|New York-Style Pizza|
New York-style pizza is a style of pizza characterized by large hand-tossed thin-crust pies, often sold in wide slices to go. It has a crust which is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat. This style evolved in the U.S. from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. This style of pizza is similar to the original Italian version. Regional variations exist throughout the Northeast and elsewhere in the U.S.
The first pizzeria in the United States of America was founded by Gennaro Lombardi in New York
|Slices of pepperoni New York-style pizza|
The original pizzerias in New York used coal brick ovens and baked their pizza with the cheese on the bottom and sauce on top. By 2010, over 400 pizza restaurants existed in New York City, with hundreds more of varied cuisine also offering the dish.
New York-style pizza is traditionally hand-tossed, consisting in its basic form of a light layer of
|New York-style pizza with various toppings|
New York-style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York City's tap water supply are also credited with giving the dough in metro area pies their characteristic flavor. Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.
Typical condiments include dried oregano, dried basil, grated Parmesan cheese, garlic powder, and dried red chili pepper flakes.
New York-style pizza is most prevalent in New York, New Jersey, and Connecticut, but can be found throughout the Northeastern region and beyond. Outside this area, many pizzas described as "New York style," including those of major pizza chains such as Pizza Hut, generally do not fall within the variations commonly accepted as genuine in its native area.