and the dough was really soft. L’impasto era della morbidezza perfetta
ovviamente cotta prima solo con il pomodoro. First cooking with tomato only
and then the rest
but I must confess you: it wasn’t perfect yet. I must make it thinner next time, otherwise it can be too rich. Anyway you can alway say: ma che bella!
1905 – Gennaro Lombardi is credited to having opened the first United States Pizzeria in New York City at 53 1/2 Spring Street (now know as Little Italy). Lombardo is now known as America’s “Patriarca della Pizza.” It wasn’t until the early 1930s that he added tables and chairs and sold spaghetti as well.
In 1895 Gennaro Lombardi, at the age of 14 and already a bread maker by trade, emigrated from Naples, Italy, and came to New York where he made pizza in a bakery/grocery store on Mulberry Street, using the same dough recipe his father and grandfather had used in Naples.
In 1905, the owner of the bakery/grocery store offered to sell the store to young Gennaro, who jumped at the chance. Within a few years, he realized that while bread and groceries were business, the future was made of pizza. Lombardi wanted to have a real American pizza business, and so acquired that first pizza-selling license for his location at 53 1/2 Spring Street. A downturn in the economy forced it to close its doors in 1984.
In 1994, ten years after Lombardi’s had closed, John Brescio and Jerry Lombardi decided to revive Lombardi’s. They were soon joined by Andrew Bellucci, a chef-turned-pizza fanatic who had worked and trained at making pizzas in two other restaurants.