New York is known for the Yankees, Central Park, Broadway and many other attractions. Also known for diverse food, New York has been a melting pot for generations of cooks eager to showcase their skills. One of the most famous dishes of New York is its pizza. New York style pizza is known as some of the best in the world, and if you are a true pizza lover, you simply haven’t lived until you’ve held a huge slice of this delicacy in your hand and savored each delectable bite.

What Makes This Pizza So Unique?

To understand just what makes this kind of pizza so popular, you need to first know exactly what it is. This isn’t your average pizza that you find in just any restaurant; New York style pizza has a style all its own. Its main ingredients are:

  • Pizza Dough
  • Tomato Sauce
  • Mozzarella Cheese

What sets this pizza apart from so many others is its size and type of crust. Often as big as 18 inches in diameter, it’s always hand-tossed and has a thin crust that allows it to be folded up much like a sandwich. Very light on sauce, any toppings on it are always blended in with the mozzarella to create a mouth-watering meal that keeps you coming back for more.

Slice vs. Pie

Another unique aspect we’ve noticed about this style of pizza is how it’s sold. Most people buy it by the slice, so if you don’t want a whole pie, it’s no problem. As big as the pies usually are, most of the time a slice or two will more than fill you up. Pies are typically cut into eight slices and often come with no toppings. If you’re dining in at the pizzeria, there are lots of condiments at your fingertips that can make that slice of pizza even better. Some of the most popular condiments for these pizzas include:

  • Oregano
  • Granulated Garlic
  • Grated Parmesan Cheese
  • Dried Red Chili Pepper

An American Classic

If you consider yourself to be an expert on New York style pizza, you know it’s all about the flavor. The crust, made from a special high-gluten bread flour, has a texture and flavor all its own. Where that unique quality comes from is open to debate, but many pizza chefs swear by the city’s water, believing the minerals in it give the crust its special flavor. If you are an out-of-state pizza preparer, you may find yourself ordering cases of New York water in hopes of duplicating the one-of-a-kind taste of pizza in the Big Apple. It’s not uncommon for other pizzerias around the United States to import this water for use in their pizzas. With the right ingredients, practice and patience, maybe you too can create a New York-style masterpiece.

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Tracie Burket
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