New York–style pizza

{{Infobox food

| name = New York–style pizza

| image = NYPizzaPie.jpg

| image_size =

| caption =

| alternate_name =

| country = United States

| region = New York City, New York

| creator =

| course =

| type = Pizza

| served =

| main_ingredient = Pizza dough, tomato sauce, mozzarella

| variations =

| cookbook = New York City–Style Pizza

}}

New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This was a popular meal among poor Italian Americans due to the ratio of product from the limited produce.{{cite web|last=Lev-Tov|first=Devorah|date=3 October 2017|url=https://www.thespruceeats.com/what-is-new-york-style-pizza-2708764|title=What is New York Style Pizza?|website=Thespruceeats.com|access-date=13 December 2018|archive-date=October 21, 2020|archive-url=https://web.archive.org/web/20201021102355/https://www.thespruceeats.com/what-is-new-york-style-pizza-2708764|url-status=live}}

This style evolved in the U.S. from the pizza that originated in New York City in the early 1900s, itself derived from the Neapolitan-style pizza made in Italy. Today, it is the dominant style eaten in the New York metropolitan area states of New York and New Jersey and is popular throughout the United States. Regional variations exist throughout the Northeast and elsewhere in the U.S.

History

File:Lombardi's Pizza.jpg, founded in New York City in 1905, is credited with being the first licensed pizzeria in the U.S.]]

The first pizzeria in the United States, Lombardi's, is said to have been founded by Gennaro Lombardi in New York City's Little Italy in 1905, although this has been challenged by author Peter Regas.{{Cite web | url=https://www.seriouseats.com/2019/02/special-sauce-peter-regas-pizza-origin-story.html | title=Special Sauce: Uncovering Pizza's US Origins | access-date=March 28, 2019 | archive-date=March 28, 2019 | archive-url=https://web.archive.org/web/20190328154516/https://www.seriouseats.com/2019/02/special-sauce-peter-regas-pizza-origin-story.html | url-status=dead }} An immigrant pizzaiolo ({{gloss|pizza maker}}) from Naples, he opened a grocery store in 1897; eight years later, it was licensed to sell pizza by New York State.{{cite book |title=New York City 7 |last=Otis |first=Ginger Adams |year=2010 |publisher=Lonely Planet |isbn=978-1741795912 |page=256 |url=https://books.google.com/books?id=btN9Lh8v3OQC&q=New+York-style+pizza&pg=PA256 |access-date=1 November 2012}} An employee, Antonio Totonno Pero, began making pizza, which sold for five cents per pie. Many people, however, could not afford a whole pizza and instead would offer what they could in return for a corresponding sized slice,{{cite web|url=https://munchies.vice.com/en_us/article/nzkybd/what-the-price-of-a-slice-of-pizza-can-tell-you-about-new-york|title=What the Price of a Slice of Pizza Can Tell You About New York|first=Alex|last=Swerdloff|date=14 March 2016|website=Munchies.vice.com|access-date=8 January 2019|archive-date=February 11, 2018|archive-url=https://web.archive.org/web/20180211071812/https://munchies.vice.com/en_us/article/nzkybd/what-the-price-of-a-slice-of-pizza-can-tell-you-about-new-york|url-status=live}} which was wrapped in paper tied with string. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island, called Totonno's. Totonno's, Patsy's Pizzeria and John's Pizzeria served as an inspiration for a renaissance in the growth of pizzerias such as Grimaldi's.{{cite news | url=https://www.nytimes.com/1998/06/10/dining/new-york-pizza-the-real-thing-makes-a-comeback.html | title=New York Pizza, the Real Thing, Makes a Comeback | work=The New York Times | date=June 10, 1998 | last1=Asimov | first1=Eric | archive-date=February 24, 2024 | access-date=December 16, 2023 | archive-url=https://web.archive.org/web/20240224100355/https://www.nytimes.com/1998/06/10/dining/new-york-pizza-the-real-thing-makes-a-comeback.html | url-status=live }}

By 2010, over 400 pizza restaurants existed in New York City, with hundreds more of varied cuisine also offering the dish.

Characteristics

File:Slices of thin-crust New York style pizza.jpg pizza, displaying its characteristic thin foldable crust]]

New York–style pizza is traditionally hand-tossed, consisting in its basic form of a light layer of tomato sauce sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings, if desired, are placed over the cheese.{{cite book |title=The Pizza Gourmet: Simple Recipes for Spectacular Pizza |last=MacKenzie |first=Shea |year=1995 |publisher=Penguin |isbn=089529656X |page=81 |url=https://books.google.com/books?id=wDMRCfDkO8AC&q=New+York-style+pizza&pg=PA81 |access-date=1 November 2012}} Pizzas are typically around 18 to 24 inches (45 to 60 cm) in diameter, and commonly cut into eight slices. These large wide slices{{cite book |title=Today Is Monday in New York |last=Downing |first=Johnette |author2=Kadair, Deborah Ousley |year=2011 |publisher=Pelican Publishing |isbn=978-1589808867 |pages=(unlisted) |url=https://books.google.com/books?id=ctxhsDfeV0EC&q=New+York-style+pizza&pg=PT32 |access-date=1 November 2012}} are often eaten as fast food while folded in half along the crust both for convenience—allowing the slice to be eaten one-handed—and to control the flow of oil running off the pizza.{{Cn|date=February 2025}}

New York–style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York City's tap water supply are also credited with giving the dough in metro area pizzas its characteristic texture and flavor.{{cite web |last=Gilbert |first=Sara |url=http://www.slashfood.com/2005/09/26/new-york-pizza-is-the-water-the-secret/ |title=New York Pizza: is the water the secret? |url-status=dead |archive-url=https://web.archive.org/web/20100905112156/http://www.slashfood.com/2005/09/26/new-york-pizza-is-the-water-the-secret/ |archive-date=September 5, 2010 |website=Slashfood |publisher=Weblogs, Inc. |date=September 26, 2005}}

Some out-of-state pizza bakers even transport the water cross-country for the sake of authenticity.{{cite news |last=Cornwell |first=Rupert |url=https://www.independent.co.uk/news/world/americas/new-yorks-champagne-tap-water-under-threat-5329905.html |title=New York's 'Champagne Tap Water' Under Threat |work=The Independent |location=UK |date=July 21, 2006 |archive-date=November 7, 2017 |access-date=December 28, 2017 |archive-url=https://web.archive.org/web/20171107020252/http://www.independent.co.uk/news/world/americas/new-yorks-champagne-tap-water-under-threat-5329905.html |url-status=live }}Wayne, Gary. [http://www.seeing-stars.com/Dine/MulberryPizza.shtml "Mulberry Street Pizzeria"] {{Webarchive|url=https://web.archive.org/web/20061020105824/http://www.seeing-stars.com/Dine/MulberryPizza.shtml |date=October 20, 2006 }}. Seeing Stars in Hollywood. 2008.

Typical condiments include dried oregano, dried red chili pepper flakes, garlic powder, dried basil, and grated Parmesan cheese.{{Cn|date=February 2025}}

=Gallery=

File:20140704-0570 Balboa Peninsula.JPG|Characteristically large New York–style pizza ready to go into the oven

File:NewYorkSlices.jpg|New York–style plain cheese pizza by the slice

File:New York Pizza Slices.png|Slices of traditional New York–style pizza on right, with fresh instead of dried mozzarella cheese on left

File:Slices NewPark.jpg|Three New York–style slices from New Park Pizza

File:Joes Pizza 2021.jpg|A New York–style slice from Joe's Pizza

Regional variations

New York–style pizza is most prevalent in New York, New Jersey, Pennsylvania, Maryland, Delaware, District of Columbia, and Connecticut, but can be found throughout the Northeastern region and beyond. Outside this area, many pizzas described as "New York–style",{{cite book |title=The Encyclopedia of New York City |edition=2nd |last1=Jackson|first1=Kenneth T.|last2=Keller|first2=Lisa|last3=Flood|first3=Nancy|year=2010|publisher=Yale University Press|location=New Haven|isbn=978-0300182576|pages=(unlisted)|url=https://books.google.com/books?id=lI5ERUmHf3YC&q=New+York-style+pizza&pg=PT4684}} including those of major pizza chains such as Pizza Hut, generally do not fall within the variations commonly accepted as genuine in its native area.