# Is NY style pizza supposed to be like this? **URL:** \ **Category:** Cafe Society\ **Created:** [June 9, 2016, 5:04pm UTC](https://boards.straightdope.com/t/is-ny-style-pizza-supposed-to-be-like-this/756929 "2016-06-09T17:04:56Z")\ **Posts on this page:** 5\ **Page:** 5
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 13, 2016, 12:37am UTC](https://boards.straightdope.com/t/is-ny-style-pizza-supposed-to-be-like-this/756929/81 "2016-06-13T00:37:04Z")
> [@mack](#): > > I think that’s a safe assumption. I wouldn’t say putting fresh mozzarella and basil on a regular pizza joint crust makes it neopolitan though (although they may call it that and it makes it neopolitan-ish). Fresh basil and mozzarella over tomato sauce on a thin crust is _pizza Margherita_. > **[Pizza Margherita Recipe](https://cooking.nytimes.com/recipes/1016231-pizza-margherita)** > > Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce This pizza is adapted from the recipe used by the staff at Roberta’s... ---
**Author:** ![Ellis\_Aponte\_Jr](https://avatars.discourse-cdn.com/v4/letter/e/5daacb/32.png) [@Ellis\_Aponte\_Jr](https://boards.straightdope.com/u/Ellis_Aponte_Jr)\ **Post date:** [June 13, 2016, 2:43am UTC](https://boards.straightdope.com/t/is-ny-style-pizza-supposed-to-be-like-this/756929/82 "2016-06-13T02:43:55Z")
> [@Ukulele\_Ike](#): > > Fresh basil and mozzarella over tomato sauce on a thin crust is _pizza Margherita_. > > [Pizza Margherita Recipe](http://cooking.nytimes.com/recipes/1016231-pizza-margherita) Which describes a slice you can get at almost any corner pizza joint in NYC, so I’m confused by why the “Neapolitan” style is not the NYC style and what makes the NYC style different from standard American-style pizza. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2016, 2:51am UTC](https://boards.straightdope.com/t/is-ny-style-pizza-supposed-to-be-like-this/756929/83 "2016-06-13T02:51:36Z")
> [@Ellis\_Aponte\_Jr](#): > > Which describes a slice you can get at almost any corner pizza joint in NYC, so I’m confused by why the “Neapolitan” style is not the NYC style and what makes the NYC style different from standard American-style pizza. You can read about it [here](http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html). There are NY pizza places that a true Neapolitan-style pizza. But most NY pizza, as I’ve had it, is not like Neapolitan, which is cooked in 1-2 minutes and produces a charred, blistered crust. Neapolitan pizza is also generally soupier in the center and floppier than a NY pizza, so much so that you generally need a knife and fork to eat it. ---
**Author:** ![Dorjan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dorjan/32/12440_2.png) [@Dorjan](https://boards.straightdope.com/u/Dorjan)\ **Post date:** [June 13, 2016, 7:13pm UTC](https://boards.straightdope.com/t/is-ny-style-pizza-supposed-to-be-like-this/756929/84 "2016-06-13T19:13:43Z")
> [@Ukulele\_Ike](#): > > Growing up in Cleveland, I consumed pizza maybe four or five times before moving away to New Haven at age 17 for college. There, in the Holy City of Sally’s Apizz, Pepe’s, Naples, Yorkside, and Broadway Pizza, the scales fell from my eyes. Lived in Manhattan and Brooklyn since, happily eating pizza. > > If I have to pay a visit to Cleveland now, I stick with fried pierogi or a kielbasa sandwich. I don’t know what’s up with the Italian-Americans there – and I grew up with LOTS of them, who made their own excellent wine and cooked many other great Ital-Amer dishes – but they never seemed to master the pizza pie. You’ll be fine. Some of the best Neapolitan Style Pizza anywhere can be found in the Cleve these days. There’s even a spot in Mentor that has damn Good NY Style. The only thing it can’t quite match is the NYC water in the dough. [http://ruhlman.com/2016/01/a-near-perfect-pizza/](http://ruhlman.com/2016/01/a-near-perfect-pizza/) ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [June 13, 2016, 8:08pm UTC](https://boards.straightdope.com/t/is-ny-style-pizza-supposed-to-be-like-this/756929/85 "2016-06-13T20:08:20Z")
> [@Chronos](#): > > Of the posted images there, the New York style just looks like ordinary standard pizza, as does the Sicilian, and I’ve seen very few places anywhere in the country that serve anything that resembles that Neapolitan pizza. If I go to Little Caesar’s, Domino’s, or Pizza Hut, I’ll get something that more closely resembles the picture labeled “New York” than any of the others. Surely, there’s a difference between Pizza Hut and a true New York pizza? It has a thin, not crispy crust and thin cheese and topping. It’s nearly 2D. [Previous page](https://boards.straightdope.com/t/is-ny-style-pizza-supposed-to-be-like-this/756929.md?page=4)