The Ancient Roots of Pizza
While most of us associate pizza with Italy, the concept of flatbreads with toppings dates back thousands of years. Ancient civilizations from Egypt to Rome prepared flatbreads with olive oil and various toppings. These early incarnations laid the foundation for what would eventually become one of the world's most beloved foods.
However, what we recognize as modern pizza truly began in Naples, Italy in the late 18th century. Naples was a bustling waterfront city where many working-class residents lived in small quarters with limited kitchen facilities. They needed affordable food that could be consumed quickly, and local bakers began selling flatbreads with toppings as street food.
Historic scene from Naples showing early street food vendors
The Birth of the Margherita
One of the most significant moments in pizza history came in 1889. According to popular legend, King Umberto I and Queen Margherita of Italy visited Naples and asked to try the local specialty. A pizzaiolo named Raffaele Esposito prepared three different pizzas for the royal couple. The queen particularly enjoyed a pizza topped with tomatoes, mozzarella cheese, and basil – representing the colors of the Italian flag: red, white, and green.
Esposito named this creation "Pizza Margherita" in honor of the queen, and it remains one of the most iconic pizza styles to this day. At Salvatore Pizza, our Margherita follows the same traditional recipe, using San Marzano tomatoes, fresh mozzarella, and basil from our garden.
"Simple ingredients, when of the highest quality and prepared with care, create the most extraordinary flavors. This is the philosophy behind all great Italian cooking."
– Nonna Salvatore
Pizza Comes to America
The journey of pizza to America began with Italian immigrants in the late 19th and early 20th centuries. The first documented pizzeria in the United States was Lombardi's, established in 1905 in New York City by Gennaro Lombardi, an immigrant from Naples.
Initially, pizza remained within Italian-American communities, but after World War II, American soldiers returning from Italy brought back a taste for this delicious food. The post-war economic boom saw pizza's popularity explode across the United States, with regional styles developing:
- New York Style: Large, thin slices that fold easily
- Chicago Deep Dish: Thick, casserole-like pizza with sauce on top
- Detroit Style: Rectangular pizza with crispy edges and cheese that goes to the crust
- California Style: Known for non-traditional toppings and creative combinations
The Salvatore Family Journey
Our family's pizza journey began in Naples, where my great-grandfather Antonio Salvatore learned the art of pizza-making in the 1920s. Working in one of Naples' oldest pizzerias, he mastered the techniques that would become our family's culinary legacy.
In 1947, Antonio and his wife Lucia immigrated to New York, where they opened a small pizzeria in Brooklyn. Their son, my grandfather Giuseppe, grew up in the family business, learning every aspect of pizza-making from his father.
In 1975, Giuseppe moved his family to California, seeking warmer weather and new opportunities. He opened the first Salvatore Pizza in San Francisco, introducing authentic Neapolitan pizza to the West Coast. Initially, locals accustomed to American-style pizza were skeptical of our traditional approach: the thinner crust, the simpler toppings, and the wood-fired baking method.
The original Salvatore Pizzeria in San Francisco, circa 1975
But Giuseppe was determined to stay true to our Neapolitan roots. He imported ingredients from Italy when possible and maintained the traditional methods. Gradually, customers began to appreciate the authentic flavors and techniques. What started as a small family restaurant grew into a beloved institution.
Preserving Tradition in Modern Times
Today, our family continues to honor Antonio's legacy while embracing innovation. We still make our dough by hand, using his original recipe. Our tomato sauce still contains just four ingredients. Our mozzarella is still made fresh daily.
But we've also adapted to changing times. We've expanded our menu to include some California-inspired creations alongside our traditional offerings. We've embraced sustainable sourcing, working with local farmers to obtain the freshest ingredients while reducing our environmental footprint.
We've also embraced technology for our delivery service, ensuring that our pizzas reach customers quickly while maintaining quality. Our custom delivery boxes are designed to keep pizza at the optimal temperature and prevent sogginess – a challenge that pizza makers have faced since delivery first began!
The Future of Pizza
As we look to the future, we see pizza continuing to evolve while honoring its past. New techniques, ingredients, and styles will emerge, but the fundamentals that make pizza beloved – the perfect balance of crust, sauce, and toppings – will remain.
At Salvatore Pizza, we're committed to being part of that future while preserving our heritage. We're teaching the next generation of our family the traditional methods, ensuring that Antonio's techniques won't be lost. We're also mentoring young pizzaiolos who share our passion for quality and authenticity.
The journey of pizza from Naples to California reflects the broader immigrant experience in America – a story of tradition, adaptation, and perseverance. We're proud to be part of that continuing story, sharing our family's pizza heritage with each customer who walks through our doors or orders delivery.
