Water and flour, a pinch of salt, a tablespoon of tomato, a drizzle of oil, a handful of Fior di Latte, and you're done. That was the beginning!
We are at the turn of the 17th and 18th centuries, leading to the definitive recognition of the "Pizza Margherita," named after Queen Margherita, the wife of Umberto I, who visited Naples in 1889.
More than a century has passed since that day, and generations of pizzaiolos have succeeded one another over the decades, from father to son, inexorably, like a rising river. The Neapolitan pizza school is now known worldwide, and, like all arts, it has evolved over time under the influence of young generations, the arrival of new and special flours, technology, and, why not, global communication.