The age-old debate about whether New York has better pizza than Italy has been a topic of discussion among pizza enthusiasts for decades. While Italy is the birthplace of pizza, New York has become a hub for pizza lovers, with its unique style and flavor profile. In this article, we’ll delve into the history of pizza in both Italy and New York, explore the differences between the two styles, and examine the arguments for and against the notion that New York has better pizza than Italy.
A Brief History of Pizza in Italy
Pizza originated in Naples, Italy, in the late 18th century. Before then, flatbreads were cooked in wood-fired ovens and topped with ingredients like olive oil, herbs, and meat. However, the modern version of pizza as we know it today was born in Naples, where street vendors, known as “pizzaiolos,” began selling flatbreads topped with tomato sauce, cheese, and other ingredients.
The Evolution of Neapolitan Pizza
Neapolitan pizza, also known as “pizza napoletana,” is a style of pizza that originated in Naples. It’s characterized by a thin crust, soft center, and fresh toppings like tomato sauce, mozzarella cheese, and basil. The art of making Neapolitan pizza has been passed down through generations, and it’s now a protected designation of origin (PDO) product in the European Union.
A Brief History of Pizza in New York
Pizza was introduced to the United States by Italian immigrants in the late 19th century. The first pizzeria in the United States, G. Lombardi’s, was opened by Gennaro Lombardi in 1905 in New York City’s Little Italy. Lombardi’s menu featured the classic Neapolitan-style pizza, but it wasn’t long before Americanized versions of pizza began to emerge.
The Rise of New York-Style Pizza
New York-style pizza, also known as “New York pizza” or “NY-style pizza,” is a style of pizza that originated in New York City. It’s characterized by a thin crust, hand-tossed dough, and a light coating of sauce and mozzarella cheese. The crust is crispy on the bottom and chewy on the inside, and the pizza is typically cut into large, thin slices.
Differences Between Italian and New York-Style Pizza
While both Italian and New York-style pizzas have their own unique flavor profiles and textures, there are some key differences between the two.
Crust
The crust is one of the most noticeable differences between Italian and New York-style pizzas. Italian pizza crusts are typically soft and chewy, with a slightly charred texture from the wood-fired oven. New York-style pizza crusts, on the other hand, are crispy on the bottom and chewy on the inside.
Sauce
The sauce is another key difference between Italian and New York-style pizzas. Italian pizzas typically feature a light coating of sauce made from San Marzano tomatoes, while New York-style pizzas have a sweeter, more robust sauce made from crushed tomatoes.
Cheese
The type and amount of cheese used on Italian and New York-style pizzas also differ. Italian pizzas typically feature a light sprinkling of mozzarella cheese, while New York-style pizzas are often loaded with a blend of mozzarella and other cheeses.
Arguments For New York Having Better Pizza Than Italy
While Italy is the birthplace of pizza, there are some arguments to be made that New York has better pizza.
Unique Flavor Profile
New York-style pizza has a unique flavor profile that’s distinct from Italian pizza. The combination of a crispy crust, sweet sauce, and blend of cheeses creates a flavor experience that’s unlike anything found in Italy.
Innovative Toppings
New York-style pizza is known for its innovative toppings, from classic combinations like pepperoni and mushroom to more unique options like pineapple and prosciutto. This willingness to experiment with new toppings has helped to keep New York-style pizza fresh and exciting.
Iconic Pizzerias
New York City is home to some of the most iconic pizzerias in the world, from Lombardi’s to Joe’s Pizza to Patsy’s Pizzeria. These pizzerias have been serving up some of the city’s best pizza for decades, and they continue to attract visitors from around the world.
Arguments Against New York Having Better Pizza Than Italy
While New York-style pizza has its own unique charms, there are some arguments to be made that Italy still has better pizza.
Authenticity
Italian pizza is the real deal – it’s the original, authentic version of pizza that’s been perfected over centuries. From the wood-fired ovens to the fresh toppings, Italian pizza is a culinary experience that’s hard to beat.
Quality of Ingredients
Italian pizza is known for its high-quality ingredients, from the San Marzano tomatoes to the fresh mozzarella cheese. These ingredients are often sourced locally and are of a higher quality than those found in many New York-style pizzerias.
Culinary Tradition
Pizza is a deeply ingrained part of Italian culinary tradition, and it’s often served in a more rustic, homespun way than in New York. From the family-owned pizzerias to the street vendors, pizza is a beloved part of Italian culture that’s hard to replicate in New York.
Conclusion
So, does New York have better pizza than Italy? Ultimately, the answer comes down to personal preference. If you like a crispy crust, sweet sauce, and innovative toppings, then New York-style pizza may be the way to go. But if you prefer a more authentic, traditional pizza experience with high-quality ingredients and a rich culinary history, then Italy is still the place to be.
Final Thoughts
The debate over whether New York has better pizza than Italy is a fun and delicious one, but it’s also a reminder of the diversity and richness of pizza culture around the world. Whether you’re a fan of Italian, New York-style, or another style of pizza altogether, there’s no denying the power of pizza to bring people together and create unforgettable culinary experiences.
What makes New York-style pizza unique compared to Italian pizza?
New York-style pizza is distinct from its Italian counterpart due to its large, thin, and foldable slices. This style of pizza originated among Italian immigrants in New York City in the early 20th century. The unique characteristics of New York-style pizza can be attributed to the city’s water, which is said to have a lower concentration of minerals, resulting in a crust that is crispy on the bottom and chewy on the inside.
Another factor contributing to the uniqueness of New York-style pizza is the cooking method. New York-style pizzas are typically cooked in a brick oven at high temperatures for a short amount of time, giving the crust its signature crunch. The combination of the city’s water, cooking method, and traditional toppings such as mozzarella cheese and pepperoni has made New York-style pizza a staple of American cuisine.
How does the pizza-making process differ between New York and Italy?
The pizza-making process in New York and Italy differs significantly. In Italy, pizza dough is often made with type “00” flour, water, salt, and yeast, and is typically hand-kneaded for a longer period. The dough is then allowed to rise for several hours, giving the crust a lighter and airier texture. In contrast, New York-style pizza dough is often made with a combination of all-purpose and bread flour, and is mixed using a machine.
Another difference in the pizza-making process is the topping selection. Italian pizzas tend to have simpler toppings such as fresh tomatoes, mozzarella cheese, and basil, while New York-style pizzas often feature a wide range of toppings, including meats, vegetables, and condiments. The cooking time and temperature also vary between the two styles, with Italian pizzas typically cooked in a wood-fired oven at high temperatures for a short amount of time, and New York-style pizzas cooked in a brick oven at lower temperatures for a longer period.
What role does the water play in making New York-style pizza?
The water in New York City is said to play a crucial role in making New York-style pizza. The city’s water supply comes from a network of 19 reservoirs and three lakes in the Catskill Mountains, which is naturally filtered and has a low concentration of minerals. This unique water profile is believed to contribute to the crust’s signature crunch and chewiness.
Many pizzerias in New York City claim that the water is the secret ingredient that sets their pizzas apart from others. Some have even gone so far as to bottle and sell the water, claiming that it is the key to making authentic New York-style pizza. While the role of water in pizza-making is still a topic of debate, it is undeniable that the unique characteristics of New York City’s water have contributed to the distinct flavor and texture of its pizzas.
Can you find authentic Italian-style pizza in New York City?
Yes, it is possible to find authentic Italian-style pizza in New York City. In recent years, there has been a surge in Neapolitan-style pizzerias opening in the city, serving traditional Italian-style pizzas made with fresh ingredients and cooked in a wood-fired oven. These pizzerias often import ingredients directly from Italy and adhere to traditional Neapolitan pizza-making techniques.
Some popular spots for authentic Italian-style pizza in New York City include Lombardi’s, Joe’s Pizza, and Patsy’s Pizzeria. These pizzerias have been serving traditional Italian-style pizzas for decades and are often cited as among the best in the city. However, it’s worth noting that even in these pizzerias, the pizzas may not be entirely authentic, as the water and ingredients used may still be different from those found in Italy.
How do the toppings differ between New York-style and Italian-style pizzas?
The toppings on New York-style and Italian-style pizzas differ significantly. Italian-style pizzas tend to have simpler toppings such as fresh tomatoes, mozzarella cheese, and basil, while New York-style pizzas often feature a wide range of toppings, including meats, vegetables, and condiments. Italian-style pizzas also tend to have a lighter coating of sauce and cheese, allowing the flavors of the individual ingredients to shine through.
In contrast, New York-style pizzas often have a thicker coating of sauce and cheese, and may feature toppings such as pepperoni, sausage, mushrooms, and onions. The toppings on New York-style pizzas are often more abundant and varied, reflecting the city’s diverse culinary influences. However, some pizzerias in New York City are now offering more traditional Italian-style toppings, such as prosciutto and arugula, in response to changing consumer preferences.
Is it possible to make authentic New York-style pizza outside of New York City?
While it is possible to make New York-style pizza outside of New York City, it can be challenging to replicate the exact same flavor and texture. The unique characteristics of New York City’s water, as well as the traditional cooking methods and ingredients used in the city’s pizzerias, can be difficult to replicate in other locations.
However, many pizzerias outside of New York City are now offering New York-style pizzas made with high-quality ingredients and traditional cooking methods. Some pizzerias are even importing water from New York City in an attempt to replicate the exact same flavor and texture. While these pizzas may not be entirely authentic, they can still be delicious and satisfying in their own right.
What is the verdict in the debate over whether New York has better pizza than Italy?
The verdict in the debate over whether New York has better pizza than Italy is ultimately subjective and depends on personal preference. Some people prefer the classic, simple flavors of traditional Italian-style pizzas, while others enjoy the more abundant toppings and crispy crust of New York-style pizzas.
Ultimately, both New York-style and Italian-style pizzas have their own unique charms and attractions, and the best pizza is the one that is made with high-quality ingredients and cooked with love and care. Whether you prefer the classic flavors of Italy or the bold, eclectic flavors of New York City, there is no denying that pizza is one of the world’s greatest culinary delights.