FOOD NEWS
What Characterizes New York-Style Pizza?
By Betsy Parks
New York-style pizza owes its origins to early 19th-century Italian immigrants who brought their pizza-making heritage to New York City.
New York-style pizza is super thin, at least 18 inches wide, and cut into eight big slices. The dough is made with high-gluten bread flour, so it's strong with a chewy crust.
The dough is often made with olive oil and a little sugar, and the crust is pliable enough for folding but not so soft that it can't hold up to toppings.
Original NYC pizza shops baked their pies in coal-fired ovens, creating a charred crust. Now, almost all pizza ovens are heated with gas, which doesn't char the same way.
New York-style pizza sauce is usually made with canned San Marzano or Roma tomatoes, olive oil, garlic, sugar, salt, Italian herbs, and sometimes red pepper.
It's topped with mozzarella cheese and often a variety of classic pizza toppings like pepperoni, mushrooms, and sausage.
You can sprinkle a fresh slice with grated parmesan cheese, crushed red pepper, or dried Italian herbs and fold it up to enjoy while hitting the streets of New York City.