New York-style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slicesto 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 was a popular meal amongst poor Italians due to the ratio of product from the limited produce.[2]
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 and New Jersey, and is variously popular throughout the United States. Regional variations exist throughout the Northeast and elsewhere in the U.S.
Lombardi's, founded in New York City in 1905, is credited with being the first licensed pizzeria in the U.S.
The first pizzeria in the United States, Lombardi's, is said to have been founded by Gennaro Lombardi in New York City's Little Italy in 1905, though this has been challenged by author Peter Regas.[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.[4] 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,[5] 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. Totonno's, Patsy's Pizzeria and John's Pizzeria are largely responsible for a renaissance and the growth of pizzerias such as Grimaldi's.[6]
The original pizzerias in New York used coal-fired ovens and baked their pizza with the cheese on the bottom and sauce on top.[citation needed] By 2010, over 400 pizza restaurants existed in New York City, with hundreds more of varied cuisine also offering the dish.[1]
Characteristicsedit
New York-style pepperoni pizza, displaying its characteristic thin foldable crust
New York-style pizza is traditionally hand-tossed,[7] consisting in its basic form of a light layer of tomato sauce[4] sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings are placed over the cheese.[7] Pies are typically around 18 to 24 inches (45 to 60 cm) in diameter, and commonly cut into eight slices. These large wide slices[8] are often eaten as fast food while folded in half along the crust both for convenience—allowing the slice to be eaten one-handed—and to control the flow of oil running off the pie in both directions.
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 its characteristic texture and flavor.[8][9] Some out-of-state pizza bakers even transport the water cross-country for the sake of authenticity.[10][11] However, many dispute this, claiming a similarly high-quality pizza can be made elsewhere with otherwise similar techniques and ingredients.[citation needed]
Pizza Principle – comparison between the cost of a slice of pizza and a subway ride in New York City
Referencesedit
^ abcJackson, Kenneth T.; Keller, Lisa; Flood, Nancy (2010). The Encyclopedia of New York City (2nd ed.). New Haven: Yale University Press. pp. (unlisted). ISBN978-0300182576.
^ ab"What is New York Style Pizza?". Thespruceeats.com. Retrieved December 13, 2018.
^. Archived from the original on March 28, 2019. Retrieved March 28, 2019.
^ abOtis, Ginger Adams (2010). New York City 7. Lonely Planet. p. 256. ISBN978-1741795912. Retrieved November 1, 2012.
^Swerdloff, Alex (March 14, 2016). "What the Price of a Slice of Pizza Can Tell You About New York". Munchies.vice.com. Retrieved January 8, 2019.
^Asimov, Eric (June 10, 1998). "New York Pizza, the Real Thing, Makes a Comeback". The New York Times.
^ abcMacKenzie, Shea (1995). The Pizza Gourmet: Simple Recipes for Spectacular Pizza. Penguin. p. 81. ISBN089529656X. Retrieved November 1, 2012.
^ abDowning, Johnette; Kadair, Deborah Ousley (2011). Today Is Monday in New York. Pelican Publishing. pp. (unlisted). ISBN978-1589808867. Retrieved November 1, 2012.
^Gilbert, Sara (September 26, 2005). . Slashfood. Weblogs, Inc. Archived from the original on September 5, 2010.
^Cornwell, Rupert (July 21, 2006). "New York's 'Champagne Tap Water' Under Threat". The Independent. UK.
^Wayne, Gary. "Mulberry Street Pizzeria". Seeing Stars in Hollywood. 2008.
External linksedit
Wikibooks Cookbook has a recipe/module on
New York City-style pizza
Media related to New York-style pizza at Wikimedia Commons
A detailed recipe for the domestic production of authentic New York-style pizza by Jeff Varasano
February 15, 2024
york, style, pizza, york, style, pizza, pizza, made, with, characteristically, large, hand, tossed, thin, crust, often, sold, wide, slices, crust, thick, crisp, only, along, edge, soft, thin, pliable, enough, beneath, toppings, folded, half, traditional, toppi. New York style pizza is a 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 was a popular meal amongst poor Italians due to the ratio of product from the limited produce 2 New York style pizzaTypePizzaPlace of originUnited StatesRegion or stateNew York City New YorkMain ingredientsPizza dough tomato sauce mozzarellaCookbook New York City Style Pizza Media New York style pizzaThis 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 and New Jersey and is variously popular throughout the United States Regional variations exist throughout the Northeast and elsewhere in the U S Contents 1 History 2 Characteristics 2 1 Gallery 3 Regional variations 4 See also 5 References 6 External linksHistory edit nbsp Lombardi s founded in New York City in 1905 is credited with being the first licensed pizzeria in the U S The first pizzeria in the United States Lombardi s is said to have been founded by Gennaro Lombardi in New York City s Little Italy in 1905 though this has been challenged by author Peter Regas 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 4 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 5 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 Totonno s Patsy s Pizzeria and John s Pizzeria are largely responsible for a renaissance and the growth of pizzerias such as Grimaldi s 6 The original pizzerias in New York used coal fired ovens and baked their pizza with the cheese on the bottom and sauce on top citation needed By 2010 over 400 pizza restaurants existed in New York City with hundreds more of varied cuisine also offering the dish 1 Characteristics edit nbsp New York style pepperoni pizza displaying its characteristic thin foldable crust New York style pizza is traditionally hand tossed 7 consisting in its basic form of a light layer of tomato sauce 4 sprinkled with dry grated full fat mozzarella cheese additional toppings are placed over the cheese 7 Pies are typically around 18 to 24 inches 45 to 60 cm in diameter and commonly cut into eight slices These large wide slices 8 are often eaten as fast food while folded in half along the crust both for convenience allowing the slice to be eaten one handed and to control the flow of oil running off the pie in both directions 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 its characteristic texture and flavor 8 9 Some out of state pizza bakers even transport the water cross country for the sake of authenticity 10 11 However many dispute this claiming a similarly high quality pizza can be made elsewhere with otherwise similar techniques and ingredients citation needed Typical condiments include dried oregano dried red chili pepper flakes garlic powder dried basil and grated Parmesan cheese citation needed Gallery edit nbsp Characteristically large New York style pie ready to go into the oven nbsp New York style plain cheese pizza by the slice nbsp Slices of traditional New York style pizza on right with fresh instead of dried mozzarella cheese on left nbsp A New York style slice from New Park Pizza nbsp A New York style slice two on left from New Park Pizza nbsp A New York style slice from Joe s PizzaRegional variations editNew York style pizza is most prevalent in New York New Jersey Pennsylvania Maryland Delaware District of Columbia and Connecticut but can be found throughout the Northeastern region and beyond 7 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 edit nbsp United States portal nbsp Food portalList of American foods List of regional dishes of the United States Pizza in the United States Chicago style pizza Detroit style pizza Jumbo slice very large slice of pizza Pizza Principle comparison between the cost of a slice of pizza and a subway ride in New York CityReferences edit a b c Jackson Kenneth T Keller Lisa Flood Nancy 2010 The Encyclopedia of New York City 2nd ed New Haven Yale University Press pp unlisted ISBN 978 0300182576 a b What is New York Style Pizza Thespruceeats com Retrieved December 13 2018 Special Sauce Uncovering Pizza s US Origins Archived from the original on March 28 2019 Retrieved March 28 2019 a b Otis Ginger Adams 2010 New York City 7 Lonely Planet p 256 ISBN 978 1741795912 Retrieved November 1 2012 Swerdloff Alex March 14 2016 What the Price of a Slice of Pizza Can Tell You About New York Munchies vice com Retrieved January 8 2019 Asimov Eric June 10 1998 New York Pizza the Real Thing Makes a Comeback The New York Times a b c MacKenzie Shea 1995 The Pizza Gourmet Simple Recipes for Spectacular Pizza Penguin p 81 ISBN 089529656X Retrieved November 1 2012 a b Downing Johnette Kadair Deborah Ousley 2011 Today Is Monday in New York Pelican Publishing pp unlisted ISBN 978 1589808867 Retrieved November 1 2012 Gilbert Sara September 26 2005 New York Pizza is the water the secret Slashfood Weblogs Inc Archived from the original on September 5 2010 Cornwell Rupert July 21 2006 New York s Champagne Tap Water Under Threat The Independent UK Wayne Gary Mulberry Street Pizzeria Seeing Stars in Hollywood 2008 External links edit nbsp Wikibooks Cookbook has a recipe module on New York City style pizza nbsp Media related to New York style pizza at Wikimedia Commons A detailed recipe for the domestic production of authentic New York style pizza by Jeff Varasano Retrieved from https en wikipedia org w index php title New York style pizza amp oldid 1207643631, wikipedia, wiki, book, books, library,
