What Is New York-Style Pizza?

If you ’ ve always been to New York City, you surely found the time to grab a piece of pizza. NYC is home to hundreds of slice joints, pizzeria, and pizza restaurants serving the city ’ s iconic and unique pizza. The New York-style slice grew out of Neapolitan-style pizza when italian immigrants brought pizza to NYC—and America—in the early 1900s. New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crisp. It is traditionally topped with tomato sauce and mozzarella tall mallow, with any extra toppings placed on top of the cheese. Pizza without extra toppings is called “ plain, ” “ regular, ” or “ cheese. ”

The pizza is normally sold by the slice or as a whole pie, which is quite large— typically 18 inches—and is cut into eight slices. Customers often purchase a slice to eat on the go by folding it in half vertically. New York-style pizza was traditionally cooked in a coal-fired oven, and while a few places still use that method acting, most places present use a regular accelerator oven .


New York-style pizza began with the open of America ’ s first pizzeria, Lombardi ’ second, by Gennaro Lombardi in the Little Italy neighborhood of Manhattan in 1905, which served big, wide pies. An employee, Antonio Totonno Pero, cooked the pizza and slices were sold for 5¢. In 1924, he left the shop to open his own pizzeria, Totonno ’ second, in Coney Island. Both Lombardi ’ sulfur and Totonno ’ s used coal-fired ovens, as did Patsy ’ s in Harlem, which opened in 1933, and all three restaurants are hush overt today. Di Fara Pizza, which opened in 1964 and has been run by Domenico DeMarco since then, serves what many believe to be the best pizza in New York City, a combination of New York and Neapolitan styles .

Dozens of pizzeria in NYC go by the name Ray ’ s Pizza or its many iterations ( “ Famous Ray ‘s Pizza, ” “ Ray ‘s Original Pizza, ” and “ World-Famous Original Ray ‘s Pizza ” ) and are by and large all independently owned, although a few have multiple locations. In 1959, Ralph Cuomo opened the beginning Ray ‘s Pizza, in Little Italy, which closed in October 2011 .


New York-style pizza has more ingredients than a traditional Neapolitan pizza. Sugar and olive oil are normally added to high-gluten boodle flour, yeast, and water to create the dough, which is hand-tossed. Some people say the alone season and texture of the crust occurs because of the minerals that are only found in NYC ’ s tap water .

The heavily-seasoned cook tomato sauce is typically made of olive oil, canned tomatoes, garlic, boodle, salt, and herbs like oregano, basil, and crushed crimson capsicum, as opposed to the simple Neapolitan sauce, made from uncooked crushed tomatoes and salt. The cheese is always grated low-moisture mozzarella, not the fresh slices you ’ ll find on Neapolitan-style pizza .

As mentioned above, New York-style pizza can have extra toppings like any issue of vegetables, meats such as pepperoni and blimp, or other kinds of tall mallow on top of the mozzarella .

common condiments to put on acme of a slice after it comes out of the oven include garlic powderize, crushed bolshevik pepper, dried marjoram, and grated Parmesan tall mallow .

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