|
New York–style pizza is a style of pizza characterized by large hand-tossed thin-crust pies, often sold in wide slices to-go. It has a crust which is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat.〔 This style evolved from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. Regional variations exist throughout the Northeast and elsewhere in the U.S. ==History== The first pizzeria in America was founded by Gennaro Lombardi in New York City's Little Italy in 1905. An immigrant pizzaiolo from Naples, he opened a grocery store in 1897 which eight years later was licensed to sell pizza by New York State.〔 An employee, Antonio Totonno Pero, began making pizza, which sold for five cents a pie. 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. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island, called Totonno's. The original pizzerias in New York used coal brick ovens and baked their pizza with the cheese on the bottom and sauce on top. By 2010 over 400 pizza restaurants existed in New York City, with hundreds more of varied cuisine also offering the dish.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「New York-style pizza」の詳細全文を読む スポンサード リンク
|