New York City–Style Pizza

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes New York City–style pizza originated in New York City in the early 1900s, and it may be the American-style pizza that most closely resembles that of Naples, Italy. It's characterized by wide, thin, foldable slices. The traditional toppings were limited to tomato sauce and mozzarella cheese. The slices are often eaten as a street snack while folded in half, as its size and flexibility sometimes makes it unwieldy to eat flat. The most notable difference between New York style and other American pizzas is its thin hand-tossed crust, made from a high-gluten bread flour, and its light coating of pre-cooked tomato sauce. The flavor of the crust has sometimes been attributed to the minerals present in the New York City tap water used to make the dough. Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity. New York–style pizza is usually sold both by the slice and as whole pies. Slices are taken from a large pie—typically around 18 inches in diameter—most commonly cut into 8 slices. Pizzas to be sold by the slice can be either "plain" (cheese

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