Few foods are as synonymous with a city as New Yorker pizza. Whether you’re strolling through the bustling streets of Manhattan, Brooklyn, or any of the five boroughs, you’re never far from a slice of the iconic New Yorker pizza. This thin, foldable, and generously topped pizza has become a cultural phenomenon, representing both the fast-paced lifestyle of the city and its diverse culinary influences.
In this blog post, we’ll explore the history, characteristics, and significance of New Yorker pizza, offering insight into what makes it so beloved. We’ll also provide a step-by-step recipe for creating your own authentic New Yorker pizza at home, along with answers to some frequently asked questions about this delicious dish.
A Slice of History: The Origins of New Yorker Pizza
The origins of pizza in New York date back to the late 19th and early 20th centuries when Italian immigrants brought their culinary traditions to America. New York, with its booming immigrant population, became the perfect breeding ground for Italian food, and pizza quickly found its way into the hearts of locals.
Gennaro Lombardi, an Italian immigrant, is often credited with opening the first pizzeria in the United States, Lombardi’s, in 1905. Located in Manhattan’s Little Italy, Lombardi’s helped pave the way for what would become one of the most beloved styles of pizza in the world: the New York-style pizza.
New Yorker pizza is deeply rooted in the Neapolitan tradition, but it evolved to suit American tastes and the fast-paced lifestyle of New York City. The slices became larger, the crust slightly crisper, and the toppings more diverse, creating a pizza that could be eaten on the go, often folded in half for convenience.
What Makes New Yorker Pizza Unique?
New Yorker pizza is defined by several key characteristics that distinguish it from other regional styles, like Neapolitan, Chicago deep-dish, or Sicilian pizza. Let’s break down what makes this style so special.
1. The Thin, Foldable Crust
The foundation of New Yorker pizza is its thin crust, which strikes the perfect balance between crispy and chewy. The dough is typically hand-tossed and stretched into a large, round pie (often 16-18 inches in diameter), resulting in a crust that is thin enough to fold but sturdy sufficient to support a generous load of toppings.
Unlike Neapolitan pizza, which has a puffier, softer crust, the New York-style crust is crisper, particularly around the edges, which are known as the “cornicione.” This gives each slice a satisfying crunch when you bite into it, while the center remains soft and pliable.
2. The Use of High-Gluten Flour
One of the secrets to the New Yorker pizza crust’s texture is the use of high-gluten flour, which gives the dough its elasticity and chewiness. This type of flour allows the dough to be stretched thin without tearing, and it contributes to the signature crispiness that New York-style pizza is known for.
3. Simple, Balanced Sauce
New Yorker pizza doesn’t rely on overly complex sauces. The tomato sauce is typically made from crushed San Marzano tomatoes, seasoned with just a few ingredients like garlic, oregano, and olive oil. The sauce is spread thinly, allowing the flavors of the dough and toppings to shine through without overpowering the pizza.
4. Generous Toppings
While cheese pizza is the classic New York slice, New Yorker pizza can be topped with a wide variety of ingredients. Pepperoni is one of the most popular toppings, but mushrooms, sausage, onions, and green peppers are also common. What’s unique about New Yorker pizza is that the toppings are spread evenly across the entire pizza, allowing for a harmonious bite every time.
5. A Hearty Layer of Cheese
Mozzarella is the go-to cheese for New Yorker pizza. Unlike Neapolitan pizza, which often uses fresh mozzarella in smaller amounts, New York pizza uses shredded low-moisture mozzarella, which melts evenly across the pizza and creates the perfect cheesy pull. Some variations also include a sprinkle of Parmesan or Pecorino Romano for added flavor.
6. Size Matters
New Yorker pizza is typically sold in large pies or by the slice. Slices are huge—often larger than your face—making it a meal on its own. This style is made for convenience, whether you’re grabbing a slice from a corner pizzeria or enjoying a whole pie with friends.
How to Make Authentic New Yorker Pizza at Home
Making a New Yorker pizza at home may seem like a daunting task, but with the right ingredients and techniques, you can recreate that iconic New York slice in your own kitchen.
Ingredients:
For the Dough:
- 5 cups of high-gluten flour (or bread flour)
- 1 1/2 cups warm water (110°F)
- a packet (2 1/4 teaspoons) of active dry yeast
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Sauce:
- 1 can (28 oz) San Marzano tomatoes, crushed
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Toppings:
- 2-3 cups shredded low-moisture mozzarella cheese
- Sliced pepperoni (optional)
- Fresh basil leaves (optional)
- Grated Parmesan or Pecorino Romano for sprinkling
Instructions:
Step 1: Prepare the Dough
- combine the warm water,yeast, and sugar. Let it sit for 10 minutes until frothy, signaling that the yeast is active.
- whisk together the flour and salt. Pour in the yeast mixture and olive oil, stirring until the dough comes together.
- work the dough on a floured surface for 10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
Step 2: Make the Sauce
- Warm the olive oil in a saucepan, then add the minced garlic and sauté for about 30 seconds until it becomes fragrant.
- Stir in the crushed tomatoes and oregano, and season with salt and pepper. Let the sauce simmer for 15 minutes, until it slightly thickens. Set it aside to cool.
Step 3: Preheat the Oven
Preheat your oven to haigh heat 500°F or more . If you’re using a pizza stone, put it in the oven during preheating to help achieve a crispy crust.
Step 4: Shape the Dough
- Once the dough has risen, punch it down and divide it into two portions for two pizzas. Roll out one portion into a thin 16-inch circle on a floured surface.
- Transfer the dough to a pizza peel dusted with flour or cornmeal to prevent sticking.
Step 5: Assemble the Pizza
- Spread a thin layer of the sauce evenly over the dough, leaving a small border around the edges for the crust.
- Sprinkle the shredded mozzarella evenly over the sauce, and add any toppings like pepperoni or vegetables if desired.
Step 6: Bake the Pizza
Slide the pizza onto the hot pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Step 7: Serve and Enjoy
Remove the pizza from the oven, sprinkle with grated Parmesan or Pecorino Romano, and top with fresh basil leaves if desired. Slice it into large wedges and enjoy your homemade New Yorker pizza!
FAQs About New Yorker Pizza
1. What makes New Yorker pizza different from other types of pizza?
New Yorker pizza is characterized by its thin, foldable crust, large slices, and generous use of toppings, especially mozzarella cheese. The dough is made with high-gluten flour, giving it a chewy yet crispy texture, and the pizza is often baked at very high temperatures to achieve a perfect balance between crunch and chew.
2. How is New Yorker pizza traditionally served?
New Yorker pizza is typically served by the slice, which is large and foldable. It’s often eaten on the go, folded in half to make it easier to handle. Whole pies are also popular and are commonly shared among groups.
3. Can I use regular all-purpose flour to make New Yorker pizza dough?
While all-purpose flour will work in a pinch, using high-gluten flour (or bread flour) is recommended to achieve the traditional chewy texture of New Yorker pizza. High-gluten flour provides the dough with the elasticity needed to create the signature foldable crust.
4. What are some classic toppings for New Yorker pizza?
The classic New Yorker pizza is often topped with mozzarella cheese and tomato sauce, but popular toppings include pepperoni, sausage, mushrooms, onions, and green peppers. More modern toppings like fresh basil, ricotta, or even arugula can also be found on some versions.
5. Is New Yorker pizza the same as Neapolitan pizza?
No, New Yorker pizza and Neapolitan pizza differ in several ways. Neapolitan pizza has a softer, puffier crust and is typically cooked at very high temperatures for a short period. It also uses fresh mozzarella in smaller quantities. In contrast, New Yorker pizza has a crisper, chewier crust, uses shredded low-moisture mozzarella, and is often served in large slices that can be folded.
**6. Can I make New
Yorker pizza without a pizza stone?**
Yes, you can make New Yorker pizza without a pizza stone, though a stone helps achieve a crispier crust. If you don’t have a stone, you can use a preheated baking sheet or even cook the pizza directly on the oven rack for a crisp bottom crust.
7. What makes New York water special for pizza dough?
Many believe that New York City’s tap water, which has low levels of calcium and magnesium, contributes to the unique texture of the pizza dough. Some pizzerias outside of New York even import water from the city or use water filtration systems designed to mimic the mineral content of New York’s water.
Conclusion: A Timeless Slice of New York
New Yorker pizza is more than just food; it’s a symbol of the city’s vibrant, fast-paced culture. With its thin, foldable crust, hearty cheese, and perfectly balanced toppings, New Yorker pizza represents a tradition that has stood the test of time. Whether you’re grabbing a quick slice on the go or enjoying a pie with friends, there’s something undeniably comforting and satisfying about this iconic style of pizza.
Now that you know what makes New Yorker pizza special, try your hand at making it at home! With the right ingredients and techniques, you can bring a little taste of New York City into your own kitchen.