Set off on a sensory journey through the streets of New York, where the aroma of pizza weaves tales of migration, cultural fusion, and a commitment to gastronomic excellence. This beloved dish, rooted in ancient civilizations, has evolved into a culinary masterpiece that defines the spirit of the city. Let’s explore the rich history of pizza, from its humble beginnings in ancient Egypt to the bustling streets of Naples, Italy, and its transatlantic journey to the United States.
History of Pizza
Pizza’s origin story stretches back to ancient Egypt, Rome, and Greece, where flatbreads with various toppings were consumed. The modern birthplace of pizza, however, is southwestern Italy’s Campania region, particularly the city of Naples. Founded around 600 B.C. as a Greek settlement, Naples became a thriving waterfront city in the 1700s and early 1800s. The working poor, or lazzaroni, sought inexpensive and quick-to-consume food, leading to the rise of pizza – flatbreads adorned with tomatoes, cheese, oil, anchovies, and garlic, sold by street vendors or informal restaurants.
Italy unified in 1861, and in 1889, King Umberto I and Queen Margherita visited Naples, giving rise to the legendary pizza Margherita. The queen’s love for a pie topped with soft white cheese, red tomatoes, and green basil marked the beginning of a potential pizza craze across Italy.
New York Pizza – A Fusion of Cultures
As Italy remained relatively unaware of pizza beyond Naples’ borders until the 1940s, immigrants from Naples brought their trusty pizzas to the United States. One of the first documented pizzerias in the U.S., G. Lombardi’s on Spring Street in Manhattan, received its license to sell pizza in 1905, becoming a pioneer in the American pizza scene. The flavors and aromas of pizza intrigued non-Neapolitans and non-Italians, leading to a widespread appreciation for this delectable dish.
Debates over the finest slice in town became heated, with pizzerias like Totonno’s, Patsy’s, and John’s continuing the century-old tradition. As Italian Americans and their culinary traditions migrated across the U.S., pizza’s popularity boomed, shedding its “ethnic” identity and becoming synonymous with fast, fun food.
What Makes a New York Slice?
It’s essential to understand the unique elements that distinguish New York-style pizza from its Neapolitan roots. The dough, a crucial foundation, is a blend of high-gluten bread flour, yeast, water, sugar, and olive oil, meticulously hand-tossed to achieve the iconic thin yet robust crust. What sets the crust apart is the incorporation of minerals found only in NYC’s tap water, contributing to its distinctive flavor and texture.
The heavily-seasoned cooked tomato sauce, a departure from the simplicity of Neapolitan sauce, boasts a rich blend of olive oil, canned tomatoes, garlic, sugar, salt, and a medley of herbs like oregano, basil, and crushed red pepper. This flavorful sauce becomes the canvas for the classic New York pizza. The cheese, a grated low-moisture mozzarella, contrasts with the fresh slices found on Neapolitan-style pizza, adding a distinct richness to each bite.
In true New York fashion, the possibilities for toppings are vast. Vegetables, meats such as pepperoni and sausage, and additional cheeses complement the mozzarella, allowing for a myriad of flavor combinations that cater to diverse preferences.
As the pizza emerges from the oven, New Yorkers have perfected the art of customization. Common condiments like garlic powder, crushed red pepper, dried oregano, and grated Parmesan cheese become the final touch, allowing each individual to tailor their slice to perfection. This attention to detail and the willingness to embrace diverse flavors encapsulate the essence of New York-style pizza – a culinary masterpiece that evolves with the ever-changing tastes of its dynamic city.
My Favorite Slice
Nestled in the heart of Bay Ridge, Elegante Pizzeria carries a legacy dating back to 1979. Family run, it’s a pizzeria that’s been in my family since the day they opened their doors. Now, I know that every pizza-loving New Yorker has that one place they promise will offer you the best slice of pizza in the city, but Elegante really delivers. This is an authentic Brooklyn slice: the dough is the perfect combination of crisp and chew, the sauce is very well seasoned, and they don’t skimp on the cheese. When you fold an Elegante slice (and you’ll need to because they are huge), the oil will eventually start to pool by that fold in the crust and if you aren’t careful, it’ll run down your arm. Listen, just go with it. It’s part of the experience and it’s worth the potential mess. And if you’re lucky, you’ll see the same guy I remember as a kid tossing dough in the air and expertly turning that into the best pizza you’ll ever try.
