For the November issue of PMQ Pizza magazine, we are doing a story on Nailing the New York Style and are seeking pizzeria operators, baking experts, etc., to share their expertise. (At this time, we are not seeking home cooks/bakers, food bloggers, etc. Please check in with me if you want to know if you'd be a good source before responding to questions.)

We are asking experts (pizzeria owners): As the most popular pizza style in the U.S., NY style seems like it should be easy, but is it really? How do you make a great NY style crust (what are its defining characteristics)? What are some common mistakes that chefs make while crafting this style? Are there any myths associated with this style that need to be cleared up? What makes the NY style so popular, iconic and delicious? And any other info you'd like to share!

Question

For the November issue of PMQ Pizza magazine, we are doing a story on Nailing the New York Style and are seeking pizzeria operators, baking experts, etc., to share their expertise. (At this time, we are not seeking home cooks/bakers, food bloggers, etc. Please check in with me if you want to know if you'd be a good source before responding to questions.)

We are asking experts (pizzeria owners): As the most popular pizza style in the U.S., NY style seems like it should be easy, but is it really? How do you make a great NY style crust (what are its defining characteristics)? What are some common mistakes that chefs make while crafting this style? Are there any myths associated with this style that need to be cleared up? What makes the NY style so popular, iconic and delicious? And any other info you'd like to share!

Adrian Iorga · Accepted Answer

New York-style pizza looks straightforward, but it's not. The first thing I check is the crust. Can it fold without cracking, and does it still have that slight chew in the bite? If the dough wasn't fermented long enough, the flavor just isn't there.

The crust has to strike a balance: crisp on the bottom, soft enough inside, and thin without being flimsy. Too much flour or not enough water throws the texture off. One mistake I see often is treating it like a flatbread fast to bake, fast to serve. But great NY pizza takes patience.

What makes it iconic is how practical it feels. You can grab a slice on the run and still feel like you've had a full meal. And the "New York water" myth? Fun to debate, but in reality, it's good technique and repetition that make a slice authentic.

Nicolas Breedlove · Answer

For me, New York-style pizza comes down to structure. The question is whether the crust can fold without sagging, whether it snaps lightly on the bottom, and whether it still has that chew. Those are the markers of authenticity.

The crust should be thin and balanced. Too much cheese or sauce ruins that balance and makes the slice heavy. Another mistake is cutting fermentation short. Dough needs time without it; you lose the flavor and the signature bite.

The water debate is fun, but it distracts from what matters: technique and consistency. People keep coming back to NY pizza because it fits every setting. You can eat it on a sidewalk, folded in one hand, and it still feels complete. That mix of convenience and satisfaction is what makes it timeless.

Ben Bouman · Answer

A New York-style crust is like a strong base. If it fails, nothing else matters. What I look for is dough with the right hydration stretched thin but not torn and baked hot enough to crisp.

The crust should be thin, light, and foldable. Many chefs rush proofing and end up with dense, bland dough. Others bake too cool and it turns soft, or too hot and it burns outside while staying raw inside.

People think this style is easy because it looks simple. That's the myth. It takes repetition and discipline. The magic is in making it look effortless when it's not.

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