Flavors · New York

New York-style pizza

Large pizza with a thin, crisp yet flexible crust, thin enough to fold a slice in half. It originated among Neapolitan bakers in New York and is sold by the slice throughout the city.

Traditional dish from New York, New York

Also known as: New York pizza, NY-style pizza, New York slice

Updated October 2026

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New York-style pizza — New York, the United States — New York-style pizza

New York-style pizza — New York, the United States

New York–style pizza is large and round, with a thin crust, low rim and a crisp base, yet flexible enough to fold a slice lengthwise. The topping is simple: tomato sauce, muçarela, and at most one or two additional ingredients.

According to the city’s official tourism body, the American version of pizza originated in New York in the late 19th century, when immigrant bakers from Naples adapted the recipe to coal ovens, which made the crust crisper.

For a long time, Gennaro Lombardi’s pizzeria on Spring Street in Little Italy was cited as the first in the country, holding a 1905 license. Research in 19th-century Italian‑American newspapers questions that date and indicates other pizzerias operated earlier in the city, so the matter remains debated.

A hallmark of New York pizza is selling it by the slice at the counter. You order a slice, it goes back into the oven for a few minutes, and you eat it right there or while walking down the street, folding the slice in half so it doesn’t drip.

There are pizzerias in every neighborhood, from old houses with coal ovens to corner counters.

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Where it comes from

New York , New York
Style born among Neapolitan bakers in New York, according to the city’s official tourism authority.

Ingredients

Wheat flour dough, tomato sauce, muçarela and, optionally, one or two toppings such as pepperoni or mushrooms.

How it is eaten

By the slice, eaten with your hands, folding the slice lengthwise. In many pizzerias people eat standing at the counter.

When it is eaten

Year‑round, at any time.

Your questions

Questions about New York-style pizza

What is New York‑style pizza like?

Large, with a thin crust and crisp base yet flexible enough to fold the slice lengthwise, with simple toppings.

Which was New York’s first pizzeria?

Gennaro Lombardi’s, from 1905, was long cited as the first, but research in old newspapers indicates others operated earlier, and the question remains open.

Why is the pizza slice folded in New York?

The slice is large and thin; folded lengthwise it holds together and doesn’t drip, making it easy to eat by hand or while walking.

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