New York-style pizza is one of the most iconic and beloved types of pizza in the United States, known for its large, thin, and foldable slices with a chewy crust. Originating in the early 20th century, this style has become synonymous with New York City and is often sold by the slice in pizzerias throughout the five boroughs. Its simplicity, combined with quality ingredients, is what makes New York-style pizza so special. Let’s dive into its history, key ingredients, preparation methods, and why it remains such a popular choice among pizza lovers worldwide.
History of New York-Style Pizza
The origins of New York-style pizza trace back to Italian immigrants who arrived in New York City in the late 19th and early 20th centuries. One of these immigrants was Gennaro Lombardi, who is often credited with opening the first pizzeria in the United States in 1905, Lombardi’s, in Manhattan’s Little Italy. Lombardi’s pizza was inspired by the traditional Neapolitan style from Naples, Italy, but adapted to suit American tastes.
Unlike Neapolitan pizza, which is smaller and often eaten with a knife and fork, New York-style pizza is much larger, with each pie usually measuring 18 inches or more in diameter. Over time, this style evolved to feature a thinner crust that could be folded in half for easy, on-the-go consumption, making it perfect for busy New Yorkers.
Today, New York-style pizza has become one of the most recognizable types of pizza globally. From its humble beginnings in Italian immigrant communities, it has spread across the U.S. and influenced various regional pizza styles.
Key Characteristics of New York-Style Pizza
1. Thin, Crispy Yet Chewy Crust
The hallmark of New York-style pizza is its crust. It is thin but not as thin as a cracker. It has a chewy texture, especially toward the outer edges (the “cornicione”), and a slight crispness at the bottom. The dough for New York-style pizza often ferments for 24-48 hours, which gives it a slight tanginess and depth of flavor.
2. Large, Foldable Slices
A classic New York-style pizza slice is large—so big that it’s often sold by the slice and eaten folded in half. This folding technique makes it easier to handle and emphasizes the chewy, flexible nature of the crust.
3. Simple Sauce and Cheese
New York-style pizza typically has a simple tomato-based sauce with minimal seasoning. Unlike the sweet sauces found in some other pizza styles, New York pizza sauce is tangy and fresh, often made from crushed or pureed tomatoes with salt, pepper, and oregano. The cheese is usually low-moisture mozzarella, which melts smoothly and forms a slightly stretchy layer over the pizza.
4. High-Heat Baking
New York-style pizza is baked in deck ovens at very high temperatures, often between 500-600°F (260-315°C). This high heat is key to achieving the perfect texture for the crust—crispy on the outside but still soft and chewy on the inside.
Ingredients for New York-Style Pizza
While New York pizza is deceptively simple, the quality of the ingredients makes all the difference. Here are the typical ingredients used:
For the Dough:
- High-gluten flour: Provides the chewy texture that is essential for the crust.
- Water: New York City’s tap water is famously credited with giving the pizza dough its distinct flavor and texture, but any good quality water will do.
- Active dry yeast: Used to make the dough rise.
- Sugar: A small amount to feed the yeast and help the crust brown.
- Salt: Adds flavor to the dough.
- Olive oil: Helps with the dough’s elasticity and adds a bit of richness.
For the Sauce:
- Crushed tomatoes: Preferably San Marzano or another high-quality variety for their sweetness and low acidity.
- Garlic: A little minced garlic adds depth.
- Oregano and basil: Used sparingly to season the sauce.
- Salt and pepper: For seasoning.
For the Cheese:
- Low-moisture mozzarella: This is the go-to cheese for New York-style pizza, as it melts beautifully and provides that classic cheesy stretch.
- Grated Parmesan or Pecorino Romano: Sometimes sprinkled on top after baking for an extra salty kick.
Optional Toppings:
- Pepperoni: A fan favorite in New York and beyond.
- Sausage, mushrooms, onions, or green peppers: Popular toppings, though New York-style pizza traditionally keeps it simple.
- Fresh basil: Occasionally added for garnish, though less common than on Neapolitan pizzas.
How to Make New York-Style Pizza at Home
Making a true New York-style pizza at home may require some practice, but with the right technique, you can come close to replicating the magic of a New York pizzeria. Here’s a step-by-step guide to making a classic pie:
Ingredients (for one large pizza):
- 2 ½ cups high-gluten flour (bread flour works well)
- 1 cup warm water (about 110°F)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 ½ cups crushed tomatoes (for the sauce)
- 1-2 cups shredded low-moisture mozzarella cheese
- Optional: grated Parmesan or Pecorino Romano
Instructions:
- Prepare the Dough:
- In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5-10 minutes, until frothy.
- In a large bowl, mix the flour and salt. Gradually add the yeast mixture and olive oil to the flour. Mix until the dough comes together.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
- Make the Sauce:
- In a medium bowl, combine the crushed tomatoes, minced garlic, oregano, basil, salt, and pepper. Adjust seasoning to taste.
- Allow the sauce to sit for 15-30 minutes to let the flavors meld.
- Shape the Dough:
- Once the dough has risen, punch it down and let it rest for 10-15 minutes.
- Preheat your oven to 500°F (or as high as your oven will go) and place a pizza stone or baking steel inside to heat up.
- On a lightly floured surface, stretch and shape the dough into a large circle (about 12-14 inches in diameter). New York-style pizza is hand-tossed, so don’t use a rolling pin if you can avoid it.
- Assemble the Pizza:
- Transfer the stretched dough onto a pizza peel or baking sheet dusted with flour or cornmeal.
- Spread a thin layer of sauce over the dough, leaving about an inch around the edges for the crust.
- Sprinkle the mozzarella cheese evenly over the sauce.
- Bake the Pizza:
- Slide the pizza onto the preheated pizza stone or baking steel. Bake for 8-12 minutes, until the crust is golden brown and the cheese is bubbling and slightly browned.
- Serve:
- Once out of the oven, let the pizza cool for a minute or two. Slice into large wedges and enjoy! Some people like to add a sprinkle of Parmesan or crushed red pepper flakes before eating.
Why New York-Style Pizza Is So Popular
New York-style pizza’s popularity lies in its balance between simplicity and flavor. The dough is chewy but not overly thick, the sauce is flavorful but not overwhelming, and the cheese adds just the right amount of richness without overshadowing the other components. The large, foldable slices make it easy to eat on the go, which suits New York’s fast-paced lifestyle. Moreover, its versatility allows it to be enjoyed plain or loaded with toppings, catering to various tastes.
Conclusion
New York-style pizza has become a beloved symbol of American food culture, known for its massive slices, thin yet chewy crust, and perfect balance of sauce and cheese. Whether enjoyed in the bustling streets of New York City or replicated at home, it’s a universally loved comfort food that brings joy to pizza lovers everywhere.
