In Pizza stone and peel, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania.

44 billion spread over 76,000 pizzerias. 2 years and over consumed pizza on any given day. 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza. Raffaele Esposito is often considered to be the father of modern pizza. The Etymological Dictionary of the Italian Language explains it as coming from dialectal pinza “clamp”, as in modern Italian pinze “pliers, pincers, tongs, forceps”. Their origin is from Latin pinsere “to pound, stamp”.

Italy in the middle of the 6th century AD by the invading Lombards. Foods similar to pizza have been made since the Neolithic Age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims.