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Pizza Revolution

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New York pizza isn’t what it used to be. It’s better. Better than in its slice-joint heyday in the fifties. Better than anything Gennaro Lombardi pulled out of his coal oven at the turn of the last century. Better, we’d venture to say, than it ever was.

A combination of factors—heightened food fetishism, the quest for authenticity, the economy— have conspired to give birth to a new pizza age, one that has a distinctive Neapolitan bent (and various stylistic subcategories).

Subscribe to New York magazine today and you will have access to this exclusive supplement which rediscovers the art of the true original Neapolitan pizza within New York, and the evolutionary road pizza has gone down since its introduction to the city in the 1890’s.

Try your hand at pizza making with our DIY pizza recipe designed to give you the best possible authentic result short of installing a $40,000 Italian wood burning stove in your apartment.

 

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