The History of Pizza Margherita; Legend has it that in 1889, Raffaele Esposito created the Pizza Margherita to honor Queen Margherita of Savoy. The pizza was made with tomatoes, mozzarella, and basil, the colors of the Italian flag. In 18th century Naples, street vendors sold inexpensive pizzas to feed the city's growing population. The pizzas were topped with tomatoes, cheese, garlic, anchovies, and oil. Pizza didn't become popular outside of Naples until the 1940s. Have you eaten a Pizza Margherita?

The Evolution of Pizza; The earliest written record of pizza was in 997 CE in Southern Italy. Flatbreads were eaten by the ancient Greeks, Romans, Persians, and Egyptians. In 16th century Naples, pizza was a simple flatbread topped with garlic, lard, and salt. Originally, considered a poor man's food in 16th century Naples, the pizza started with humble beginnings as square shaped flatbreads. Have you eaten flatbeards with toppings?

New York's Historic Pizza Joints; have their roots in the early 20th century, when Gennaro Lombardi opened Lombardi's in Manhattan's Little Italy. Lombardi's is considered the first pizzeria in the United States. Lombardi's opened shop in the beginning of the 20th century using coal-fired masonry oven that were initially designed from bread baking. Have you eaten at --- in New York?

The Story of Detroit Style Square Pizza; The Detroit-Style Pizza legacy began at Buddy's Rendezvous Pizzeria on Six Mile and Conant street on Detroit's eastside when in 1946 Gus Guerra and team made their first square-shaped pizza. Baked in forged-steel pans borrowed from local automotive plants, they were able to produce a very light and crispy crust which is now known as Detroit-Style Pizza. This was the first known square pizza in the U.S. and now, more than 78 years later, the pizza style has become a national favorite. Have you eaten Detroit Style Pizza?

The Chicago Deep Dish Pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943. Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar. The most unique and recognizable element of Chicago pizza, deep-dish crust is at least an inch deep, allowing room for extra sauce and toppings. With its even higher crust, stuffed pizza resembles a pot pie or casserole dish more than a New York-style thin-crust pie! Have you eaten Chicago Deep Dish Pizza?