There’s More to Pizza Than Meets the Pie
A fan favorite, pizza is a staple in commercial kitchens across the United States. Representing a story of evolution and ingenuity, its roots stretch continents, and today’s pizza landscape combines tradition with modern tools to deliver the perfect pie every time.
From Naples to Neighborhood Corners
The pizza we recognize today began in Naples, Italy. Tomatoes, surprisingly, weren’t always a popular food item in Italy. Once that changed in the 19th century, street vendors began creating flatbreads topped with this new ingredient. Affordable and simple, the meal became popular with working-class locals.
Then, in 1889, a pizzamaker named Raffaele Esposito created a pizza for Queen Margherita that included tomatoes, mozzarella, and basil, which represent the Italian flag. Of course, the combination became known as Pizza Margherita! From there, the dish gained popularity and eventually made its way to the United States.
How Pizza Spread Across the United States
From there, pizza came to the U.S. with the Italian immigrants who settled in New York City. By 1905, Gennaro Lombardi opened the country’s first pizzeria, where he cooked thin-crusted pizzas in a coal oven, setting the groundwork for the classic New York-style pizza.
As people began migrating westward, so did pizza. In Chicago deep-dish pizza evolved, while in California, chefs experimented with ingredients like goat cheese and truffles. The Motor City even got into the game by utilizing unused car parts to create a Detroit version.
Across the United States, regions have their own versions of pizza, influenced by local tastes, available ingredients, and cultural trends. No matter the style, pizza became a national favorite.
Tools That Help Pizzerias Stay Efficient
Behind every successful pizza operation is a lineup of smart, reliable tools. These essentials help pizzerias produce consistent results, speed up service, and support staff throughout busy shifts.
One of the most essential tools in the kitchen is, of course, the pizza oven. The type of oven selected depends not only on the style of pizza being baked, but also on the foodservice business in which it’s located. Some operations can handle a deck oven, while others might want to use a convection oven.
In addition to the oven, operators need to think about the pizza peel. Used to put raw pies in and pull cooked pies out of a deep, very hot oven, using the correct one can save time and help with consistency. That’s because wooden peels are ideal for launching pizzas into the oven. The slight texture helps prevent sticking, and the wood can absorb excess moisture from the dough. And to retrieve those completely cooked pies? The thin, flat edge of a metal peel makes it easy for staff to slide underneath the crust without disturbing toppings. So both serve a purpose in workloads.
When it comes time to cut the pizza, a rocker blade offers a fast and efficient solution. Unlike a rolling cutter, rocker blades take a single, fluid motion to slice through a pie from edge to edge in seconds. This not only speeds up getting pizzas out the door but also reduces wrist strain on staff who are slicing pizzas from opening to closing. And in a high-volume kitchen, that consistency and ease of use can make a difference.
The Final Slice
From its origins to today’s QSRs, pizza’s story is one of adaptation and improvement. That’s exactly why the tools used to prepare and serve it are just as important as the ingredients used to create each pie.
Pizzerias that embrace efficient workflows and equipment are better prepared to meet demand and deliver consistent, high-quality results. No matter the style, the future of pizza is built on equal parts tradition and innovation.
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