The New York style slice evolved from the smaller Neapolitan style pizza when Italian immigrants brought pizza to America in the early 1900s.  Many people at the time, however, could not afford a whole pie and instead would pay what they could afford for a single slice — generally wrapped in paper to carry off.

Traditionally, New York Style pizza is baked in a coal fired-oven, and while a few places still use that method, most places now use a regular gas oven.  New York-style pizza gets its unique crust from the high-gluten bread flour with which it is made.   Some claim that the specific minerals in NYC’s tap water also give the crust a flavor that’s hard to replicate elsewhere!

The tomato sauce is made of olive oil, chopped tomatoes, garlic, sugar, salt, and herbs like oregano, basil, and crushed red pepper.   The cheese, of course, is grated mozzarella. New York style pizzas can have more toppings such as vegetables, meats like pepperoni and sausage, or additional cheeses, but is best with only one or two toppings so the crust remains CRISP.  Without additional toppings, it is called “regular,” or “cheese.” Common condiments include garlic powder, dried basil, crushed red pepper, dried oregano, and grated Parmesan cheese.