10/14/2026
Happy National Pizza Month!
Week 2: New York Style
National Pizza Month rolls on, and this week we're heading to the Big Apple!
New York Style pizza traces its roots to 1905, when Lombardi's opened on Spring Street in Manhattan, widely celebrated as America's first pizzeria. Neapolitan immigrants adapted their pies to the city's coal ovens, and when gas deck ovens arrived in the 1930s, the slice shop was born. Pizzerias could reheat slices to order, and New Yorkers never looked back. The result is an icon: a big, thin crust that's crisp yet foldable, a light layer of tomato sauce, and low-moisture mozzarella melted edge to edge. Grab it, fold it, eat it on the go.
The toppings New Yorkers love most: a classic plain cheese slice, pepperoni, Italian sausage, mushrooms, and onions, finished at the counter with a shake of red pepper flakes and grated Parmesan.
Go big with the new PizzaMaster PM 1100 Series: Engineered for large-format baking, the PM 1100 Series bakes much bigger pies and more satisfying slices for your customers. With room for four to six 20-inch pies per deck, it keeps up with lunch rushes and late-night lines without missing a beat. It's built for slice shops and pizzerias selling by the slice, delivering even stone-hearth heat across every inch of a big New York pie, pie after pie.
Celebrate by supporting local! Your neighborhood slice shop is where friends meet after the game, where late-night cravings get handled, and where the folks behind the counter know just how you like your slice. This month, skip the chain and grab a slice from an independent pizzeria near you.
Find a pizzeria baking with a PizzaMaster oven near you: https://pizzamasterusa.com/oven_locations/
Next week: a new style, same oven. Stay tuned!
