When did we start folding pizza?
A great email landed in my inbox this week via the inbox of Slice founder Adam Kuban. Adam and I shoot questions to each other all the time but this one was particularly interesting because I had recently experienced a slice that helped inform my answer. Read on…
QUESTION from a guy named LARRY: A twenty-something friend of mine tried suggesting that pizza-folding was a “fairly recent thing in New York. It started like in the 60’s.” After picking my 54 year old jaw off the ground, I questioned his intelligence and manliness, scoffing at his source: a Discovery Channel documentary from a few years back on the history of pizza.
Phooey, I’m hitting a wall researching the subject, do you have any idea when pizza-folding started?
Great question and of course one that sorts controversy. Since old school NYC pizza joints like John’s, Lombardi’s, and Totonno’s don’t offer slices and pizzerias that opened after WWII generally DO, people often assume that there’s a correlation between the timeline and pizza eating method. Gas ovens (introduced in the early 1940s) did make pizza by the slice a viable business option since those ovens are heated indirectly at a much lower temperature than their wood- and coal- burning brethren. Movies and TV shows of the 1960s forged the relationship between pizza by the slice and NYC, helping to spread the concept to other cities. So your friend certainly has reason for the theory. But there’s more to the story…
I recently ate at a pizzeria in Casserta, Italy (photo above) that offered pizza al portafoglio, or “pizza in a wallet,” on their menu. It’s a folded slice wrapped with paper eaten on-the-go. As you can see in the photo above, we were …read more
Source:: Scott Pizza Tours