Pizza comes in many different styles, but New York is one of the most popular. Many pizzerias across the country try to replicate it, but for the most part, only those based in and around the New York City area seem to have mastered this particular variety. So what makes it different from other kinds? Although there’s no consensus, here are some of the key reasons it stands out.

What Makes New York Pizza Unique?

Characteristics

It’s important to point out that different Italian restaurants serve this dish in their own unique ways, even within the New York area. That being said, the New York style tends to feature a relatively thin crust topped with tomato sauce, mozzarella cheese, and toppings of your choice. New York-style pies are divided into wide individual slices with a sauce that boasts subtle yet effective seasonings.

Resources

One common theory regarding the popularity of this style: it’s in the water. Specifically, some chefs believe that the New York City water supply, which contains minerals not found in other public water supplies, makes it easier to create the dough necessary for this style of pizza. Some restaurants in other parts of the country even ship New York water in!

Background

New York City has long had a substantial Italian-American population. Those who start pizzerias in the area are often inspired by authentic family recipes passed down for generations. Since Italy was the birthplace of pizza, Italian emigrants know this dish like the back of their hands, crafting it with the authentic flavors and techniques of their culture.

Regardless of why it’s so popular, New York pizza is in a class all its own. Whenever you’re in the area, make sure you get a chance to taste it.

For a truly authentic sampling of New York-style pizza, stop by Emilio’s of Morris Park in the Bronx. They also serve calzones, sandwiches, and a wide range of other Italian specialities. See their full menu online for more information, and download their app (available on Android and iOS devices) for easy ordering.