Glossary
New York style
A larger, thinner pizza baked longer at lower temperatures than Neapolitan, sturdy enough to fold and hold plenty of toppings.
New York style pizza is built to be practical: a wide, thin round baked hot but not nearly as hot as Neapolitan, for long enough that the whole crust sets firm rather than staying soft in the center. The result is a slice you can fold in half lengthwise and eat by hand without it collapsing.
That sturdiness comes from lower hydration dough made with a stronger, higher protein flour than typical 00 flour, plus a longer bake that lets the crust dry out and crisp rather than just puff quickly. A pizza steel is a popular tool for this style at home because it holds and transfers heat closer to what a commercial deck oven provides.
When aiming for this style, look for bread flour or a flour specifically labeled for New York style rather than a delicate Neapolitan 00 flour, and expect a bake time measured in minutes rather than seconds. A common mistake is cutting the pizza immediately off the steel, before it has had even a short minute to firm up, which leaves slices floppy in the middle.
Where this comes up
- New York Style Pizza at HomeArticle
- Best Pizza Steels for Crispier Home Oven CrustBuying guide
- Pizza Steel vs Pizza StoneArticle