Pizza in Manhattan NY

Many say that pizza in New York, or Manhattan is not as good as true authentic Italian pizza, nonetheless New York Pizza has its awesome flavor that many native New Yorkers would not trade for anyting. Pizza in Manhattan is a special kind that can be distinguished from any other pizza or pizzeria. You can't express it with words, you gotta taste it. Crisp, chewy, cheesy, saucy, thick or thin. A true New York pizza will have a blanket of blistered cheese covering a thin crust and a layer of sweet tomato sauce. Too many toppings are sacrilegious to a die-hard New York pizza-lover - nothing should ruin the pure genius of a plain slice. And it tastes better if you fold it in half. So, take our advise and visit these places for unforgettable experience with pizza from the Big Apple. New York style pizza.

• Chelsea (26)
• Chinatown (7)
• East Village (39)
• Financial District (36)
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Neighborhoods
• Chelsea (26)
• Chinatown (7)
• East Village (39)
• Financial District (36)
• Flatiron (11)
• Garment District (10)
• Gramercy (14)
• Greenwich Village (31)
• Harlem (17)
• Hell's Kitchen (18)
• Inwood (10)
• Kips Bay (19)
• Little Italy (4)
• Lower East Side (14)
• Midtown (41)
• Morningside Heights (7)
• Murray Hill (17)
• NoLIta (5)
• SoHo (10)
• Spanish Harlem (18)
• Sutton Place (4)
• TriBeCa (12)
• Turtle Bay (9)
• Upper East Side (59)
• Upper West Side (38)
• Washington Heights (24)
• West Village (26)

New York style pizza can be traced back to the 17th century when Spanish soldiers were occupying the area around Naples, Italy. One of their favorite snacks was a soft, crispy dough with toppings that the Neapolitans called sfiziosa. Like local New Yorkers who fold their slices in half and eat while walking, these Spanish soldiers folded the flat bread into a libretto (little book) and ate it with their hands. One of the main characteristics of New York style pizza is its thin, chewy crust, but that isn't everything that defines New York style pizza. Many might say that it's not New York style unless it leaves those yellow trails of oil running down your elbow when you eat it. This comes from the high butter fat cheese they use. Big Dave Ostrander says most New York pizzerias use Grande mozzarella cheese to get this trait. For New York style, fresh mozzarella isn't an option...it's a rule. Many are hearth or deck oven baked and the sauce is usually thinner than most sauces with fewer ingredients added. The dough is made with high protein, high gluten flour (usually 13.5 to 14.5 percent protein) and is slightly chewy. There is an old urban legend that you can only produce New York pizza in New York due to the hard water they have. While it is true that New York has hard water, it is debatable as to whether this is the secret ingredient.