Born in the melting pot of early 20th-century Manhattan, this pizza style has become a cultural icon — a food that represents New York City just as much as yellow taxis and the Statue of Liberty.
Unlike delicate Neapolitan pies or indulgent Chicago deep dish, the New York slice was designed for everyday city life: affordable, quick, and easy to eat while walking down the street. It’s no wonder it has become one of the most recognisable pizza styles on the planet.
Let’s break it down in true Pizza Index style:
Origins
- Early 1900s: Italian immigrants brought Neapolitan pizza-making to NYC.
- Adapted to local flours and gas ovens, creating a sturdier, larger slice.
- Quickly became the ultimate grab-and-go food for busy New Yorkers.
- First famous pizzerias include Lombardi’s (1905) — widely recognised as America’s first pizzeria.
Key Characteristics
- If you’re staring down a slice of New York pizza, here’s how to know it’s the real deal:
- Thin, Foldable Slice → crisp along the edge, but soft and pliable enough to fold in half.
- Generous Cheese Layer → low-moisture mozzarella gives that signature stretch.
- Balanced Tomato Sauce → tangy, savoury, and never overpowering.
- Huge Pies → typically 18 inches, with slices so big one can be a whole meal.
- Gas Deck Ovens → baked at slightly lower heat than coal or wood ovens, giving a more even golden bake.
What Makes It Different
- Every pizza style has its own personality — here’s how New York stacks up against the others:
- Versus Neapolitan: Less delicate and wetter, New York slices are sturdier and built for portability.
- Versus Chicago Deep Dish: A thin, light slice vs. a thick, heavy pie. Opposite ends of the spectrum.
- Versus New Haven: More uniform, round, and cheesy, with less char and no clam pies.
- Versus Detroit/Grandma Style: Not baked in pans — round, foldable, and lighter on oil.
What to Look For
- When you’re hunting down a New York slice, keep an eye out for:
- A slightly charred crust that bends but doesn’t snap.
- Cheese that covers but doesn’t swamp the sauce.
- Tomato sauce visible in streaks, peeking through the cheese.
- A slice so large you have to fold it in half to eat comfortably.
Where to Find It
You don’t need to be in Manhattan to get a taste of New York, but the Big Apple is still the epicentre.
- In New York City: Classics like Joe’s Pizza, John’s of Bleecker Street, and Lombardi’s.
- Across the U.S.: The style spread nationwide and is often what Americans mean by “pizza.”
In the UK:
- Joe Public (London) – Big, foldable NY slices sold by the slice.
- Voodoo Ray’s (London) – Famous for oversized New York-style pizza.
- Independent Slice Shops – The style is catching on in Manchester, Leeds, and beyond.