San Marzano Tomato, Mozzarella di Bufala, Basil, Extra Virgin Olive Oil
This extra-wide pizza dates back to the 1500s, when Neapolitan poet Velardiniello described it like "the wheel of a cart" - hence the name! In working-class areas of Napoli, pizzaioli would stretch their dough to create more slices, thus feeding more people.