Minerals present in New York City's tap water supply are also credited with giving the dough in metro area pies its characteristic texture and flavor. New York–style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. These large wide slices are often eaten as fast food while folded in half along the crust both for convenience-allowing the slice to be eaten one-handed-and to control the flow of oil running off the pie in both directions. Pies are typically around 18 to 24 inches (45 to 60 cm) in diameter, and commonly cut into eight slices. New York–style pizza is traditionally hand-tossed, consisting in its basic form of a light layer of tomato sauce sprinkled with dry, grated, full-fat mozzarella cheese additional toppings are placed over the cheese. īy 2010, over 400 pizza restaurants existed in New York City, with hundreds more of varied cuisine also offering the dish. The original pizzerias in New York used coal-fired ovens and baked their pizza with the cheese on the bottom and sauce on top. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island, called Totonno's. Many people, however, could not afford a whole pie and instead would offer what they could in return for a corresponding sized slice, which was wrapped in paper tied with string. An employee, Antonio Totonno Pero, began making pizza, which sold for five cents a pie. An immigrant pizzaiolo (pizza maker) from Naples, he opened a grocery store in 1897 eight years later, it was licensed to sell pizza by New York State. The first pizzeria in the United States, Lombardi's, was founded by Gennaro Lombardi in New York City's Little Italy in 1905, though this has recently been challenged by author Peter Regas. Lombardi's, founded in New York City in 1905, is credited with being the first licensed pizzeria in the U.S.
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