by Zachary Feldman

If you'd described pizza to the average New Yorker in 1904, chances are they'd kiss you on the mouth for dreaming up something so incredible. It wasn't until the following year that Gennaro Lombardi began selling the simple and mouthwatering combination of bread, cheese, and tomatoes that has since become as synonymous with this city as the subterranean rats that now enjoy it.

More than a century later, our city's pizza scene has exploded to the point where local diners can choose between pillowy Neapolitan rounds and bulky Sicilian slices, fried pizza, deep-dish, and several subsections of the thin-crust genre — including Roman pizza and bar pies (please, let's forget the time we went all Nineties Madonna and experimented with pizza cones).

Read more

Source: http://www.villagevoice.com/