Pizza has been having a moment, especially since social media has made possible its constant forefront on the minds of so many millennials on any given day of the week.

What makes the simple slice of heaven so pervasive in today’s culture? Actually, popularity is nothing new when it comes to pizza. The pepperoni paparazzi might be avidly photographing gooey cheeses and fluffy crusts across the nation, but pizza has longtime enjoyed a spotlight in New York.

Let’s take a look at where New York Pizza History began:

True beginnings

While New York is undeniably famous for pizza, we must tip our hats to the original pizza makers across the Atlantic. From Naples, Italy in the 16th and 17th centuries as well as ancient Greeks and Egyptians, chefs have been concocting spins around the classic flatbread indulgence for many centuries.

Introduction to New York

Gennaro Lombardi is credited with the onset of pizza sales in Little Italy at the turn of the 20th century, which is not so far back in time at all. The pizzeria quickly got its footing in the city, expanding into more locations and today, holding its ground as one of the best pizzas in New York City.

New York pizza is different – but why?

Is it the competition? The Brooklyn-based movie scenes with actors eating double-folded pizza slices on top of kitchen counters? The countless chefs in the city’s boroughs competing to make a name for themselves?

Some arguments exist for New York’s watermarking the defining quality of pizza; so much so, that some of the most established pizzerias across the nation ship water from New York to their restaurants in hopes of matching the taste of the city’s pizza, perfectly. On this logic, it is the natural minerals present in New York water that create the notable NYC flavor and impossibly perfect pizza fold.

New York pizza is also classically huge. Pizzas are typically made in 18” pies so that slices can be sold as a meal and pieces are can be folded and eaten on the go. Most days in New York do not afford residents the luxury of long lunches and hours cutting perfect bites out of pizza pies. Busy lives demand long hours and jam-packed days, which makes the easy grab-and-go favorite an especially iconic hallmark of NYC.

It could also be all that gluten. We get it, the world is growing slowly more conscious of the foods they consume, banning faithfully gluten, sugar, refined starches and most of the foods we’ve grown up eating and loving and revolving life around. In New York, pizza is still rich in gluten and all the great ingredients that have fueled the fuelers of the city’s health and economy for the last york pizza slice

An immobile staple of the city

Whatever the reason is for the superiority of New York City pizza, one thing is for certain: pizza isn’t going anywhere. The city has built days, nights, moments, movies and too many memories around the culinary classic and we’ll always be proud to be pizza’s home in the U.S.A.

George’s at Kaufman Astoria Studios offers private dining to over 100 guests at a time, offering superior service and treasured cuisine with a nod to old Hollywood stars and culinary favorites, daily. Stop in to experience some of NYC’s top rising musical talent, experience the delectable delights of Chef Claudio Fajardo and catch a glimpse of how your favorite classic Hollywood actors dined and spent those days at the studio.