Pizza´s Way from Naples to the Whole World

  By Valentina Iandolino on September 26, 2025

When I think of my absolute favorite food, there’s no debate for me: pizza. As an Italian, it’s not just a dish on my plate – it’s part of my identity and a piece of home. And yet, it’s fascinating to see how this simple dish from Naples has conquered the entire world.

And that’s exactly what’s so remarkable: pizza was born in Naples, then step by step spread across all continents, taking on countless faces along the way. Today, there’s hardly a country that hasn’t invented its own version. But let’s start at the beginning.

The Birth of Pizza

Naples, 18th century: in the narrow streets, the smell of fresh dough baked in simple stone ovens fills the air. Back then, pizza was considered “poor people’s food.” A round flatbread topped with tomatoes, oil, maybe some garlic or cheese – nothing more was needed to fill a stomach.

The turning point came in 1889, when the Pizza Margherita was created. A Neapolitan pizzaiolo is said to have made it in honor of Queen Margherita of Savoy. Topped with red tomatoes, white mozzarella, and green basil, it represented the colors of the Italian flag. From then on, pizza was no longer just simple street food, but a symbol of Italy.

Pizza on the Move: The Italian Diaspora

With Italian emigrants, pizza also began its journey around the world. At the end of the 19th century, many moved to the USA – and they brought their recipes with them. In New York especially, pizza quickly found a new home. But as so often, it adapted to local habits.

This gave birth to the famous New York Style Pizza: giant, thin slices, crispy at the edges but soft enough to be folded in the middle and eaten on the go. A quick bite for a fast-paced city.

In the Midwest, however, something completely different developed: Chicago Deep Dish Pizza. Thick like a pie, filled with layers of cheese, sausage, and tomato sauce. Hearty, heavy, filling – a pizza that you don’t eat on the run, but with knife and fork.

International Variations: From Tokyo to Istanbul

But America was only the beginning. Pizza spread further, encountering local ingredients, tastes, and creativity everywhere.

• In Japan: They experimented with pizza versions reminiscent of okonomiyaki – with seafood, mayonnaise, or even seaweed as toppings.
• In Turkey: The traditional pide, elongated and topped with minced meat or spinach, strongly resembles a pizza – showing how cultures often develop similar dishes.
• In Germany: The invention of the Döner Pizza is almost cult. A mix of two German favorites – pizza and döner kebab – topped with meat, onions, and sauce. Maybe questionable from a culinary perspective, but a true classic after a night out.
• In Brazil: Extravagant toppings are beloved. Pizza with chocolate or green corn is not unusual.

As different as the variations may be, one thing remains the same: pizza adapts, but it always stays pizza.

Pizza Trends Today

Of course, much has changed in the 21st century too. Pizza is no longer just “fast food.” Today, pizza trends show how creative and modern this dish can be.

• Vegan pizza: With cashew cheese, grilled vegetables, or even vegan “pepperoni.”
• Gluten-free pizza: More and more people are mindful of their diets, so now you can find dough made from cauliflower, lentils, or chickpea flour.       
• Gourmet pizza: Topped with truffle, burrata, pistachios, or even golden flakes – pizza as a luxury dish.
• Neapolitan renaissance: In recent years, the classic Neapolitan pizza with its thick, airy crust has become extremely popular again. Perhaps because it feels so authentic: few ingredients, but the highest quality and craftsmanship.

My Personal Pizza Story

As a child, I clearly remember how my nonna made the dough. No recipe book, no measuring – just intuition, experience, and love. The dough was left to rest for hours, shaped by hand, and then baked in the old wood-fired oven. That crack when the crust puffed up, that smell of fresh basil – to this day, that’s the very definition of happiness for me.

Later, as a student, reality looked a little different: frozen pizza in the oven or improvised pan pizza when it had to be quick. But even then, pizza was something special – a piece of home in the middle of everyday student life.

Pizza as a Social Experience

What makes pizza so unique is not just the taste, but also its role in our lives. Pizza is the dish we share with friends, order at parties, or treat ourselves to after a long day. It’s uncomplicated, but at the same time full of emotion.

Whether at a fancy restaurant with a Pizza Margherita, or at three in the morning with a greasy salami pizza from a cardboard box – pizza always has something unifying. It brings people together, without much effort.

From Naples to the Whole World – and Back Again

Today you can say: pizza has conquered the world. It’s everywhere, in all variations, from fancy to simple. And yet many are returning to the roots: Neapolitan pizza, baked in a wood-fired oven, with few ingredients, but true craftsmanship.

Maybe that’s why pizza never gets boring. It constantly changes, reinvents itself – and yet always remains pizza. For me, that’s why it’s not just food, but a kind of culinary language understood all over the world.

And no matter how many new trends may come: in the end, my heart will always beat loudest when I have a fresh Margherita with a thick, fluffy crust in front of me – just the way it was invented in Naples.

From Naples to the Whole World

When I think of my absolute favorite food, there’s no debate for me: pizza. As an Italian, it’s not just a dish on my plate – it’s part of my identity and a piece of home. And yet, it’s fascinating to see how this simple dish from Naples has conquered the entire world.

And that’s exactly what’s so remarkable: pizza was born in Naples, then step by step spread across all continents, taking on countless faces along the way. Today, there’s hardly a country that hasn’t invented its own version. And no matter how different these creations may look, they are always connected by the same humble origin. But let’s start at the beginning.

The Birth of Pizza

Naples, 18th century: in the narrow streets, the smell of fresh dough baked in simple stone ovens fills the air. Back then, pizza was considered “poor people’s food.” A round flatbread topped with tomatoes, oil, maybe some garlic or cheese – nothing more was needed to fill a stomach. It was food for workers, for families, for people who didn’t have much but wanted something warm, satisfying, and flavorful.

The turning point came in 1889, when the Pizza Margherita was created. A Neapolitan pizzaiolo is said to have made it in honor of Queen Margherita of Savoy. Topped with red tomatoes, white mozzarella, and green basil, it represented the colors of the Italian flag. From then on, pizza was no longer just simple street food, but a symbol of Italy – a dish that carried pride, identity, and even a little sense of patriotism.

Pizza on the Move: The Italian Diaspora

With Italian emigrants, pizza also began its journey around the world. At the end of the 19th century, many moved to the USA – and they brought their recipes with them. In New York especially, pizza quickly found a new home. But as so often, it adapted to local habits.

This gave birth to the famous New York Style Pizza: giant, thin slices, crispy at the edges but soft enough to be folded in the middle and eaten on the go. A quick bite for a fast-paced city. It became a staple of New York culture, something that is as much a part of the city as yellow taxis or skyscrapers.

In the Midwest, however, something completely different developed: Chicago Deep Dish Pizza. Thick like a pie, filled with layers of cheese, sausage, and tomato sauce. Hearty, heavy, filling – a pizza that you don’t eat on the run, but with knife and fork, usually at a table surrounded by friends.

Over time, pizza spread to every corner of America, and each region added its own twist. California gave rise to creative, gourmet toppings like arugula and goat cheese, while Detroit became known for its square, caramelized-crust pizzas baked in steel pans. Pizza became not just Italian anymore – it became American too.

International Variations: From Tokyo to Istanbul

But America was only the beginning. Pizza spread further, encountering local ingredients, tastes, and creativity everywhere.

• In Japan: They experimented with pizza versions reminiscent of okonomiyaki-with seafood, mayonnaise, or even seaweed as toppings. The Japanese passion for detail and presentation also influenced how pizza is served: beautifully arranged, almost like an art form.
• In Turkey: The traditional pide, elongated and topped with minced meat or spinach, strongly resembles a pizza – showing how cultures often develop similar dishes without direct influence. For many, pide and pizza are culinary cousins, both beloved for their simplicity and flavor.
• In Germany: The invention of the Döner Pizza is almost cult. A mix of two German favorites – pizza and döner kebab – topped with meat, onions, and sauce. Maybe questionable from a culinary perspective, but a true classic after a night out. It’s a perfect example of how food reflects modern lifestyles. 
• In Brazil: Extravagant toppings are beloved. Pizza with chocolate, bananas, or green corn is not unusual, and many families have special Sunday pizza traditions. In São Paulo, for example, pizza is almost like a weekly ritual, deeply woven into social life.

As different as the variations may be, one thing remains the same: pizza adapts, but it always stays pizza. It’s flexible, playful, and endlessly open to interpretation.

Pizza Trends Today

Of course, much has changed in the 21st century too. Pizza is no longer just “fast food.” Today, pizza trends show how creative and modern this dish can be.

• Vegan pizza: With cashew cheese, grilled vegetables, or even vegan “pepperoni.” What once sounded unusual is now found in almost every pizzeria in major cities.
• Gluten-free pizza: More and more people are mindful of their diets, so now you can find dough made from cauliflower, lentils, or chickpea flour. These versions allow pizza to remain inclusive something everyone can enjoy, regardless of dietary needs.
• Gourmet pizza: Topped with truffle, burrata, pistachios, or even golden flakes – pizza as a luxury dish. In some restaurants, pizza is served like fine dining, paired with wine lists and presented with the same care as haute cuisine.
• Neapolitan renaissance: In recent years, the classic Neapolitan pizza with its thick, airy crust has become extremely popular again. Perhaps because it feels so authentic: few ingredients, but the highest quality and craftsmanship. It’s a reminder that simplicity, when done well, can outshine even the fanciest creations.

My Personal Pizza Story

As a child, I clearly remember how my nonna made the dough. No recipe book, no measuring – just intuition, experience, and love. The dough was left to rest for hours, shaped by hand, and then baked in the old wood-fired oven. That crack when the crust puffed up, that smell of fresh basil – to this day, that’s the very definition of happiness for me.

Later, as a student, reality looked a little different: frozen pizza in the oven or improvised pan pizza when it had to be quick. But even then, pizza was something special – a piece of home in the middle of everyday student life.

Today, whenever I bake pizza myself, I feel connected to that family tradition. Even if I experiment with new toppings or modern recipes, the process – waiting for the dough to rise, stretching it with my hands, watching it bubble in the oven – always feels like carrying a piece of my heritage forward.

Pizza as a Social Experience

What makes pizza so unique is not just the taste, but also its role in our lives. Pizza is the dish we share with friends, order at parties, or treat ourselves to after a long day. It’s uncomplicated, but at the same time full of emotion.

Whether at a fancy restaurant with a Pizza Margherita, or at three in the morning with a greasy salami pizza from a cardboard box – pizza always has something unifying. It brings people together, without much effort.

In fact, pizza is often the background to life’s little moments: study sessions fueled by delivery boxes, family nights spent around the table, first dates where two people discover each other over a shared slice. It’s food, yes – but it’s also memory, ritual, and connection.

From Naples to the Whole World – and Back Again

Today you can say: pizza has conquered the world. It’s everywhere, in all variations, from fancy to simple. And yet many are returning to the roots: Neapolitan pizza, baked in a wood-fired oven, with few ingredients, but true craftsmanship.

Maybe that’s why pizza never gets boring. It constantly changes, reinvents itself – and yet always remains pizza. For me, that’s why it’s not just food, but a kind of culinary language understood all over the world. A slice of pizza speaks the same language whether you’re in Naples, New York, or Tokyo.

And no matter how many new trends may come: in the end, my heart will always beat loudest when I have a fresh Margherita with a thick, fluffy crust in front of me – just the way it was invented in Naples. Because in that moment, I’m not just eating: I’m reconnecting with history, tradition, and a little piece of who I am.

What about you? What is your favorite food? Have you ever tried making pizza yourself, or do you prefer discovering new versions while traveling?

See you next week 🍕🤗

Valentina