How do you eat a New York-style pizza?
Mastering the Classic Fold-and-Bite Method
Eating a New York-style pizza (What wine goes well with pizza?) is as much an art as it is a casual dining experience. This iconic pizza is known for its large, thin, and flexible slices which allow for a specific and almost ceremonial method of consumption practiced by pizza aficionados and everyday New Yorkers alike. With a crust that strikes a balance between soft and crispy, it becomes both foldable and durable, enabling the eater to handle the slice with ease, creating a nearly spill-free experience even on the go.
The technique for eating New York-style pizza is straightforward, yet distinctive. It typically begins with a fold down the middle of the slice, which helps contain the toppings and maintain the integrity of the slice during consumption. This fold also creates a sturdier base, making it easier to eat by hand without the use of utensils. The size and shape of the slice not only cater to quick eating but also to the fast-paced lifestyle of New York City, where pizza-by-the-slice culture thrives alongside the city’s hustle and bustle.
New York-style pizza is traditionally topped with tomato sauce and mozzarella cheese. If additional toppings are selected, they are placed over the cheese, a practice that differs from some other styles of pizza. The slices are enjoyed fresh out of the oven, with the cheese melted to perfection and the crust boasting a desirable crunch. This method, intrinsic to New York's pizza-eating culture, has influenced pizza consumption far beyond the city's borders, making the New York-style slice a staple of American culinary culture.
Historical Background of New York-Style Pizza
New York-style pizza is not only a culinary staple but also a cultural emblem, rooted deeply in the city's history with Italian immigrants and their culinary traditions. The origins of this iconic pie reach back to the early 20th century, embodying the evolution of Italian pizza within American society.
Origins of New York-Style Pizza
Naples is the birthplace of modern pizza, and it was Neapolitan immigrants who brought their traditional recipes to New York City, specifically to neighborhoods like Little Italy. In 1905, an Italian immigrant named Gennaro Lombardi converted his grocery store into the first licensed American pizzeria, Lombardi's, on Spring Street. His establishment paved the way for New York-style pizza, which was characterized by a thin and crispy crust that reflected the adaptation of the Neapolitan pizza to local tastes and available ingredients.
Evolution in America
As Italian immigrants established themselves, pizzerias began to appear across the city. In the decades following Lombardi's opening, other notable pizzerias like Totonno’s in Coney Island, Patsy's in Harlem, and the various Ray’s pizzerias began serving their own interpretations of the New York-style pizza. They famously used coal ovens, a vestige of the bread ovens once common in the city, which imparted a distinct char and flavor profile to the pizza. These pizzerias cemented the style and solidified New York's reputation as a pizza destination. As the 20th century progressed, New York-style pizza became synonymous with the concept of a wide, foldable slice, often consumed on the go, its identity intrinsically linked to the bustling pace of the city itself.
The Essential Ingredients
New York-style pizza is distinguished by a few key ingredients that come together to create its iconic taste and texture. The quality and specific proportions of these ingredients are crucial in achieving the authentic New York-style pizza experience.
Dough and Flour
The foundation of any pizza is its dough, which for New York-style, is hand-tossed to create a large, thin base with a crisp edge. The dough is crafted from high-gluten bread flour, which contributes to the desired chewy texture. The dough consists of:
Water
Bread flour
Yeast
Salt
Sugar
Olive oil
Mozzarella Cheese
Mozzarella is the cheese of choice for New York-style pizza. It's applied in a generous layer over the sauce, melting into an evenly distributed blanket of cheesy goodness. The type of mozzarella used is typically low-moisture, either whole milk or part skim, which is grated before topping the pizza.
Tomato Sauce
The sauce in New York-style pizza is made from tomatoes that are seasoned to perfection. A simple, yet flavorful sauce is key, incorporating:
Tomatoes (crushed or pureed)
Olive oil
Oregano
Basil (how long does basil last?)
Salt
Garlic (optional)
The sauce should be spread in a light to moderate layer, maintaining the balance of flavors without making the dough soggy.
Additional Toppings and Herbs
While a classic New York-style pizza is often enjoyed plain, additional toppings may include a variety of meats, vegetables, and even additional cheeses. Common toppings are pepperoni, sausage, mushrooms, and onions. Fresh or dried herbs like oregano and basil might be sprinkled on top for extra flavor. However, the emphasis is always on simplicity and quality over quantity.
Preparing the Dough
Creating an authentic New York-style pizza begins with preparing the ideal dough, which is the foundation for the perfect balance of a crisp yet chewy crust. A high-protein, finely milled flour combined with the right portion of ingredients and techniques is crucial for the distinct texture and flavor.
Mixing and Kneading
When crafting the dough, start by combining dry ingredients--typically high-protein flour, a pinch of kosher salt, and instant yeast--for consistency in the dough's rise. The addition of olive oil during the mixing stage contributes to a chewier crust with subtle flavor. Using a food processor or mixer, blend these components before slowly adding warm water to form a cohesive dough.
Begin kneading the dough to develop gluten, which gives the crust its structure. Continue kneading until the mixture is smooth and elastic. A proper knead is important for the dough to achieve the desired browning and texture.
Proofing and Fermentation
After kneading, the dough must undergo proofing and fermentation. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature until it roughly doubles in size. This process allows the dough to develop flavor.
For even more developed flavor and optimal texture, refrigerate the shaped dough balls for a slow fermentation. Aim for a period ranging from 1 to 3 days in the refrigerator. This extended fermentation allows the flavors to become more complex and contributes to the crust’s distinct crispness upon baking. Before baking, allow the dough to rest at room temperature so it becomes more pliable and easier to stretch into the characteristic thin crust.
Baking Techniques
The distinct character of New York-style pizza emerges from its specific baking techniques, which involve precise oven types and temperatures, alongside a careful watch during the baking process.
Oven Types and Temperatures
The oven type plays a pivotal role in creating the perfect New York-style pizza. Traditional New York pizzerias often use coal ovens, which reach exceedingly high temperatures and add a unique char to the crust. For home cooks, a pizza stone can be used to mimic the efficient heat distribution of these commercial ovens. Gas ovens are also common and can be effective when set to the right temperature. The optimal range for baking New York-style pizzas at home is typically between 475° to 550°F. A preheated oven and pizza stone are essential to achieving a sufficiently browned and crispy crust that is characteristic of Neapolitan pies.
Baking to Perfection
When baking a New York-style pizza, one should look for specific visual cues:
Cheese: It should be thoroughly melted with some browned spots.
Crust: Golden brown and puffed, indicating it is done.
A home oven usually requires the pizza to bake within 12 to 15 minutes. Placing the pizza stone 6 to 8 inches from the top of the oven, ideally near the broiler, can help attain a well-browned top. A balance must be struck to avoid burning the crust while ensuring the toppings are perfectly cooked.
Serving and Eating Etiquette
When enjoying a New York-style pizza, the experience is just as important as the taste. Serving and eating this iconic dish involves specific techniques that pay homage to the slice's origins and ensure maximum enjoyment.
Slicing the Pizza
A New York-style pizza, often characterized by its large size and thin crust, should be sliced into uniformly shaped triangles. The proper way to slice a pizza ensures that each piece supports its own weight when picked up. Each slice, whether from a plain or regular pie, typically extends from the pie’s outer edge to the center, creating a perfect balance of crust and toppings in every bite.
The Art of Folding
Eating a New York-style pizza slice involves a particular method that many New Yorkers swear by: the fold. To properly fold a slice of pizza:
Grasp: Hold the slice with the thumb and fingers of one hand at the crust edge.
Fold: Gently bend the slice in the middle so the tip points upwards, keeping the crust flat.
Support: If needed, the other hand can provide additional support underneath the fold.
Bite: Take bites from the pointed end moving towards the crust.
The fold creates a sturdier structure, making it easier to handle and eat, especially on the go. Folded pizza is a signature practice in New York's slice joints and is considered the optimal way to enjoy the flavors and textures without the mess.
Additional Tips and Tricks
For a truly sublime New York-style pizza experience, understanding proper storage and personalization techniques is crucial. They guarantee every bite remains as authentic and delightful as if served straight from a pizza maestro's kitchen.
Storing and Reheating
Storing: If you find yourself with leftover New York-style pizza, it should be cooled to room temperature and then stored in airtight containers or wrapped tightly in aluminum foil or plastic wrap. To maintain the crust's sturdy integrity, refrigeration should be done sparingly, as moisture can affect the texture.
Reheating: To revive the pizza's original chewy yet tender consistency, reheating in an oven is preferred. Place the slice on a baking sheet, and heat at 375°F for about 10 minutes or until the cheese is bubbly and the crust regains its browning. Avoid microwaving as it can make the crust soft and chew less enjoyable.
Customizing Your Pizza
Sauce and Cheese: One can experiment with the acidity and flavor of the tomato sauce or opt for pre-shredded cheese for convenience. However, note that fresh cheese is more moist and flavorful, and lacks the starch preservatives of pre-shredded varieties which can affect melting and browning. To avoid a soggy crust, apply sauce and cheeses sparingly.
Dough: For homemade dough, a food processor can facilitate a quick and even mix, developing the gluten necessary for a chewy texture. When crafting New York-style pizza at home, aim for a balance between a tender yet sturdy base that mirrors the iconic thin-crust pizzas from famous pizza restaurants. It's important not to roll the dough too thinly as this style does not resemble the ultra-thin Neapolitan-style pizza that cooks rapidly in a blisteringly hot coal-fired oven.
Moreover, always allow your dough to rise until it's double in size, which creates the right texture and prevents the crust from becoming too dense or raw. A proper rise can take several hours, so patience is key in achieving that signature New York-style chew.
Pairing with Beverages
When enjoying a New York-style pizza, selecting the right beverage can enhance the overall flavor experience. For the classic cheese pizza, a traditional pairing is with beer—specifically, a hoppy IPA or an amber ale. These beers can cut through the rich cheese with their bitterness and hop profiles, balancing the flavor palate.
For pizzas with a topping like pepperoni, which adds a spicy and greasy element, the bitterness of an IPA can still work exceptionally well. However, a robust amber ale might offer a maltier counterpoint to the zest of the pepperoni.
In contrast, a Margherita pizza, (What wine goes well with margherita pizza?) featuring the fresh flavors of basil, tomato, and mozzarella, pairs beautifully with a lighter pilsner or lager. These beers are crisp and can cleanse the palate, making the fresh ingredients stand out.
Beyond beer, cocktails are also a popular choice. A slice of cheese pizza might go nicely with a classic Manhattan cocktail. For white pizzas, lacking the tartness of tomato sauce and perhaps featuring cheeses like mozzarella, ricotta, or parmesan, the effervescence of an Averna spritz offers a refreshing complement to the heavy flavors.
Lastly, one shouldn't overlook a Negroni's capability to pair with pizza, as its bitterness alongside herbal and citrusy notes can stand up to the rich and savory flavors of most pizza varieties.
Pizza Style Beverage Recommendation Classic Cheese IPA, Amber Ale, Manhattan Pepperoni IPA, Amber Ale Margherita Pilsner, Lager White Pizza Averna Spritz Assorted Varieties Negroni
The beverage should complement the pizza, not overpower it, allowing one to savor the interplay of flavors from bite to sip.
Conclusion
Eating a New York-style pizza is a distinctive experience embodying the fast-paced yet flavorful lifestyle of the city. One enjoys New York-style pizza by folding it along the crust, creating a convenient way to consume while on the move. This method not only helps to handle the size and flexibility of the slice but also concentrates the flavors for each bite.
The thin, crispy crust—characteristic of this style—supports a delectable array of simple, quality toppings. Typically topped with rich mozzarella and a savory tomato sauce, additional toppings are added based on personal preference. Whether it's pepperoni, mushrooms, or a sprinkling of fresh basil, these components play a crucial role in the authenticity of the flavor.
Handling the Slice:
Fold lengthwise
Support the base
Enjoy on the go
Tasteful Toppings:
Start with mozzarella and tomato sauce
Add preferred toppings
Maintain simplicity for classic flavors
Lastly, one should indulge in their slice promptly after purchase to ensure the crust retains its optimal texture and the cheese remains tantalizingly melted. These practices respect the tradition of New York-style pizza, celebrating its reputation as a storied slice of the city's culinary heritage.
