New York-Style Pizza: The Iconic American Slice

New York-style pizza is an American adaptation of traditional Italian pizza, characterized by its large, wide slices and thin, crispy yet chewy crust. It’s a quintessential New York City food, sold at countless pizzerias across the city and enjoyed by millions of residents and visitors alike. Unlike its Neapolitan counterpart, which is small and soft, New York-style pizza is known for being foldable, often eaten on the go.

In this section, we’ll explore the history of New York-style pizza, the characteristics that define it, and what makes it a unique and beloved slice of Americana.

The History of New York-Style Pizza

The story of New York-style pizza begins with the wave of Italian immigrants who arrived in the United States in the late 19th and early 20th centuries. Many settled in New York City, bringing with them their culinary traditions, including pizza.

The first pizzeria in America, Lombardi’s, was established in 1905 by Gennaro Lombardi in Manhattan’s Little Italy. Lombardi’s served pizzas inspired by Neapolitan pizza but adapted to American tastes and the available ingredients. Over time, the style evolved, with the crust becoming larger and thinner, and slices being sold individually—perfect for the busy New York lifestyle.

Today, New York-style pizza is one of the most recognizable pizza types in the U.S., available not only in New York but also in cities and towns across the country.

Key Characteristics of New York-Style Pizza

1. Crust

• The crust is thin and crisp at the edges (the “rim”) but soft and pliable enough to fold in the middle.
• Unlike the softer Neapolitan crust, the New York crust is firm and holds up well under heavier toppings.
• The dough is made with high-gluten flour, which gives the crust its signature chew. It’s also typically hand-tossed to achieve the thin, even base.

2. Size

• New York-style pizzas are large, with a diameter ranging from 18 to 24 inches. The slices are big, often requiring two hands to hold, and are typically folded in half when eaten.
• A single slice can be as wide as a person’s forearm, making it both a substantial and satisfying meal.

3. Toppings

• While the most iconic topping is a simple layer of tomato sauce and mozzarella, New York-style pizza can handle a variety of toppings, from pepperoni and sausage to vegetables and more complex combinations like buffalo chicken.
• The cheese is usually a mix of low-moisture mozzarella, which melts evenly and gives the pizza its stringy, gooey texture. This differs from the fresh mozzarella used in Neapolitan pizzas.

4. Cooking Method

• New York-style pizza is traditionally cooked in a gas-powered pizza oven at a lower temperature than Neapolitan pizza—around 500°F to 600°F.
• The longer bake time (usually 10 to 15 minutes) allows the crust to become crispy, while the toppings cook thoroughly.

What Makes New York-Style Pizza Unique?

1. The Fold
One of the hallmarks of New York-style pizza is the way it’s eaten. The large, wide slices are often folded in half lengthwise to make them easier to eat on the go. The fold helps balance the crispy, chewy crust with the melted cheese and toppings.

2. Balance of Flavors
New York-style pizza strikes a balance between the sweet, tangy tomato sauce, the creamy, slightly salty mozzarella, and the chewy, flavorful crust. While it can accommodate a wide range of toppings, the simplicity of the traditional cheese slice remains a favorite among purists.

3. The Water Myth
There’s a long-standing belief that New York City’s water—famous for its soft texture and unique mineral composition—plays a critical role in the flavor and texture of the pizza dough. Some pizza makers go as far as importing New York water to recreate the authenticity of the crust in other cities, though many experts believe that technique and ingredients are just as important.

Ingredients for New York-Style Pizza

While the ingredients may seem straightforward, the quality and proportions are essential for achieving the right texture and flavor. Here’s what you’ll need to make an authentic New York-style pizza at home:

New York-Style Pizza

Recipe by recipe fullyCourse: BakingCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

8

minutes

Cooking time

30

minutes

Calories

300

kcal

Preheat Oven: Preheat the oven to 500°F (260°C) or as high as your oven allows for about 30 minutes to ensure the oven is hot enough for the pizza.
Baking Time: The pizza should bake for 8 to 12 minutes in the preheated oven, depending on how crispy or charred you prefer the crust. It should have a slightly charred, golden crust with bubbling cheese when it’s done.

Ingredients

• 500g high-gluten bread flour (or all-purpose flour if necessary)

• 325ml water

• 1 tsp sugar

• 1 tsp salt

• 1 tsp active dry yeast

• 2 tbsp olive oil

• For the Sauce:

• 1 can (28 oz) crushed tomatoes

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp sugar (optional)

• 1 tsp active dry yeast

• 2 tbsp olive oil

• For the Toppings:

• 2 cups low-moisture mozzarella cheese, shredded

• Additional toppings of your choice (pepperoni, sausage, mushrooms, etc.)

Directions

• .In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
  .Add the flour, salt, and olive oil, and mix until a dough forms.
  .Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
  .Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until it doubles in size.
• .In a saucepan, heat the olive oil and sauté the garlic until it’s fragrant (about 30 seconds).
  .Add the crushed tomatoes, sugar, salt, pepper, and herbs.
  .Simmer the sauce for 20-30 minutes, stirring occasionally. Adjust seasoning to taste.
• .Preheat your oven to 500°F (or as hot as it will go) and place a pizza stone or baking sheet in the oven to heat.
  .Punch down the dough and divide it into two equal portions.
  .On a floured surface, stretch and toss the dough into a large, thin round (about 12-14 inches in diameter). The dough should be thin but with a slightly thicker edge.
• .This is a thin, rectangular pizza that originated in Long Island. It’s similar to Sicilian but thinner, with a crispier crust, and is often topped with garlic, fresh tomatoes, and mozzarella.

Notes

• Water Content in Dough: New York-style pizza dough has a higher hydration level compared to other pizza doughs, which helps achieve that chewy, slightly crispy texture. Don’t be afraid if the dough seems a little sticky—it will become smoother as you knead it.
  Overnight Fermentation: For best results, allow the dough to ferment in the refrigerator overnight (12-24 hours). This slow fermentation develops the flavor of the dough and enhances the texture, giving it that signature taste.
  Preheat Oven with Stone/Steel: If using a pizza stone or steel, be sure to preheat it for at least 30 minutes at the highest temperature your oven allows. This ensures the bottom of the pizza cooks evenly and crisps up properly.
  Even Sauce Distribution: Spread the tomato sauce in a thin, even layer over the dough. Too much sauce can make the pizza soggy, especially near the center, where the dough is thinner.
  Cheese: Use low-moisture mozzarella for New York-style pizza. It melts well without making the pizza watery, and it gives that stretchy, gooey cheese pull everyone loves.
  Toppings: While you can add a variety of toppings, avoid overloading the pizza with too many ingredients. Too much weight can prevent the crust from baking properly, and heavy toppings may lead to a soggy pizza.
  Pizza Slice Folding: One of the best ways to enjoy a New York slice is by folding it in half to eat it. This technique helps balance the toppings with the chewy, crispy crust and makes it easy to eat on the go.
  Reheating Leftovers: To reheat leftover pizza, avoid the microwave, which can make the crust soggy. Instead, place the slice in a hot skillet or oven to revive the crispy texture while maintaining the chewy interior.

For the Dough:

• 500g high-gluten bread flour (or all-purpose flour if necessary)
• 325ml water
• 1 tsp sugar
• 1 tsp salt
• 1 tsp active dry yeast
• 2 tbsp olive oil

For the Sauce:

• 1 can (28 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp sugar (optional)
• Salt and pepper to taste
• Dried oregano and basil to taste

For the Toppings:

• 2 cups low-moisture mozzarella cheese, shredded
• Additional toppings of your choice (pepperoni, sausage, mushrooms, etc.)

How to Make New York-Style Pizza at Home

1. Prepare the Dough:

• In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
• Add the flour, salt, and olive oil, and mix until a dough forms.
• Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
• Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until it doubles in size.

2. Make the Sauce:

• In a saucepan, heat the olive oil and sauté the garlic until it’s fragrant (about 30 seconds).
• Add the crushed tomatoes, sugar, salt, pepper, and herbs.
• Simmer the sauce for 20-30 minutes, stirring occasionally. Adjust seasoning to taste.

3. Shape the Dough:

• Preheat your oven to 500°F (or as hot as it will go) and place a pizza stone or baking sheet in the oven to heat.
• Punch down the dough and divide it into two equal portions.
• On a floured surface, stretch and toss the dough into a large, thin round (about 12-14 inches in diameter). The dough should be thin but with a slightly thicker edge.

4. Assemble the Pizza:

• Spread a thin layer of sauce on the dough, leaving a small border around the edge for the crust.
• Sprinkle an even layer of shredded mozzarella over the sauce.
• Add any additional toppings, but don’t overload the pizza, as it can affect the texture of the crust.

5. Bake the Pizza:

• Transfer the pizza to the hot stone or baking sheet and bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
• Remove from the oven, let it cool slightly, then slice and serve.

Popular Variations of New York-Style Pizza

While the classic cheese slice is iconic, New York-style pizza is known for accommodating a variety of toppings and flavors. Here are some popular variations:

1. Pepperoni Pizza
A fan favorite, pepperoni pizza is topped with crispy, slightly spicy rounds of pepperoni, which curl and crisp up in the oven. It’s one of the most commonly ordered slices at New York pizzerias.

2. White Pizza
White pizza skips the tomato sauce in favor of a garlic and olive oil base, topped with mozzarella and ricotta cheese. It’s a rich, creamy alternative to the traditional red-sauce slice.

3. Sicilian Pizza
Though technically a different style, many New York pizzerias also serve Sicilian pizza, which is thicker and baked in a square or rectangular shape. The crust is airy and soft inside, with a crunchy bottom.

4. Grandma Pizza
This is a thin, rectangular pizza that originated in Long Island. It’s similar to Sicilian but thinner, with a crispier crust, and is often topped with garlic, fresh tomatoes, and mozzarella.

Why New York-Style Pizza is So Popular

1. Availability and Accessibility
Part of the charm of New York-style pizza is its ubiquity. There’s no shortage of pizzerias in New York City, and many sell pizza by the slice, making it a quick, affordable, and delicious meal option. You can walk into almost any pizzeria and enjoy a fresh slice in minutes.

2. Customizability
New York-style pizza is versatile, offering endless topping combinations without losing its essential character. From simple cheese to more adventurous combinations, there’s a slice for every taste.

3. The Slice Culture
New York pizza is often eaten on the go, making it a key part of the city’s fast-paced lifestyle. The “slice culture” is unique to New York, with customers ordering a single slice, folding it in half, and enjoying it while walking or sitting on a nearby bench.

Frequently Asked Questions About New York-Style Pizza

1. Can New York-style pizza be made in a home oven?
Yes, while you might not achieve the exact crust that comes from a professional pizza oven, you can still make excellent New York-style pizza at home by preheating your oven to its highest temperature and using a pizza stone or steel to replicate the high heat of a pizzeria oven.

2. What’s the difference between New York-style pizza and Neapolitan pizza?
New York-style pizza has a thin, crispy yet chewy crust, and the slices are large and foldable. Neapolitan pizza, on the other hand, has a softer, airier crust

and is smaller in size, typically eaten whole rather than by the slice. Additionally, Neapolitan pizza is cooked at a much higher temperature (around 900°F) for a shorter period (60-90 seconds) compared to New York-style pizza, which is baked at lower temperatures (500°F to 600°F) for a longer time (10-15 minutes). Neapolitan pizza uses fresh mozzarella, while New York-style pizza often uses low-moisture mozzarella for a stringier, gooier cheese texture.

3. What type of flour should I use for New York-style pizza dough?
High-gluten bread flour is ideal for making New York-style pizza because it gives the crust its characteristic chewy texture. However, if you don’t have bread flour, you can substitute all-purpose flour, but the crust might be slightly less chewy.

4. Can I make New York-style pizza without a pizza stone?
Yes, while a pizza stone helps to achieve a crispier crust by replicating the intense heat of a pizza oven, you can still make a good New York-style pizza using a preheated baking sheet. Place the dough directly on the hot baking sheet or use a wire rack for better airflow.

5. Why is New York pizza so famous?
New York-style pizza is famous for its perfect balance of flavors—thin, chewy crust, tangy sauce, and melted mozzarella cheese—combined with its large, foldable slices that are both portable and filling. The cultural significance of New York City, combined with the pizza’s accessibility and affordability, has cemented its place as an iconic food both in the city and across the country.

Final Thoughts on New York-Style Pizza

New York-style pizza is more than just a meal; it’s a cultural phenomenon. Whether you’re grabbing a slice on your lunch break, enjoying a whole pie with friends, or attempting to make your own at home, the magic of New York pizza lies in its simplicity, accessibility, and delicious balance of textures and flavors. Its thin, crispy-yet-chewy crust paired with the gooey, cheesy top and savory tomato sauce is what keeps people coming back for more, slice after slice.

Making New York-style pizza at home can be a fun and rewarding experience, offering a taste of one of the world’s most beloved pizza styles. With the right ingredients, a hot oven, and a little practice, you can recreate the iconic New York slice, bringing a bit of that authentic city flavor into your kitchen.

Notes for Making New York-Style Pizza

1. Water Content in Dough:
   • New York-style pizza dough has a higher hydration level compared to other pizza doughs, which helps achieve that chewy, slightly crispy texture. Don’t be afraid if the dough seems a little sticky—it will become smoother as you knead it.
2. Overnight Fermentation:
   • For best results, allow the dough to ferment in the refrigerator overnight (12-24 hours). This slow fermentation develops the flavor of the dough and enhances the texture, giving it that signature taste.
3. Preheat Oven with Stone/Steel:
   • If using a pizza stone or steel, be sure to preheat it for at least 30 minutes at the highest temperature your oven allows. This ensures the bottom of the pizza cooks evenly and crisps up properly.
4. Even Sauce Distribution:
   • Spread the tomato sauce in a thin, even layer over the dough. Too much sauce can make the pizza soggy, especially near the center, where the dough is thinner.
5. Cheese:
   • Use low-moisture mozzarella for New York-style pizza. It melts well without making the pizza watery, and it gives that stretchy, gooey cheese pull everyone loves.
6. Toppings:
   • While you can add a variety of toppings, avoid overloading the pizza with too many ingredients. Too much weight can prevent the crust from baking properly, and heavy toppings may lead to a soggy pizza.
7. Pizza Slice Folding:
   • One of the best ways to enjoy a New York slice is by folding it in half to eat it. This technique helps balance the toppings with the chewy, crispy crust and makes it easy to eat on the go.
8. Reheating Leftovers:
   • To reheat leftover pizza, avoid the microwave, which can make the crust soggy. Instead, place the slice in a hot skillet or oven to revive the crispy texture while maintaining the chewy interior.

This comprehensive exploration of New York-style pizza covers its history, ingredients, cooking method, and unique features. From the large, foldable slices to the chewy, crispy crust, New York pizza stands out as a culinary icon. Whether you’re making it from scratch at home or grabbing a slice from your local pizzeria, the essence of this pizza style is in its balance of simplicity and satisfaction.

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