What Is New York Style Pizza? Special Pizza And Best Recipe

In the vibrant tapestry of global cuisine, pizza holds a special place, morphing and adapting to reflect local flavors and traditions. Among these myriad variations, New York-style pizza stands out as a quintessential American icon, embodying the hustle and dynamism of the city it’s named after. This introduction to “What Is New York Style Pizza” delves deep into the heart of this culinary phenomenon, tracing its origins back to the early 20th century when Italian immigrants brought their traditional pizza-making techniques to the shores of New York City. Here, amidst the bustling streets and melting pot of cultures, a unique style of pizza was born—one that would captivate the taste buds of millions around the world.

But what exactly defines New York-style pizza? Is it the thin, hand-tossed crust, crispy on its edges yet soft enough to fold? Or perhaps it’s the rich, tangy tomato sauce and generous yet judicious layer of mozzarella that has pizza aficionados singing its praises? This article explores these elements and more, drawing on the expertise of renowned chefs, historians, and local New Yorkers. We’ll uncover the secrets behind the perfect slice, from the choice of water to the oven’s temperature, and how these factors combine to create a pizza that’s both a comfort food and a culinary masterpiece.

Beyond the ingredients and techniques, “What Is New York Style Pizza” celebrates the cultural significance of this beloved dish. It’s a symbol of innovation and adaptation, reflecting the city’s spirit of embracing new influences while honoring its roots. As we delve into the history, the variations, and the enduring appeal of New York-style pizza, we invite readers to embark on a flavorful journey. Whether you’re a seasoned pizza lover or curious about what makes this style stand out, this article promises to enrich your understanding and appreciation of one of New York City’s most iconic contributions to the world of pizza.

Join us as we explore the art and soul of New York-style pizza, a dish that transcends mere sustenance to become a narrative of tradition, creativity, and community. Through expert insights, cultural anecdotes, and perhaps a few secrets from the city’s oldest pizzerias, we aim to not only inform but also inspire a deeper appreciation for a pizza that’s as diverse and dynamic as the city it represents. Get ready to discover why New York-style pizza is more than just food—it’s a slice of history, wrapped in flavor and sprinkled with the magic of the Big Apple.

The Essence of New York-Style Pizza

History and Origins

• New York style pizza originated in New York City in the early 1900s when Italian immigrants began opening pizzerias.
• Legend has it the first New York-style pizza was created in 1905 by Gennaro Lombardi at his pizzeria Lombardi’s in Manhattan.
• The style evolved from Neapolitan pizza brought over by Italian immigrants and adapted to the ovens and ingredients available in New York.
• Regional New York elements like crust texture, cheese blend, and water were tailored into the Neapolitan style to make it unique.
• Over the decades, New York-style pizza became ubiquitous across NYC’s five boroughs.

Key Ingredients

• Crust: High gluten bread flour, yeast, olive oil, salt, water
• Sauce: Tomatoes, salt, olive oil, oregano, garlic
• Cheese: Low moisture mozzarella, sometimes with cheddar, parmesan, or pecorino romano
• Toppings: Pepperoni, sausage, mushrooms, onions, peppers, extra cheese

Cultural Impact

• Quintessential fast food and street food of New York City.
• Featured prominently in movies, TV, music, and books about New York.
• Unites New Yorkers and tourists of all backgrounds through its accessibility.
• Remains accessible and affordable compared to other culinary trends.
• Represents New York cultural values like boldness, diversity, resilience.

Distinguishing New York-Style Pizza

Characteristics That Set It Apart

• Large, thin, foldable slices served on paper plates or in cardboard boxes.
• Crisp crust with charring and large air pockets.
• Minimal sauce spread thinly over the dough.
• Low moisture mozzarella melted onto each slice.

Crust, Sauce, and Toppings

Crust

• Crackery, crunchy exterior with interior air pockets.
• Flour, yeast, oil and water only. No sugar.
• Higher protein bread flour.
• Cooked at high heat to char and crisp up crust.

Sauce

• Simple crushed tomatoes, salt, olive oil, garlic, and oregano.
• Applied sparingly in thin layer over dough.
• Sweetens during baking instead of adding sugar.

Cheese

• Low moisture whole milk mozzarella only. No blends.
• Allows cheese to melt into signature gooey strands.
• Ample coverage across each slice.

Toppings

• Limited toppings. Pepperoni and mushrooms most popular.
• Used more for texture than dominant flavor.
• Allows essence of dough, sauce, and cheese to shine.

The Science of Water and Dough

• New York City’s tap water has lower mineral content and ideal pH for pizza dough.
• This allows gluten strands to stretch and produce a chewy, elastic crust.
• Dough ferments a long time to develop complex flavors.
• Higher protein bread flour gives structure to the dough.

The Art and Science of Making New York-Style Pizza

Authentic New York-style pizza requires care and technique. Here is a step-by-step recipe to make it at home:

Step-by-Step Recipe

Dough

• Mix bread flour, salt, sugar, yeast and olive oil.
• Add water slowly and knead until dough is smooth.
• Let dough rest and rise for 24 hours for flavor development.

Sauce

• Simmer canned tomatoes to reduce liquid.
• Add salt, olive oil, minced garlic, oregano, and basil.

Pizza

• Roll and stretch dough to form 14 inch round.
• Spread thin layer of sauce evenly over dough.
• Distribute shredded mozzarella over sauce.
• Transfer to 500°F oven and cook 8-10 minutes.

Serve

• Slice pizza into 8 large slices.
• Enjoy immediately while hot and fresh.

Dough Fermentation

• Yeast feeds on sugars and converts them into carbon dioxide and ethanol.
• This process makes the dough light and airy with complex aromas and flavors.
• Long cold fermentation extends this process and builds more complex tastes.
• The byproducts contribute to the signature crust taste and chewy texture.

Oven Dynamics

• Use pizza stone or steel to mimic pizza oven’s conduction heat.
• Place stone on lowest rack 4-6 inches from broiler.
• Preheat oven to highest setting for 1 hour before baking.
• Broiler above pizza provides radiant top heat for crispy crust.

Beyond the Slice: The Culture and Community of New York Pizza

New York-style pizza is deeply woven into the fabric of New York City life.

Iconic Pizzerias

Several beloved pizzerias have shaped pizza culture:

• Lombardi’s – The original since 1905. Classic coal oven and decor.
• Totonno’s – Open since 1924 in Coney Island. Quintessential NY character.
• Di Fara – old-school Brooklyn shop famous for fresh ingredients.
• Joe’s Pizza – Popular Greenwich Village slice shop with late hours.

Pizza and Pop Culture

New York-style pizza appears across media:

• Teenage Mutant Ninja Turtles eat NY pizza in comics and movies.
• Spiderman swings past NY pizza joints.
• Seinfeld, Friends, and many shows feature NY pizza.
• Rap songs reference NY pizza as iconic city fare.

Pizza as Social Glue

• Cheap, portable, and shareable.
• Unites families, coworkers, friends, and strangers.
• Celebrated at game nights, birthdays, holidays, and gatherings.
• Remains accessible food despite NYC’s rising costs.

Exploring the Pizza Landscape

While distinctly New York, this pizza style has similarities with others:

Comparative Analysis with Other Pizza Styles

Style	Crust	Sauce	Cheese
Neapolitan	Soft, pourous, chars quickly	Fresh, raw tomatoes	Fresh mozzarella
Chicago Deep Dish	Buttery, cake-like, 2-3 inches tall	Thick, chunky tomatoes	Low moisture mozzarella
New York	Crisp, chewy, hand-tossed or stretched	Smooth, thin tomatoes	Low moisture mozzarella
Detroit	Crisp, fluffy, in metal pans	Bold, zesty tomatoes	Brick cheese

The Business of Pizza in New York

• Over 600 pizza restaurants in NYC.
• 17,000 estimated pizza makers in NYC.
• $3.2 billion revenue per year from pizza.
• Supports jobs, restaurants, and agriculture.

Global Influence and Adaptation

• International chains like Pizza Hut and Domino’s spread NY style globally.
• Adapted to local ingredients and tastes abroad.
• Remains favorite US import food in many countries.

Health, Dietary Considerations, and Alternatives

New York-style pizza can be made more nutritious and inclusive with small tweaks:

Making It Healthier

• Use whole wheat dough, olive oil, and reduced salt.
• Load up vegetables as toppings instead of meat.
• Fresh tomato sauce and fewer processed ingredients.

Dietary Adaptations

• Gluten-free: Cauliflower, rice, chickpea flour crusts.
• Dairy-free: Nut-based cheeses or leave off cheese.
• Vegan: Use vegan cheese and vegetable toppings.

Conclusion

New Yorkers and pizza lovers around the world unite in their passion for New York-style pizza. The thin, foldable slice remains an accessible, comforting icon of the city. This guide celebrated the heritage, ingredients, and techniques that make New York pizza so memorable. The craft, science, and local culture behind each slice make this pizza forever beloved.