All styles
New York City
New York
Foldable, crisp bottom, structured chew.
Hydration
60-63%
Bake
6-8 min @ 290°C
Region
New York City
History
Descended from Neapolitan by Italian immigrants, adapted to gas deck ovens. Lombardi's opened in 1905.
Dough
High-protein bread flour, small amount of oil and sugar for browning.
Method
Rolled or hand-stretched wide and thin. Baked on a deck oven or steel.