New York Style Pizza
Classic thin-crust pizza with a variety of toppings.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
Recurso Premium
Recurso Premium
New York-style pizza emerged from the late 19th and early 20th-century influx of Italian immigrants to New York City. These immigrants brought their pizza-making traditions with them, adapting them to the available ingredients and tastes of their new home. Lombardi's, established in 1905, is often considered the first pizzeria in the United States, marking the beginning of New York's distinct pizza style.
Recurso Premium
New York-style pizza is deeply ingrained in New York City's culture, acting as a staple food, a symbol of urban life, and a social gathering point.
Ubiquitous Food
Pizza is readily available throughout New York City, found in countless pizzerias, delis, and even street vendors, making it an accessible and affordable meal option for many New Yorkers.
Street Food Culture
The ease of grabbing a slice and eating it on the go contributes to New York's dynamic street food culture. Folding the large, thin slice in half is a common practice, showcasing its portability.
Social Gathering
Pizzerias serve as social hubs, places where friends and families gather to share a meal, celebrate occasions, or simply enjoy each other's company. It's often a shared experience.
Recurso Premium
New York-style pizza is characterized by its savory, slightly sweet, and often oily flavors, stemming from a combination of high-gluten flour, a simple tomato sauce, and aged mozzarella cheese.
The flavor profile begins with the slightly tangy and sweet tomato sauce, often made with just tomatoes, olive oil, garlic, and oregano. The high-gluten flour contributes to a chewy and slightly crispy crust. The aged mozzarella provides a creamy, savory element, while the addition of olive oil after baking adds a rich, greasy finish. Toppings, ranging from pepperoni and sausage to vegetables, further enhance the overall flavor.
Recurso Premium
Dough Hydration
A high hydration dough (around 65-70%) is crucial for the proper texture. Start with good quality high-gluten flour. Proofing takes longer, often several days of slow cold proofing. This slow fermentation creates those air bubbles inside the crust.
Oven Temperature
High heat is essential for achieving a crispy bottom crust and a slightly charred top. Ideally, bake at 500-550°F (260-290°C), using a pizza stone or steel to retain heat.
The Fold
Folding the slice in half is an essential part of the New York pizza experience. It's not just about eating on the go; it also reinforces the thin crust and prevents it from flopping.
Recurso Premium
Explore pratos e restaurantes adicionais de Pizza
Explorar PizzaDescubra os melhores restaurantes e experiências culinárias em Phoenix.
Explorar PhoenixSaiba mais sobre a cultura gastronômica, a cena de restaurantes e o patrimônio culinário de United States.
Explorar United States