The Pizza Research Institute is founded in Naples by Professore Aldo Margherita, inspired by the invention of the Margherita pizza that same year. The original institute occupies a single laboratory above a pizzeria on Via Toledo.

PRI publishes its first peer-reviewed study: 'On the Relationship Between Tomato Acidity and Dough Fermentation in the Neapolitan Tradition.' The paper is read aloud at the First International Congress of Food Sciences in Vienna.

The Journal of Applied Pizzology is established, becoming the world's first scholarly publication dedicated exclusively to pizza science. Volume I, Issue 1 features five original research articles.

Following a generous endowment from the Mozzarella Family Foundation, PRI relocates its headquarters to a purpose-built campus in New Haven, Connecticut, expanding to house three dedicated research laboratories.

The Institute establishes the Division of Consumer Pizza Psychology, pioneering the study of pizza preference formation, brand loyalty, and the sociology of communal pizza consumption.

PRI celebrates its centennial with the publication of 'A Hundred Years of Pizza Science,' a landmark volume compiling the most influential studies of the first century. The book remains a standard reference in pizzology.

The Institute launches its first international research partnerships, establishing joint programs with universities in Italy, Japan, and Argentina. The global PRI Research Network grows to 38 institutions by 2020.

Dr. Francesca Napolitano is appointed as the Institute's 12th President, becoming the first alumna to hold the position. PRI receives $4.2M in active research grants and celebrates 312 peer-reviewed publications.