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Author Topic: Re: Evolution of the NY Style Pizza (Split Topic)  (Read 99175 times)

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Offline Pete-zza

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #220 on: September 29, 2017, 08:07:14 PM »
One of the evolutions of the NY style involved how the rims of the NY style pizza changed over time and the characteristics of those rims. For example, rims were variously round and somewhat bulbous and maybe even wide but they were also flat and thin and almost nonexistent. For those who are interested in this aspect of the evolution of the NY style pizza, there is a good discussion (and debate) in the thread at:

https://www.pizzamaking.com/forum/index.php?topic=49676.0.

Peter

Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #221 on: October 01, 2017, 06:00:25 AM »
Found a link that has photos of pizzerias in the past in NYC.  At least the photo from Frank Mastro's model pizzeria is dated 1953.  Still not sure if that is right though.

https://ny.eater.com/2012/5/9/6588599/old-photos-of-new-york-city-pizzerias

Wishfully thinking it would be nice to be able to go into all of those pizzerias to see what the pizzas looked and tasted like.

Norma

Offline waltertore

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #222 on: October 01, 2017, 12:36:49 PM »
Great pictures!   This one reminds me of the pizzerias I remember with the fold up newsstand in front. 
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Offline jvp123

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #223 on: October 01, 2017, 12:41:11 PM »
Great pictures!   This one reminds me of the pizzerias I remember with the fold up newsstand in front.

I love that picture.  Beautiful vibe.
Jeff

Offline Jersey Pie Boy

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #224 on: October 01, 2017, 08:12:29 PM »
 ^^^  That's so great...like going into a time machine!

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Offline mitchjg

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #225 on: October 01, 2017, 08:20:37 PM »
^^^  That's so great...like going into a time machine!

Here is a time machine thing: When I was in Jr. High, my mom would give me 50 cents for lunch at the Pizza Den in Forest Hills.  That got me 2 slices of Sicilian (15 cents each), a soda (10 cents) and an Italian ices (10 cents)!  That place in the picture looks expensive!!

 :-D
Mitch

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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #226 on: October 01, 2017, 09:17:23 PM »
Here is a time machine thing: When I was in Jr. High, my mom would give me 50 cents for lunch at the Pizza Den in Forest Hills.  That got me 2 slices of Sicilian (15 cents each), a soda (10 cents) and an Italian ices (10 cents)!  That place in the picture looks expensive!!

 :-D

Mitch,

They are great time machine memories.  Wow, those prices sure were cheap!   :o

Norma

Offline mitchjg

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #227 on: October 01, 2017, 09:26:42 PM »
Mitch,

They are great time machine memories.  Wow, those prices sure were cheap!   :o

Norma

I think so!  I just went to this website: https://data.bls.gov/cgi-bin/cpicalc.pl?cost1=0.10&year1=196601&year2=201708 where you can calculate cumulative inflation.  $0.15 in 1966 is about $1.16 today.  I am sure NY pizza is way over $1.16 a slice (except for those $1 slice joints I guess) so pizza inflation is excessive relative to the economy.  I think we should demand a refund!
Mitch

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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #228 on: October 02, 2017, 09:27:13 AM »
I think so!  I just went to this website: https://data.bls.gov/cgi-bin/cpicalc.pl?cost1=0.10&year1=196601&year2=201708 where you can calculate cumulative inflation.  $0.15 in 1966 is about $1.16 today.  I am sure NY pizza is way over $1.16 a slice (except for those $1 slice joints I guess) so pizza inflation is excessive relative to the economy.  I think we should demand a refund!

Mitch,

Thanks for figuring that out.  Maybe a refund.   :-D

Norma

Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #229 on: October 02, 2017, 09:30:15 AM »
Walter posted this video over at the NY crust characteristics thread.  There were pizzas with puffy crusts back in the 50's.

Thanks Walter!



Norma

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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #230 on: October 12, 2017, 07:07:55 AM »

Not sure if I posted any of this article before.  Was browsing though some things on the computer and found the article (part of the article in photos). 

The article date October 3, 1957 credits Frank Mastro for inventing the first gas deck oven for pizzas and tells a lot more.  I don't have a link to the article but guess it still could be found if someone would start a 7-Day Free Trial at. 

https://www.newspapers.com/search/#lnd=1&ymd=1957-10-03&t=4465&p_place=CT

https://www.newspapers.com/image/236589769/?terms=

Norma

Offline waltertore

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #231 on: October 13, 2017, 10:27:05 AM »
That is a very educational article.  Thanks Norma.  It adds another artifact to the story of pizza.  Walter
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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #232 on: October 19, 2017, 07:59:22 AM »
Had the pleasure of meeting Chef Santo Bruno at the Pizza and Pasta Northeast Event in Atlantic City yesterday.

Norma

Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #233 on: October 19, 2017, 08:02:11 AM »
Mr. Bruno told me that Frank Mastro was the first person to invent the gas deck oven to make NY style pizzas.  Mr. Bruno has sold gas deck ovens from Baker's Pride, Garland, Marsal, Bari and Blodgett.  Mr Bruno said he would like to talk to Madeline to do an article about the Mastro's.  I told Mr. Bruno that I tried to contact Madeline in the last month but she didn't respond.  It would be a shame if one of the last links to how the Mastro's invented the first gas deck oven wouldn't get another article by Mr Bruno.  Mr. Bruno worked side by side with Madeline brother-in-law to get so many of the gas deck ovens and later versions by Blodgett sold for NY style pizzas.  Although Mr. Bruno works for Marsal now he recalls so much just like Madeline.

http://www.pmq.com/March-2015/Brunos-Way-Chef-Santo-Bruno-tells-you-what-he-thinks-about-pretty-much-everything/ 




 

Norma

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