Making a crust … Lombardi’s started life as a grocery but the success of its pies led to a dedicated pizzeria being opened

There are nearly 75,000 American pizzerias, all of them the originator of which is Lombardi, an obscure place opened more than a century ago at 32 Spring Street in New York, Little Italy. The coal-fired stove, installed in the early 1900’s, produced a chewy, bubbly crust that differs markedly from the warmth of the woody Naples version.

Lombardi Signature Margarita Pizza ($ 18.50 – $ 22.50), based on simple, classic tomato sauce and cream cheese. Coupled with fresh basil, the pie is a refreshing retro pizza that is full of ingredients a few days before you can not pronounce.

Hot stuff … the restaurant’s coal-fired oven
Hot stuff … the restaurant’s coal-fired oven

“Some pizzerias add five or six toppings, but this offers so much flavor without nonsense,” said Scott Wiener, founder of Scott’s Pizza Tour, which includes Lombardi’s itinerary.

The Brick Restaurant is a grandson of the founder of the newspaper’s Pasteur restaurant’s historic figure, and the founder of a consultancy business, Gennaro Lombardi, who arrived in New York from Naples in the 1890s. Like many Italian immigrants, Lombardi opened a grocery store selling pizza to run the rest of the dough and cheese. But his faction was so popular that he pioneered the nation’s first restaurant dedicated exclusively to pizza.

According to Wiener, if you can not afford 5 ¢ pizza, employees will reduce you a slice. Today, pizza was only whole (and cost more than 5 ¢), but at the time, food-fad pizzeria filled the neighborhood, Lombardi’s old-school atmosphere provided a nostalgic New York disappear.

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