I Tested 1000 Years of Pizza

Turned from pizza history real quick to just american pizza history

You have to consider that in Italian "Pizza" means a lot of things like sweet spongy cakes (Pizza sbattuta) or salty meat and vegetables pies (pizza rustica), or even salty flatbread (Pizza scrocchiarella) or fried dough with stuffings (Pizza fritta). Food is fluid and changes through time and space

Funny thing, pizza was referenced in The Aeneid, an Epic Poem written by Virgil. Where the surviving Trojans of the Trojan war were looking for a new place to settle and were cursed to never find it until they were hungry enough to eat their tables. Which ironically came to pass when they were eating flatbread with toppings.

You missed a page in your Book of Pizza: french bread pizza, invented in the ‘60s by Bob Petrillose, who ran a food truck called Hot Truck that parked on the edge of the Cornell University campus in Ithaca, NY. The PMP (Poor Man’s Pizza) was an important late-night part of my college experience a quarter century later. Certainly not traditional, but it was delicious.

Why did Joshua talk and taste 1,000 years of pizza without Max Miller? Max is the literal tasting history guy.

A bit bummed that he didn't talked about other style of pizzas not native to the US, like the plethora of styles existing in Italy

In Pompeii there is a mural of round semi flat bread (or, Pompeiian style they used to call it) with a variety of toppings. This may be the first Pizza though we don't know what they called it because everybody died. Since it is in the bay of Naples, I can see where the idea may have spread. A flat bread with toppings was eaten by Romans. In the hills, where food was low, peasants didn't kill their livestock because once they're dead they're dead. So, they would use the leftovers from the night before (no refrigeration) chop it up, flatten out dough spread it over it and slide it into their wood fire oven. That's your first form of pizza. There is NO DEBATE! (As you can see I am Italian). Margherita means daisy. The toppings were spread around the pizza in that design. There are menus for pizzas in Naples which includes Margherita before that Northern Italian dynasty destroyed Southern Italy killing more Southern Italians than ALL the wars Italy ever fought! As you can see I am still sore about the subject. May I remind you, "Scott Weiner" e NO ITALIANO! I have said my peace. No I haven't! Olive trees in the Puglia region are over 2,000 yrs old. Olive oil was traded all over the Mediterranean for at least 6,000 yrs. It has been around since 8,000 BC. It is in every recipe going back before Roman times. It was a staple ingredient and NOT as "Scott" said some kind of luxury. The Levite priests used it as a holy anointing oil (See Exodus). It originally came from Greece and spread to Egypt and the Levant. Southern Italy was colonized by Greeks 10,000 yrs ago. North Africa is a hub of olive trees. Who is this "Scott???"

If you're a pizza lover, you should try seeing what other countries have done with their pizzas beyond the US. In France, we have "pizza savoyarde", for example - a type of pizza with potatoes, bacon and sometimes even raclette cheese. And my local pizzeria has a truffle pizza which is soooo good. The kind of things that would probably start WW3 if our Italian neighbours knew abut. And I bet every country has their own little local pizza flavors like us.

I'm making my own dough right now; pizza is one of the dishes that I keep changing because there are so many variables. You have the dough variables. From how much Flour, to how much yeast, to how much salt, how much water, whether to use olive oil or not. How long do you ferment it for? Cold Ferment for a couple days or room temperature for a few hours? Do you autolyse it? Then you get to the sauce and what kind of tomatoes (if you're going with traditional sauce) to use, whether canned or fresh, what seasonings, herbs, and spices to use, whether you want them to be fresh or dried, cold sauce or cooked, etc... Then there's the toppings. How many different ones do you want? If you go with mushrooms, are you going for canned or fresh? Do you cook them or leave them raw? If you cook them, how do you cook them? If you go pepperoni, are you going pre-cut or a whole stick to cut yourself? Thick or thin? Do you want to crowd the pizza with other toppings or leave it sparse? I usually make a Pepperoni and Mushroom Pizza and Buffalo Chicken Pizza with Green Onions. I have made Chicken Chipotle Pizza in the past as well. Cooking is equal parts Science and Art.

No offense Joshua, but the 16th century is not the "dark ages". It's the Renaissance. Recipes at the time were often written either for other chefs or simply for authors themselves to help them remember the details. In other words: They were written by people who already had a decent idea of the proportions of ingredients needed for something. If by "dark ages" you mean the medieval, then it's roughly 500-1500 AD. Using "dark ages" in this way will make some historians want to strangle you. Another use for "dark ages" is roughly the 5th to 8th century, because we got very few sources from that time which makes getting a good idea of what it was like very tricky - so it's dark in terms of we can't really tell much about it.

You missed the most important date in pizza history . It was 1962 and a Greek immigrant who lived in Canada named Sam Panopoulos made the first Hawaiian pizza and forever changed the pizza game.

actually this video tells just a short story of america's pizza, a lot of recipes from around the world and specificaly europe where it originated, and other pizzas iterations were left out

Well if you accept my knowledge about pizzas… is the first PIZZA MARGHERITA was born in 1889 in Brandi pizzeria Napoli but the real first ever pizza was really born in Greece ❤ after all very nice video hope you accept my pizza knowledge

Jeno Paulucci was from Minnesota. His parents were immigrants from Pergola, Italy. They came to Minnesota where his father started out as miner (like my own great-grandpa did), later running a grocery store. And he wasn’t Chinese Italian; he liked Chinese food and started the brand Chun King. Yes, he made Chinese food more flavorful with Italian seasonings. The brand Michelina’s is named for his mother. It was a sad day in Minnesota when Jeno died in 2011. He was a home state son who made good.

Here's the corrected version of the phrase: 😊Wow, it's amazing that you have tried testing 1,000 years of pizza! 🍕 Thanks 🙏 for sharing the great recipe video.

Not talking about the actual best Italian pizza styles is wild to me. Props for the research though.

I find it pretty funny that we spent 200 years trying to 'improve' upon the 1800's ish version of pizza, only to come full circle and realise that way was probably best all along. There has been such a huge influx of traditional style wood fired, natural yeasted pizza place cropping up in the last decade or so where I live (in the UK)- with just small modern twists of ingredients (using local/seasonal veggies, different herbs etc), and honestly I'm so happy to see it. I think maybe today is the best- but only because we learned to go back to basics. To simplify recipes, and focus instead on the best quality ingredients and brightest flavours.

Quick note about Detroit-style (which, despite Josh's pleas, IS the best style): It's not just that the trays they were baked in came from hardware stores, it's that they were auto-parts trays. In Detroit. That's a city truly putting itself into its food, and food being so much more than just what we eat.

Man I would love to try this .

A funny fact is that in Brazil, as it was a country with many Italian immigrants, there is a lot of Italian cuisine spread, and the main one is Pizza, there are several states in Brazil that have their own style of pizza.