New York-style pizza is a distinctive type of pizza originating from New York City, characterized by a large, hand-tossed thin crust that is thick and crisp only along the edge, while remaining soft, thin, and pliable enough beneath the toppings to be folded for eating
. The pizza is typically large-around 18 to 24 inches in diameter-and cut into wide slices, often eaten folded in half for convenience and to control oil runoff
. The crust is made from high-gluten bread flour, and many attribute its unique texture and flavor to the minerals in New York City's tap water, which some bakers even transport across the country to replicate the authentic taste
. The dough includes sugar and oil, which help keep it foldable yet crispy, and it is baked in a gas oven, producing a golden-brown crust without the charred spots seen in Neapolitan pizzas
. Traditional toppings start with a light layer of cooked tomato sauce, which is thicker and sweeter than typical Italian sauce and seasoned with herbs like oregano and basil, garlic powder, and sugar
. The cheese used is shredded low-moisture mozzarella, which creates the signature stretchy cheese pull, rather than fresh mozzarella
. Additional toppings can be added over the cheese. New York-style pizza is known for its balance of a thin, crispy, yet foldable crust, a sweet cooked sauce, and a generous but not overwhelming amount of cheese and toppings, making it a popular fast-food choice in New York and beyond
. In summary, New York-style pizza features:
- Large, round, thin, hand-tossed crust (18-24 inches)
- Crisp edge with soft, pliable interior for folding
- Dough made with high-gluten flour and New York tap water minerals
- Cooked, sweet tomato sauce seasoned with herbs and sugar
- Shredded low-moisture mozzarella cheese
- Typically cut into wide slices for easy folding and eating on the go
This style evolved from early 1900s Neapolitan-style pizza brought by Italian immigrants and has become the dominant pizza style in New York metropolitan area and widely popular across the U.S.
