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FAQs

What kind of cheese is used on NY style pizza? ›

What's the Best Cheese for New York-Style Pizza? Next, it's the cheese. Unlike a Neapolitan, which uses fresh mozzarella, New York-style pizza uses grated, dry mozzarella—the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk.

Three key components contribute to its distinct character: carefully selected ingredients, traditional cooking techniques, and a mouthwatering combination of toppings. In this article, we'll take a closer look at these elements, uncovering the secrets behind the classic New York Pizza Department's New York-style pizza.

New York-style pizza is large, hand-tossed thin crust. Sold in big slices. While the crust is thick and crispy at the edge, the center of the pie is thin and foldable so that the large slice can be folded up and eaten. Traditionally toppings are just sauce and cheese.

New York is usually baked in the 500-600 degree range. This temperature is ideal for heavy toppings , multiple toppings or heavy sauce pies since it allows for drying of the extra moisture associated with this type of pie.

But what really sets these doughs apart and why is it so tied to location? Well, the number one cited reason is in the ingredient list: the water. The claim is if the water isn't from New York, your pizzas and bagels won't have that perfect crisp yet tender, chewy bite that so many find irresistible.

Chef Felice recommends a good bread flour for New York, Chicago, Detroit, and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana. For Pizza Napoletana and Neo Neapolitan, he recommends 00 flour made from finely ground Italian durum wheat.

One of the oldest theories about New York City pizza is that the city's tap water is responsible for its superior taste. Many Americans might not know that here in the Big Apple, we're almost as proud of our water as we are of our pizza, and that the city has been adding fluoride to the water for more than 50 years.

What sets it apart from other New York-style pizza?” While there is no hard set of rules or official definition of Brooklyn-style pie, you may notice a pattern in the best pizza places in Brooklyn sets this area apart: The crust is thin and crispy, but also airy. The tomato sauce tends to be less sweet.

For this reason, New York pizzerias tend to favour the coarser Italian type 0 or type 1 flour, or strong white bread flour. In practice, most high protein flours can be used for New York style pizza. They will tend to produce a strong dough which will usually crisp and brown better.

What do New Yorkers call a slice of pizza? ›

into any pizzeria in the city, make eye contact with the guy behind the counter, utter the word “slice,” and within seconds there'll be what you out-of-towners or newbies might call a “piece of cheese pizza” sitting on a paper plate before you. Oh, you want an entire pizza, eh? Well, that's a “pie”.

New-York style pies are often easily distinguishable because of their extra-large and thin crust. The crust isn't as chewy as that in the traditional pie. Because the base isn't as complex as that of traditional pizzas, it is the perfect backdrop for loading up on layers of toppings and cheese.

Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn.

New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.

For New York (NY) style pizza, known for its thin, foldable crust with a slight chew, a hydration level of 58-65% is typically used.

A combo of mozzarella and provolone offers both stretch and flavor; in fact, many pizzerias use just this blend. If stretch isn't important but you still favor an ooey-gooey melted cheese experience, any of the other tested cheeses should suit you just fine. Cheddar, fontina, Muenster, Gouda, etc.

Mozzarella. Perhaps the most well-known and popular pizza topping of all-time, Mozzarella is cherished for its near perfect consistency and straightforward flavour.

Modern's specialties include the Clams Casino (Clams, Bacon & Peppers) the Italian Bomb (Sausage, Bacon, Pepperoni, Mushroom, Onion, Pepper & Garlic) and a classic Italian variation: Pizza Margherita, made with fresh mozzarella from Liuzzi Cheese in North Haven, Connecticut.

The crust: New York-style pizzas typically have thin, crispy crusts—similar to Neopolitan pizzas, except a bit sturdier. On the other hand, Chicago-style pizzas have thicker crusts that extend from the bottom up the entire height of the pizza. This bowl shape is what earned this style of pizza its deep-dish monicker.