Neapolitan to Chicago-Style: A Deep Dive Into the History and Culture of Pizza

Authentic New York City Italian style pizzeria pizza pie

Whether you’re curling up on the couch to enjoy a movie, don’t feel like cooking after a long day at work, or are exploring a new city and want something familiar to eat, pizza is always a good choice. But while it might be a staple of American cuisine, its origins lie across the Atlantic Ocean in Italy.

From its ancient beginnings to all the versions that exist today, we’re taking a deep dive into pizza’s history and culture.

Who Invented Pizza?

The pizza we know and love today — with tomato sauce, melted cheese, and toppings — was invented in Naples, Italy in the mid-1700s. But the beginnings of the cuisine date back to Ancient Greece and Rome, where flatbreads topped with olives, onions, and other fresh ingredients were made. The dish most similar to pizza, and likely the basis of the pizza we know today, was focaccia.

So why did it take so long before someone topped it with sauce and cheese? Well, Europeans had to wait until they sent their explorers to discover the New World. Tomatoes didn’t grow naturally in Europe, so the explorers had to bring back the plant and learn how to cultivate it. Believe it or not, when pizza was first served in Naples to the dock and shipyard workers in the 19th century, it was seen as “disgusting.” It was considered a poor person’s dish that was eaten with your hands.

neapolitan homemade pizza margarita from the brick oven. Napoleon Italian Pizza with fresh mozzarella and basil leaves. true Italian Traditional Pizza Margherita

The Origins of Margherita Pizza

What we refer to today as Margherita pizza was originally created for Queen Margherita of Italy in 1889. After the unification of Italy in 1861, King Umberto I and Queen Margherita traveled to Naples where she requested a pizza made with tomatoes, basil, and melted mozzarella cheese. It was simple and tasty, and appropriate dubbed “Margherita pizza.”

Pizza Around the World

While pizza pies were invented in Naples, other cultures have created their own versions of pizza based on local ingredients and flavors. You’ll be surprised at just how many cultures and continents have dishes that represent the idea and anatomy of pizza. Below we’ll dive into some of those tasty variations.

United States of America

The classic slice of pizza dripping with grease and topped with pepperoni is a staple American food. It may even be more famous than the original Italian pizza pie! However, even traveling across the country, you’ll find different types of pizzas.

New York-Style Pizza

The U.S. wasn’t introduced to pizza until the early 1900s, when Italian immigrants made new homes in New York City and began opening restaurants. Over time, the dish adapted to what we chow down on today: large pizza pies with a thin crust and a variety of toppings.

Chicago-Style Pizza

Also known as deep dish pizza, Chicago-style pizza was invented in 1943 at Pizzeria Uno. The thick crust has a crisp crunch on the outside and a warm fluffy inside. You’ll often notice a rivalry between New York-style pizza lovers and Chicago-style pizza lovers.

Detroit-Style Pizza

Piggybacking on the Chicago-style pizza, the Detroit-style pizza also has a thick crust. However, this type of pizza is rectangular instead of round, and the cheese reaches the edges, eliminating the usual border. Detroit-style pizza is made with Wisconsin brick cheese and topped with tomato sauce. The toppings are also sometimes placed both beneath and on top of the melted cheese.

Baked tasty margherita pizza in Traditional wood oven in Naples restaurant, Italy. Original neapolitan pizza. Red hot coal

Europe

The birthplace of pizza undoubtedly has the tastiest and most authentic pizza pies you can find.

Neapolitan Pizza

In Naples, the birthplace of pizza, you’ll find the most authentic pies. They’re made with fresh ingredients on a thin crust that bubbles along the sides to contain the melted cheese and sauces, and you’ll never grow bored of the incredible topping combinations. It is common for these pies to be slightly burnt on the bottom, and for the sauce and cheese to be very liquidy.

Roman Pizza a Taglia

Roman pizza has a thicker, crunchier crust than Neapolitan-style pizza. It’s pre-made, and you choose how big or small you want your slices at the counter. The toppings are endless: truffle, potato, ‘Nduja, etc.

Male hands with Polish fast-food

Polish Pizza

Polish Zapiekanka

There is a variation of pizza in Poland called zapiekanka, which was introduced in the 1970s. While it has the structure of an open-face sandwich, the relation to pizza is strong. Made on a long piece of sliced baguette, zapiekanka is topped with melted cheese, mushrooms, ham, and ketchup. It’s a common street food for many Polish people.

Macedonian Pastrmajlija

This boat-shaped fluffy dough is often filled with meat, cheese, and fried eggs.

Middle East

Middle Eastern countries may not serve pizza as we know it, but instead make flatbread with a variety of toppings, creating a pizza-like cuisine.

Manakish

Originating in the Levant region, this flatbread is a popular dish for breakfast and lunch. It’s topped with za’atar (a mixture of roasted sesame seeds, sea salt, mountain thyme, and sumac), white cheese, fermented yogurt with spices, or ground meat. Like a pizza, manakish can be eaten sliced or folded, and always with your hands.

Traditional Turkish Cuisine: Lahmacun turkish delicious pizza with minced beef or lamb meat, paprika, tomatoes, cumin spice, on rustic wooden table background.

Lahmacun

Served in countries like Turkey, Lebanon, Syria, and Armenia, lahmucan is a Middle Eastern pizza-like flatbread dish. The flatbread is topped with several ingredients, including minced meat, vegetables like tomatoes and red peppers, herbs, and spices such as chili and paprika.

khachapuri adjara traditional Georgian cuisine meal. Baked bread with cheese and egg filling. National pastry snack

Asia

Adjaruli Khachapur

Originating in Georgia, adjaruli khachapur is a savory and salty dish. The bread dough is molded into a boat shape to contain imeruli and sulguni cheeses, and an egg yolk is placed on top. It’s often served with melted butter to increase its savory flavor.

cooking okonomiyaki in local restaurant on teppanyaki pan. delicious Japanese hot plate pizza with green vegetable and sauce on it surrounding by smoke on iron plate indoor.

Okonomiyaki

Traveling all the way to Japan, you’ll find a pizza-like dish called okonomiyaki. While it may not resemble the pizza you’re used to in the U.S., it’s just as tasty! Okonomiyaki is a wheat flour pancake that is topped with a variety of ingredients, including cabbage, meat, seafood, pickled ginger, Japanese mayonnaise, and aonari.

Handmade Pizza Delivered Right to Your Door

We live in an age where you can have a mediocre pizza delivered to your door in 30 minutes or less. But if you’re a true pizza lover who cherishes the history, technique, and ingredients that go into a finely made pizza, you’ll appreciate receiving a homemade pizza instead.

Whether you want to try a traditional Italian pizza or become a bit more adventurous with pizza-like dishes from around the world, you can find your next savory pie on Shef.

Discover which delicious meals are available in your area today. Order now!

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The History of the Wok

Man cooks noodles on the fire

If Chinese cooking is an art, then the wok is the easel and paintbrush of the Chinese kitchen. Watch one in action and you’ll quickly understand: blazing fire heats a shallow pool of oil, the wok’s contents get tossed in a powerful rocking motion, and deep aromatics fill the air as the ingredients release their natural flavors.

The Chinese wok originated during the Han Dynasty, where it was crafted using raw iron metals. Skilled Chinese blacksmiths would forge the deep, round cooking vessels at a dangerously high heat of 1600°C, then hammer and polish their creations by hand. Despite the intense process, many Chinese woks continue to be made the same way today, as it’s seen as an homage to the blacksmiths that forged these essential Chinese cooking vessels long ago.

After a wok has been forged, it must undergo a seasoning process before it can be used, ensuring its coating is nonstick and that it heats evenly during cooking. The wok is first washed in warm, soapy water, then dried thoroughly. Next, every inch of the wok must be burned over high heat to release impurities in the metal. From there, the wok is cooled and a layer of oil is poured in. The oil, which prevents moisture and rust from forming during the cooking process, is then heated until a glossy protective patina is formed. At this point, you’re left with a beautiful fully-seasoned wok.

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Bún Bò Huế (Vietnamese Beef Noodle Soup)

Vegetarian central Vietnamese hot and spicy soup with a pair of chop sticks, Bun Bo Hue chay

Bún bò Huế, a vibrant Vietnamese noodle soup, is beloved for its balance of sweet, salty, sour, and spicy flavors. Though the predominant flavor is lemongrass, the broth gets spicier and more nuanced with every sip, thanks to red pepper powder, fresh chilies, and ground annatto seed, which gives the dish its signature red hue. Needless to say, Bún bò Huế is a must-try dish in Vietnam.

Where Did Bún bò Huế Originate?

The soup originated in Van Cu Village, located near the spectacular ancient Hue city. Hue city was the center of Vietnam during the Nguyen Dynasty (1802-1945), the country’s last royal family. Legend has it that Bún bò Huế existed ever since the first generation of Nguyens ruled Vietnam in the 16th century.

What’s the Difference Between Bún bò Huế and Phở?

Bún bò Huế differs from phở in a few distinct ways. Whereas Bún bò Huế uses pork broth, phở is made with beef or chicken stock. Moreover, Bún bò Huế uses round, thick, vermicelli rice noodles for a more intentional mouthfeel, while phở uses flat rice noodles. In general, the ingredients in Bún bò Huế make it slightly saltier and spicier.

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Phở (Vietnamese Noodle Soup)

Pho Bo vietnamese Soup with beef in bowl on concrete background

When you think of Vietnamese cuisine, a piping hot bowl of phở likely comes to mind. Phở is Vietnam’s most popular dish, with a long history beginning in the mid-1880s in Northern Vietnam during the peak of French colonialism. European influences introduced the higher consumption of red meat, which gave Vietnamese vendors more meat bones to create Nam Dinh broth, or a flavorful beef bone broth.

Soon, the traditional Vietnamese dish xáo trâu was formed, which consists of the beef broth, rice vermicelli, and buffalo meat. Eventually, this evolved into phở, which swaps the buffalo meat for beef and rice vermicelli for round rice noodles. For these reasons, phở is considered to be heavily influenced by both Vietnamese and French cooking. In fact, the name “phở” is thought to be derived from a French soup called “pot au feu.”

Phở’s popularity spread quickly to Southern Vietnam in 1954, and as it moved down south, locals infused the classic dish with more ingredients. This is why there are regional variations of phở depending on location. Northern-style phở is simpler, made with fewer ingredients (including delicate ginger slices), and often garnished with lime and green chilies. Southern-style phở consists of a complex bowl of beef broth and rice noodles topped with many ingredients, including bean sprouts, fresh herbs, slices of meat, green chiles, and lime.

While there’s an ongoing debate over which version is better, it’s no question phở’s popularity among locals and foreigners remains strong. Phở is sold on almost any street in Vietnam and in restaurants all over the world, satisfying everyone’s craving for a comforting, flavorful bowl.

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Bánh Mì (Vietnamese Baguette)

Banh Mi Viet Nam Viet Nam traditional Sandwich

Bánh mì is a classic example of a street food dish inspired by the rich history of Vietnam. This popular breakfast sandwich is known for its fluffy French baguette, luscious cuts of meat with a magnanimous meat-to-fat ratio, and refreshing sliced pickled vegetables.

The History of Bánh Mì

In the late 1800s, the French brought European baguettes to Vietnam, with cheeses, deli meats, and dairy following shortly thereafter. The introduction of these European influences and ingredients resulted in the first bánh mì. Mr. & Mrs. Le of Ho Chi Minh City (then Saigon) are credited for evangelizing the technique, which consists of filling French baguettes with local ingredients like fresh Vietnamese herbs, chilies, and French charcuterie like deli meats and pâté (aromatic liver paste).

The light sandwiches offer a harmonious blend of fresh flavors and textures that satisfies any palate. Today, bánh mì is at the top of any street food list for quick and satisfying meals in the fast-paced streets of Vietnam.

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Bột Chiên (Fried Vietnamese Rice Cakes)

Vietnam street Food ( mon an duong pho ) Fried flour ( Bot Chien Trung ) with egg, oil and green onion in the black frying pan.

Walking along the streets of Ho Chi Minh, hungry street food eaters are met with the wafting aroma of fried bột chiên. The pan-fried Vietnamese rice cakes are crispy on the outside and creamy and fluffy on the inside — indulgent and greasy in all the right ways. Bột chiên exudes the depth of complexity in Vietnamese cuisine, and it’s no surprise that this dish has found its way to street carts all across the bustling cities of Vietnam.

How to Make Bột Chiên

To begin, rice flour cakes are deep-fried until golden brown. Then, the cakes are topped with fluffy eggs to bind and emulsify. While the eggs are still perfectly runny, the dish is shoveled onto plates and topped with fresh herbs and scallions. Sometimes, street vendors will add deep-fried pork skin cracklings for extra textural-umami.

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Gỏi Cuốn (Vietnamese Rice Paper Rolls)

Overhead view of fresh Vietnamese spring roll, also known as Gỏi cuốn

Gỏi cuốn, or rice paper rolls, are a Vietnamese street food worth getting to know. Wrapped tightly in moistened rice paper, these fresh spring rolls are filled with herbs (like cilantro, basil, and mint), rice vermicelli, and usually a combination of pork and shrimp. Gỏi Cuốn’s refreshing lightness is balanced by the rich peanut dipping sauce served alongside it.

Gỏi cuốn is said to be a derivative of the Chinese spring roll (the northern city of Hanoi is heavily influenced by Chinese cuisine). Throughout the years, modern Vietnamese chefs have created new interpretations, including versions with lobster tails, barbecued meats, and pickled vegetables. Today, variations of gỏi cuốn can be found worldwide, and serve as a way to celebrate Vietnamese cuisine all around the world.

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The History of Sourdough Bread

Round bread close-up. Freshly baked sourdough bread with a golden crust on bakery shelves. Baker shop context with delicious bread. Pastry items.

There’s no mistaking the signature tart flavor and crusty crunch of a thick slice of sourdough bread. It’s the perfect platform for any sandwich, the ideal dipper for a brothy bowl of soup, and the ultimate BFF for your butter board. But what do we really know about everyone’s favorite slow-bread? Read on to learn about its origins, arrival in San Francisco, and how to order a loaf on Shef.

Glass jar with dough leaven. Preparing yeast dough for bread, buns, pastries or pizza, close up, top view. Cooking process

What is Sourdough Bread?

Sourdough is a naturally leavened bread, which means it rises on its own through a process of fermentation. Rather than tossing in a packet of commercial yeast, you’ll need a “starter” to make it rise naturally. If you were bitten by the baker’s bug during the pandemic, you know it’s not a bread for beginners. It’s an artisan loaf that requires time, patience, skill, and attention to detail.

A starter is a mixture of flour and water that’s left to ferment. Wild yeasts are infused and over time, microorganisms and good bacteria, like Lactobacillus, are born. These bacteria digest the carbohydrates in the flour, starting the fermentation process. Bubbles of carbon dioxide force the dough to rise as the gas gets trapped. Lactic acid gives sourdough its characteristic chewy texture and sour, tangy flavor.

Bread, traditional sourdough bread cut into slices on a rustic wooden background. Concept of traditional leavened bread baking methods. Healthy food.

The Ancient History of Sourdough Bread

Sourdough is the oldest type of leavened bread, dating back to at least 1500 BC. The ancient Egyptians are credited with the “accident,” as dough was supposedly left out in the open and exposed to wild yeast spores that were likely carried over from beer production. Back then, both bread and beer were dietary staples and often produced in the same physical spaces.

The result was magical! The bread was light and airy rather than dense and overly chewy thanks to the fermentation process forcing the dough to puff up. It tasted better, too, with heightened complexity of sweet and tart flavors. Over time, bakers experimented with various wild yeasts, keeping specific, favored cultures alive by feeding them with a little more flour each day to keep the fermentation process active.

Sourdough moved through the ancient world, and more and more bakers altered it and made slight improvements every time it landed somewhere new. It went from Egypt to Greece, and then to ancient Rome. Pliny the Elder, a Roman historian, wrote a recipe for sourdough starter in 77 AD that called for flour, wild grapes, water, and millet.

When the French were introduced to the sourdough starter, their existing penchant for bread making took it to a new level. Recipes from the 17th century mention a starter that is fed three times and allowed to rise three times before it’s added to the dough. Flavor was of utmost importance, and bakers had no problems waiting for more complexity to develop over a multi-day rise.

San Francisco, CA, USA - April 2, 2018: Exterior view of Boudin Bakery. Established in 1849, Boudin Bakery at Fisherman's Wharf in San Francisco, known for its sourdough bread.

Why is San Francisco Famous for Sourdough Bread?

Like so many culinary imports to the United States, sourdough arrived thanks to the economic boom presented by the California Gold Rush of 1849. Master French bakers brought their starters from France; most notably, the Boudin family. They opened a bakery, and their bread was instantly popular. Their prized “mother” was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906. You can still find the Boudin Bakery and its original starter alive and well in San Francisco today.

Sourdough was so popular that miners and prospectors used to carry their starters with them everywhere. Called “sponges,” they tried to keep them warm and active through the winter months. It allowed them the ability to make delicious, leavened bread on cast iron over the fire at campsites, earning them the nickname “Sour Doughs.”

Dry yeast crumbled and yeast block for baking.

The Fall and Rise of Sourdough

Prior to the 19th century, all leavened bread was made using naturally occurring yeast. Effectively, all bread that wasn’t flatbread was technically sourdough. Then, just 150 years ago, commercially produced yeasts arrived (see photo above.)

These new commercial yeasts, most commonly derived from Saccharomyces cerevisiae, made bread rise faster. The cultural values were changing too, with producers favoring a more profitable product with less attention to flavor. In 1910, labor-related bills were passed that restricted late night working hours. Commercial breads were less interesting to eat, but they were much faster to make, so they became the main loaves you’d find in shops.

It wasn’t until the 1980s that the tide turned again. People began favoring the more ancient breadmaking process, noting the unique, holey texture and flavor of sourdough when compared to the loaves people were buying in grocery stores.

Shef Joan's homemade sourdough bread

Sourdough, Today

Today, sourdough continues to be favored by many, and it’s not uncommon to see lines of people outside bakeries waiting for a loaf to take home. The pandemic also peaked a renewed interest in home baking, and sourdough in particular experienced a resurgence in popularity worldwide.

Once people started going back to work, the appreciation for sourdough remained, but few had the time to feed starters and knead their dough throughout the week. Home bakers, like Shef Joan in San Francisco, have helped busy bread lovers get their fix. She makes classic sourdough as well as unique and seasonal loaves like Pecan Pumpkin, Chocolate Cranberry Walnut, Everything Bagel Sourdough, and Jalapeño Cheddar. So, if you don’t have time time or patience to make it at home, you can get one of these creative and delicious sourdough loaves delivered to your door.

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4 Popular Chinese Dishes to Try

Stir fried tomato and eggs in blue dish

If you’re eager to learn more about some of China’s most popular dishes, you’ve come to the right place. Here, we’re breaking down four of our all-time favorites, from an easy comfort food classic to a celebratory staple. Hoping to give them a try? Order today on Shef.

Stir Fry Tomato and Egg

Considered to be the unofficial “national dish” of China, stir fry tomato and egg sits at the top of every Chinese comfort foods list. Fresh, savory-sweet tomatoes are reduced in a hot pan, then folded into fluffy soft-scrambled eggs. (Some chefs also include oyster sauce and sesame oil). The simple recipe, often served with rice or noodles, lives in the personal cookbook of every traditional Chinese kitchen.

Stir fry tomato and egg emerged in the 1930s as a hybrid between western and eastern tastes. Popularized by the American palate, Chinese chefs continued to perfect the technique until it became beloved in homes all over China. The cooking process is quick (less than 15 minutes), so it’s no surprise that it’s often the go-to meal for Chinese households looking for an easy-going dish at the end of a busy day.

mapo tofu bowl

Mapo Tofu

Mapo tofu, a spicy aromatic tofu stir-fry made with fresh herbs and umami-rich chicken stock, originates from the Chinese province of Sichuan. Its flavor is often described in Chinese culture as “málà,” a numbing, tingly sensation felt on the tongue. Not quite spice, but an almost electrifying, unforgettable zing.

Mapo tofu was invented in 1862 during the Qing Dynasty by a small restaurant in North Chengdu. The restaurant owners fried a spicy fermented mix of soybean paste and Sichuan peppercorns with soft tofu and ground pork, then added chicken stock and cornstarch. The result? A deeply flavorful sauce (thickened by the cornstarch) that smothered the tofu and pork with just the right amount of heat & málà. What started as a humble local dish in Chengdu is now offered in Chinese restaurants worldwide, giving everyone a little taste of Sichuan.

Closeup on Chinese roast pork

Char Siu (Chinese BBQ Pork)

This famous Chinese dish originates from Cantonese cuisine. Char siu translates to “fork roasted,” referencing the ancient Cantonese method of skewering marinated meat on long forks and cooking them over crackling flames.

Today, char siu is typically cooked in an oven or over an open fire. Its signature reddish hue comes from the flavorful Chinese ingredients used in the marinade, including soy sauce, honey, Chinese five spice, and fermented red bean curds. As the pork sits, the fermented red bean curd imparts a natural rosy hue and deepens its flavor. The marinaded char siu is then roasted at high heat and evenly glazed during the cooking process. After roasting, you’re left with juicy, sweet, and succulent roasted pork that perfectly represents what good Chinese BBQ can achieve.

side view of traditional asian food peking duck with cucumbers and sauce on a plate

Peking Duck

Known as a pristine celebration dish for Chinese banquets, weddings, and holidays, peking duck is considered Beijing’s signature dish. The name “peking” derives from the old name for Beijing before its modernization. The cooking process for peking duck is laborious and takes days to finish (Chinese chefs will train for years to perfect it), but the result is tender juicy meat accompanied by a crispy golden layer of duck skin.

The ducks used for this dish are raised in a specific environment that ensures the meat stays tender throughout the cooking process. Air is forced into the exterior skin to separate it from the cuts of fresh meat, which allows it to isolate and crisp up as it’s roasted over the flames. The sliced duck is accompanied by Chinese soft buns, spring onions, and sweet bean and hoisin sauces.

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3 Essential Chinese Pantry Ingredients

Chinese dinner in a rural Dong (ethnic group) house. Fish stew, stir fry veg and meat, pickles and ingredient to make Dong oil tea; tea, fried rice, and fried peanuts.

Chinese cooking is commonly referred to as an art form, and the rich history of Chinese ingredients and flavors are best seen through the common Chinese ingredients used today. Learn more about some of the core Chinese pantry staples, then place an order for Chinese food from Shef:

Organic Brown Soy Sauce in a Bowl

1. Soy Sauce

Widely considered one of the oldest condiments in the world, soy sauce is a core foundation of Chinese cuisine. Its origins date back to the Chinese Zhou Dynasty of 1045 B.C., where it was originally called “jiang.” Ancient farmers would make jiang by fermenting meat, fish, and grain to produce a deeply flavorful seasoning they would use for marinades. It was only during the imperial rule of the Han Dynasty that farmers started using soybeans instead, finding that when mixed with water and salt, the richness of fermented soybeans created the familiar deep umami they knew from jiang.

Today, this humble condiment has grown in complexity, with restaurants all over the world using variations of light, dark, and thick Chinese soy sauce in their cooking.

Traditional Chinese rice wine

2. Shaoxing Wine

Shaoxing wine is another indispensable ingredient found in every Chinese kitchen. Named after the Chinese city of Shaoxing, where it was first invented, this cooking wine is produced by fermenting rice, water, and wheat together for several weeks with yeast starters. The wheat imparts a natural deep caramel aroma to the finished fermentation liquid. Shaoxing wine is commonly used to season dishes, and remove a strong fishy or gamey flavor in meat and seafood.

Shaoxing wine has found its way into so many old and modern Chinese dishes, and even after thousands of years, it sits in the pantry of Chinese kitchens all over the world.

oyster sauce in bowl

3. Oyster Sauce

Often called “the finale” of a flavorful Chinese dish, oyster sauce is a thick, dark brown, deeply rich umami condiment in Chinese cooking. It was created unintentionally in 1888, when restaurant owner Lee Kum Sheung was boiling a pot of Chinese oyster soup and left the pot simmering until the liquid turned into a gravy-like consistency. Local customers tasted his creation and described it as irresistibly deep and flavorful.

Oyster sauce’s briny, sweet umami makes it the perfect finishing ingredient for so many Chinese vegetable and noodle dishes. What started as an accident has become an unforgettable Chinese condiment used in kitchens everywhere.

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