New York Style Pizza
Classic thin-crust pizza with a variety of toppings.
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.
New York-style pizza emerged from the late 19th and early 20th-century influx of Italian immigrants to New York City. These immigrants brought their pizza-making traditions with them, adapting them to the available ingredients and tastes of their new home. Lombardi's, established in 1905, is often considered the first pizzeria in the United States, marking the beginning of New York's distinct pizza style.
New York-style pizza is deeply ingrained in New York City's culture, acting as a staple food, a symbol of urban life, and a social gathering point.
Ubiquitous Food
Pizza is readily available throughout New York City, found in countless pizzerias, delis, and even street vendors, making it an accessible and affordable meal option for many New Yorkers.
Street Food Culture
The ease of grabbing a slice and eating it on the go contributes to New York's dynamic street food culture. Folding the large, thin slice in half is a common practice, showcasing its portability.
Social Gathering
Pizzerias serve as social hubs, places where friends and families gather to share a meal, celebrate occasions, or simply enjoy each other's company. It's often a shared experience.
New York-style pizza is characterized by its savory, slightly sweet, and often oily flavors, stemming from a combination of high-gluten flour, a simple tomato sauce, and aged mozzarella cheese.
The flavor profile begins with the slightly tangy and sweet tomato sauce, often made with just tomatoes, olive oil, garlic, and oregano. The high-gluten flour contributes to a chewy and slightly crispy crust. The aged mozzarella provides a creamy, savory element, while the addition of olive oil after baking adds a rich, greasy finish. Toppings, ranging from pepperoni and sausage to vegetables, further enhance the overall flavor.
Dough Hydration
A high hydration dough (around 65-70%) is crucial for the proper texture. Start with good quality high-gluten flour. Proofing takes longer, often several days of slow cold proofing. This slow fermentation creates those air bubbles inside the crust.
Oven Temperature
High heat is essential for achieving a crispy bottom crust and a slightly charred top. Ideally, bake at 500-550°F (260-290°C), using a pizza stone or steel to retain heat.
The Fold
Folding the slice in half is an essential part of the New York pizza experience. It's not just about eating on the go; it also reinforces the thin crust and prevents it from flopping.
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