Homemade stromboli is well worth the time and minimal effort.

For some a slice is too messy, or does not offer enough bread to filling ratio. For these individuals the pizza family has a few odd cousins, just like the rest of us. Meet the Italian Calzone and American Stromboli. Both are constructed using fillings, but the method differs.

The original pizza take-off is a type of turnover, the Calzone, which is Italian for hanging fold or trouser. This dish takes pizza dough and stuffs it with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone). It can end there, or have ham, salami, vegetables, or a variety of other stuffings. It often contains an egg, the yolk of which should be runny. The crust is then folded over and sealed on one side, salted and fried or baked.  Now Americanized, many include tomato sauce – these would omit the egg.

Once a cuisine reaches America rarely is it exempt from tinkering by those seeking to improve one dish or another. The Stromboli is the result of such tinkering. Created in the 50’s, it takes similar ingredients to a calzone but the dough is not folded in half, but rather rolled similar to a burrito and then baked. It can be served whole or sliced with sauces for dipping. The name is from the 1950 film by the same name featuring Ingrid Bergman.

Next up, our first review – wait and see what’s hot outta the oven.

Chicago and Pizzeria Uno, Birthplace of the Deep Dish Pizza

Today Americans aren’t known for their savory pies. This was not always the case, for many, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Today, tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries found centered around New York. Opposite pizza pies, Tomato Pies are constructed first with cheese, then the toppings, and finally the sauce.

According to early records, America’s first Pizzeria was opened in 1905 by Gennaro Lombardi. Lombardo is now known as America’s “Patriaca della Pizza.” The early 30s saw tables and chairs added and a menu expanded to include spaghetti as well.

There are many ways to enjoy modern pizza. Until 1943 the basic recipe was for a flat crust baked bare of any structural support. This changed in 1943. Chicago style deep dish pizza was introduced by Ike Sewell at Pizzeria Uno. This pizza featured a flaky crust surrounding an abundance of toppings compared to the Napoli style of pizza.

American diets are still regional, and pizza is not widely known. This changed as American GIs returned home from World War II. Those soldiers who saw duty in Italy bring home a fondness for pizza. This leads to the first commercial pizza mix. “Roman Pizza Mix,” it was sold in supermarkets. The 40s were giving way to an era of prosperity for America, and this introduced an explosion of new quick serve restaurants, including Pizza Hut in the late 50s. The 50s also brought American homes the frozen pizza.

Today, pizza has become a food available in nearly every grocery store coast to coast, and in the majority of cities and towns, regardless of size.  Next post, we will explore the various relatives to pizza offered today. After that, we begin with reviews!

Margherita - named for Queen Margherita di Savoia

Predating 1889, pizza was a humble food indeed, served mainly as a subsistence food to the poorest of the Neapolitans.  As visitors to Naples heard of the local dish, its popularity began to grow. Soon visitors sought out the unique treat.

In 1889 Queen Margherita di Savoia visited Naples on holiday and had occasion to request the service of the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. Honored at her interest he prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag).

The Queen liked the last so much that she sent to the pizzaioli a letter to thank him saying, “I assure you that the three kinds of pizza you have prepared were very delicious.”  Esposito dedicated his specialty to the Queen and it became “Pizza Margherita.” Setting the standard by which today’s pizza evolved as well as firmly established Naples as the pizza capitol of the world is this Pizza Margherita.

Into the late 1900’s, pizza moved into all hours of the day. It was sold at breakfast, lunch, and dinner, served from a large tray that had been baked and had a simple topping of mushrooms and anchovies. As pizza became ever more popular various toppings were invented. Soon stalls dedicated to selling it developed into the pizzeria.

“Give me your tired, your poor” . . . and those rich with culinary history. With the arrival of Italian immigrants to America the dish from Naples was about to undergo a radical evolution.

Next post, the 20th Century and the pizza pie’s introduction to the states.

Thin, Italian style pizza from a wood fired oven.

Welcome to Southeast Pizza.com. Over the life of this blog, we’ll be exploring the various options that southerners have for pizza. From the grocer’s freezer to the new joint on the corner, if it’s in the Southeast – we’ll sink our teeth into it sooner or later. If you know of someplace we need to review, don’t be shy, send us the info.