The origin of pizza goes back to the time when a few thousand years ago in ancient Egypt there appeared yeast and sour dough.

In ancient Greece people started to bake dough with sauce, for which vegetables and meats, olives, dairy products, etc. could serve. The Greek pizza was called "plakuntos", i.e. "flat baked bread." In addition to the direct appointment, she served also as a plate. 

The Romans, well-known gluttons and masters to combine the uncombinable, abundantly made shortening of pizza with honey and leaves of laurel. Pizza was the food of commoners, and did not differ by ritual preparation and refinement of consumption. In modern parlance, the pizza was an ordinary bread, "sandwich".

It would probably have continued further, if in 1772 the king of the Two Sicilies, Ferdinand I, did not violate the rules, and would not visit incognito by night in Naples the institution of local pizza maker Antonio Tests nicknamed “Thunder”. And he was indeed surprised by a variety of dishes, admired the quality of their cooking. Royal cooks quickly took their cue, went to the "investigation" to the foot of Mount Vesuvius, they got the recipes, but failed to introduce the new dishes to the royal menu. The queen objected, and did not even wishe touch the "food plebeians."

More than a hundred years passed. The royal couple, while in the summer residence of Naples, wanted to try a local dish. And so on the birthday of the beautiful Margaret of Savoy, wife of King Umberto I, who became the head of the newly joined forces of the Italian kingdom, the pizza maker Raffaele Esposito with his wife Rosina Brandi was called to the court. Judging from the evidence, they produced three kinds of pizza. One of them consisted of tomatoes, mozzarella and basil, of the same colors that of the Italian flag: red, white and green. The Queen especially liked that pizza, and she allowed to call it by her own name, thereby ushering in the culinary canon. The Queen ordered to bake the Pizza Margherita in ovens only in her palace of Capodimonte. But soon the order, like most other decrees in Italy, dissolved in the people's revolutionary disobedience. "Margherita" has become a favorite dish of all Italians - from the fisherman to the Marquise. Over time, there is a growing number of new varieties of this dish - a pizza and on the basis of short pastry, and on the basis of unleavened dough made from corn flour (Genoa), ... and toppings are becoming more diverse.

Overcoming language barriers and cultural differences, pizza has become world the first really distributing food. In India, they love to add pickled ginger, minced mutton and tofu. In Japan people love pizza with eels and squid in Pakistan – with a spicy curry. Costa Ricans prefer pizza with coconuts, and the Brazilians with green peas. Gourmets are served the pizza with dandelions, oysters, crawfish and caviar. There is a pizza that is used as a dessert - impregnated with jam, with apples, sprinkled with powder.

Dietitian recommend at least once a week, eat pizza for lunch or dinner, because the usual dose of " Margherita " - a third of daily consumption rates of food for humans. Nevertheless, in Italy there are currently more than two thousand items of different pizzas. Not so long ago had established a special sign for pizza - D.O.C., which is included only in dishes prepared by classical rules. October 25 is the professional holiday Pizzaiolo (the people Italy engaged in making this dish are called in this way).