The Best Pepperoni Pizzas In America +(Photos)
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According to fox news,from Sicilian to salciccia, we share the top pizzas that made the list that contain America’s favorite pizza topping: pepperoni. See the list from No. 1.
1. Lucali, Brooklyn
2. Grimaldi’s, Brooklyn
3. Lombardi’s, New York City
Anybody interested in tracing America’s love affair with pizza to its origins will find the way to Lombardi’s. Gennaro Lombardi opened a grocery on Manhattan’s Lower East Side in 1897, and in 1905 he started selling tomato pies wrapped in paper and tied with a string to workers of Italian descent who took them to work (because most couldn’t afford a pie, it was sold by the piece).
The pizzeria was run by the Lombardi family first by Gennaro’s son, John, then his grandson, Jerryuntil it closed in 1984, and was reopened 10 years later a block from the original location by Jerry and John Brescio, a childhood friend.
These days, Lombardi’s is almost always packed (their 110th anniversary, 5-cent pizza celebration queued a line around the block). There’s a thin crust, a cornicione without much bubble, and a thorough sauce layering that’s tangy and not overly sweet or salty.
There’s no shredded mozzarella layering but the fresh stuff, spread out. Even if you’re not a fan of this kind of cheese on your pie, you’ll probably like this. Is it New York City’s best pizza? No. Still, Lombardi's is a touchstone (sometimes, it's worth re-establishing your baseline). And when looking out on New York's pizza landscape, the devotion to a pizza from a time when it didn't mean artful charring and contrived golden-tiled ovens is comforting, even if that just means the pizza of 1994.
4. Piece, Chicago
5. Santillo's Brick Oven Pizza, Elizabeth, N.J.
What can you say about Al Santillo? Santillo may be the least well-known great pizza tradition curator in America, the gatekeeper to three generations of pizza-making and one of the most unique pizzerias in America.
The man has tomato sauce running through his veins. Al Santillo’s grandfather, who had long made focaccia for his family at home, decided to try it as a business in 1950. "He wanted to keep the place open in the evening and make a little more money, so he started making pizza," his grandson Al has noted. "In 1957, he bought the brick oven I use now." It’s an oven Al says is called a low-arch, one whose every brick was cut by hand, and which he insists, "permits infinite possibilities in temperature and character."
Pizza infinity is difficult to conceive, but Santillo’s is something you just have to experience for yourself. You can only do takeout from Al's living room — it houses the massive cathedral-like oven that requires a 20-foot-long peel to retrieve the pizzas. And be prepared to order by the year Al preserves every pizza style he can for posterity.
They range from the 1940 Genuine Tomato Pie (no cheese) to the 2011 San Marzano
"Tomatoes Over the Cheese" Pizza. But there are other intriguing options like Lasagna Pizza, thin-pan, Roman-style, Italian bread, and an off-the-menu grandpa pie as well. Start out with a 1957 Style Pizza Extra Thin (14-Inch round), or the popular Sicilian pizza, or just ask this quirky, pizza-possessed master to make you his own spontaneous creation.
According to fox news,from Sicilian to salciccia, we share the top pizzas that made the list that contain America’s favorite pizza topping: pepperoni. See the list from No. 1.
1. Lucali, Brooklyn
2. Grimaldi’s, Brooklyn
3. Lombardi’s, New York City
Anybody interested in tracing America’s love affair with pizza to its origins will find the way to Lombardi’s. Gennaro Lombardi opened a grocery on Manhattan’s Lower East Side in 1897, and in 1905 he started selling tomato pies wrapped in paper and tied with a string to workers of Italian descent who took them to work (because most couldn’t afford a pie, it was sold by the piece).
The pizzeria was run by the Lombardi family first by Gennaro’s son, John, then his grandson, Jerryuntil it closed in 1984, and was reopened 10 years later a block from the original location by Jerry and John Brescio, a childhood friend.
These days, Lombardi’s is almost always packed (their 110th anniversary, 5-cent pizza celebration queued a line around the block). There’s a thin crust, a cornicione without much bubble, and a thorough sauce layering that’s tangy and not overly sweet or salty.
There’s no shredded mozzarella layering but the fresh stuff, spread out. Even if you’re not a fan of this kind of cheese on your pie, you’ll probably like this. Is it New York City’s best pizza? No. Still, Lombardi's is a touchstone (sometimes, it's worth re-establishing your baseline). And when looking out on New York's pizza landscape, the devotion to a pizza from a time when it didn't mean artful charring and contrived golden-tiled ovens is comforting, even if that just means the pizza of 1994.
4. Piece, Chicago
5. Santillo's Brick Oven Pizza, Elizabeth, N.J.
What can you say about Al Santillo? Santillo may be the least well-known great pizza tradition curator in America, the gatekeeper to three generations of pizza-making and one of the most unique pizzerias in America.
The man has tomato sauce running through his veins. Al Santillo’s grandfather, who had long made focaccia for his family at home, decided to try it as a business in 1950. "He wanted to keep the place open in the evening and make a little more money, so he started making pizza," his grandson Al has noted. "In 1957, he bought the brick oven I use now." It’s an oven Al says is called a low-arch, one whose every brick was cut by hand, and which he insists, "permits infinite possibilities in temperature and character."
Pizza infinity is difficult to conceive, but Santillo’s is something you just have to experience for yourself. You can only do takeout from Al's living room — it houses the massive cathedral-like oven that requires a 20-foot-long peel to retrieve the pizzas. And be prepared to order by the year Al preserves every pizza style he can for posterity.
They range from the 1940 Genuine Tomato Pie (no cheese) to the 2011 San Marzano
"Tomatoes Over the Cheese" Pizza. But there are other intriguing options like Lasagna Pizza, thin-pan, Roman-style, Italian bread, and an off-the-menu grandpa pie as well. Start out with a 1957 Style Pizza Extra Thin (14-Inch round), or the popular Sicilian pizza, or just ask this quirky, pizza-possessed master to make you his own spontaneous creation.
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