New York Thin-Crust Pizza

New York-style pizza — a large (45cm), hand-tossed, thin-crust pizza with a foldable, slightly charred, crispy-yet-pliable base, topped with a thin layer of tomato sauce and low-moisture mozzarella — is the American adaptation of Neapolitan pizza that occurred in the Italian immigrant bakeries of lower Manhattan in the early 20th century. Gennaro Lombardi is credited with opening the first American pizzeria in 1905 on Spring Street. The New York slice — a single triangular piece folded in half lengthwise and eaten by hand while walking — is the city's most democratic food, sold from corner pizzerias at prices that have tracked inflation for a century (the "pizza principle" — a slice has historically cost roughly the same as a subway ride).

A large, round pizza with a thin, hand-stretched crust that is crispy on the bottom (from the high heat of a deck oven at 290-315°C), pliable enough to fold without cracking, and slightly charred at the edge (the *cornicione*, which puffs and blisters in the intense heat). The sauce is a thin layer of uncooked crushed San Marzano tomatoes seasoned with salt, garlic, and oregano — the oven cooks the sauce. The cheese is low-moisture mozzarella (not fresh *mozzarella di bufala*, which is too wet), shredded and distributed evenly, melting into a golden, slightly browned layer.