320:
234:
347:
89:
440:
374:
359:
332:
164:
31:
198:, he opened a grocery store in 1897; eight years later, it was licensed to sell pizza by New York State. An employee, Antonio Totonno Pero, began making pizza, which sold for five cents per pizza. Many people, however, could not afford a whole pizza and instead would offer what they could in return for a corresponding sized slice, which was wrapped in paper tied with string. In 1924, Totonno left Lombardi's to open his own pizzeria on
100:
454:
128:. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This was a popular meal among poor Italians due to the ratio of product from the limited produce.
257:
cheese; additional toppings are placed over the cheese. Pizzas are typically around 18 to 24 inches (45 to 60 cm) in diameter, and commonly cut into eight slices. These large wide slices are often eaten as fast food while folded in half along the crust both for convenience—allowing the slice to
284:
are also credited with giving the dough in metro area pizzas its characteristic texture and flavor. Some out-of-state pizza bakers even transport the water cross-country for the sake of authenticity. However, many dispute this, claiming a similarly high-quality pizza can be made elsewhere with
758:
225:
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.
346:
565:
319:
789:
750:
902:
812:
1128:
629:
835:
1088:
103:
92:
895:
258:
be eaten one-handed—and to control the flow of oil running off the pizza. Folding pizza for fast food is seen in the beginning of
655:
280:
New York–style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in
510:
1118:
888:
595:
358:
716:
679:
569:
424:
and beyond. Outside this area, many pizzas described as "New York–style", including those of major pizza chains such as
1133:
1099:
726:
605:
520:
331:
373:
1148:
1138:
281:
781:
1143:
689:
820:
211:
352:
Slices of traditional New York–style pizza on right, with fresh instead of dried mozzarella cheese on left
1038:
978:
911:
467:
421:
152:
140:
1063:
1048:
1028:
540:
170:, founded in New York City in 1905, is credited with being the first licensed pizzeria in the U.S.
876:
A detailed recipe for the domestic production of authentic New York–style pizza by Jeff
Varasano
983:
428:, generally do not fall within the variations commonly accepted as genuine in its native area.
215:
1123:
233:
998:
993:
445:
259:
8:
1008:
988:
968:
942:
751:"Lenny's Pizza, Made Famous in 'Saturday Night Fever,' Closes After 70 Years in Business"
207:
175:
167:
1043:
1003:
952:
947:
855:
338:
293:
277:
and eats them placed on top of each other and folded while strutting down 86th Street.
122:
151:
and is popular throughout the United States. Regional variations exist throughout the
722:
685:
601:
516:
486:– comparison between the cost of a slice of pizza and a subway ride in New York City
1023:
932:
413:
393:
267:
246:
222:
179:
144:
136:
840:
483:
121:
made with a characteristically large hand-tossed thin crust, often sold in wide
1058:
380:
365:
214:
are largely responsible for a renaissance and the growth of pizzerias such as
1112:
1013:
880:
297:
263:
190:
in 1905, though this has been challenged by author Peter Regas. An immigrant
183:
132:
88:
61:
51:
875:
401:
250:
203:
199:
187:
73:
1083:
1053:
1018:
973:
477:
459:
417:
271:
515:(2nd ed.). New Haven: Yale University Press. pp. (unlisted).
397:
325:
Characteristically large New York–style pizza ready to go into the oven
254:
148:
77:
937:
472:
425:
238:
163:
30:
409:
405:
305:
274:
125:
289:
131:
This style evolved in the U.S. from the pizza that originated in
630:"What the Price of a Slice of Pizza Can Tell You About New York"
195:
99:
714:
301:
118:
41:
453:
139:
made in Italy. Today, it is the dominant style eaten in the
509:
Jackson, Kenneth T.; Keller, Lisa; Flood, Nancy (2010).
241:
pizza, displaying its characteristic thin foldable crust
681:
The Pizza
Gourmet: Simple Recipes for Spectacular Pizza
504:
502:
500:
435:
673:
671:
669:
249:, consisting in its basic form of a light layer of
715:Downing, Johnette; Kadair, Deborah Ousley (2011).
656:"New York Pizza, the Real Thing, Makes a Comeback"
508:
497:
1110:
666:
836:"New York's 'Champagne Tap Water' Under Threat"
910:
589:
587:
566:"Special Sauce: Uncovering Pizza's US Origins"
285:otherwise similar techniques and ingredients.
896:
534:
532:
135:in the early 1900s, itself derived from the
721:. Pelican Publishing. pp. (unlisted).
584:
903:
889:
813:"New York Pizza: is the water the secret?"
782:"The Double-Folded Slice - Travolta Style"
748:
392:New York–style pizza is most prevalent in
29:
1129:Italian-American culture in New York City
677:
627:
529:
174:The first pizzeria in the United States,
833:
710:
708:
232:
221:The original pizzerias in New York used
162:
810:
538:
266:, as Tony Manero, orders two slices at
1111:
653:
387:
245:New York–style pizza is traditionally
884:
792:from the original on December 6, 2023
755:Italian Sons and Daughters of America
705:
253:sprinkled with dry, grated, full-fat
811:Gilbert, Sara (September 26, 2005).
593:
539:Lev-Tov, Devorah (October 3, 2017).
93:Cookbook: New York City–Style Pizza
13:
1100:List of pizza varieties by country
834:Cornwell, Rupert (July 21, 2006).
779:
628:Swerdloff, Alex (March 14, 2016).
420:, but can be found throughout the
228:
178:, is said to have been founded by
16:Large hand-tossed thin crust pizza
14:
1160:
869:
761:from the original on June 6, 2023
512:The Encyclopedia of New York City
364:Three New York–style slices from
288:Typical condiments include dried
749:ISDA Staff (February 26, 2023).
452:
438:
372:
357:
345:
330:
318:
282:New York City's tap water supply
98:
87:
848:
827:
804:
773:
541:"What is New York Style Pizza?"
104:Media: New York–style pizza
819:. Weblogs, Inc. Archived from
742:
654:Asimov, Eric (June 10, 1998).
647:
621:
600:. Lonely Planet. p. 256.
558:
1:
490:
379:A New York–style slice from
337:New York–style plain cheese
7:
780:D., Paula (March 2, 2017).
718:Today Is Monday in New York
594:Otis, Ginger Adams (2010).
480:– very large slice of pizza
431:
10:
1165:
1119:Pizza in the United States
912:Pizza in the United States
856:"Mulberry Street Pizzeria"
468:Pizza in the United States
311:
158:
155:and elsewhere in the U.S.
141:New York metropolitan area
1134:Sicilian-American cuisine
1097:
1076:
961:
925:
918:
860:Seeing Stars in Hollywood
83:
68:
57:
47:
37:
28:
1149:Cuisine of New York City
1139:Italian-American cuisine
678:MacKenzie, Shea (1995).
684:. Penguin. p. 81.
294:red chili pepper flakes
1144:Pizza in New York City
242:
171:
137:Neapolitan-style pizza
823:on September 5, 2010.
236:
166:
1089:List of pizza chains
786:The Glorified Tomato
446:United States portal
414:District of Columbia
260:Saturday Night Fever
115:New York–style pizza
23:New York–style pizza
943:Stuffed crust pizza
422:Northeastern region
388:Regional variations
194:(pizza maker) from
25:
953:Pizza by the slice
948:Italian tomato pie
660:The New York Times
339:pizza by the slice
243:
172:
21:
1106:
1105:
1072:
1071:
1039:Ohio Valley–style
634:Munchies.vice.com
572:on March 28, 2019
545:Thespruceeats.com
112:
111:
1156:
1024:Neapolitan-style
984:California-style
979:Brier Hill–style
933:Coal-fired pizza
923:
922:
905:
898:
891:
882:
881:
863:
852:
846:
845:
831:
825:
824:
808:
802:
801:
799:
797:
777:
771:
770:
768:
766:
746:
740:
739:
737:
735:
712:
703:
702:
700:
698:
675:
664:
663:
651:
645:
644:
642:
640:
625:
619:
618:
616:
614:
591:
582:
581:
579:
577:
568:. Archived from
562:
556:
555:
553:
551:
536:
527:
526:
506:
462:
457:
456:
448:
443:
442:
441:
376:
361:
349:
334:
322:
223:coal-fired ovens
208:Patsy's Pizzeria
180:Gennaro Lombardi
102:
91:
69:Main ingredients
33:
26:
24:
20:
1164:
1163:
1159:
1158:
1157:
1155:
1154:
1153:
1109:
1108:
1107:
1102:
1093:
1068:
1064:St. Louis–style
1049:Quad City–style
1029:New Haven–style
957:
914:
909:
872:
867:
866:
853:
849:
841:The Independent
832:
828:
809:
805:
795:
793:
778:
774:
764:
762:
747:
743:
733:
731:
729:
713:
706:
696:
694:
692:
676:
667:
652:
648:
638:
636:
626:
622:
612:
610:
608:
597:New York City 7
592:
585:
575:
573:
564:
563:
559:
549:
547:
537:
530:
523:
507:
498:
493:
484:Pizza Principle
458:
451:
444:
439:
437:
434:
390:
383:
377:
368:
362:
353:
350:
341:
335:
326:
323:
314:
306:Parmesan cheese
237:New York–style
231:
229:Characteristics
212:John's Pizzeria
161:
108:
58:Region or state
48:Place of origin
22:
17:
12:
11:
5:
1162:
1152:
1151:
1146:
1141:
1136:
1131:
1126:
1121:
1104:
1103:
1098:
1095:
1094:
1092:
1091:
1086:
1080:
1078:
1074:
1073:
1070:
1069:
1067:
1066:
1061:
1059:Sicilian-style
1056:
1051:
1046:
1041:
1036:
1034:New York–style
1031:
1026:
1021:
1016:
1011:
1006:
1001:
999:Columbus-style
996:
994:Colorado-style
991:
986:
981:
976:
971:
965:
963:
959:
958:
956:
955:
950:
945:
940:
935:
929:
927:
920:
916:
915:
908:
907:
900:
893:
885:
879:
878:
871:
870:External links
868:
865:
864:
847:
826:
803:
772:
741:
728:978-1589808867
727:
704:
690:
665:
646:
620:
607:978-1741795912
606:
583:
557:
528:
522:978-0300182576
521:
495:
494:
492:
489:
488:
487:
481:
475:
470:
464:
463:
449:
433:
430:
389:
386:
385:
384:
378:
371:
369:
366:New Park Pizza
363:
356:
354:
351:
344:
342:
336:
329:
327:
324:
317:
313:
310:
230:
227:
160:
157:
110:
109:
107:
106:
95:
84:
81:
80:
70:
66:
65:
59:
55:
54:
49:
45:
44:
39:
35:
34:
15:
9:
6:
4:
3:
2:
1161:
1150:
1147:
1145:
1142:
1140:
1137:
1135:
1132:
1130:
1127:
1125:
1122:
1120:
1117:
1116:
1114:
1101:
1096:
1090:
1087:
1085:
1082:
1081:
1079:
1075:
1065:
1062:
1060:
1057:
1055:
1052:
1050:
1047:
1045:
1044:Trenton-style
1042:
1040:
1037:
1035:
1032:
1030:
1027:
1025:
1022:
1020:
1017:
1015:
1014:Grandma-style
1012:
1010:
1009:Detroit-style
1007:
1005:
1002:
1000:
997:
995:
992:
990:
989:Chicago-style
987:
985:
982:
980:
977:
975:
972:
970:
969:Altoona-style
967:
966:
964:
960:
954:
951:
949:
946:
944:
941:
939:
936:
934:
931:
930:
928:
924:
921:
917:
913:
906:
901:
899:
894:
892:
887:
886:
883:
877:
874:
873:
861:
857:
854:Wayne, Gary.
851:
843:
842:
837:
830:
822:
818:
814:
807:
791:
787:
783:
776:
760:
756:
752:
745:
730:
724:
720:
719:
711:
709:
693:
687:
683:
682:
674:
672:
670:
661:
657:
650:
635:
631:
624:
609:
603:
599:
598:
590:
588:
571:
567:
561:
546:
542:
535:
533:
524:
518:
514:
513:
505:
503:
501:
496:
485:
482:
479:
476:
474:
471:
469:
466:
465:
461:
455:
450:
447:
436:
429:
427:
423:
419:
415:
411:
407:
403:
399:
395:
382:
375:
370:
367:
360:
355:
348:
343:
340:
333:
328:
321:
316:
315:
309:
307:
304:, and grated
303:
299:
298:garlic powder
295:
291:
286:
283:
278:
276:
273:
269:
268:Lenny's Pizza
265:
264:John Travolta
261:
256:
252:
248:
240:
235:
226:
224:
219:
217:
213:
209:
206:. Totonno's,
205:
201:
197:
193:
189:
185:
184:New York City
181:
177:
169:
165:
156:
154:
150:
146:
142:
138:
134:
133:New York City
129:
127:
124:
120:
116:
105:
101:
96:
94:
90:
86:
85:
82:
79:
75:
72:Pizza dough,
71:
67:
63:
62:New York City
60:
56:
53:
52:United States
50:
46:
43:
40:
36:
32:
27:
19:
1124:Pizza styles
1077:Other topics
1033:
1004:Dayton-style
859:
850:
839:
829:
821:the original
816:
806:
794:. Retrieved
785:
775:
763:. Retrieved
754:
744:
732:. Retrieved
717:
695:. Retrieved
680:
659:
649:
637:. Retrieved
633:
623:
611:. Retrieved
596:
574:. Retrieved
570:the original
560:
550:December 13,
548:. Retrieved
544:
511:
402:Pennsylvania
391:
287:
279:
251:tomato sauce
244:
220:
200:Coney Island
191:
188:Little Italy
173:
130:
114:
113:
74:tomato sauce
18:
1084:Jumbo slice
1054:Sheet-style
1019:Greek-style
974:Beach pizza
734:November 1,
697:November 1,
613:November 1,
478:Jumbo slice
460:Food portal
418:Connecticut
381:Joe's Pizza
272:Bensonhurst
247:hand-tossed
1113:Categories
691:089529656X
639:January 8,
491:References
398:New Jersey
255:mozzarella
216:Grimaldi's
176:Lombardi's
168:Lombardi's
149:New Jersey
143:states of
78:mozzarella
64:, New York
938:Pan pizza
817:Slashfood
796:March 19,
765:March 19,
576:March 28,
473:Pan pizza
426:Pizza Hut
239:pepperoni
204:Totonno's
202:, called
192:pizzaiolo
153:Northeast
962:Regional
926:National
790:Archived
759:Archived
432:See also
410:Delaware
406:Maryland
394:New York
300:, dried
292:, dried
275:Brooklyn
145:New York
862:. 2008.
312:Gallery
290:oregano
262:, when
159:History
919:Styles
725:
688:
604:
519:
416:, and
196:Naples
123:slices
97:
844:. UK.
302:basil
126:to go
119:pizza
117:is a
42:Pizza
798:2024
767:2024
736:2012
723:ISBN
699:2012
686:ISBN
641:2019
615:2012
602:ISBN
578:2019
552:2018
517:ISBN
210:and
147:and
38:Type
270:in
186:'s
182:in
1115::
858:.
838:.
815:.
788:.
784:.
757:.
753:.
707:^
668:^
658:.
632:.
586:^
543:.
531:^
499:^
412:,
408:,
404:,
400:,
396:,
308:.
296:,
218:.
76:,
904:e
897:t
890:v
800:.
769:.
738:.
701:.
662:.
643:.
617:.
580:.
554:.
525:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
