuum, with each era adding a layer to its legacy:

• Ancient Times (6000 BCE–1st Century CE): Flatbreads with toppings appear across the Mediterranean and Middle East, forming pizza’s earliest ancestors.
• 16th–18th Centuries: The introduction of tomatoes to Europe, and their adoption in Naples, transforms flatbreads into something closer to modern pizza.
• Late 18th Century: Tomato-topped pizze become a staple of Neapolitan street food, marking the birth of pizza as a distinct dish.
• 1889: The creation of the Pizza Margherita in Naples cements pizza’s identity and sparks its rise to fame.
• 20th Century: Pizza spreads worldwide, evolving into countless forms and becoming a cultural phenomenon.

If we must pin a date to pizza’s invention, the late 18th century—when tomatoes met flatbread in Naples—is perhaps the most defensible starting point. Yet Raffaele Esposito’s 1889 Margherita is the moment many celebrate as pizza’s “official” debut, blending tradition with innovation in a way that resonates to this day.

Pizza Today: A Living Legacy

In 2025, pizza remains a culinary chameleon, endlessly adaptable yet rooted in its storied past. Naples still holds a special place as pizza’s spiritual home, with its traditional Neapolitan style earning UNESCO Intangible Cultural Heritage status in 2017. Artisanal pizzerias worldwide strive to replicate the soft, chewy crust and simple toppings of the Margherita, adhering to strict guidelines set by organizations like the Associazione Verace Pizza Napoletana.

At the same time, pizza continues to evolve. Vegan cheeses, gluten-free crusts, and gourmet toppings reflect modern dietary trends, while technology—think pizza-making robots and drone deliveries—pushes the boundaries of how it’s made and enjoyed. Yet whether it’s a $5 delivery pie or a $50 wood-fired masterpiece, pizza retains its universal appeal: a dish born of necessity, perfected through creativity, and cherished by billions.

So, the next time you bite into a slice, consider the journey it represents—from ancient hearths to Neapolitan alleys to your plate. Pizza wasn’t invented in a single moment; it was forged over millennia, one topping at a time.

References for “When Was Pizza Invented?”

Books

1. David, Elizabeth. Italian Food. Penguin Books, 1954 (Revised editions available).
   • This classic work on Italian cuisine provides insight into the regional foods of Italy, including the evolution of flatbreads and the incorporation of tomatoes in Neapolitan cooking during the 18th century.
2. Capatti, Alberto, and Massimo Montanari. Italian Cuisine: A Cultural History. Columbia University Press, 2003.
   • A detailed exploration of Italy’s food traditions, this book covers the history of pizza from its peasant origins to its modern significance, including the pivotal role of Naples.
3. Helstosky, Carol. Pizza: A Global History. Reaktion Books, 2008.
   • This book traces pizza’s journey from ancient flatbreads to its global spread, with a focus on the 1889 Margherita story and the impact of Italian immigration. It’s a key source for understanding pizza’s timeline.
4. Dickie, John. Delizia!: The Epic History of the Italians and Their Food. Free Press, 2008.
   • Offers a narrative history of Italian food, including the integration of New World ingredients like tomatoes and the rise of pizza as a cultural icon.

Articles and Academic Papers

5. Gentilcore, David. “The Tomato in Italy: A Cultural and Culinary History.” Food & History, vol. 8, no. 1, 2010, pp. 123–148.
   • This academic article explores how tomatoes transitioned from suspicion to staple in Italy, providing context for their use in early Neapolitan pizza.
6. Laudan, Rachel. “The Birth of the Modern Pizza: A Neapolitan Tale.” Gastronomica, vol. 4, no. 3, Summer 2004, pp. 23–29.
   • A scholarly piece that delves into the socioeconomic conditions of Naples and the creation of the Pizza Margherita, supporting the 1889 milestone.

Primary Sources and Historical Accounts

7. Herodotus. The Histories. Translated by Robin Waterfield, Oxford University Press, 1998.
   • References to Persian soldiers baking flatbreads on shields (Book 1, circa 430 BCE) illustrate the ancient practice of topping flatbreads, as mentioned in the article’s early history section.
8. Cato the Elder. De Agri Cultura. circa 160 BCE. Translated by W. D. Hooper and H. B. Ash, Loeb Classical Library, 1934.
   • This Roman text includes recipes for flatbreads like panis focacius, offering evidence of pizza’s ancient predecessors.

Websites and Online Resources

9. Associazione Verace Pizza Napoletana (AVPN). “The History of Neapolitan Pizza.” avpn.it, accessed March 02, 2025.
   • The official site of the AVPN provides details on traditional Neapolitan pizza-making and its UNESCO recognition, reinforcing the article’s discussion of pizza’s heritage.
10. UNESCO Intangible Cultural Heritage. “Art of Neapolitan ‘Pizzaiuolo’.” ich.unesco.org, inscribed 2017.
    • Documents the cultural significance of Neapolitan pizza-making, supporting the article’s mention of its 2017 UNESCO status.
11. Lombardi’s Pizza. “Our History.” firstpizza.com, accessed March 02, 2025.
    • The official website of America’s first pizzeria offers a firsthand account of pizza’s arrival in the U.S. in 1905.

Other Media

12. Mancini, Anna. “Pizza: From Naples to the World.” BBC Travel, June 15, 2019.
    • A popular article that recounts pizza’s spread from Naples, including its post-WWII boom in the U.S., aligning with the article’s globalization section.