Originated in New York City in early 1900s from Italian Neapolitan pizza. First pizzeria in US, Lombardi's, founded by Gennaro Lombardi in 1905. Initially sold for five cents per pizza, later became popular for slices. By 2010, over 400 pizza restaurants existed in New York City
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Dough should be made with flour, yeast, salt, and water overnight. Italian 00 flour is traditionally used. Dough needs two rises totaling 18 hours. Dough should be shaped with 1-2cm raised edge
Pizza base requires yeast, warm water, flour, olive oil and homemade sauce. Dough needs 1/2-2 hours to rise in kitchen, 24 hours in refrigerator. Pizza should be baked at 400°F for 20 minutes. Heavy toppings go on bottom, lighter ones on top
Neapolitan pizza originated in Naples, Italy. Features simple flavors like Margherita and Marinara. Has soft, thin crust baked at 800-1000°F. Uses San Marzano tomatoes and fresh mozzarella
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