There’s nothing quite like folding a large, hot slice of pizza and taking that first incredible bite. If you know, you know. That iconic fold is the hallmark of New York-style pizza—a culinary creation that’s captured the hearts (and taste buds) of people far beyond the five boroughs.

Here at La Villa, we’ve spent nearly 50 years perfecting our craft, and we’re proud to share the rich history behind this beloved dish and how we honor its traditions every single day.

For us, pizza isn’t just food. It’s family, history, and passion all rolled into one. We believe that understanding where this amazing pizza came from makes every slice taste even better. So come on in, grab a seat at our table, and join us on a journey through time to discover the delicious story of New York-style pizza – its origins, what makes it so special, and how we pour our family’s heritage into every pie we bake.

The Birth of an Icon: How Pizza Came to New York

The story of New York-style pizza begins with the Italian immigrants who brought their culinary traditions to America in the late 19th and early 20th centuries. These newcomers – many from Naples, the birthplace of pizza, longed for a taste of home. By the early 1900s, Italian bakers in neighborhoods like Little Italy began selling pizza, and one of those early pioneers is credited with opening the first pizzeria in the United States.

In Italy, pizza was baked in wood-fired ovens, but when Italians arrived in New York, they had to adapt. Wood was expensive and difficult to source in the dense urban landscape, while coal was abundant and already used to heat most homes and buildings. Coal burned hot (hot enough to mimic the high temperatures of a traditional wood-fired oven) so it became the fuel of choice. This shift not only solved a practical problem but also gave early New York pizzas their distinctive char and crispness, traits that would become trademarks of the style.

At first, pizzas were sold whole, but as demand grew among workers looking for a quick, affordable lunch, one enterprising baker began selling slices. That simple idea revolutionized pizza forever, turning it from a sit-down meal into New York’s most iconic street food.

What Makes New York-Style Pizza So Special?

You can spot a New York-style pie from a mile away. It’s large, typically around 18 inches with a thin, crisp crust that’s still soft and pliable enough to fold. That fold isn’t just tradition; it’s practicality.

The Legendary Crust

The secret to an authentic New York crust lies in high-gluten bread flour and the city’s famous soft water, low in calcium and magnesium. This unique water chemistry helps create a dough that’s both tender and flavorful. The dough is hand-tossed, stretched thin without compressing its air pockets, resulting in a crust that’s light, airy, and strong enough to hold all the toppings.

The Perfect Balance of Sauce and Cheese

A true New York slice is all about balance. The sauce, made from crushed vine-ripened tomatoes, simply seasoned with oregano, basil, and a touch of garlic—keeps the flavor bright and fresh. On top goes low-moisture mozzarella or fresh mozzarella, applied sparingly so every bite maintains the perfect ratio of crust, sauce, and cheese. The result: that signature gooey melt with a gentle, golden-brown finish.

The Deck Oven vs. the Wood Oven

As time went on, the coal and wood ovens that once defined New York pizza became rare. They were expensive to operate, difficult to maintain, and required special skills to manage safely. To meet growing demand, pizzerias began using deck ovens—the same type many bread bakers were already using.

These gas-fired deck ovens ran at 500–550° F, lower than the 850° F of a wood-fired oven, but they produced a consistent bake and were easier for staff to learn. That combination of practicality and quality helped spread the New York-style pizza across the country. Today, many places advertise “brick-oven” pizza, though most use gas deck ovens with a decorative brick façade. A true brick oven, however, refers to the traditional wood-fired oven that defined the earliest pies.

Our Commitment to Authenticity at La Villa

For nearly five decades, our family has been dedicated to serving authentic Italian cuisine made with care and integrity. When it comes to pizza, we stay true to the time-honored traditions that make New York-style pizza legendary—while also celebrating its Neapolitan roots.

At La Villa, we went back in time, returning to the real wood-fired oven for our Neapolitan-style pizzas. Baking at 850° F, they develop a beautiful char and a tender, airy texture thanks to our all-natural artisanal flour and long fermentation process.

Our ingredients are always the freshest and highest-quality we can source. Our dough recipe has been perfected over the years to achieve that foldable-yet-crisp bite. The sauce comes from a family recipe using only vine-ripened Italian tomatoes and a secret blend of herbs passed down through generations. We top it with premium whole-milk mozzarella or fresh mozzarella, creating the perfect cheese pull and creamy finish.

Each pie is baked in our ovens until the crust turns golden and the cheese bubbles beautifully. This dedication to craft and quality is what’s made La Villa a trusted name in our community for nearly half a century. Every pizza we make is a piece of our family’s history and a tribute to New York’s enduring pizza tradition.

Frequently Asked Questions About New York-Style Pizza

What’s the best way to reheat a slice of New York-style pizza?

Skip the microwave, it makes the crust soggy. Instead, warm your slice in a traditional toaster oven or try using a dry skillet and put it over medium heat until the bottom crisps up. For a melty top, add a few drops of water to the pan (away from the slice) and cover it for about a minute. The light steam will make the cheese perfectly gooey again.

Why are New York-style pizzas so big?

The large pies date back to the early 1900s, when bakers wanted to feed hungry workers quickly and affordably. By making large pizzas and selling them by the slice, they offered a hearty meal for just a few cents. The tradition stuck and today, the giant, shareable size remains part of the charm.

At La Villa, every pizza tells a story of heritage, craftsmanship, and love.
We’re honored to carry on that story and share a true taste of New York, baked with the same passion that started it all.