A Philosophy of Pizza Napoletanismo (Part 7: Fragments of History of Neapolitan Pizza)

This is possibly a Renaissance baker, baking her products in a pan held over open fire. This is probably one way the pre-modern pizzas were baked. (The origin of this image is unknown.) So far, we have briefly considered the pizzas of Naples of the following historical periods (with the exception of 1700s): ●1889 by Raffaele Esposito, ●1847 to 1866 by Francesco de Bourcard, ●1835 by Alexandre Dumas, ●1700s by Vincenzo Corrado, ●1600s (early period) by Giambattista Basile, and ●1570 by Bartolomeo