Pizza, a dish with numerous backgrounds and variations, has long been a staple in the dietary habits of people who have lived in the region that is now known as Italy. The earliest and oldest civilizations to create pizza prototypes at pizza ngon, like Focaccia, were Prehistoric nomads, Northern Etruscans, and then Southern Greeks. Every team made little adjustments that resulted in a meal that was a little bit more sophisticated than the first version. Neolithic hunter-gather tribal cultures searched wild cereals including grain types like emmer (also and einkorn as well as wheat, across what would later be Italy during what is known as the middle of the Stone Age. The aforementioned grains would often be boiled or boiled first, then ground into powders and roasted on stones that were hot over open flames.
Making the Pizza Baking, Seasoning, and Garnishing
Subsequently, an unidentified ethnic group known as the Etruscans brought bread to Northern Italy circa 1000 BC. The Etruscans ground their cereal grains, akin to the Neolithic people that came preceding before. The Etruscans cooked their potatoes on rocks, as opposed to their forebears, and then placed stones in the embers to produce disconcerted-tasting bread. By flavouring the mixture using oil and spices after cooking it, they improved upon the simple Neolithic bread. These Etruscan flatbreads, amongst the first examples of this type of a meal known, were barely more than coarse slabs of baked grain, but they were frequently served as dough “plates” in place of bowls. Throughout the 600-year (730-130 BCE) settlement throughout the southern regions of the Italian peninsula, the Greeks, who possessed better cooking expertise and technological advances, further developed and improved pizza.