Pizza Panggang

The word pizza was first documented in 997 AD in Gaeta and successively in different parts of Central and Southern Italy. The term "pizza" first appeared in a Latin text from the southern Italy. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added. Foods similar to pizza have been made since the neolithic age. Records of people adding other ingredients to bread to make it more flavourful can be found throughout ancient history. In Sardinia, French and Italian archaeologists have found bread baked over 7,000 years ago. According to Professor Philippe Marinval, the local islanders leavened this bread. The Ancient Greeks had a flat bread called Plakous which was flavoured with toppings like herbs, onion, and garlic. In the 6th century BC, the soldiers in Persian King Darius I armies baked flatbreads with cheese and dates on top of their battle shields. Some commentators have suggested that the origins of modern pizza can be traced to pizzarelle, which were kosher for Passover cookies eaten by Roman Jews after returning from the synagogue on that holiday, though some also trace its origins to other Italian paschal breads. Abba Eban has suggested that modern pizza "was first made more than 2000 years ago when Roman soldiers added cheese and olive oil to matzah". Other examples of flatbreads that survive to this day from the ancient Mediterranean world are focaccia (which may date back as far as the ancient Etruscans), coca (which has sweet and savory varieties) from Catalonia, Valencia and the Balearic Islands, the Greek Pita, Lepinja in the Balkans, or Piadina in the Romagna part of Emilia-Romagna in Italy. Foods similar to flatbreads in other parts of the world include Chinese bing (a wheat flour-based Chinese food with a flattened or disk-like shape), the Indian paratha (in which fat is incorporated), the Central and South Asian naan (leavened) and roti (unleavened), the Sardinian carasau, spianata, guttiau, pistoccu, and Finnish rieska. Also worth noting is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian flammkuchen, German zwiebelkuchen, and French quiche. In 16th century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This was later replaced by oil, tomatoes (after Europeans came into contact with the Americas) or fish. In 1843, Alexandre Dumas, pere, described the diversity of pizza toppings.