NEW YORK-STYLE PIZZA

What is New York-style pizza?

New York-style pizza is a large, thin-crust pie, usually 18 inches, cut into eight wide slices that are thin enough to fold and crisp enough to hold their shape. At Nuovo York Pizza, we make it with dough cold-fermented for 72 hours and sauce tested to pH 4.2. Slices start at $4 at 105 E 9th St.

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What Makes a Pizza New York-Style

New York-style pizza grew out of the Neapolitan pizza Italian immigrants brought to the city in the early 1900s. Lombardi's, opened on Spring Street in 1905, is widely cited as America's first pizzeria. Bigger pies, gas deck ovens and selling by the slice turned it into something distinctly New York.

A thin, foldable crust with a crisp, lightly charred bottom

High-protein bread flour for strength and chew

Low-moisture mozzarella that melts without making the slice soggy

A thin layer of bright, simply seasoned tomato sauce

Baked on a deck oven stone at about 500–550°F for 10–15 minutes

18-inch pies cut into eight slices, sold whole or by the slice

18 INCH

What is New York style pizza?

It’s a large, round pie, usually 18 inches across, cut into eight wide wedges. The middle is thin enough to fold, the edge puffs into a light rim, and the bottom is crisp. It grew out of the Neapolitan pizza Italian immigrants brought to the city more than a century ago and became the everyday food of New Yorkers.

VS NAPLES

New York style vs Neapolitan.

A Neapolitan pie is small, about 10 to 12 inches, baked at roughly 900°F for 90 seconds, with a soft, wet center you eat with a knife and fork. New York style is bigger, bakes longer at a lower heat and uses higher-protein flour. That makes the crust stronger, chewier and built to be eaten by hand.

THE FOLD

Why NY style pizza folds.

A wide slice droops at the tip if you hold it flat. Folding it lengthwise turns it into a stiff channel that keeps the cheese and sauce in place. This only works when the center is thin and the underside is crisp enough not to crack, which is exactly what the style is built for.

STONE DECK

Baked directly on stone.

Instead of pans or conveyor belts, our pies bake right on the stone floor of a 550°F deck oven. The stone stores heat and pushes it straight into the dough, setting the base quickly. That direct contact creates the even, crackly bottom that defines NY style pizza.

KNOW BEFORE YOU GO

Questions, answered.

The pizza is different. The questions are normal. Here's what most people want to know.

What is New York style pizza?

A large, thin pie, usually 18 inches across, cut into eight wide slices that are thin enough to fold and crisp enough to hold their shape.

Who invented New York style pizza?

It developed from the Neapolitan pizza Italian immigrants brought to New York in the late 1800s and early 1900s. Lombardi's, opened in 1905, is widely cited as America's first pizzeria.

How is NY style pizza different from Neapolitan?

Neapolitan pizza is smaller, baked at about 900°F for 60 to 90 seconds and has a soft center. NY style is larger, baked longer at a lower heat and crisp enough to eat by hand.