The world of pizza is a diverse and ever-evolving one, with various styles and regional specialties vying for attention. Among the most iconic and beloved is New York style pizza, a staple of the Big Apple’s culinary scene. However, a long-standing debate has sparked intense discussion among pizza enthusiasts: is New York style pizza characterized by a thin or thick crust? In this article, we’ll delve into the history, characteristics, and nuances of New York style pizza to uncover the truth behind its crust.
A Brief History of New York Style Pizza
To understand the crust debate, it’s essential to explore the origins of New York style pizza. The story begins in the early 20th century, when Italian immigrants brought their pizza-making traditions to the United States. One of the most influential figures in the development of New York style pizza was Gennaro Lombardi, who opened the first licensed pizzeria in the United States, Lombardi’s, in 1905.
Lombardi’s pizza was cooked in a coal-fired oven, which imparted a distinctive flavor and crispiness to the crust. The early New York style pizzas were characterized by a thin crust, hand-tossed and crispy on the bottom, with a light coating of sauce and a blend of mozzarella and other cheeses. This style of pizza quickly gained popularity, and by the mid-20th century, New York style pizza had become a staple of the city’s culinary scene.
The Characteristics of New York Style Pizza
So, what sets New York style pizza apart from other styles? Here are some key characteristics:
Crust
The crust is, of course, a crucial component of New York style pizza. It’s typically made from a high-gluten flour, water, yeast, salt, and sometimes sugar. The dough is hand-tossed and stretched to create a thin, circular shape. The crust is crispy on the bottom and chewy on the inside, with a characteristic “crack” when you fold a slice.
Sauce
New York style pizza sauce is made from crushed San Marzano tomatoes, which are sweeter and less acidic than other tomato varieties. The sauce is lightly applied, allowing the natural flavors of the cheese and crust to shine through.
Cheese
A blend of mozzarella and other cheeses, such as cheddar or provolone, is used on New York style pizzas. The cheese is applied in a thin layer, allowing it to melt and bubble in the oven.
Toppings
Toppings are sparse on traditional New York style pizzas, with classic combinations including pepperoni, mushrooms, and onions. The toppings are spread out in a symmetrical pattern, allowing each bite to include a balance of flavors.
The Crust Debate: Thin or Thick?
Now that we’ve explored the characteristics of New York style pizza, let’s address the crust debate. While some argue that New York style pizza is defined by a thick, doughy crust, others claim that it’s all about the thin, crispy crust.
The Case for Thin Crust
Proponents of the thin crust argue that it’s the only way to achieve the characteristic crunch and chew of a true New York style pizza. A thin crust allows for a delicate balance of flavors and textures, with the crust providing a crispy base for the sauce, cheese, and toppings.
The Case for Thick Crust
On the other hand, some argue that a thicker crust is necessary to support the weight of the toppings and sauce. A thicker crust can also provide a more satisfying bite, with a chewier texture that’s reminiscent of a classic Italian bread.
Expert Opinions
We spoke with several pizza experts to get their take on the crust debate. Here’s what they had to say:
- “A true New York style pizza has a thin crust, no question,” says Mark Bello, owner of Pizza a Casa in New York City. “It’s all about the balance of flavors and textures. A thin crust allows the sauce and cheese to shine through.”
- “I think the crust debate is a bit overblown,” says Tony Gemignani, a world-renowned pizzaiolo and owner of Tony’s Pizza Napoletana in San Francisco. “At the end of the day, it’s all about the quality of the ingredients and the skill of the pizzaiolo. A good pizza can have a thin or thick crust, as long as it’s made with love and care.”
The Verdict
So, is New York style pizza characterized by a thin or thick crust? The answer, it seems, is a resounding “thin.” While there may be some variation in crust thickness depending on the pizzeria or region, the classic New York style pizza is defined by its thin, crispy crust.
Why Thin Crust Reigns Supreme
There are several reasons why thin crust is the preferred choice for New York style pizza:
Flavor Profile
A thin crust allows for a more delicate balance of flavors, with the sauce, cheese, and toppings taking center stage. A thicker crust can overpower the other ingredients, resulting in a less nuanced flavor profile.
Texture
A thin crust provides a satisfying crunch and chew, with a delicate texture that’s both crispy and soft. A thicker crust can be doughy and overwhelming, lacking the subtlety of a true New York style pizza.
Tradition
New York style pizza has a rich history, and the thin crust is an integral part of that tradition. From Lombardi’s to modern-day pizzerias, the thin crust has remained a constant, defining characteristic of this beloved style.
Conclusion
The great crust debate may never be fully resolved, but one thing is clear: New York style pizza is defined by its thin, crispy crust. Whether you’re a pizza aficionado or just a casual fan, the next time you bite into a slice of New York style pizza, remember the rich history and tradition behind that delicate, crunchy crust.
What is New York-style pizza?
New York-style pizza is a style of pizza that originated in New York City in the early 20th century. It is characterized by a thin crust that is hand-tossed and crispy on the bottom, with a light coating of sauce and a layer of melted mozzarella cheese on top. The crust is typically made with a high-gluten flour, water, yeast, salt, and sometimes sugar, which gives it a distinctive chew and crunch.
The classic New York-style pizza is cooked in a brick oven at high temperatures, which gives the crust its signature crispiness. The pizza is typically cut into large, thin slices that are easy to fold and eat on the go. New York-style pizza is often associated with classic pizzerias in New York City, such as Lombardi’s and Joe’s Pizza, which have been serving up some of the city’s best pies for decades.
What makes a great New York-style pizza crust?
A great New York-style pizza crust is all about the balance of crunch and chew. The crust should be crispy on the bottom, with a satisfying crunch that gives way to a soft, airy interior. The crust should also have a bit of chew to it, which comes from the high-gluten flour used in the dough. A great crust should also have a bit of flavor to it, with a slightly sweet and nutty taste that comes from the yeast and the cooking process.
To achieve this perfect balance of crunch and chew, pizzaiolos (pizza makers) use a combination of techniques, including a high-temperature oven, a well-seasoned stone or steel surface, and a precise balance of ingredients in the dough. The dough is typically allowed to rise for several hours, which gives the yeast time to ferment and develop the complex flavors and textures that are characteristic of a great New York-style pizza crust.
Is New York-style pizza the same as Neapolitan-style pizza?
No, New York-style pizza and Neapolitan-style pizza are not the same. While both styles of pizza originated in Italy, they have distinct differences in terms of ingredients, cooking techniques, and overall style. Neapolitan-style pizza is a style of pizza that originated in Naples, Italy, and is characterized by a thin crust that is soft and chewy, with a light coating of sauce and a layer of fresh mozzarella cheese on top.
Neapolitan-style pizza is typically cooked in a wood-fired oven at very high temperatures, which gives the crust a distinctive char and crispiness. In contrast, New York-style pizza is cooked in a brick oven at slightly lower temperatures, which gives the crust a crunchier texture. Additionally, New York-style pizza often has a thicker layer of sauce and cheese than Neapolitan-style pizza, and is typically cut into larger slices.
Can I make a great New York-style pizza at home?
Yes, it is possible to make a great New York-style pizza at home, but it requires a bit of practice and patience. To make a great New York-style pizza, you will need a few specialized ingredients, including high-gluten flour, a pizza stone or steel surface, and a pizza peel or sheet pan. You will also need to invest in a bit of equipment, including a stand mixer and a pizza oven or a very hot conventional oven.
To get started, try making a simple pizza dough using high-gluten flour, water, yeast, salt, and sugar. Allow the dough to rise for several hours, then shape it into a ball and stretch it out into a thin circle. Top the dough with a light coating of sauce and a layer of mozzarella cheese, then bake it in a hot oven until the crust is crispy and golden brown.
What is the best type of flour to use for New York-style pizza?
The best type of flour to use for New York-style pizza is a high-gluten flour, such as bread flour or all-purpose flour with a high protein content. High-gluten flour has a higher protein content than all-purpose flour, which gives the dough a chewier texture and a more complex flavor. Some popular brands of high-gluten flour include King Arthur, Caputo, and All Trumps.
When choosing a flour for New York-style pizza, look for a flour that has a protein content of at least 12%. This will ensure that the dough has enough strength and structure to hold its shape and develop a crispy crust. You can also experiment with different types of flour, such as whole wheat or ancient grain flours, to create a more complex and nuanced flavor profile.
How do I achieve a crispy crust on my New York-style pizza?
To achieve a crispy crust on your New York-style pizza, you will need to cook the pizza in a very hot oven, preferably with a pizza stone or steel surface. The stone or steel surface will help to absorb moisture from the dough and distribute heat evenly, which will give the crust a crispy texture. You can also try cooking the pizza in a skillet or on a grill, which will give the crust a crispy texture and a smoky flavor.
In addition to cooking the pizza in a hot oven, you can also try a few other techniques to achieve a crispy crust. One technique is to pre-bake the crust for a few minutes before adding the toppings, which will help to dry out the crust and give it a crispy texture. You can also try brushing the crust with a bit of oil or water before baking, which will help to create a crispy texture and a golden brown color.
Can I use a food processor to make New York-style pizza dough?
While it is technically possible to use a food processor to make New York-style pizza dough, it is not the recommended method. Food processors can overmix the dough, which can lead to a tough and dense crust. Additionally, food processors can also overheat the dough, which can kill the yeast and prevent the dough from rising properly.
Instead of using a food processor, try making the dough by hand or using a stand mixer with a dough hook attachment. This will allow you to mix the dough gently and evenly, without overmixing or overheating it. You can also try using a pastry blender or a fork to mix the dough, which will help to create a more tender and delicate crust.