The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat.

[3] An immigrant pizzaiolo ('pizza maker') from Naples, he opened a grocery store in 1897; eight years later, it was licensed to sell pizza by New York State.

Many people, however, could not afford a whole pizza and instead would offer what they could in return for a corresponding sized slice,[5] which was wrapped in paper tied with string.

Minerals present in New York City's tap water supply are also credited with giving the dough in metro area pizzas its characteristic texture and flavor.

New York–style pizza is most prevalent in New York, New Jersey, Pennsylvania, Maryland, Delaware, District of Columbia, and Connecticut, but can be found throughout the Northeastern region and beyond.