History

New York-style pizza is a large hand-tossed thin pie sold in wide slices to go, crisp only along the edge and pliable enough to fold, and it grew from the pizza of Neapolitan immigrants in early 1900s New York. Lombardi's is said to have been founded in 1905, though that claim has been challenged, and Antonio Totonno Pero, who made pizza at Lombardi's, opened Totonno's on Coney Island in 1924. Luigi's is a family-run Park Slope pizzeria that dates its story to 1973, and La Flor's owner describes his thin, crisp slice as New York cuisine; both charge $3.50 for cheese.

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Common allergens: Gluten, Dairy

Make it at home

Yield Makes one 12 to 13 inch pizza (8 slices), plus dough for a secondHands-on 40 minTotal 2 hr 20 minDifficulty Intermediate

Ingredients

  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 cups warm water (about 110 F / 43 C)
  • 2 cups bread flour
  • 1 3/4 cups all-purpose flour, plus more for kneading
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil, plus more for the bowl
  • 1 can (15 ounces) crushed tomatoes
  • 1 small garlic clove, grated
  • 1 teaspoon olive oil, 1/4 teaspoon dried oregano, a pinch of sugar, salt and pepper for the sauce
  • 2 tablespoons grated Parmesan
  • 2 ounces fresh mozzarella, torn
  • 1 heaping cup grated low-moisture mozzarella

Method

  1. Sprinkle the yeast over the warm water and let it stand 5 to 10 minutes until foamy.
  2. Whisk both flours, the sugar and the salt, make a well, add the yeast water and the oil, and stir to a shaggy dough.
  3. Knead on a floured surface for 3 to 5 minutes until smooth and slightly tacky, then rest in an oiled covered bowl for 1 1/2 hours until doubled.
  4. Divide into two 1-pound balls. Wrap one and refrigerate for up to 2 days, or freeze it for up to 3 months.
  5. Stir the tomatoes, garlic, oil, oregano, sugar, salt and pepper together for the sauce. Do not cook it.
  6. Heat the oven to 500 F (260 C) with a pizza stone, steel or inverted baking sheet in the lower third.
  7. Stretch the dough to a 12 to 13 inch round on floured parchment, spread 1/2 cup sauce, and top with Parmesan and both mozzarellas, leaving a 3/4 inch border.
  8. Bake on the hot stone for 5 minutes, slide out the parchment, and bake 5 to 10 minutes more until golden and bubbling, then cut into 8 slices.

Tip from the editors. Keep the second dough ball in the fridge and bake it within 2 days, so the next slice night needs only sauce and cheese.

Where to eat brooklyn cheese slice

Brooklyn cheese slice in Brooklyn

Luigi's Pizza ★ 4.4

$ PizzeriaPark Slope

Luigi's Pizza is a family-run 5th Avenue pizzeria in Park Slope, Brooklyn, open since 1973, selling cheese slices for $3.50 and Sicilian squares for $4.

TryCheese slice and Sicilian square

TipCash only. Garlic knots are six for $2, so a slice with a few knots makes a meal for well under $10.

Directions

La Flor Pizzeria ★ 4.0

$ PizzeriaCrown Heights

La Flor is a pizzeria on Classon Avenue in Crown Heights, Brooklyn, selling cheese slices for $3.50, pepperoni for $4 and sausage pepperoni for $5.

TryCheese and pepperoni slices

TipThe operator notes that slices are not available for pickup, so eat in or order a whole pie. Open until 21:00 Monday to Saturday.

Directions

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