Cornmeal prevents sticking to surfaces through-out the entire pizza making process. The dough ball is hand tossed into a large 20-inch pizza crust with cornmeal on the bottom. The dough is allowed to develop between eight and 48 hours. So, carrying a bulky proofing tray is not as easy in New York as it might be for pizza makers in other states with more space. Often times, the dough will be held in a basement with old, creaky, narrow wooden stairs. These pizzerias live in old buildings, many much older than 100 years and real estate inside the small locations is a premium. Small, metal proofing pans were born out of necessity. It is proofed as dough balls, commonly in individual containers. The moderate yeast activity is primarily noted in the pronounced crust. The dough is a very basic pizza dough: flour, yeast, salt, olive oil, water, not much more than that. The more traditional-styles and just touch on the outliers.
The slice has toīe thin, foldable and crisp all at the same time, it is to be expected to haveĪ little grease on top and all other ingredients kept simple. While New Yorkers will argue over who makes the best pizza, thereĪre a few fundamentals that they will almost all agree upon. New York-style pizza is a large, 18 – 20 inch pizza cut intoĮight slices. This started the mass influx of pizza by the slice operations that you now find all over the city, and across the U.S. This establishment focused on pizza by the slice and becameīoth original pizzerias used coal-fired ovens and are both still operating today. One of Lombardi’s cooks, Antonio “Totonno” Pero, left afterĪ few years and started his own pizza restaurant located in Coney Island called Made a larger pizza to cut and sell by the slice – and at only five cents a slice, it didn’t take Realizing these were also potential customers, Lombardi’s Team at Lombardi’s recognized a need for low-cost meals to feed the working-class That they not only loved but could call their own. Pizzerias around town began to create something Long for city-dwellers to grow out of the Neapolitan-style pizza that the However, this is not the New York-style pizza of today. This is where Lombardi was making a coal-fired Neapolitan-style Pizza in America started on the corner of Spring and Mott And if you want to start a heated debate, ask any group of three or more New Yorkers where to find the best slice in town. Today there is hardly a two-block radius in the city that doesn’t have a pizzeria slinging the iconic, large single slices of foldable pizza with pronounced edges. Just like the inhabitants of the Big Apple, this pizza style is a descendant from other parts of the world, and has developed a personality that is as big as the city it is named after. You’ll find that New York pizza has moved past a copy of Neapolitan-style pizza A century removed from that humble beginning, Ever since Gennaro Lombardi opened Lombardi’s, New York City’sįirst pizzeria (also America’s first) in 1905, New Yorkers have been fascinated
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