"Pizzaman only uses fresh ingredients for your food!"
Tel: 01483 57 33 33
Union House, Guildford, Surrey, GU2 7XH
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About Us & Pizza

Welcome to Pizzaman

The Pizzaman story began back in the mid 90's when I, attracted by the lush greenery and the calmer pace of life of Surrey hills, moved to Guildford.

After working as an Operational Manager for a well-known large national pizza chain for 5 years, getting to know the people in the industry and accumulating valuable experience, I decided to set up my own business.

In March 1999 a suitable spot became available in Haslemere. I seized the opportunity, refurbished the space to the highest standards I could think of, and Pizzaman was born!

After weeks of developing our own recipes and experimenting different blends & brands of cheese, flours, sauces and fresh ingredients, we found what we felt to be a winning formula. We even invited a couple of experienced Italian Pizzeria chefs from London to help create some authentic & yet innovative pizza flavours.

At the forefront is the great Pizzaman menu which we believe truly embodies the creativity and innovation we continually strive to achieve.

To date, over 18000 loyal and satisfied customers have tasted and liked our foods and we are very proud of our achievement. Unlike many of our local competitors, whom, I know, use readymade frozen dough (despite claiming otherwise!), each & every Pizzaman pizza is, truly, freshly produced. Our pizzas begin their journey with our fresh handmade dough using quality flour, extra virgin olive oil & fresh dairy milk. The base is then smothered with our own recipe Italian tomato sauce and covered with a balanced blend of Mozzarella & white Cheddar (100% dairy) & topped with the highest quality ingredients available in the market. Sourcing fresh produce and quality ingredients is our highest priority (all our vegetables & herbs are grown locally mostly in Ripley, Surrey at Kiln Lane Nursery and are GM free). We don't mind paying a little extra to achieve a great tasting product. The result is a piping hot, delicious pizza where the proof is in every sumptuous morsel!

 

At Pizzaman, we go to great lengths to ensure our boxes and packaging have been made from recyclable or sustainable materials. We care about the world we live in and try very hard to embody this in every aspect of the running of our business to help protect the environment for our children & future generations.

Hard work, determination and commitment to quality and superior customer service are the cornerstone of our business, this is evident by our business growth and expansion to Guildford in 2002. Our vision is “to set Pizzaman apart from every local food outlet by continuing to offer outstanding value, great quality, customized menu and paramount focus on customer satisfaction”

As an organisation that continually looks at ways to improve its service to customers, it is vital that we invite and respond to customer comments as appropriate. If you are not entirely satisfied with the quality of any products from our menu or our standards of service, please contact your local store using the link at the Contact Us page at the first instance. We promise to investigate your concerns thoroughly and professionally and resolve it to your satisfaction. If you still remain dissatisfied, please e-mail me directly at amir@pizzamanonline.co.uk. I hope that this can demonstrate my commitment to you as a valued customer.

Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word PIZZA is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck".

The pizza could have been invented by the Phoenicians, the Greeks, Persians, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.

In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food.


6th Century B.C.

At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.), accustomed to lengthy marches, baked a kind of bread flat upon their shields and then covered it with cheese and dates.

3rd Century B.C.

Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones".

1st Century B.C.

In the translated version of "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread:

"Beneath a shady tree, the hero spread His table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and, (not without the god's command,) Their homely fare dispatch'd, the hungry band Invade their trenchers next, and soon devour, To mend the scanty meal, their cakes of flour. Ascanius this observ'd, and smiling said: "See, we devour the plates on which we fed."

1st Century A.D.

Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"

79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo.

16th Century

1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. All of Italy proclaimed the Neapolitan pies to be the best. At that time, the Tavern of the Cerrigloi was a hangout for the Spanish soldiers of the Viceroy. It is said that they flocked there to feast on the specialty of the house - pizza.

17th Century

By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli."

18th Century

Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests.

19th Century

1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum.

21st Century

December 9, 2009 - The European Union established a ruling to protect Naples' Neapolitan pizzas. The EU's ruling said Neapolitan pizza was now part of Europe's food heritage, and that all pizzerias aspiring to supply and make the real Neapolitan pizzas must comply to strict traditional standards regarding ingredients and preparation that include using only San Marzano tomatoes and fresh buffalo mozzarella cheese. This protect status will enable producers to not only boast about their exclusivity, but also charge a premium for the pizza.


Sources:

The Internet Classic Archives, http://classics.mit.edu/Virgil/aeneid.7.vii.html

Culinaria - The United States, A Culinary Discovery, by Randi Danforth, Peter Feierabend, and Gary Chassman, published by Konemann Publishing, 1998

Goldberg's Pizza Book, by Larry Goldberg, published by Random House, 1971

Let Eat - The History of Pizza, by Mani Niall, http://www.pastrywiz.com/letseat/pizzza.htm, an internet web site

Virgil's Aeneid, translated by John Dryden, published by Penguin Classics, 1997

The Complete Book of Pizza, by Louise Love, published by Sassafras Press, 1980

The History of Pizza, http://www.ghgcorp.com/coyej/, an internet web site

The History of the Pizza Margherita, http://www.caboto.com/pizza.htm, an internet web site

The Food Chronology, by James Trager, published by Henry Holt and Company, 1995

The Pizza Express Cookbook, by peter Boizot, published by Elm Tree Books, 1976

BIG ORDERS = BIG SAVINGS for you!

Group & Party Ordering

As the pizza experts, we can cater for large events such as children's birthday parties, corporate events, schools or even perfect for when you are planning a get together for more than 10 people.

At Pizzaman we will carefully select a variety of combinations to suit your needs.

We would appreciate 24 hours notice for large orders but if the order is needed the same day, all we ask is for 2 hours notice. Or call the store now and we'll see what we can do.

All you need to do is follow these few easy steps:

  1. Let us know how many people will be eating & preferences
  2. Make your selection from the suggested options/menu
  3. If needed, add additional side orders & drinks to your order
  4. And contact Amir directly for the best possible deal.
    amir@pizzamanonline.co.uk or call 07956 917799