Zariq Siddiqui began working for Chicago’s Abbott Laboratories, Inc., in 1999. Zariq Siddiqui particularly enjoys American food, especially the American version of pizza.
Inexpensive and easy to prepare, pizza probably originated in Naples, Italy, around the end of the 18th century. Italian immigrants to the United States brought their traditional foods with them, and in 1905 immigrant Gennaro Lombardi started selling pizza at his grocery store in New York City’s Little Italy neighborhood. He sold only one kind of pie; it had tomatoes and mozzarella cheese.
Although the number of restaurants serving pizza grew quickly within New York City, the first pizzeria outside the city didn’t open until 1925, when Frank Pepe started his Pizzeria Napoletana in New Haven, Connecticut. In the 1940s, the dish began to expand beyond New York and New England. One of the iconic establishments of American pizza, Pizzeria Uno opened in Chicago in 1943.
The pies offered at these early outlets were similar, though not identical. East Coast pizza generally consisted of a thin or thick crust with a topping of tomatoes and cheese, as well as optional additional toppings. Chicago pies were baked in a pan, not on a sheet, and featured much thicker layers of toppings that have been likened to a casserole.
Another major development in pizza occurred in California in the early 1980s, when Alice Waters sold pizza made with organic ingredients and gourmet toppings at her Chez Panisse Café in Berkeley. Other restaurants emulated her offerings, and California pizza quickly became known for its limitless variety of unconventional toppings, including such ingredients as pineapple, barbecued chicken, spinach, artichoke hearts, and truffles.