Pizza became more popular in Italy after it took off in the US.

Alberto Grandi, a professor at the University of Parma, argues that Italians who left the country developed the food now considered "traditional Italian cuisine," thanks to abundant ingredients and opportunities that were not available in the impoverished country they left behind.

Pizza is a big deal in the US, and it has many proud regional iterations. From Chicago deep dish to New York thin crust, this video takes a slice out of US history to focus on this beloved entree. Begin with the documented first incidence of pizza in the US—believed to be by Gennaro Lombardi—and end with how old Pizza Huts are being converted around the country.

Two million Italians emigrated to Argentina between 1880 and 1920, many of them the poor who regularly ate pizza. In Argentina, they were pleased to find that mozzarella was plentiful, allowing them to make cheesier pies. By 1882, Italians owned 126 of the 198 bakeries in Buenos Aires, as well as the majority of shops selling butter, cheese, and pasta.

The Queen of Italy, Margherita of Savoy, visited Naples in 1889. As the story goes, chef Raffaele Esposito of Pizzeria Brandi made her a pizza with basil, mozzarella, and tomato, to represent the colors of the Italian flag, and eventually named the pie in her honor. Historians, however, note that the facts don't line up: The proof of her visit to the pizzeria is suspected to be a forgery created when the business was in dire straits in the 1930s.

The food remains popular, but it has lagged behind the growth of other fast food spots like coffee shops and Mexican restaurants. It ranked sixth in US food sales from restaurant chains in 2024; it was in the second slot throughout the 1990s.

Italy may be pizza's ancestral home, but it's not the only place where you can get a top-notch slice. This guide, compiled by a team of anonymous judges, ranks the 50 best pizzerias in the world, Italy, the US, and more, offering a bucket list for pizza-loving completists.

Hawaii's tiki culture was popular in North America through the mid-20th century, with canned pineapple a household staple. Sam Panopoulos, a Greek immigrant who operated a diner in Ontario, experimented with outlandish pizza recipes until he stumbled upon the idea for topping a pie with canned pineapple and ham.

In 1950, some pizzerias were premaking pies, allowing customers to take them home and cook them at their convenience. That same year, Philadelphia's Joseph Bucci filed a patent for a "Method of Making Frozen Pizza." Soon, frozen pizzas were appearing in grocery store aisles.

The New York establishment opened in the early 1900s and was a cornerstone of Manhattan's SoHo. At one point, it was open 23 hours a day, allowing laborers of the predominantly Italian-American community to stop by for pies before or after work.

Pizzeria Uno was the first establishment to sell the concoction, which turned more traditional pizza upside down, with cheese as the base and sauce as the topping. Soon, Uno employees went out on their own, sparking a citywide deep-dish phenomenon.

The thin pizza, called "apizza," is crispier than the typical slice from New York or a national chain, and much more like the thin-crust pizzas associated with pizza's birthplace. It's also got some inspired toppings, with one popular pie that speaks to New England's love of seafood: the white clam pie.

A team of archaeologists discovered a fresco from 79 CE featuring what appears to be a proto-pizza: a pita topped with fruit, spices, and other toppings. One archaeologist in the PBS documentary below calls it an "ancestor of modern pizza in the sense that it's a very simple, poor kind of food."

Filippo Milone established at least six pizzerias in New York, including one that would later be called Lombardi's, widely considered to be the city's (and the country's) first pizza establishment. Milone died in 1924, leaving no children to tell his story. Researcher Peter Regas unearthed a 1903 advertisement, pictured below, from an Italian-language New York newspaper.

It may all be pizza, but it's not all the same. From California to New York and from Quad City-style to Old Forge, this interactive map of the US lets you see the country's different takes on the classic dish.

The Associazione Verace Pizza Napoletana claims to protect the tradition of Naples' pizzamaking and has codified precise requirements for what constitutes a "Neapolitan pizza," specifying ingredients, preparation, fermentation, condiments, and more.

Americans ate 3 billion of those, leading to sales that reached $43.3B, according to industry analysts at Gitnux. They estimated that Americans eat an average of 46 slices per person that year.

Despite what you might guess from its name, the Caesar salad wasn't invented in ancient Rome. The popular dish was created in the 1920s by two Italian brothers who'd emigrated to the United States and opened a popular restaurant in Tijuana called Caesar's Palace. This history of the popular entrée digs into that history and unpacks how it became a restaurant staple.

Theorists have long believed that sudden increases in pizza deliveries near the Pentagon signal a major event is about to occur. Historical examples include the CIA ordering 21 pizzas the day before the beginning of the Gulf War, and another surge of deliveries before former President Bill Clinton's impeachment hearings. Citizens have since begun monitoring food orders in the area. See a tracker of Pentagon pizza orders here.

Focaccia, the Italian flat oven-baked bread that’s often a canvas for delightful culinary artwork, has been around for thousands of years. Archeologists have recently discovered evidence of flatbreads similar to today’s focaccia dating back to the Late Neolithic period in the Fertile Crescent. Researchers believe that communities from present-day Syria and Turkey made these distinctive loaves for large gatherings. Learn more about the bread’s history in this Archeology News article.

The influx of Irish immigrants in the mid-1800s, driven by starvation and abysmal employment opportunities, led to a significant Irish-American culture, especially in urban hubs such as New York, Boston, Philadelphia, Chicago, and San Francisco.

The increased popularity of Western cuisine has affected the cheese market in historically cheese-averse regions like East Asia. Japan has gotten particularly excited about exploring what cheese has to offer, with festivals and creative fusion dishes featuring the versatile ingredient.

"Shogun," a miniseries released in 1980, followed a British sailor's journey through 17th-century Japan. Nearly a third of American households watched its five installments, and it was used as an instructional text in classrooms throughout the '80s, inspiring a wave of American interest in Japanese culture, including sushi.

Tipping waiters was a custom in medieval Europe, where masters gave their serfs money for exceptional work. Wealthy Americans vacationing in Europe in the mid-1800s discovered the behavior and brought it back to the US.

Called placenta (with a hard "c"), the holiday dish consisted of sheets of rolled-out dough layered with cheese. It is the first recipe documenting the combination of the two elements. While there is debate about whether the dough can be called pasta because it's not boiled, many scholars view the dish as a proto-lasagna.

Pizza Hut teamed with YouTuber Eric Decker to create the massive, Guinness World Record-breaking pie. The 13,653-pound pizza was constructed at the Los Angeles Convention Center. It required 4,948 pounds of sauce, 8,800 pounds of cheese, and about 630,496 pepperoni slices.

Researchers have unearthed a frescoed thermopolium (a sort of hot food and drink shop) in Pompeii, the ancient Roman city frozen in time after the catastrophic eruption of Mount Vesuvius in 79 CE. This fascinating discovery provides a glimpse into Roman culinary practices and the daily life of Pompeii's citizens.

The chain paid the Russian space agency nearly $1M for the promotional stunt, which saw a Russian cosmonaut eat the pizza on video. Other unusual objects to make it to the International Space Station include a gorilla suit, an espresso machine, and several musical instruments.

Providence, Rhode Island's Walter Scott began serving homemade dishes from a freight wagon to late-night workers, who were looking for meals long after proper restaurants had closed for the night. Scott quickly inspired dozens of copycats, crowding the streets and leading to complaints. Soon, Scott and his imitators parked their carts, which became the earliest American diners.

The agency awarded a contract for the development of devices that can create edible structures from long-lasting dry powders when mixed with liquids or pastes. By delaying this integration until the time of consumption, food could last longer than the current six-month expiration of freeze-dried meals for Mars expeditions.

Legend has it that the rectangular pies were originally baked in blue steel pans intended to hold nuts and bolts in auto factories. The sauce poured across the top of the pies, meanwhile, is done so in straight lines called "tire tracks."

Returning from World War II, the American cultural landscape saw a vast number of changes. Cuisine, in particular, diversified and modernized thanks to traveled soldiers and wartime innovation. From inventions like powdered cheese to the popularization of instant coffee and Chinese food, explore the changes to the American food industry that continue to influence what we consume today.

The dish—french fries topped with mozzarella cheese and brown gravy—is a staple for New Jersey diners, where the dish was served to inebriated patrons who'd just left the disco club. There's no clear inventor responsible for the delicacy, though most people assume it's a variation of poutine, the similar dish that's popular in Canada.

The ancient Romans loved cheese and experimented with different processes to elevate its flavor, like aging. Some of their innovations, like Pecorino Romano, you can still find today. Others, like the smoked goat-milk Caseus, we only know about through historical records.

The chain's promotional gimmick offered customers free or reduced pizzas if their pizzas weren't delivered in 30 minutes or less. That policy led to the chain's popularity, but it also led to reckless driving: In the late '80s, the National Safe Workplace claimed its drivers had the same death rate as miners. After Domino's was found liable in 1993 for nearly $79M in damages, it discontinued the policy.

From ancient wood-fired ovens in Rome and Egypt to modern microwaves, the oven’s evolution has shaped how we cook. Early ovens focused on heat retention, but breakthroughs like the gas stove in 1834, and the electric stove in 1892, brought precision. Then, in 1967, the microwave redefined convenience.

Food writer Jaya Saxena attributes the mainstreaming of the term to early-aughts TV shows, including “Top Chef” and “No Reservations,” as well as the dawn of social apps like Yelp, which turned everyday diners into critics.

During the 2016 presidential elections, Comet Ping Pong Pizza became the subject of a conspiracy theory that the Clinton family used the space as a front for kidnapping and trafficking children. The hoax began on the message board 4chan after the public became aware that the shop's owner was a Democratic donor.

The steakhouse opened in 1837 in Manhattan, creating what is now considered the first fine-dining restaurant in the United States, introducing gloved waiters, white tablecloths, and an à la carte menu. The establishment also claims it invented a few American staples, including eggs Benedict, which was supposedly named after two loyal customers.

Herculaneum, buried under five times more ash than Pompeii, was sealed so completely that food, furniture, and entire buildings survived. This BBC documentary reveals how its discoveries have transformed scholars' understanding of the diets, work, and social mobility of ordinary Romans.

Searching for an eggplant parm recipe isn't hard, but finding one worth your time certainly is. Thankfully, this recipe puts you in the kitchen with an actual grandmother, who walks you through her signature dish in a short video explanation. Unlike other online recipes, there isn’t an onslaught of pop-up ads—you’ll just get what you need and the sweet instructions from a genuine nonna.

As trade expanded throughout China's north and south in the 12th century, restaurants opened to offer traveling tradesmen their home region's cuisine while they were on the road: southern cooking for people visiting the north, and northern cooking for people visiting the south.