The History of Artisan Pizza in the United States: From Immi-grant Tradition to Culinary Icon.

Pizza is one of the world’s most beloved dishes, and the United States has played a key role in its global rise.

Behind the slices we enjoy in New York, Chicago, or California lies the story of Italian immigrants at the end of the 19th century, who planted the seeds of what we now know as artisan pizza in America.

The first ovens: pizza arrives in America

The first U.S. pizzeria is believed to have opened in New York in 1905, when Gennaro Lombardi, a Neapolitan immigrant, started selling traditional Naples-style pizzas in his Manhattan shop.

With hand-stretched dough, slow fermentation, fresh tomato sauce, and melted mozzarella, Lombardi laid the foundation for a food culture that would grow nationwide.

From popular food to artisan craft

Throughout the 20th century, pizza became a mainstream dish, especially after World War II, when American soldiers returned home with a taste for Italian flavors. This gave rise to mass-production chains that made pizza quick and accessible.

Yet, alongside the industrial boom, small family-run pizzerias preserved the artisan methods: hand-kneaded dough, slow fermentation, wood-fired or stone ovens, and fresh, seasonal ingredients.

The artisan renaissance

By the late 20th and early 21st century, artisan pizza experienced a revival. Cities like San Francisco, Portland, and New York became hotspots for a new wave of pizzaiolos committed to authenticity: natural fermentation, organic flours, seasonal vegetables, and cheeses from local producers.

Today, artisan pizza stands not just as a mark of quality, but as a symbol of cultural identity, blending Italian tradition with American creativity.

At Artisan Pizza, we believe every pizza tells a story—one shaped by the hands that knead, the ingredients carefully chosen, and a tradition that has been alive for over a century.