About 3 billion pizzas are sold each year in the U.S.
Legend tells that it was in 1889 that an Italian tavern owner named Don Raffaele Esposito developed a pizza featuring tomatoes, mozzarella cheese and basil – ingredients bearing the colors of the Italian flag. He named it the Margherita Pizza, after the Queen of Italy, Margherita Teresa Giovanni. Thus, modern-day tomato-and-cheese pizza was born.
According to Domino’s, some of the more popular international toppings are pickled ginger, minced mutton and tofu in India, squid (octopus) and Mayou Jaga (mayonnaise, potato and bacon) in Japan, and green peas in Brazil. In Russia, they serve pizza covered with mockba, which is a combination of sardines, tuna, mackerel, salmon and onions. In France, a popular combo is called the Flambee, with bacon, onion and fresh cream.
Americans eat approximately 100 acres of pizza each day, or 350 slices per second. That is an average of 46 slices (23 pounds) per year for every man, woman and child in America.
93% of Americans eat at least one pizza per month.
The number one day for U.S. pizza consumption is Super Bowl Sunday, and second is the Wednesday before Thanksgiving.
Pepperoni is the favorite topping in the U.S. – it is on 36% of all pizza orders.
Interested in making your own pizza? Check out these cookbooks at the library:
Want more information on Pizza? Check out the Encyclopedia of Food and Culture for the history of Pizza, CultureGrams for more information on diet and food customs and courtesies in Italy or the United States. Also, did you know that foodie magazines are available via our electronic resources. Look for issues of Bon Appetit, Gourmet, Vegetarian Times and more at the library.