New York–style pizza is a style of pizza characterized by large hand-tossed thin-crust pies, often sold in wide slices to go. It has a crust which is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat. This style evolved in US from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. This style of Pizza is quite similar to the original Italian version. Regional variations exist throughout the Northeast and elsewhere in the U.S.
New York–style pizza is traditionally hand-tossed, consisting in its basic form of a light layer of tomato sauce and dry, grated, full-fat mozzarella cheese; additional toppings are placed atop the cheese. Pies are typically around 18 inches (45 cm) in diameter, and commonly cut into 8 slices. These large wide slices are often eaten as fast food or a “street snack” while folded in half from the crust, as their flexibility sometimes makes them unwieldy to eat flat. Folding the slice also allows it to be eaten with one hand.
New York–style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York City water are also credited with giving the dough in metro area pies their characteristic flavor. Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.