Thanks for replying to my message.
I respect your work and have now also read your history of Pizza from the Pizza book. We could argue extensively on the pre-America history, but that is not my purpose. I am quite glad to talk to you as I read in your posts a similar-self-confidence that has been a signature of my posts
I also appreciate your dedication, but let me assure that I also appreciate all baking product and flat bread and I have studied extensively also bread baking and technology, microbiology applied to bread baking as well as history and tradition.
Anyway, I would like to start by saying that my MUM family name is LOMBARDI and her Family is the first line that has the title of Marques given to them by the Arragon's.....
Having say that, Lombardi is also a common surname in the whole of Campania if not the south. The Two Lombardi pizzerias are quite recent in the "Neapolitan world of pizza" having opened in the early 1900', believe it or not, after the Lombardi in NYC. The first Lombardi pizzeria, was near Piazza del Gesú in Naples, near the current "Lombardi a Santa Chiara" but closer to the above mentioned square. It was originally a "Friggitoria" making fried pizza and contorni. The wood oven for them came later. Few years later, a close relative opened Lombardi a Foria.... I do not believe that the Lombardi in NYC was related to any of the pizzeria in Naples, that by the way were not even in The pizza business at the time of Lombardi moving to NYC (1895 or around that time). (added later) However, to complete the picture, let me add that the owner of Lombardi a Santa Chiara suggest that the Founder, Enrico, use to fry pizza from a mobile station at the port from the second half of 1800. According to the same person, Enrico then moved to three different places before settling down in the shop near the current location; his son Luigi, later started the woodfired oven pizzeria. Fry pizza is a parallel tradition that developed out of bakers' wife initiative.
Also, there are several books and pictures that document the work of PIzzaioli at the end of 1800s which are clear of the age related job in the pizzeria. Kids at around 10 only attracted clients by shouting outside, then they start selecting the wood, until the age of 20s when they would have probably moved to the mansion of pizzaiolo. Also note that only 1 PIzzamaker, the most experienced, was allowed to make the dough......
Riposo applied to pizza during the mixing phase is a Neapolitan term/method, not Italian (obviously the word is Italian and means rest), and was never mentioned on any official documentation and or baking manual in Italy before Ciro Salvo and myself use it. I have introduce the term and context to this site and now is normally used by many (even on site). The actual time is very important and is not 10 minutes either 40 (without knowing the science behind it ancient Neapolitan pizzamaker were making this way to form a better gluten...). Yes, I was wondering if you and others researching the net to write a book on pizza (I know another three authors are doing the same at this time) would mention their sources also from websites.
Going back to your writing, for instance, you have mentioned that Neapolitan pizzaioli have emigrated in the rest of Italy and the world "exporting" the idea of Pizza Napoletana. You may not be aware of this, but the "vast majority" (amended) of these pizzerie were founded by a parallel current coming from Tramonti, near Salerno, which produce/ed a different kind of pizza.