Calzone, Sausage Pizza (1947)

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   From the NEW YORK HERALD TRIBUNE, 25 January 1947, pg. 11, col. 7:

_Pizzas of Cheese and Sausage_
_Baked Brown in Sally's Oven_
----------------------------
_Golden Stuffed Pies Are_
   _Baked to Order in This_
   _East Harlem Hideaway_
   By Clementine Paddleford
   Let's do something different tonight.  And why not?  Don't you get bored with the smart restaurant-type meal, each just like the other?  Heaven knows that we do.  Now is the moment to strike out for Sally's at 2217 First Avenue, between 113th and 114th Streets, location East Harlem, in the heart of Little Italy.  The pizzas you'll love and ditto for Sally, and ditto for Sally's wife, Anna.  Quaff the red wine; eat pizza pie.  Stay past your bed time.  No weariness tomorrow, for you have had fun.  Just for this evening be a young sprout again.
   Pizza, that's the great thing.  Sally is one of a pizza-making family.  Sally's Dad made the pizzas at the age of eleven to peddle by the slice through the streets of Naples.  In 1902, when Dad was in his twenties and Sally was a baby, the family came to New York.  Dad set up the first pizzeria in the East Harlem section; now pizzerias dot the blocks.
(...)
   It's a sausage cheese pizza Sally is making.  Italian tomato sauce is poured over the dough, then cubes of mozzarelle cheese are laid on, next locatelli grated cheese, then little pieces of a dry link pork sausage which is made in the restaurant.  Over all a pouring of oil; remember oil to an Italian means olive oil and only the best.  The pizza board is picked up and carried to the open brick oven, a quick shove and the pie slides into the heat.  It bakes in five minutes to a golden cheese-dripping goodness.
   (...)(Col. 8--ed.)
   Pizzas are in four kinds, cheese 60 cents and $1.15, according to the size, anchovy 65 cents and $1.25, sausage and cheese 85 cents and $1.65 and half-and-half, large size only, $1.25.
   STUFFED PIE--The stuffed pizza, or call it calzonia, is Anna's great glory.  This takes the same dough as the pizza, but the architecture is different.  First ricotta, then mozzarelle, next thinly sliced prosciutto, over this grated locatelli, a sprinkle of pepper and at last the olive oil.  Now the pie is folded like an apple turnover, its halves sealed with the fingers.  It's smeared lightly with olive oil and into the oven.  The very dickens to eat, finger food, of course, and for us it dribbled untidily, but "love that pie all the same."

(I previously recorded a "calzone" in a 1947 Manhattan telephone book ad...Lombardi's on Spring Street claims to be the first pizzeria in the Western World.  It opened in 1905; Sally's dad came in 1902?...Pizza by the slice in Naples in the 1890s?...Shouldn't that eleven-year-old have been in school?--ed.)