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index.html
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<html>
<head>
<title>
NEW YORK PIZZA
</title>
<!--Custom CSS-->
<link href="css/style.css" rel="stylesheet">
<!--Bootstrap-->
<link href="Bootstrap/css/bootstrap.min.css" rel="stylesheet">
</head>
<body>
<!--Nav Start-->
<div class = 'navigation'>
<div class = 'container'>
<div class = 'row'>
<div class = 'col-md-6'>
<div id = 'logo'>
NEW YORK PIZZA
</div>
</div>
<div class = 'col-md-6'>
<div id = 'navigation'>
<ul>
<li><a href="#overview"> Overview </a> </li>
<li><a href='#History'> History </a> </li>
<li><a href='#Best_Places'> Best Places </a> </li>
<li><a href='#' data-toggle='modal' data-target="#myModal"> Contact </a> </li>
</ul>
</div>
</div>
</div>
</div>
</div>
<!--End Nav-->
<!--Header Start-->
<header>
<h1 class = 'text-center'>
<i> "BEST PIZZA IN THE WORLD!" </i>
</h1>
<img src="img/pizza1.jpeg">
</header>
<!--Header End-->
<!--Overview Start-->
<section id = 'overview'>
<div class = 'container'>
<h2 class = 'text-center'>
<b> Overview </b>
</h2>
<hr>
<div class = 'row'>
<div class = 'col-md-6'>
<p>
<h3>
WHY IS NEW YORK CITY PIZZA SO GOOD?
</h3>
It's all in the water. That's what some New Yorkers say makes New York City pizza the best you can find. Maybe there's some truth to that idea or maybe the city created this myth to throw other areas off the trail of creating a pie with the perfect crust crispiness, fresh ingredients and amazing taste of a New York one. New Yorkers visit other states and just can't find the pizza they love (except maybe in New Jersey, but that doesn’t count). So what is it about New York City pizza that makes it so good? Is it really the water, or something else? We made it our business to find out.
<h3>
Is the Water Thing Just a Myth?
</h3>
There seems to really be something to the water idea. Food scientist Chris Loss explains in a Wired article that the minerals and chemicals within the water contribute to the New York City pizza dough's flavor by affecting the chemical reactions during the pizza-making process. So water from NYC can really create a different flavor than water from another area.
Village Pizzeria in California believes in the water so much that it pays $10,000 a year to bring New York City water to its restaurant for its pizza dough. The restaurant even did blind taste tests, which came to the conclusion that New York City water made dough better than San Diego water.
</p>
</div>
<div class = 'col-md-6'>
<p>
<h3>
NY Style Pizza
</h3>
The most common and now quintessential form of NY pizza has thus become the type that is cooked in gas ovens rather than the Neapolitan-American type cooked with coal. NY style pizza is sold either as whole pies or by the "slice" — a triangular wedge cut from a whole pizza. Typically, an 18" NY pizza yields eight slices. With the exception of Patsy's, none of the original coal oven pizzerias sell pizza by the slice. The availability of slices of pizza fundamentally changed the nature of pizza in NYC, liberating it from the restaurant and substantially lowering the financial barrier of entry. NY style is virtually defined by the low cost of entry, the immediacy of service, and the portability of the product.
The NY style pizzas tend to have far more cheese than Neapolitan-American coal oven pies. The cheese typically covers the entire pie, with sauce only poking out along the circumference. A low moisture mozzarella is used rather than fresh mozzarella, which is not well suited to the lower temperature and longer cooking times of the gas ovens. Gas fired pizza lacks the sooty exterior that is a hallmark of coal fired ovens, but it still has plenty of crunch and snap to go along with the pliancy and springiness of the dough. In their purest form, NYC pizzerias will sell only pizza. Of course, many shops long ago added hero sandwiches and pasta dishes to their existing pizza menus, and later still wraps and even juices. These types of establishments might not have the culinary bona fides of the dedicated pizza joints, but they certainly serve a valuable function in many neighborhoods and any independent, locally owned NY pizzeria stands as a bulwark against a fast food joint or national chain store.
At its best, of course, a local pizzeria transcends the neighborhood and becomes a destination for diners. There is perhaps no greater example of this than Di Fara in the Midwood section of Brooklyn. It is run by Dom DeMarco who is as close to sainted as a pizzaiolo can be, and he has been slinging pies since 1961. But there are numerous others classic NYC style pizzerias that are worth a trip such as Joe's Pizza in Greenwich Village, Joe & Pat's on Staten Island, Lou & Ernie's in the Bronx, Rose & Joe's in Queens, and Sal & Carmine's on the Upper West Side, to name but a few.
</p>
</div>
</div>
</div>
</section>
<!--Overview End-->
<!--History Start-->
<section id = 'History'>
<div class = 'container'>
<h2 class = 'text-center'>
<b>History</b>
</h2>
<hr>
<div class = 'row'>
<div class = 'col-md-6'>
<img src = 'img/pizza6.jpg'>
</div>
<div class = 'col-md-6'>
<p>
The story of pizza in America begins in New York City in 1905 with Gennaro Lombardi, who began selling pizza out of his grocery store on Spring Street for the princely sum of a nickel per pie. The recipe had likely been handed down through the generations of the Lombardi family and adapted using local ingredients and cooking methods resulting in a form of pizza inspired, but distinct, from the original pizza of Naples. Pizza had unquestionably existed in America prior to 1905, but it did so in the domestic environment of the kitchens of Italian immigrants. Lombardi scaled this up to meet commercial demands.
The result was the most elemental form of NY pizza, often called Neapolitan-American, that shares much in common with the original Neapolitan type: a thin crust, a judicious covering of tomato sauce, and a smattering of fresh mozzarella cheese. But they differ in cooking technique, size, and texture. In Naples, the pies are cooked with wood and the center of the pizza tends to be soft and amorphous. Neapolitan pies are intended for one person and a knife and fork is required. The original NY pies were larger, averaging a 14"-16" diameter, and were cooked in coal fired ovens until crisp from edge to edge.
</p>
</div>
<div class = 'col-md-6' style = "margin-top: 26px;">
<p>
Lombardi's thrived in Little Italy, feeding legions of factory workers and immigrants longing for a taste of home. It was so popular that Lombardi soon dispensed with the groceries entirely and started selling pizza exclusively. Numerous employees struck out on their own, fanning out across the city and spreading the distinctive style of pizza.
In 1924, Lombardi's employee Anthony "Totonno" Pero opened Totonno's in Coney Island. Five years later, John Sasso, also an employee of Lombardi's, opened John's Pizza on Bleecker Street. 1933 saw Pasquale "Patsy" Lanceri, reputed to have been a Lombardi's employee, open Patsy's in Harlem. Lombardi's, John's, Totonno's, and Patsy's are all still around today and represent cornerstones of the original NY style of pizza. (Lombardi's closed in 1984 and reopened a decade later in a different space on the same block.) Others followed suit serving this particular form of pizza. Arturo's on Houston Street opened in 1957 and remains a largely unblemished example of the breed, not having caught on with the tourists who these days flood nearby Lombardi's and John's. Lancieri's nephew Patsy Grimaldi opened Grimaldi's in Brooklyn in 1990. He had hoped to open in Manhattan, but by this time there was a ban on the use of the coal fired ovens that produce the intense heat and characteristically sooty crust of the Neapolitan-American style. He was forced to look for a grandfathered space in Brooklyn, which is the only way to use a coal oven within city limits these days. Luzzo's in the East Village was lucky enough to find such a space when it opened in 2005, inspiring what the owners dubbed "coal oven Neapolitan," an amalgam of Neapolitan and Neapolitan-American styles.
</p>
</div>
<div class = 'col-md-6' style = "margin-top: 26px;">
<img src = 'img/pizza7.jpg' style = "height: 400px;">
</div>
</div>
</div>
</section>
<!--History End-->
<!--Best Places Start-->
<section id = 'Best_Places'>
<div class = 'container'>
<h2 class = 'text-center'> <b> Best Places </b> </h2>
<hr>
<br>
<div class = 'row'>
<div class = 'col-md-6'>
<img src = 'img/lombardi.jpg'>
</div>
<div class = 'col-md-6'>
<ul>
<li>Lombardi's Pizza</li>
<li>32 Spring Street</li>
<li>New York, NY 10012</li>
<li>(212) 941-7994</li>
<li><a href = 'http://www.firstpizza.com/'> Website Link</a></li>
</ul>
</div>
</div>
<hr>
<br>
<br>
<div class = 'row'>
<div class = 'col-md-6'>
<img src = 'img/arturos.jpg'>
</div>
<div class = 'col-md-6'>
<ul>
<li>Arturo's</li>
<li>106 West Houston Street</li>
<li>New York, NY 10012</li>
<li>(212) 677-3820</li>
<li><a href = 'http://www.yelp.com/biz/arturos-new-york'> Website Link </a></li>
</ul>
</div>
</div>
<hr>
<br>
<br>
<div class = 'row'>
<div class = 'col-md-6'>
<img src = 'img/johns.jpg'>
</div>
<div class = 'col-md-6'>
<ul>
<li>John's of Bleecker St.</li>
<li>278 Bleecker Street</li>
<li>New York, NY 10014</li>
<li>(212) 243-1680</li>
<li><a href = 'http://www.johnsbrickovenpizza.com/'> Website Link </a></li>
</ul>
</div>
</div>
<hr>
<br>
<div class = 'row'>
<div class = 'col-md-6 col-md-push-3'>
<h3 class = 'text-center'> Some Other Cool Spots </h3>
<iframe id = 'video' width="560" height="315" src="https://www.youtube.com/embed/34iHI80QP9A" frameborder="0" allowfullscreen></iframe>
<br>
<br>
<button style = "display: block; margin:auto;" id = 'hide_button'> Hide This Video </button>
</div>
</div>
</div>
</section>
<br>
<br>
<br>
<br>
<br>
<br>
<!--Best Places End-->
<!--Footer Start-->
<footer>
<div class = 'container'>
<div class = 'row'>
<div class = 'col-md-6 text-center' id = 'copywright'>
<b>Copywright © 2016 New York Pizza</b>
</div>
<div class = 'col-md-6 text-center' id = 'reserved' >
<b>All Rights Reserved</b>
<p id = 'idname' name='guest_name' guest='guest'>
</p>
</div>
</div>
</div>
</footer>
<!--Footer End-->
<!-- Modal -->
<div class="modal fade" id="myModal" tabindex="-1" role="dialog" aria-labelledby="myModalLabel">
<div class="modal-dialog" role="document">
<div class="modal-content">
<div class="modal-header">
<button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button>
<h4 class="modal-title" id="myModalLabel">Contact</h4>
</div>
<div class="modal-body">
<form>
<input id = 'name' type="text" name="name" placeholder="Name" class = 'form-control'>
<br>
<br>
<input id = 'email' type="email" name="_replyto" placeholder="[email protected]" class = 'form-control'>
<br>
<br>
<input id = 'phone' type="phone" name="cell" placeholder='555-555-5555' class = 'form-control'>
<br>
<br>
<textarea id = 'textarea' rows='5' cols='83' name='area'> </textarea>
<br>
<br>
<input id = "contact_button" type="submit" value="Send">
</form>
</div>
</div>
</div>
</div>
<!--JQuery Script-->
<script src="https://code.jquery.com/jquery-2.1.1.js"></script>
<!--Boostrap JS-->
<script src="Bootstrap/js/bootstrap.min.js"></script>
<!--Custom JS-->
<script src="js/script.js"></script>
</body>
</html>