There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
click on picture to go to post

Friday, August 12, 2011

"Old Days of Pizza Before 1905" History of Pizza..before the first official Pizzeria opened in NY 8/12/2011

I wrote the Library of Congress, on their contact page last week, about if they could find any old newspaper articles about pizza, or find places I might search about some of the first pizzas made or sold in the US.

This is what I wrote, and what the Library of Congress responded.

Question History:

Patron: Do you have access to any old (1900- 1905) newspaper articles from NYC 
about how Italian immigrants brought over and made the first pizzas, before any 
pizza businesses were opened, or maybe where I could find information about the 
first pizza business maybe by some kind of Italian posts. I am studying about 
pizza in NYC and would like to find out what I can.  I do have a lot of 
information and the earliest thing I can learn was from 1903 when a pomidore 
pizza was made in NY.  I think that article was in the NY Tribune.


Librarian 2: I did find the article you mentioned from the New York Tribune. 
However, I haven't found many other newspaper articles in our indexes. Here are 
two though, the second of which goes into some detail:

1. Headline: What to Eat; Article Type: News/Opinion 
Paper: Morning Herald, published as The Morning Herald; Date: 12-29-1902; 
Volume: 32; Issue: 363; Page: 2; Location: Lexington, Kentucky 
2. Headline: "Hot Cakes" in North Street Toothsome Dainties, Favorites with 
Neapolitan Palates, Are Pizze Cavuie And; Article Type: News/Opinion 
Paper: Boston Journal, published as Boston Sunday Journal; Date: 10-04-1903; 
Issue: 522; Page: 12; Location: Boston, Massachusetts 

Scans of the articles are attached.

I would suggest that you search for "pizza" in Google Books. Limit your search 
to 19th century publications and you will find mentions decades before 1900. 
Since books before 1923 aren't under copyright, you should typically be able to 
view these books in their entirety through Google.

I hope this information is of some help. Thank you for contacting the Library of 

Thomas P Jabine
Newspaper and Current Periodical Room
Serial and Government Publications Division
Library of Congress

Explore history's first draft at Chronicling America: Historic American 
Newspapers - <http://www.loc.gov/chroniclingamerica/>

This is the one link to the one article about earlier pizzas.  I searched through the above link and found the link to the one article, but not the other. 

This is the scanned article, that I typed out from the Library of Congress.


Toothsome Dainties, Favorites with Neapolitan Plates, Are Pizza Cavuie and Taraluccio--Beer, Not Wine, Therewith.

Scattered though North and Prince streets and other portions of the Italian colony where Neapolitans congregate are occasional little shops with the words “Pizze Cavule” on the windows.  The words mean simply “hot cakes” in the Neapolitan  dialect.  But only a traveler would know that the pizze are one of the famous products of Naples, eaten by rich and poor, high and low, and dutifully partaken of by every tourist as one of the features that must be “done” in order to say that one has seen Naples.  The devotion of the American race to pie is a poor thing in comparison, with that of the Neapolitans for their pizze.  It is a deeper passion  than that of Devonshire for clotted cream, or of Boston for baked beans. Every restaurant serves them, and after the play is over the theatre-goers pour into cafes to eat hot pizze.

Neapolitans in Boston say that there are few place in the city to which the famous Naples specialty has been successfully transplanted.  A visit to one these reveals a window piled so high with great round Italian cheeses that the interior is invisible.  Entering, one sees a long table, covered with brown oilcloth and bounded by long black benches.  One side of the room is lined with little private supper rooms about the size of theatre boxes, petitioned off with black wood.  Each is filled with a party of men, peacefully dining on pizze.  A bright tin bucket of beer is in the centre of the table, and passes from lip to lip without the formality of glasses.  The shop does not sell beer.  When a man gives his order he takes a bucket from a stack provided for the purpose, and goes to a neighboring bar for his beer.  By the time he gets back his order is ready, for the pizze cook quickly.

Making the Cake

In behind, two Neapolitan bakers, clothed in white are baking pizze from morning till night, and almost from night until morning.  Quantities of dough are kept prepared, made in fat rolls.  The baker takes a roll, and with a few deft slips flattens it as flat as a pancake but somewhat thicker and little larger than in ordinary pie.  Then he dobs bits of lard on its surface.  Over this he sprinkles grated cheese, from a dish which stands always full beside him.  The he pours on cooked tomato and on top he throws a handful of oreganta, the spicy aromatic herb which is such a favorite Italian seasoning.  The cheese used is Roman, so much employed for culinary purposes.  The whole operation has not taken him more than a minute.  The he slaps it on a broad, flat, long-handled paddle, and thrusts it into the furnace.  In two minutes it is done.  

It comes to the table on a big, flat pewter plate. Ordinarily individual plates are not furnished or required,  for every true Neapolitan takes his piece of pizze, folds it over so that the crust is outside, and eat it from the hand.  The pastry seems to be a cross between bread dough and pie crust, and is not lacking in suggestions that when cold it might lie somewhat heavily upon the unaccustomed interior.  But as a whole the confections is enticing, by reason of its delectable hot-ness and crispness, and the cunning blend of spicy flavors for which it is renowned.  It is probably indigestible, but certainly no more than Welsh rarebit.

On the walls of the pizze shop are the pictures of the King and Queen and of Garibaldi, and also a placard which with elaborate politeness begs the customer to be so kind as not to be in a hurry, as patience will enable them to be better served, and also to have the goodness not to be offended if on Sunday, by reason of crowd, the are required to pay when they give their order.

A cake of this size is 10 cents, and there are smaller one for 5 cents.  In Naples the price ranges from 10 cents down to a penny for little one containing only a good-sized mouthful.  A favorite cry for them at the doors of the bakeries in Naples is “Ca’pumarola e elice”, which is dialect for “With tomatoes and anchovy,” some of them being made with anchovy there, though the fish is never added here.  Men may sometime be seen on the streets, particularly on feast days, carrying tray of the hot cakes fresh from the bakeshops, and crying “pizzelle”.  These are merely the baked dough, however, without any of the added ingredients which make the pizze so succulent a morse. 

This was another article from the NY Sun I found later.  http://chroniclingamerica.loc.gov/lccn/sn83030272/1905-06-18/ed-1/seq-31/;words=bakers+Neapolitan?date1=1836&rows=20&searchType=basic&state=&date2=1911&proxtext=Neapolitan+bakers&y=14&x=12&dateFilterType=yearRange&index=2   It looks like the pizza Caviue was from NY, but now I am not sure.  This article was also published in 1905.

This is also the other link I had posted on before about what was found so far, in trying to understand about how pizza started in the US.


and another one..



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