Pizza developed in Italy in pre-refrigerator times. After focaccia, its most direct ancestor was “Casa de nanza,” which means “take out before.” Housewives would pound out dough into a thin crust and place leftovers on to bake. Pizza was a peasant food designed to be eaten without utensils and, like the French crepe and the Mexican taco, was a way to make use of fresh produce available locally and to get rid of leftovers.