Author Topic: Re: Evolution of the NY Style Pizza (Split Topic)  (Read 62878 times)

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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #175 on: October 31, 2015, 01:38:54 PM »
It is taking longer than expected to get an article/story ready about the Mastro family and how they greatly contributed to NY style pizzas, and the birth of the first gas deck ovens for NY style pizzas. More information is found each week.  Madeline's memory is still sharp as a tack and she has, and is going to provide many articles, photos and receipts.  Peter has graciously said he would keep all of the information in one place, so if something happens to Walter's computer or mine, he will still have the information, voice recordings and videos.  Scott Wiener also is keeping everything we send him in a folder.  When Scott has time he will look at everything we found so far and the videos.  Scott said by mid November he might have time to start looking at everything.

Amber, from the Library of Congress has found many interesting articles.  These are 2 of them.  I am guessing they were on microfilm. They are difficult to read, unless a magnifying glass is used. 

What prompted me to make this post was the one article called NY style pizzas “Big Sloppy Round Ones”.  I had to chuckle about that phrase for NY style pizzas because I never heard it before.  I wonder what would happen now if we called our NY style pizzas “Big Sloppy Round Ones”.  :-D

Norma

Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #176 on: January 21, 2016, 01:29:50 PM »
Madeline and I talked this morning and she said she wanted to make the videos public that I did on her, so maybe someone might be interested enough to do an article or story about the Mastro family. Madeline is the only person that knows so much what happened when her father and brother were going about trying to invent deck ovens for NY style pizzas.

Some of the videos aren't the best and some are long, but I find it interesting what happened so long ago with NY style pizza and Madeline's whole family.











Norma

Offline waltertore

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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #178 on: February 14, 2016, 09:56:30 PM »
This post was written by Madeline Mastro Ferrentino on facebook today. 

Can't believe what the pizza industry has become after my father started it in l935 with his gas fired portable pizza oven that he designed and had manufactured by G.S. Blodgett in Vermont. He spent the remainder of his life until his death in 1957 promoting it and designing and have manufacturers produce the ancillary products needed to operate a pizzeria. My brother picked up the mantle and continued with it until his death in 1965. He demonstrated what one person can do with perseverance, dedication, and belief in a cause to follow it thru. The impetus was the depression when his customers struggled to keep their businesses alive and the necessity to keep his own livelihood going. He started a restaurant and supply business in 1925, at the beginning handling mostly china as a distributor for the Scammell's china company out of Trenton who manufactured the china for the Pennsylvania Railroad, the Waldorf Astoria, Horn and Hardart's and others. As his business and customers continued to grow his inventory expanded to all equipment needed to run restaurants, hotels and institutions. Then came the DEPRESSION. With jobs in short supply people hardly were able to put food on their own tables, much less go to a restaurant. Pizza at that time was made in the Italian bakeries after the morning hours in huge coal fired brick wall ovens but mothers and grandmothers made them for their children after school in their own kitchen gas ovens. Ingredients to make pizza at that time were inexpensive and my father felt it would be a good addition to an Italian restaurant or bar's menu. He theorized that pizzas could be made in gas ovens in restaurants as well. He experimented with his design first putting a gas line in a commercial coal deck oven, then going to a design to a full gas oven and after several further designs ending up with a model that could put out one pizza a minute by maneuvering the pizzas on the decks in a certain way. Pizza was instantly popular, because of price and taste. The first huge pizzas were sold for 25 cents and I remember people standing around the block waiting for pizza at Greenpoint Pizzeria one of the first places my father set up (and my mother and Dad helped to run) for takeout as well as waiting for seating. And so the industry started. What has brought me back to remembering all of this is Norma Knepp contacting me and her curiosity about all things "pizza" including the history of the industry in the U.S. She has opened up this whole new world of pizza as it is today which I had not realized was going on since my brother's death....pizza forums, competitions, days long shows, pizza tours etc that is world wide. I was amazed to find that my father and brother were no longer known as the major participants in the industry , but thrilled to know that what started as my father's desire to see people employed during the depression has made such an impact on so many lives as he believed it would. Norma is an amazing woman in her own right. I hope my Mom and Dad can see her from Heaven. From operating this one little stand in a Pennsylvania farm market to almost world wide recognition.

Norma

Offline TXCraig1

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #179 on: February 14, 2016, 10:01:29 PM »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #180 on: May 01, 2016, 08:27:16 AM »
Walter's email to PMQ Magazine was in the April issue.

Recently on facebook this is what Rick Hynum posted. 

We'll run a feature story on the amazing Mastro family in our June-July issue! Thank you VERY much for your help, Walter, and for all the interview footage you sent. I have followed up with both Mrs. Ferrentino and Vincent. What a fascinating story. I feel like I can't do the story the full justice it deserves in a 2,000-word article, but I will do my best.

Norma


 

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