New York-style pizza is a common style of pizza, originating from New York City. This style is identified by its wide, thin, and foldable slices. The traditional toppings are tomato sauce and mozzarella cheese. It is traditionally hand-tossed and light on sauce. The slices are often eaten folded in half, as its size and flexibility sometimes makes it unwieldy to eat by hand.

The most noticeable difference between New York-style and other American pizzas is its thin and crispy hand-tossed crust, made from a high-gluten bread flour. The flavor of the crust has sometimes been attributed to the minerals present in the New York City tap water used to make the dough. blank">http://www.slashfood.com/2005/09/26/new-york-pizza-is-the-water-the-secret/ It is said that some out-of-state pizza makers even transport the water cross-country for the sake of authenticity. http://www.truthout.org/issues_06/072106EC.shtmlhttp://www.seeing-stars.com/Dine/MulberryPizza.shtml

New York-style pizza is usually sold both by the slice and as whole pies. Slice are taken from a large pie -- typically around 18 inches in diamater -- and most commonly cut into 8 slices, but other variations do exist. Pizzas to be sold by the slice can be either "plain" (cheese and sauce) or with toppings. While many New York pizzerias also have slices with various toppings ready to serve, they invariably have plain slices ready to go, and can provide slices with toppings by adding them on prior to re-heating.

Pizzas are typically served with condiments of oregano, dried red chili pepper, garlic powder, and grated parmesan cheese.

Also served in the New York area, square-shaped slices with much thicker dough are called _Sicilian slices, though they often differ considerably from the true pizza of Sicily.