BRICK FIREWOOD PIZZA
The word "pizza" was first documented in 997 AD in Gaeta, Italy, and successively in different parts of Central and South Italy. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as "pains focacius", to which toppings were then added. The innovation that led to flat bread pizza was the use of tomato as a topping.
Foods similar to flatbreads in other parts of the world include the Indian Paratha (in which fat is incorporated), the Central and South Asian Naan (leavened) and Roti (unleavened), the Sardinian Carasau, Spianata, Guttiau, Pistoccu and Finnish Rieska. Also worth note is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian Flammkuchen, German Zwiebelkuchen, and French Quiche. In 16th century Naples a Gillette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time.
"Association Versace Pizza Napolitano" ("True Neapolitan Pizza Association"), which was founded in 1984, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (pizza — the pizza makers — make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimeters in diameter or be more than one-third of a centimeter thick at the centre.
Since its the history and continuing from ages. We hope we follow the trend of firewood pizza in the name of BRICK FIREWOOD PIZZA in Zirakpur. And it will make tastes better.