New York-style pizza

New York-style pizza is a style of pizza developed in New York City, United States. It is characterized by its 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 in half to eat.

History

The New York-style pizza evolved from the style brought by Italian immigrants in the early 1900s. The first pizzeria in America, Lombardi's, was opened in 1905 by Gennaro Lombardi in the Little Italy neighborhood of Manhattan.

Characteristics

New York-style pizza is typically made with a high-gluten bread flour, water, yeast, salt, and olive oil. The dough is hand-tossed and stretched, then topped with tomato sauce, mozzarella cheese, and various toppings. It is traditionally baked in a deck oven, which imparts a characteristic crispness to the crust.

Variations

There are several variations of New York-style pizza, including the Sicilian pizza, which is a square-cut pizza with a thicker, bread-like crust, and the Grandma pizza, a thin, square-cut pizza with a crispy crust and a chunky tomato sauce.

Influence

New York-style pizza has had a significant influence on pizza culture in the United States. It has inspired variations such as Chicago-style pizza and California-style pizza, and has been imitated by pizza chains across the country.

See also

• Pizza in the United States
• List of pizza varieties by country
• Neapolitan pizza

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