If one food exemplifies a city, it is New York style pizza. For decades, this thin-crust slice has served as a cultural emblem, a way of life, and for many, a meal that captures the essence of the Big Apple. While the pizza industry has exploded with deep dish, Neapolitan, and wood-fired styles, none are as charming, flavorful, and embody the street-smart attitude of New York as a proper slice.
But what is it that sets New York style pizza apart? What has inspired locations as far away as Ghiringhelli’s in California to replicate it? More critically, what makes it the undisputed royalty of pizza styles?
A Slice of History
Like many delicacies in America, New York style pizza traces its roots to the early 1900s with Italian immigrants. As they settled in America, they brought along their culinary traditions, leading to the establishment of pizzerias in New York, which served a version of Neapolitan pizza, tailored to American preferences.
Gennaro Lombardi opened Lombardi’s in Manhattan in 1905. It is regarded as the first pizzeria in the U.S. New York pizza naturally evolved from the small, round Neapolitan Neapolitan pies which were eaten with a knife and fork. It became faster to make and serve, including bigger slices, a crisper crust, more cheese, and the all important ‘fold.’
By the mid 20th century, New York style pizza had spread and became popular across New York from slices in downtown Manhattan to corner shops in Queens. It provided a fast, affordable meal and became a staple for New Yorkers on the go.
Why Is New York Style Pizza So Special?
Anyone who has experienced a genuine New York style pizza will know that New York style pizza is more than flatbread with some toppings; it is filled with unparalleled and unmatched ‘character.’ Here’s what gives it that distinguishable trait:
The Crust
The most essential part of pizza, the crust. Thin and firm without the risk of being cracker-like. It can generously hold its form, yet is flexible enough to fold in half. The outer edge, or cornicionem, is puffy and golden brown while being filled with small air pockets to show feremantation.
What gives New York style pizza its unique texture? The crust’s texture is different because of New York’s water: low in minerals and soft. It helps to hydrate the gluten in the dough for that perfect chew.
The Size and Shape
As for New York pizza slices, they are usually large with each slice extending beyond the edges of a paper plate. Traditionally, the whole pizza is 18 inches wide and sliced into 8 large triangular sections.
The Toppings
To be considered a New York style pizza, it must start with the basics like a base of tomato sauce, ample low-moisture mozzarella cheese, and a dash of oregano. Additional toppings are flexible—pepperoni is popular, but mushrooms, anchovies, and sausage also work.
The Fold
Not folding your slice is just plain wrong, The slice must be folded along the longer edge for practical and traditional reasons, There is a nice ratio of crust, sauce, and cheese blend with each bite. This method also ensures the grease remains far away from your fingers.
Not Just New York Anymore
New York style pizza is found from coast to coast. Ghiringhelli’s, for example, is located in California and offers authentic New York style pizza, and proudly advertises it.These places may not be located in Brooklyn, but they follow the criteria for great pizza: fresh sauce, premium cheese, high-quality dough, and strict adherence to traditional techniques. Some even go to the length of importing water or replicating the water profile of New York to perfect the crust.
The Role of Technique
While the ingredients used are important, in perfecting Best New York style pizza, technique is just as vital.
Dough Fermentation: The ideal method involves the dough being cold-fermented for a minimum of 24 to 48 hours, letting the gluten relax and the flavors strengthen.
Hand-stretched Dough: The dough is not rolled out. Instead, it is hand-tossed and stretched to maintain its springiness and the air pockets within it.
Deck Ovens: These shops use gas or coal-fired deck ovens as they provide the perfect amount of heat for the upper crust to soften and the base to crisp.
The Culture Behind the Slice
All New York style pizza lovers revel in the same feelings when they ease a slice of pizza into their mouths: the intense flavors, and the New York experience. The slice awaits for the pizza lover after a tiring day. The slice is for late night takes and for the lover of walking, laughing, and squabbling over the ever-debated topic of pig or pizza joint.
The slice brought social mobility. It serves as a meal for delivery drivers, students, and even Wall Street brokers. Furthermore, Ghiringhelli’s and similar restaurants strive to provide the same sense of community as Ghiringhelli’s outside of New York.
Final Thoughts: Why It’s Still #1
The pizza world is ever-changing and adopting trends like the Neapolitan wood-fired, or cauliflower crust, and even the Detroit-style pizza. Still, nothing beats a steaming hot, New York-style slice that is easy to fold. Unlike other styles of pizza that seem to appear and fade with foodie trends, New York pizza is here to stay.