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A small pizza is sometimes called pizzetta. [23] A person who makes pizza is known as a pizzaiolo. [24] The word pizza was borrowed from Italian into English in the 1930s; before it became well known, pizza was called "tomato pie" by English speakers. Some regional pizza variations still use the name tomato pie. [25]
The first pizzeria in the U.S., Lombardi's, [4] opened in New York City's Little Italy in 1905, [5] producing a Neapolitan-style pizza. The word pizza was borrowed into English in the 1930s; before it became well known, pizza was generally called "tomato pie" by English speakers.
The word pizza was first documented in 997 CE in Gaeta [4] and successively in different parts of central and southern Italy. Furthermore, the Etymological Dictionary of the Italian Language explains the word pizza as coming from dialectal pinza, 'clamp', as in modern Italian pinze, 'pliers, pincers, tongs, forceps'.
New York Style: The Quintessential Slice. When you think of pizza, this is what you most likely think of! Big, cheesy slices cut from thin-crusted round pies or thicker-crusted Sicilian-style ...
Pizzas at the Crowbar & Grill are cracker-thin and crispy, build-your-own slices start at $4 and $13 for a small pizza. Large pies top out at $30 for versions like the Sledgehammer, which features ...
A New Haven–style pizza without extra toppings may also be called a "tomato pie". [11] Mozzarella is considered an optional topping. [9] Pepe's restaurant is credited with inventing the white clam pie: a pizza of crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. It first served littleneck clams on the half ...
Pizza Spaghetti Pie by Casey Barber. Pizza and pasta are a match made by the gods, so this kid-friendly pizza spaghetti pie just feels right. The formula is simple: toss cooked spaghetti with ...
Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. [1]