New York-style pizza is a pizza made with a thin and characteristic oversized dough mixed by hand, often sold in wide slices to go. The crust is thick and crisp only on its edge, but soft, thin and flexible enough under the coating to be folded in half for eating. If you've ever been to New York City, you've surely found time to eat a slice of pizza. In New York, there are hundreds of fast food restaurants, pizzerias and pizzerias that serve the city's iconic and unique pizza.
The New York-style portion grew out of Neapolitan-style pizza when Italian immigrants brought pizza to New York and the United States in the early 20th century. New York-style pizza has large, wide slices with a thin crust that is foldable but crispy. Traditionally, it's topped with tomato sauce and mozzarella cheese, and the additional ingredients are placed on top of the cheese. Pizza without additional ingredients is called “normal”, “normal” or “with cheese”.
New York-style pizza uses flour with a very high protein content, resulting in high gluten development. The higher the protein content, the easier it is for gluten to form when kneading and the lighter and more chewy the structure of the dough will be. Therefore, the characteristic dough of New York pizza comes from the type of flour that bakers use most often. Pizza has been served in the city for more than a century, and today it is home to more than 400 pizzerias.
But what is New York-style pizza? How is it different from regular pizza? How is it made? And most importantly, what's inside and on it?.
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