New York‑style pizza originated in the early 1900s with Italian immigrants who brought thin‑crust, coal‑oven techniques to the city. Over time it became a staple of New York street food, known for its large, foldable slices and generous toppings, symbolizing the fast‑paced, diverse culture of the city.

New York‑style pizza uses higher‑gluten flour, a hotter gas or electric oven, and a thinner, crispier crust that can be folded, whereas Neapolitan pizza is made with 00 flour, baked in a wood‑fired oven at 900°F, and has a soft, airy edge. The toppings on New York pizza are often heavier, like pepperoni and sausage, reflecting American preferences.

Beyond New York‑style, the U.S. boasts Chicago deep‑dish with a buttery crust and thick cheese layer, Detroit‑style rectangular pizza with a crunchy, caramelized cheese edge, and California‑style pizza that emphasizes fresh, gourmet toppings like avocado and arugula.

Pizza is a go‑to food for casual gatherings such as movie nights, birthday parties, sports events, and late‑night study sessions. It’s also popular for fundraisers, office lunches, and holiday celebrations where a crowd‑pleasing, easy‑serve dish is needed.

Key ingredients include high‑gluten or bread flour, water, active dry yeast, salt, olive oil, a simple tomato sauce, low‑moisture mozzarella, and cured meats like pepperoni. Substitutes can be bread‑flour for 00 flour, shredded mozzarella blend for authentic cheese, and turkey pepperoni for a leaner option.

Classic pairings include a crisp Caesar salad, garlic‑buttered breadsticks, roasted red‑pepper marinara for dipping, and a simple arugula salad with lemon vinaigrette. For a heartier meal, serve with baked ziti or a creamy mushroom risotto.

The NYT Cooking version emphasizes a three‑cheese blend (mozzarella, cheddar, parmesan) for depth of flavor, adds a bold hot‑honey drizzle for a sweet‑spicy finish, and incorporates actor‑inspired improvisation, encouraging cooks to be bold with toppings while keeping the crust crisp on a pizza stone.

Common pitfalls include under‑preheating the stone (resulting in a soggy crust), overloading the pizza with sauce or toppings (making the base limp), and not letting the dough rest enough (causing tearing). Follow the critical steps for stone heat and dough relaxation to avoid these issues.

The blend creates a richer, more complex melt: mozzarella provides stretch, cheddar adds a sharp, buttery note, and parmesan contributes a salty, nutty depth. This combination mirrors the “more is more” philosophy highlighted in the NYT Cooking video.

Yes, you can mix the dough up to 24 hours in advance. Store it in a lightly oiled bowl, covered with plastic wrap, in the refrigerator. Bring it to room temperature for 30 minutes before shaping to ensure easy stretching.

The YouTube channel NYT Cooking, produced by The New York Times, specializes in clear, journalist‑driven cooking tutorials that blend classic techniques with modern twists, featuring professional chefs, home cooks, and occasional celebrity guests.

NYT Cooking focuses on storytelling and culinary context, often highlighting cultural history and ingredient provenance, whereas many other channels prioritize speed or viral trends. In this episode, the hosts experiment with improvisation while still providing a solid, reproducible pizza recipe.