New York pizza is unlike the mass-produced chain pizza found in most places. NY style pizza is hand-tossed and intentionally light on the sauce. Traditionally, it’s made with fresh mozzarella cheese and toppings such as pepperoni, sausage, mushroom, bell peppers, onion and anchovies.
Pizza has a long history in New York City, longer than its history in any other place in America. Pizza was first brought to this country by Italian immigrants in New York, and they founded the first pizzeria in the United States in 1905.
The first pizzeria, Lombardi’s, was opened in 1905 by Gennaro Lombardi in the Little Italy neighborhood of Manhattan, and is still open and running today.
The traditional New York style of making pizza produces a thin crust with light sauce. The crust is crispy around the edges but soft enough throughout the pie so that large slices can be folded in half and eaten on the go. In fact, this style of eating New York pizza inspired the first pizza sellers to sell it by the slice.
Lombardi’s started out by selling whole pizzas for five cents each, but because most people at the time were struggling immigrants who couldn’t afford a whole pie, Lombardi decided to sell individual slices to the workers of New York City. He wrapped each slice in paper to prevent it from dripping, and he tied up the wrapper with a piece of string.
There are now more than 400 pizzerias in New York City alone.
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