New York-style pizza

New York-style pizza
Type Pizza
Place of origin United States
Region or state New York City, New York
Main ingredients Pizza dough, tomato sauce, mozzarella

New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.[1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.

This style evolved in the U.S. from the pizza that originated in New York City in the early 1900s, itself derived from the Neapolitan style pizza made in Italy.[2] Today it is the dominant style eaten in the New York Metropolitan Area states of New York, New Jersey, and Connecticut, and variously popular throughout the United States. Regional variations exist throughout the Northeast and elsewhere in the U.S.

History

The first pizzeria in the United States of America was founded by Gennaro Lombardi in New York City's Little Italy in 1905.[3] An immigrant pizzaiolo (pizza maker) from Naples, he opened a grocery store in 1897; eight years later, it was licensed to sell pizza by New York State.[3] An employee, Antonio Totonno Pero, began making pizza, which sold for five cents a pie. Many people, however, could not afford a whole pie and instead would offer what they could in return for a corresponding sized slice,[4] which was wrapped in paper tied with string. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island, called Totonno's.

The original pizzerias in New York used coal-fired 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.[1]

Characteristics

New York-style pizza is traditionally hand-tossed,[5] consisting in its basic form of a light layer of tomato sauce[3] sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings are placed over the cheese.[5] Pies are typically around 18 inches (45 cm) in diameter, and commonly cut into 8 slices. These large wide slices[6] are often eaten as fast food while folded in half (like one would fold a cardboard box) from the crust, as their size and flexibility can make them unwieldy to eat flat. Folding the slice also collects the abundant oil in the crease, and allows the slice to be eaten with one hand.

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 texture and flavor.[6][7] Some out-of-state pizza bakers even transport the water cross-country for the sake of authenticity.[8][9]

Typical condiments include dried oregano, dried red chili pepper flakes, dried basil, and grated Parmesan cheese.

Regional variations

New York-style pizza is most prevalent in New York, New Jersey, and Connecticut, but can be found throughout the Northeastern region and beyond.[5] Outside this area, many pizzas described as "New York style,"[1] 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.

See also

References

  1. 1 2 3 Jackson, Kenneth T.; (et al.) (2010). The Encyclopedia of New York City (2nd edition). Yale University Press. pp. (unlisted). ISBN 0300182570. Retrieved 1 November 2012.
  2. ↑ https://www.thespruce.com/what-is-new-york-style-pizza-2708764
  3. 1 2 3 Otis, Ginger Adams (2010). New York City 7. Lonely Planet. p. 256. ISBN 1741795915. Retrieved 1 November 2012.
  4. ↑ https://munchies.vice.com/en_us/article/nzkybd/what-the-price-of-a-slice-of-pizza-can-tell-you-about-new-york
  5. 1 2 3 MacKenzie, Shea (1995). The Pizza Gourmet: Simple Recipes for Spectacular Pizza. Penguin. p. 81. ISBN 089529656X. Retrieved 1 November 2012.
  6. 1 2 Downing, Johnette; Kadair, Deborah Ousley (2011). Today Is Monday in New York. Pelican Publishing. pp. (unlisted). ISBN 158980886X. Retrieved 1 November 2012.
  7. ↑ Gilbert, Sara. "New York Pizza: is the water the secret?". Slashfood. Weblogs, Inc.September 26, 2005.
  8. ↑ Cornwell, Rupert. "New York's 'Champagne Tap Water' Under Threat". The Independent UKJuly 21, 2006.
  9. ↑ Wayne, Gary. "Mulberry Street Pizzeria". Seeing Stars in Hollywood. 2008.
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