What if everything you thought you knew about America’s fourth most coveted food was a falsehood? According to the Centers for Disease Control and Prevention, 11% of Americans consume pizza on a typical day. Teenagers aged 12-19 eat pizza at nearly three times the rate of adults aged 60 and above.
Americans spend over $50 billion annually on pizza. People unknowingly perpetuate long-standing pizza myths. These myths create unreasonable nutritional concerns, lead to food shaming, and spread nutritional misinformation that affects the food choices of tens of millions daily.
Here are 15 common pizza myths that separate pizza fact from fiction in our food-obsessed culture.
Pizza is inherently unhealthy and nutritionally poor
The “pizza is junk food” myth crumbles under scientific analysis. Pizza satisfied at least 25% of the recommended daily intake for protein, fiber, folate, and calcium. This is confirmed by a CDC diet study covering over 101,000 Americans. Tomato sauce contributes lycopene, a powerful antioxidant linked to a healthy heart.
The wheat crust provides essential carbohydrates and B vitamins. A 2024 American Journal of Clinical Nutrition paper tracked individuals who consumed more plant-based protein foods, including those in pizza, and found that they experienced 46% healthier aging.
These women experienced less frailty, diabetes, cancer, cardiovascular disease, and cognitive decline. The nutritional value depends on the type of preparation. Freshly made Neapolitan pizzerias use organic flour, extra-virgin olive oil, and locally sourced ingredients. They typically prepare food that beats any “superfood” bowl.
Evidence shows that freshly prepared Neapolitan pizza, made with fresh ingredients and no additional processed additives, adheres to the highest levels of hygiene and nutrition. It provides balanced macronutrient content all at once.
Pizza Margherita was named after Queen Margherita
One of the culinary world’s most beloved legends is fiction. Food historians have debunked the story that pizzaiolo Raffaele Esposito created Pizza Margherita for Queen Margherita of Savoy in 1889. The pizza existed at least 36 years before any royal detour.
Author Emanuele Rocco described a pizza topped with “basilico, mozzarella, e pomodoro” (basil, mozzarella, and tomatoes) in 1853. The famous “thank you letter” of the queen’s chamberlain, displayed at Pizzeria Brandi in Naples, contains several signs of forgery. The royal stamp differs from the legitimate stamps of the past.
It is off-center, not in the usual top vertical left-side position, and made from normal, not royal, paper. The signature does not match Camillo Galli’s known signature. Archaeological evidence suggests the Brandi Brothers invented the legendary royal stamp in the 1930s when they needed better market promotion.
The name “Pizza Margherita” does not appear in any text until the 1960s, decades after the supposed royal meeting. A marketing legend has generated millions of dollars in tourist revenue for Naples over the years, obscuring the actual history. Pizza evolved organically over centuries as peasant fare, not through royal patronage.
Pepperoni is an actual Italian pizza topping
Pepperoni is a uniquely American product, created by Italian immigrants in New York City in the early 1900s. The confusion begins with the word “pepperoni.” In Italian, it refers to bell peppers, not the spicy, cured meat Americans are familiar with. Order a “pepperoni pizza” in Italy and you’ll get pizza with sweet bell peppers.
Pepperoni is an American invention, created by Italian immigrants in New York City in the early 1900s. The term “pepperoni” actually means “bell peppers” in Italian, so ordering “pepperoni pizza” in Italy would get you pizza with sweet bell peppers.
Italian-American butchers developed the spicy sausage we know today by blending traditional curing methods with paprika and chili pepper, making it popular in the 1970s.
While some Italian chefs are experimenting with cured meats, authentic Italian pizza culture prioritizes balance over quantity, and American-style pepperoni pizza isn’t found in Italy. Pineapple pizza originated in Portland, Oregon, in 1957, initially featuring pineapple, papaya, and green pepper, without any ham or bacon.
You should never eat pizza using a fork and a knife
In Italy, pizza is often left uncut. Eating it with a fork and knife is not only acceptable but considered proper. A YouGov poll of Italian eating habits found that 82% of Italians find eating pizza with a fork acceptable. This dispels the American myth that “real” pizza must be eaten with one’s hands.
There are functional reasons for using utensils. Italian pizzas are served whole and hot, requiring cutting tools. The old protocol calls for using the pointed end, taking small bites, and moving toward the crust. Most Italians alternate between cutlery and their hands, depending on the pizza’s temperature and texture.
In upscale restaurants, there is a greater use of cutlery. Pizzerias see more hand-to-mouth eating. The strict “hands-only” policy is an American tradition and overlooks genuine Italian dining customs and practical reasons for eating hot food safely.
Thin-crust pizza is always better than thick-crust crust
A review conducted by the consumer group analyzed 162 pizzas and revealed that thin-crust pizzas can contain as much fat and saturated fat as deep-dish or stuffed-crust varieties.
For instance, Tesco’s Italian Romana Margherita pepperoni pizza with an “ultra-thin” crust had double the fat and saturated fat compared to its deep pan cheese version.
These findings reflect how thin-crust pizzas use less dough, more oil, thicker cheese, and more processed toppings. Chicago Town Edge To Edge Thin And Crispy California Cheese has higher fat and saturated fat than Domino’s or Pizza Hut’s cheese and tomato options.
Thick-crust pizza offers greater fiber and complex carbohydrates, and can include low-fat ingredients to create a more balanced profile. From a health standpoint, ingredient quality, preparation, and portion size matter more than crust thickness.
Freshness, minimal processing, and moderation take precedence over the importance of thinness or thickness. Nutrition labels specify these details.
Frozen pizza nutrition is inferior to restaurant pizza
In evaluating the perception that the nutritional quality of frozen pizza is inferior to that of restaurant pizza, it is essential to consider the prevailing evidence. Scientific comparisons suggest that, in several respects, frozen pizzas can offer superior nutritional profiles compared to fresh, restaurant-style pizzas.
For instance, a survey conducted revealed that frozen pizzas ranked among the healthiest options tested, surpassing the majority of takeaway pizzas in terms of fat, salt, and calorie content.
Notably, frozen pizzas achieved over 85% of the established goals for salt and calorie reduction, whereas restaurant pizzas met only 57% and 40% of these targets, respectively. Since 2014, the salt content in retail frozen pizzas has declined by 19%, whereas the salt levels in restaurant pizzas have increased.
Furthermore, takeaway pizzas contained more than double the amount of salt found in supermarket frozen pizzas, and the energy, saturated fat, and salt content of restaurant or delivery pizzas typically exceeded that of their frozen counterparts.
These disparities can be attributed to the controlled manufacturing processes employed in the production of frozen pizzas, which facilitate consistent ingredient portioning and nutritional standardization, goals that many restaurants find challenging to achieve.
Pizza leads to fast weight gain and obesity
Addressing concerns about pizza and weight gain, research from the University of Bath indicates that healthy young men can consume twice the usual amount of pizza, over 3,000 calories in one meal, without experiencing immediate adverse metabolic effects.
Glucose levels stayed normal, and the body tolerated occasional extra calories. Weight concerns relate to overall eating patterns, not pizza alone. CDC data show no difference in pizza intake by race, ethnicity, or income, highlighting the impact of broader dietary patterns and access.
Studies linking pizza to obesity often focus on ultra-processed fast-food and frozen varieties, whereas traditional Italian pizza, made with high-quality ingredients, has a different nutritional profile.
Food choices and consumption habits matter more than any single food, with no direct evidence linking the consumption of traditional pizza to an increased risk of obesity.
Gluten-free pizza is inherently safer for all
Moving on to the next misconception, addressing the notion that gluten-free pizza is inherently safer for all, Columbia University studies show that more than half of restaurant “gluten-free” pizzas contain detectable levels of gluten, suggesting potential risk of cross-contamination for people with celiac disease.
The same risk applies to gluten-free pasta. While most celiac patients can tolerate gluten levels of up to 20 ppm, positive test results may reflect minor or false positives; however, restaurant preparation still poses real risks.
For those without medical need, gluten-free pizza generally offers no health advantage and often contains more sugar, fat, and calories. Only a small percentage of people require a gluten-free diet, so for most, excluding gluten may unnecessarily restrict choices and increase costs.
High-temperature cooking makes pizza carcinogenic
Addressing concerns about cooking methods, the belief that high-temperature cooking makes pizza carcinogenic is not strongly supported. Widespread studies by the World Cancer Research Fund have found no conclusive evidence linking highly cooked starchy foods, such as pizza crust, to increased cancer risk.
Although high-temperature cooking generates likely carcinogenic compounds, studies suggest they do not present a significant risk for common cancers. Wood-fired pizza ovens reach high temperatures, destroying pathogenic microbes and ensuring food safety.
EU food regulations confirm that wood-fired cooking provides a high level of hygiene. Italian case-control studies found that regular pizza consumption was associated with a reduced risk of oral and pharyngeal, esophageal, and colon cancers.
Antioxidants from olive oil, tomatoes, and raw vegetables likely balance hypothetical risks. Overall, the evidence suggests that traditional pizza consumption aligns with cancer prevention.
You must fold New York-style pizza slices
Regarding pizza etiquette, particularly the notion that you must fold New York-style pizza slices, tradition plays a role but is not prescriptive. While folding pizza became a New York dining tradition, it is an option rather than a requirement.
Folding pizza originated in Naples as “pizza al portafoglio,” in which pizza was folded and served by street vendors. Before the practice became popular in New York, eating folded pizza was featured in the Italian film “L’oro di Napoli” (1954).
The “New York fold” emerged as a practical solution, making it easier to eat large, thin slices without losing toppings. The mechanics behind this fold provide structure through curvature, but personal preference and dining context are more important than strict adherence to tradition.
Contemporary pizzerias recognize that whether to eat pizza folded or flat is an individual choice. Pizza etiquette varies, with some restaurants using more utensils and others supporting hand-held eating.
The notion that folding is mandatory reflects a food subculture rather than an authentic culinary tradition, overlooking the diverse and practical aspects of pizza-eating habits.
Cheese plays a critical role in authentic pizza
Finally, on the topic of what defines authentic pizza, consider that Pizza Marinara, a Neapolitan classic with only tomatoes, garlic, oregano, and olive oil, is authentic pizza at its finest. This cheese-less pizza existed before the cheesed Margherita and remains an option in authentic Italian pizzerias.
Pizza Bianca, also known as white pizza, typically features olive oil, rosemary, and salt, and does not use cheese or tomato sauce. This approach shows that ‘real’ pizza can be prepared in multiple ways. Most regional Italian pizzas don’t rely on a blanket of cheese!
That whole experience is predicated on local proprietary ingredients and cooking processes that yield unbelievable bread and simple toppings. Most vegan cheese (casein-free) and plant-based toppings offer delicious pizza possibilities that stay true to traditional dairy options.
The cheese-free pizza may offer a fresh take on more pungent flavors, complemented by veggies, herbs, and beautiful oils, which would be lost and overpowered by a blanket of oily cheese.
Making cheese the defining feature of pizza is more of a statement about American commercialized pizza as an advertising feature than a reflection of Italian culinary heritage, where simplicity and quality of ingredients take precedence over quantity of cheese.
Pizza should never be reheated
Despite the common belief that pizza should never be reheated, pizza can, when approached correctly, be reheated to its original textural and taste characteristics without compromising food safety or quality.
This counters the myth by emphasizing that air fryers, microwaves with water, ovens, skillets, and specialized machines can safely and deliciously revive leftover pizza when used appropriately. Temperature guidelines ensure food safety, and the trivial increase in bacteria within eight hours does not make the pizza unsafe to eat.
Culinary science should therefore promote reheating as a way to reduce waste and honor cooking traditions, rather than discourage it based on unsubstantiated risks.
Garlic butter on pizza crust is unconventional
While some claim that garlic butter on pizza crust is unconventional, garlic-infused oils and herb preparations for pizza crusts have long been part of Italian bread-making traditions. This highlights how the so-called unconventional practice actually draws on historic culinary methods.
Modern pizzerias use garlic oil or butter to enhance flavor, prevent waste, and transform traditionally discarded “pizza bones” into a wanted part of the meal. This reflects sound Italian cooking principles: maximizing flavor from simple, quality ingredients and minimizing waste, regardless of national trends.
Pizza is not a proper breakfast food
The notion that pizza is not a suitable breakfast food is contradicted by consumer demand and evolving nutritional science. Nearly 6 in 10 American adults favor breakfast pizza, indicating a clear appetite for its presence in morning meals.
This counter-myth argument is supported by both longstanding European traditions, where flatbreads for breakfast are common, and modern nutritionists, who suggest that breakfast pizza may be a healthier alternative to sugary options.
The narrative that breakfast must follow traditional American patterns is more a product of marketing than nutrition science.
Key Takeaways
Mythological perspectives on pizza reflect broader tensions among food tradition, marketing authority, and scientific expertise. The most persistent myths often serve commercial interests, promote expensive “health” foods, reinforce food hierarchies, or justify restricted diets, rather than providing accurate nutritional information.
Recent research consistently demonstrates that pizza, when prepared with high-quality ingredients and included in a healthy dietary pattern, supports, rather than undermines, health.
Moving beyond pizza myths requires evidence-based nutrition, appreciation for authentic cultural heritage, and recognition that nutritional value derives from specific foods, not just food groups.
There is value in incorporating pizza into a balanced diet, while distinguishing between commercial messaging and scientific findings.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.
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