Guide to New York Style Pizza
The world’s most popular choice for high-volume takeout and delivery.
What Is It?
The New York style is the global benchmark for slice shop pizza. Designed for portability and high-volume sales, this style balances a crispy exterior with a signature, foldable center.
Style Definition
Shape: Large rounds (typically 45-50 cm/18–20 inches).
Crust: Thin, crisp, and high-gluten for a chewy bite.
Texture: Sturdy enough to be sold by the slice and reheated without losing integrity.
Origin
New York City, USA. Evolved from Neapolitan traditions but adapted for coal and gas deck ovens to serve a busy, mobile urban population.
Other Names
“The Big Pie,” “Street Slice,” “East Coast Style.”
Why It Sells
It’s the ultimate economic pizza. The large format and ability to sell by the slice will maximize profit margins. It’s also the most durable style for delivery, maintaining quality during transport better than almost any other style.
Primary Cheese
Low-Moisture Part-Skim or Whole Milk Mozzarella
The Advantage: New York ovens run anywhere from 260°C–290°C (500°F–550°F), which means longer bake times from 7–10 minutes. You need a cheese with a consistent melt and excellent oil release to create a classic golden-brown look without drying out or burning.
Afino by Grande Mozzarella is regarded by many to be best in class with its rich, buttery flavor, exceptional consistency and supreme melt.
Pizzaiolo Tips
The Ingredients:
Use a lightly seasoned, thick tomato sauce (often with dried oregano and garlic) and high-quality pepperoni that “cups.”
The Why: The cheese acts as the structural bond between the crispy crust and the toppings. Afino by Grande cheese provides the buttery stretch that holds the slice together when folded.
Dough Hydration:
High-protein flour with 55-60% hydration. Requires a 24-72 hour cold ferment to develop the signature New York chew and flavor.
Efficiency:
Master the screen to deck transition. Using screens helps maintain consistency during peak rushes, while finishing on the deck floor ensures a crispy bottom.