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.
1) High-gluten flour — the crust must be strong enough to support the toppings when folded. Bread flour (12-14% protein) or high-gluten flour produces the characteristic chew. 2) Cold fermentation — the dough rises slowly in the refrigerator for 24-72 hours. The long, cold ferment develops flavour and produces the specific blistered, charred crust. 3) Deck oven at 290-315°C — the intense heat cooks the pizza in 8-12 minutes, producing the charred bottom and the puffed cornicione. Home ovens (max 260°C) cannot fully replicate this; a pizza steel or stone helps. 4) The fold — the slice must be foldable. If it cracks, the crust is too crispy. If it flops, the crust is undercooked. The fold is the structural test.
The New York water argument — same as the bagel water argument (AM4-11). New York's soft water may contribute to the crust's specific character. The debate is sincere; the science is inconclusive. What is certain: the specific high-heat deck oven and the cold-fermented high-gluten dough matter more than the water. Di Fara (Brooklyn), Joe's (Greenwich Village), Lucali (Carroll Gardens), and Prince Street Pizza (Nolita) represent different expressions of NY pizza excellence. The dollar slice — the cheapest pizza available at corner shops — represents the democratic floor.
Fresh mozzarella on NY-style pizza — it's too wet, releasing liquid that pools and makes the crust soggy. Low oven temperature — the pizza takes too long, the crust dries out, and the char never develops.
Arthur Schwartz — Arthur Schwartz's New York City Food; James Beard — American Cookery