What Is Brooklyn Style Pizza? | Interesting Information

If you’re a pizza aficionado, then chances are you have heard of “Brooklyn style pizza.” But what is Brooklyn style pizza and why has it become so beloved? As with most classic styles of cuisine, there are many answers to this question. This blog post will explore the origins and ingredients that make Brooklyn-style pizzas unique in order to fully answer the burning question: What is Brooklyn Style Pizza?

What Is Brooklyn Style Pizza?

Brooklyn-style pizza refers to a specific type of pizza that originated and was perfected in the borough of Brooklyn. It is characterized by its thin and crispy crust, typically measuring between 18 and 45 inches in diameter. This style of pizza generally has minimal toppings, if any.

The History of Brooklyn-Style Pizza

In the early 1900s, a large influx of Italian immigrants settled in Brooklyn and brought their culinary traditions with them. This included their unique style of pizza making, which eventually evolved into what is now known as Brooklyn-style pizza.

Initially, these pizzas were made using fresh and locally sourced ingredients such as tomatoes, mozzarella cheese, and basil. The crust was also made with high-quality flour and allowed to rise for an extended period, resulting in a light and airy dough.

However, by the 1930s, Brooklyn pizza makers began experimenting with new techniques and ingredients. This led to the development of a thinner crust that could hold up well under heavier toppings. Additionally, some pizzerias started using coal-fired brick ovens to achieve a distinct charred and crispy crust.

Classic Brooklyn-Style Pizza Recipe

If you’re feeling adventurous in the kitchen, here’s a classic recipe for making your own Brooklyn-style pizza:


  • 1 lb high-gluten flour
  • 1 oz salt
  • 0.7 oz active dry yeast
  • 0.5 tsp sugar
  • 12 oz water


  1. In a mixing bowl, combine the flour and salt.
  2. In a separate bowl, dissolve the yeast and sugar in water.
  3. Slowly pour the wet mixture into the dry ingredients while kneading until a smooth dough forms.
  4. Cover and let the dough rise for 24 hours in the refrigerator.
  5. Preheat your oven to 500°F with a pizza stone inside for 30 minutes.
  6. Roll out the dough into a thin crust and transfer to the preheated pizza stone.
  7. Add your desired toppings, such as tomato sauce, mozzarella cheese, and fresh basil.
  8. Bake for 10-12 minutes or until the crust is crispy and golden brown.
  9. Enjoy your homemade Brooklyn-style pizza.
Classic Brooklyn-Style Pizza Recipe

How Is Brooklyn-Style Pizza Served?

Brooklyn-style pizza is traditionally served with consideration for its thin crust. Due to the thinness of the crust, Brooklyn-style pizza can be a bit floppy. To address this, it is recommended to cut Brooklyn-style pizzas into six rectangular or square slices, as opposed to the standard eight triangular slices.

How To Eat Brooklyn-Style Pizza?

To consume Brooklyn-style pizza, follow these steps:

  1. Hold a single slice with both hands.
  2. Fold the slice in half so that the tip of the triangle meets the crust.
  3. Bite into the folded slice and savor the combination of toppings.
  4. Continue to enjoy each folded slice for maximum flavor and satisfaction.

By folding the slices, you can fully appreciate the unique taste and blend of toppings that define Brooklyn-style pizza.

How To Eat Brooklyn-Style Pizza?

The Best Places To Get Brooklyn-Style Pizza

Since its inception, Brooklyn-style pizza has gained popularity and can now be found in pizzerias across the world. However, for an authentic experience, it’s best to seek out a pizzeria in Brooklyn itself. Some fan-favorite establishments include Di Fara Pizza, Grimaldi’s Pizzeria, and Lucali. These pizzerias have been perfecting the art of Brooklyn-style pizza for decades and are considered some of the best in the borough.

9 thoughts on “What Is Brooklyn Style Pizza? | Interesting Information”

  1. Can someone tell me what distinguishes a Sbarro’s pizza from a “Brooklyn style” pizza? I’m still confused from this thread.

  2. Former pizza worker from California.

    I mean, I’d eat it. I wouldn’t waste the food but I’d be disappointed as hell. Needs to cook another minute or two. Crust isn’t dark enough. Means it’s too chewy.

    Looks like some chain restaurant goes through a pizza conveyor belt shenanigans.

  3. While there is probably no strict distinction between a Brooklyn style pizza and your typical Manhattan slice shop, a couple of the most famous Brooklyn pizza shops like Robertas, Di Fara, Lucali, and L’industrie all have more hybrid style pizzas. They’re something like a mix of classic New York slices like Joe’s pizza and more traditional Neapolitan margherita pizzas. They use mixes of low moisture mozzarella and fresh mozzarella, use a mix of 00 flour as well as the NY style high gluten flour, and they also serve their slices with fresh basil like a classic margherita. If you saw a pizza from any of these restaurants, you’d probably think it wasn’t from New York.

  4. Totally accurate, if there’s a difference that’s it. I’d also like to add that brooklyn goes harder with toppings. Not Grimaldi’s or whatever, but the regular pizzerias are mad generous with the “I can’t see the pizza underneath” amount of toppings.

  5. What makes this pizza brooklyn style? As a European, this just looks like a normal pizza with salami on it

  6. It’s very thin and crispy with the toppings tend to go to the edge of the pizza

  7. NYC resident here:

    “Brooklyn” style is usually something like this picture: a big, slightly floppy and foldable slice that has a gentle cracker-like crunch at the crease, with some bread-like consistency towards the top. Hungry? Get two.

    “Bronx” style is a thicker piece of mostly the same thing. Think a thicker crust and more toppings on the same footprint. Hungry? You only need one slice, this thing is a meal replacement.

    Theres also squares, Grandma slices and some other stuff, but generally for triangle slices those two above are the main types. Think of em as twins where one is tall and scrawny, and the other is the same height but more of a meathead.

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