Which is better for pizza, basil leaves or pizza grass, I also think it is pizza grass that makes better pizza. Pizza comes from bread, and bread occupies an important place as a staple food in Western history. It has not remained unchanged over time, but has been enhanced by the addition of different ingredients in order to better fulfill people's needs and preferences. Historians in Sardinia, Italy, have discovered a similar transition from bread to pizza 3,000 years ago. In Ancient Greece, there were also many cases of loaves of bread πλακο? (plakous, and πλακο?ντο? - plakountos) with various spices, among them garlic and shallots. Also the Persians, a king named Dario il Grande (521-486 a.C.) used stones to bake a kind of ''flatbread'', to which cheese was added. The earliest transitions also appear in the Western poem Eneide, where they are generally referred to as ''focaccia'' (meaning baked over a fire), ''coca'' (savory-sweet) in the West, ''pita'' in Greek and Italian or ''pide'' in Turkish, and ''piadina'' in Romagna. Then there were other countries where similar foods appeared. As time went by, the language did not remain unchanged and the Italian pita/pitta became pizza, and the ingredients were no longer limited to what they were at the beginning. The innovation of pizza still comes from the addition of tomato (in fact, there is also a kind of fish, in the place of tomato replacement), Naples is the first to bring this change, can be said to be the origin of modern pizza. But ultimately the pizza to the world or a Neapolitan chef in 1889 specially produced dedicated to Queen Savoia Margherita pizza (pizza Margherita), with the Queen's name of the three-color pizza. According to statistics, there are more than 20,000 pizzerias in Italy, of which 1,200 are in Naples. Most Neapolitans eat at least one pizza a week, some almost every day for lunch and dinner. It is customary for both rich and poor diners to fold their pizzas and hold them in their hands. This is one of the criteria for determining the quality of a pizza's handiwork. The pizza must be soft and firm, even if it is folded up like a "wallet", the outer layer will not break.