Re: Evolution of the NY Style Pizza (Split Topic)

[norma427]

Was going though articles Madeline sent me in 2015.  Don't think this one was posted before.  Have other articles Madeline sent if anyone is interested.

Norma

[norma427]

This article about “How Pizza Conquered America” was in this months Scholastic Scope magazine, and was written my Anna Starecheski.  The article talks about Frank Mastro “The Pizza King” and different things Frank Mastro did to promote the ovens he invented and other things.  It also says Vincent Mastro invented the frozen pizza dough to be used at pizzerias.  If I recall right Frank Mastro invented the frozen pizza dough, but could be wrong.  Vinnie Mastro sent me this article, but said he didn't contribute to the article.

https://scope.scholastic.com/pages/topics/history.html?page=1


Norma

[norma427]

State of the Slice, Part 1: A Slice of New York Pizza History


https://www.seriouseats.com/2018/10/new-york-pizza-slice-history.html

Norma

[waltertore]

Norma:  Thanks for sharing this article.  It finally gives credit to Frank Mastro for all he did with making pizza what it is today.  I am happy for his daughter Madeline who was so wanting this to be legitimized in todays pizza world.  Also I am glad they gave you credit for the PMQ article.  I was upset your name was not on the byline as you have done more work to bring the Mastro legacy to today's generation.  Walter

[norma427]

Norma:  Thanks for sharing this article.  It finally gives credit to Frank Mastro for all he did with making pizza what it is today.  I am happy for his daughter Madeline who was so wanting this to be legitimized in todays pizza world.  Also I am glad they gave you credit for the PMQ article.  I was upset your name was not on the byline as you have done more work to bring the Mastro legacy to today's generation.  Walter

Walter,

Adam told me they were working on the article a couple of weeks ago.  Yes, glad that Frank Mastro finally got credit for all he did.  I am also happy for Madeline too.  That was okay that my name was not on the PMQ byline. 

Norma

[Pete-zza]

This morning, I came across this recent article at the New York Times on the ubiquitous NY slice:

https://www.nytimes.com/2019/01/16/dining/slice-joint-pizza-new-york-city.html

Norma and also Walter may want to take note of the mention of Frank Mastro and his contributions to the NY pizza.

Peter

[norma427]

This morning, I came across this recent article at the New York Times on the ubiquitous NY slice:

https://www.nytimes.com/2019/01/16/dining/slice-joint-pizza-new-york-city.html

Norma and also Walter may want to take note of the mention of Frank Mastro and his contributions to the NY pizza.

Peter

Peter,

Thanks so much for the link that has the mention of Frank Mastro.  Think it was Scott Wiener (that I finally convinced about Frank Mastro), that is spreading the word about Frank Mastro inventing the first gas deck oven for NY style pizzas.  At first it was a tough sell.   

https://www.seriouseats.com/2018/10/new-york-pizza-slice-history.html

Scott also let me preview his private collections of pizza photos and ads for old pizzerias.  Sure was interesting.    Wish I would be able to get to one of Scott's lectures on NYC pizzas. 

Maybe you might be interested in listening to this podcast.  It is about A Slice of History.  Pizza in NYC

https://www.wnyc.org/story/slice-history-pizza-nyc/

Norma

[norma427]

This is Scott's coming event I would like to attend.  It is sold out though now. 

https://www.eventbrite.com/e/scott-wiener-presents-uncovering-nycs-pizza-past-tickets-53968820194

Norma

[Pete-zza]

Maybe you might be interested in listening to this podcast.  It is about A Slice of History.  Pizza in NYC

https://www.wnyc.org/story/slice-history-pizza-nyc/

Norma

Norma,

Thanks for the link to the podcast. I got a kick out of the people who called in to the radio station with their favorite $1 a slice recommendations.

Peter

[norma427]

Norma,

Thanks for the link to the podcast. I got a kick out of the people who called in to the radio station with their favorite $1 a slice recommendations.

Peter

Peter,

I learned something new from that podcast.  Toppings were called "centers".     Wonder if that will ever come back in style. 

Norma

[Pete-zza]

Jon in Albany posted a link to an article that bears on the origin of pizza in the US:

https://uspizzamuseum.com/2019/02/05/lost-forefathers-of-pizza-in-america-discovered/

Peter

[norma427]

Walter contacted me yesterday to tell me he was contacted by Rick at PMQ about PBS doing a Mastro Story and said I got one too.  Not sure if PBS is doing another video or another story on Mastro.  Scott Wiener gave me this link this morning.  Talked to Vinnie Mastro on messenger last evening and he said he got an email too.  Have to email Scott and see if he knows if this is all PBS is going to do or if something else is in the works.  Maybe Walter knows more.

Scott said this is the clip on PBS, and Scott mentions and shows a photo of Frank Mastro, and said he is the person that changed pizza.  Have to email Scott back and see if this is the full story, or just part of it.

This invention carried the New York pizza slice to international fame  PBS New Hour.

The New York pizza slice became a triumph of the modern food system thanks to one simple innovation.




Norma

[norma427]

About the same article but published in text yesterday.

https://www.pbs.org/newshour/science/how-the-new-york-pizza-slice-became-universal

Norma

[norma427]

This is a photo Mastro Pizza exhibit. The long sign pointing towards the workers says "We invite you to join our Mastro pizza professors to learn to make pizza in the Mastro manner."

Just for kicks this is the whole thread, in case anyone is interested in what was posted.  Maybe someday someone will stumble on more information.

http://www.worldsfaircommunity.org/topic/244-mastro-pizza-pavilion/


Norma

[waltertore]

Thanks for posting that photo from the Mastro Pavillion at the NYC Worlds Fair.  I was there with my father and remember all the ovens they had in it.  I feel the Mastro  mojo everyday as we use the same ovens - Blodgett 1000's.  They are wonderful and I feel so lucky to keep them up to snuff.  They are 50 years old but run like new!  Thanks Frank Mastro.  Walter

[norma427]

Received a message, and talked to Frank Mastro Ferrentino yesterday.  Frank told me that his Mother Madeline had a stroke this past Monday.  Madeline's whole left side of her body is affected.  Madeline conveyed to Frank in the best way she could, that she wants to go back to where she lived and receive Hospice care.   I was saddened to hear about Madeline.   

Another article about how the gas-fueled oven carried the New York slice to glory.

How the gas-fuel oven carried the New York slice to glory

“That totally changed all things pizza,” Wiener said. “That put a flame underneath an oven floor instead of inside the oven, so you could get indirect heat.”

With Mastro’s invention, pizzas baked more evenly and bronzed on the top without charring, unlike with coal ovens. At 550 to 600 degrees Fahrenheit, the deck ovens prepared pizza in minutes, and the resulting slices can be quickly handled without scorching your fingertips. This advantage set the stage for prebaking pizza that could be easily reheated by the slice, for service and sale to the public, Wiener said.

“The New York slice is unique among pizza styles because it’s a grab and go style,” Wiener said. “It’s the kind of food that lends itself very well to urban environments where there’s a lot of pedestrian traffic. Foot traffic equals pizza by the slice.”

https://www.pbs.org/newshour/science/how-the-new-york-pizza-slice-became-universal

Norma

[norma427]

I received a message from Frank Mastro Ferrentino that Madeline Mastro Ferrentino has passed. 

https://www.ryanfuneralhome.com/book-of-memories/3981167/Ferrentino-Madeline/obituary.php


Frank said he has retrieved a lot of paperwork that Madeline saved regarding the family business.  Hopefully someday it all will be published.  Frank also worked for many summers in the family business in the Bowery, when Madeline would send him to NYC for the summer.

Norma

[norma427]

A little slower version of the Mastro Pizza Pavilion.  I could pick up a little more from this video cause it is slower.  Guess that is how my old mind processes thing better.

Don't think I caught it before, but the video says 17” pizzas were made.  As can be seen in the slower video, the rims of the pizza seem like they are well risen. And is said the is light and exploding with bubbles.

Louie Lamonica was also mentioned as the Vice President of Pizza Plaza.  Still think Louis Lamoncia and maybe other are who robbed the home store of the Mastro's the night of the black out, and the night Vinnie Mastro passed.

Wonder how they froze those dough balls.  Don't think they had blast freezers then.  The frozen dough balls look quite puffy. 

Forconi Dairy products for pizza cheeses were used.  Is Forconi Dairy spelled right?  Would like to research them.

Anyone else pick up anything new from the video?




Norma

[waltertore]

Norma:  That is sad about Madeline.  She was a nice lady and I enjoyed interviewing her.   Hopefully the Mastro story will all come out someday.  That is a great video.   Walter

[norma427]

Norma:  That is sad about Madeline.  She was a nice lady and I enjoyed interviewing her.   Hopefully the Mastro story will all come out someday.  That is a great video.   Walter

Walter,

Thanks for doing all of those dropbox interviews with Madeline!  I listened to some of them over the weekend again.

Norma