The History of New York Style Pizza

New York City is a foodie’s paradise. You can find cuisines from across the globe, available whenever your stomach desires.

In 2019, there were a whopping 23,650 establishments, meaning that if you ate at one restaurant a day, it would take you nearly 66 years to try them all!! (Click HERE for the official report on the NYC restaurant industry.)

You can find all sorts of food, there is one iconic New York City cuisine that should be on every visitor’s “must try” list:

A slice of New York style pizza

But what is the New York slice? How did it come to be?

I dove in to find out!

The History of New York Style Pizza

The origins of New York pizza go back to 1905. Gennaro Lombardi, an Italian immigrant, started selling Neapolitan style pizza cooked up in a coal-fired oven in Little Italy out of his grocery store. Working class commuters loved the pies, and more pizza shops sprung up around Manhattan.

Dough, sauce, and cheese… what’s not to love?!

The iconic New York style “slice” entered the picture 30 years later. Frank Mastro, a restaurant-supply business owner, bought a coal oven and installed a gas line. He found that it worked well for pizza, and he sold his novel invention to Italian-American restaurant owners across the city.

Gas ovens require lower cooking temperatures than coal ovens, 500-to-550°F compared to over 1000°F. This means that the pizzas take longer to bake and come out dryer. The lack of moisture in the dough gives the pizza longer shelf life and means it can be easily reheated. If you’re privy to slice culture,  having your slice reheated before diving in is essential!

The slice boomed in popularity. Now you can’t get too far without stumbling upon a New York style pizza spot.

From gourmet slices at established institutions to grimy hole in the wall spots serving up greasy $1 slices, pizza is truly a staple of New York food and New York culture.

Click HERE, HERE, HERE, and HERE for my sources!

What is a New York slice anyways?

Here’s a break down of the key components!

• The Water: rumor has it that New York’s mineral-dense water is what gives the crust that special texture and flavor.
• The Dough: the dough is made from high-gluten bread flour, yeast, and water with an extra sprinkle of sugar and splash of olive oil.
• The Sauce: the sauce is usually made from canned tomatoes mixed with heavy seasoning. There isn’t too much spread on each slice.
• The Cheese: shredded low-moisture mozzarella
• The Size: A New York pie is usually a  whopping 18 inches in diameter.
• The Crust: the crust is thin, and you can fold it perfectly in half to optimum eating conditions.

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There you have it! The history of the iconic New York slice! Go forth, be merry, and eat some pizza.

I love a good slice of classic New York pizza, but I also dig the square. Click HERE for a guide to square pizza crusts!