New York-style pizza
New York-style pizza is hand-tossed and thin crust. Often sold in wide slices that are foldable yet crispy.
The New York-style pizza is round, with a diameter between 18 and 24 inches (45-61 cm).
For your further information: it could be even more significant than that, but rarely smaller. The reason is simple: you have to cut it and sell it by the slices.
A busy pizzeria usually cuts a pizza into eight slices. An uncrowded shop might decide to make a smaller pizza and make six pieces out of it. In this way, both pizzerias can have an excellent turnover of slices on the shelf.
The story of New York-style pizza
The idea to sell pizza by the slice started in early 1900, in New York. The goal was to increase sales and make the product affordable for everyone. Initially, the pieces were different sizes, based on how much the customers could pay.
This story is very similar to the “pizza al taglio” one, in Rome where the pizza is sold by the weight since 1950.
Pizza al taglio and New York-style are quite different, but they both born out of the same needs.
New York-style pizza must be hand-tossed (even if some stretching tools are allowed). With a thin crust, with not many toppings on it. The layer of cheese has to be light, to embrace the toppings gently, and has to melt, with some darker/brown spot, during the cooking time.
During the baking process, the dough gets a golden colour and a firm crunchiness on the crust, but still semi-soft in the centre.
When you hold a New York-style pizza slice, without bending the crust, the tip will droop: this is called “flop.”
The flop can be small: the tip bends down a little.
The flop can be significant: the entire slice is bending down, and probably some of the toppings start to fall.