New York-style pizza

New York-style pizza is a cherished pizza variety known for its large, hand-tossed thin crust and generous slices. The crust is thick and crispy at the edges, yet soft, thin, and foldable under the toppings, making it perfect for eating on the go. This style of pizza originated in New York City in the early 1900s, evolving from the traditional Neapolitan pizza of Italy. The typical toppings are simple: tomato sauce and shredded mozzarella cheese. While it’s a staple in the New York metropolitan area, it has spread across the United States, often with regional variations.

According to legend, the first pizzeria in the U.S. was opened by Gennaro Lombardi in New York City's Little Italy in 1905, though recent research has cast some doubt on this claim. Early New York pizzerias used coal-fired ovens and had a distinctive method of layering their pizzas, placing the cheese on the bottom and the sauce on top. Today, New York-style pizza is still hand-tossed, topped with tomato sauce, mozzarella, and various other toppings, and cut into large slices that are easy to fold and eat.

One secret to the distinctive crust of New York-style pizza is the use of high-gluten bread flour and the unique minerals found in New York City's tap water. Some pizzerias outside of New York even import water from the city to try to replicate that authentic taste. These pizzas are usually quite large, ranging from 18 to 24 inches in diameter, and are often served with condiments like oregano, garlic powder, chili flakes, basil, and Parmesan cheese.

While New York-style pizza can be found nationwide, it is most prevalent in New York, New Jersey, and Connecticut. Outside of the Northeast, pizzas labeled as "New York-style" might not always match the original. Despite this, the popularity of New York-style pizza has spread globally, with many trying to replicate its unique taste and texture. It's quite different from Chicago-style pizza, which is typically smaller and differs significantly in style.