New York Pizza
New York Pizza is a style of pizza developed in New York City, United States. It is characterized by its large, hand-tossed thin crust and 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 Little Italy, Manhattan, known as Lombardi's Pizzeria, which started selling pizza in 1905.
Characteristics[edit | edit source]
New York-style pizza is typically made with a characteristically high-gluten bread flour, yeast, water, salt, and olive oil. The dough is hand-tossed, resulting in a thin, light, and crispy crust when baked. 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 influence on pizza culture in the United States. It has led to the development of other regional styles, such as Chicago-style pizza and California-style pizza.
See also[edit | edit source]
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