A plain cheese slice on a thin crust that folds, sold for $3.50 at Brooklyn counters such as Luigi's in Park Slope and La Flor in Crown Heights.

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.

Where to eat Brooklyn cheese slice in Brooklyn

2 editor picks for Brooklyn cheese slice in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Brooklyn cheese slice across every city.

Book food experiences in Brooklyn

Williamsburg Food Tasting & Walking Tour★ 4.9 (240)

Viator · 3 h

Williamsburg Food Tasting & Walking Tour

New York City is known for being pricey, but if you know where to look, it doesn’t have to be. Many of the foods that make NYC famous, like pizza, bagels, fried chicke...

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More places near Luigi's Pizza and La Flor Pizzeria

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Makes one 12 to 13 inch pizza (8 slices), plus dough for a second2 hr 20 minIntermediate

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.

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

Common allergens: Gluten, Dairy.