Top Things to Know About New York's Wood-Fired Pizza Tradition
N ew York and pizza go together almost automatically, and much of that reputation traces back to one thing: the wood-fired oven . Here's a look at how it shaped the city's food scene and why it still matters today. 1. New York's First Pizzeria Used a Coal-Fired Oven Lombardi's, which opened in Manhattan's Little Italy in 1905, is widely regarded as the first licensed pizzeria in the United States. It used a coal-fired oven, a detail that set the tone for how New York pizza would be made for decades afterward. 2. High Heat Is the Defining Factor Wood-fired and coal-fired ovens reach temperatures between roughly 700 and 900 degrees Fahrenheit, far higher than a standard home oven. That intense heat cooks a thin-crust pizza in under two minutes, producing the charred, blistered crust that New York-style and Neapolitan-style pizza are known for. 3. Coal Gave Way to Wood and Gas Over Time As New York City tightened environmental regulations, many pizzerias moved ...
