New York Style Pizza

A large, thin pizza sold by the slice, with a crust crisp enough to hold but flexible enough to fold in half. It's usually made with higher-protein flour, often with a little oil and sometimes sugar, and baked longer than Neapolitan pizza in gas deck ovens at lower heat. The longer bake gives it an even, golden crust.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• A cold rest in the fridge for a day or more does wonders for flavor and makes the dough easier to stretch thin.