New York Pizza
A classic New York-style pizza.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frankie & Benny's
New York-style pizza traces its origins to early 20th-century New York City, where Italian immigrants began selling pizza, adapted from Neapolitan pizza, by the slice. Gennaro Lombardi's pizzeria, established in 1905, is often cited as the first pizzeria in the United States.
New York pizza is more than just food; it's a cultural icon, deeply embedded in the city's identity and lifestyle.
The 'Fold'
A defining characteristic is the ability to fold a slice in half for easier consumption, a practical adaptation to the fast-paced New York lifestyle.
Corner Pizzerias
Pizzerias are ubiquitous throughout New York City, often found on street corners, serving as local gathering places and quick meal options.
The $1 Slice
While the price has increased, the concept of an affordable, readily available slice of pizza remains a key aspect of New York pizza culture.
New York pizza is characterized by a balance of flavors, showcasing the tangy tomato sauce, savory cheese, and slightly charred, crisp crust.
The flavor profile centers around the quality of the simple ingredients. The sauce is typically a lightly seasoned tomato sauce, often containing oregano, basil, garlic, and a touch of sweetness. The cheese is traditionally low-moisture mozzarella, providing a savory and slightly salty base. The crust, made with high-gluten flour and allowed to ferment, contributes a slightly sour and complex flavor with a satisfying chew. A drizzle of olive oil and a sprinkle of dried oregano are common finishing touches, enhancing the overall aroma and taste.
High-Gluten Flour
Using high-gluten flour (bread flour) is crucial for developing the strong, chewy crust characteristic of New York pizza. This allows the dough to stretch thin and hold its shape.
Proper Fermentation
A long, cold fermentation (e.g., overnight in the refrigerator) is essential for developing flavor and creating a more digestible dough. This process allows the yeast to break down starches and create complex flavors.
Oven Temperature
A high oven temperature (500-550°F) is necessary to achieve the desired char and crispness on the crust. Use a pizza stone or steel to retain heat and promote even cooking.
Don't Overload
Less is more. Avoid overloading the pizza with toppings, as this can lead to a soggy crust and uneven cooking.
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