New York-style pizza remains the most popular pizza style in the U.S. It is defined by large slices, a thin, foldable crust, and a chewy texture with crispy edges. The pizza must be hand-tossed, and the sauce consists of uncooked, crushed tomatoes blended with spices. Shredded mozzarella cheese ensures even melting, and the pizza is baked at lower temperatures compared to Neapolitan-style for better reheating. Many pizzerias nationwide serve this style, including notable spots in Los Angeles, such as Pane Bianco, which offers a simplistic yet nostalgic pizza menu.
New York-style pizza is known for large and wide slices, a thin crust that's foldable yet chewy, with crispy edges. The cheese is shredded, allowing for even melting.
The dough for New York-style pizza must be hand-tossed. The sauce is typically made using uncooked, crushed tomatoes blended with spices.
New York-style pizza is baked at a lower temperature for longer than Neapolitan-style pizza, which contributes to its superior reheating quality.
Pane Bianco offers New York-style pizza in LA with a simple menu featuring red, green, salami slices, and a whole marinara pie, all aimed at delivering nostalgia.
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