New York Style Pizza originated from early 20th‑century Italian immigrants who adapted Neapolitan pies to the high‑gluten flour and fast‑pace environment of New York City, creating a large, foldable slice that became a staple of the city’s street‑food culture.

While classic New York pizza features a thin, crisp‑yet‑chewy crust, variations include the “Sicilian” square‑pan style found in Brooklyn, the “Grandma” style in Queens, and the “St. Louis” style with a cracker‑like crust, each reflecting local preferences for dough thickness and cheese blend.

In New York City the pizza is typically cut into large, foldable triangular slices, served hot on a simple cardboard or paper plate, and often eaten on the go with minimal toppings—just sauce, mozzarella, and a sprinkle of flake sea salt.

New York Style Pizza is a go‑to food for casual gatherings, late‑night meals after a night out, sports‑watch parties, and neighborhood block parties, symbolizing the city’s communal and fast‑service dining vibe.

Its hallmark is a high‑gluten flour blend, a very hot oven (≈550°F) that creates a crisp, slightly charred bottom while keeping the interior chewy, and a light cheese blend that provides flavor without excess oiliness.

Common errors include using low‑protein flour, under‑heating the oven, over‑loading cheese, skipping the stretch‑and‑fold gluten development, and baking a cold dough without allowing it to come to room temperature.

Stretch‑and‑fold develops gluten in a gentler, less oxidative way than intensive kneading, preserving dough extensibility and creating the airy yet strong crumb that defines New York pizza.

Yes. After the initial bulk fermentation and shaping, cover the dough balls and refrigerate for at least 24 hours. Keep them sealed in a tray or plastic wrap; they can be frozen for up to a month.

The dough should be smooth, slightly tacky, and have visibly risen about 5‑10% with small bubbles. After shaping, the crust edge should be about 1 inch thick and the center thin enough to see the parchment through.

The crust should be golden‑brown with a few dark spots, the bottom should sound hollow when tapped, and the cheese should be bubbly with browned edges but not burnt. Total bake time is 6‑7 minutes at 550°F.

The YouTube channel Brian Lagerstrom focuses on detailed, technique‑driven home cooking tutorials, especially bread, pizza, and high‑temperature oven recipes, with an emphasis on scientific explanations and equipment reviews.

Brian Lagerstrom combines rigorous fermentation science, precise temperature control (using pizza steels and high‑heat ovens), and a no‑mixer, hands‑on method, whereas many other channels rely on shortcuts like pre‑made dough or lower‑temperature baking.