New York–style pizza
New York–style pizza is a style of pizza developed in New York City, United States. It is characterized by large, hand-tossed thin-crust pies, 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 in half to eat.
History[edit | edit source]
The New York–style pizza evolved from the style brought by Italian immigrants in the early 1900s. The first pizzeria in America was founded by Gennaro Lombardi in New York City's Little Italy in 1905. The traditional toppings are simply tomato sauce and shredded mozzarella cheese.
Characteristics[edit | edit source]
New York–style pizza is typically made with a high-gluten bread flour, giving the crust a distinct, firm and crisp structure. The dough is hand-tossed, making the crust thin and pliable. The pizza is traditionally topped with tomato sauce and mozzarella cheese, with any extra ingredients placed on top of the cheese. Pizzas are typically baked in a deck oven, the heat from the oven's bricks giving the pizza its unique crispy texture.
Variations[edit | edit source]
There are several variations of New York–style pizza, including the white pizza, which omits the tomato sauce, and the Sicilian pizza, which is a square-cut pizza with a thicker, bread-like crust.
Influence[edit | edit source]
New York–style pizza has had a significant impact on the way pizza is consumed across the United States. Its influence can be seen in the numerous pizza establishments offering "New York–style" pizzas in cities across the country.
See also[edit | edit source]
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