Best New York Style Pizza in San Diego
Bring the Big Apple to America's Finest City with authentic New York style pizza in San Diego. From East Coast transplants to local pizzaiolos perfecting the classic fold, discover where to find oversized hand-tossed pies with that iconic crispy-yet-pliable crust. Our comprehensive guide covers everything from coal vs. gas ovens to the legendary NYC water debate.
Expert Tip: Pro tip: Judge a NY-style pizzeria by their plain slice—real pros know "one slice, plain" is the ultimate test. The fold should be natural, not forced. When ordering, don't ask for it to be reheated unless it's cold; a proper NY slice should come from a pie that's been kept warm. And remember: folding isn't optional, it's required. Lengthen the slice, bring the crust sides together, and eat from the tip back.
Key Characteristics
What Makes It Unique
New York style pizza is defined by its large hand-tossed thin crust that's crispy along the edge yet soft, thin, and pliable enough beneath toppings to fold in half. Made from high-gluten bread flour (12.5-14% protein), the dough achieves perfect extensibility through hand-tossing—never rolled. Baked in gas deck ovens at 500-550°F for 15-18 minutes or coal ovens exceeding 800°F for 3-5 minutes, creating a distinctive char pattern. The mineral content in NYC tap water is famously credited with contributing to the dough's characteristic flavor and texture.
History & Origins
New York style pizza originated with Italian immigrants in the early 1900s, with Gennaro Lombardi opening America's first pizzeria, Lombardi's, in Manhattan's Little Italy in 1905. Using a coal-fired oven he built himself, Lombardi created oversized pies that departed from traditional Neapolitan pizza to suit American appetites. The style evolved through the 20th century, with Frank Mastro's innovation of gas-fired brick ovens making NY pizza more accessible citywide. By mid-century, selling pizza by the slice became iconic, cementing New York's reputation as America's pizza capital.
In San Diego
San Diego's New York style pizza scene thrives with East Coast transplants bringing authentic recipes west. Bronx Pizza (operating since 1997) famously imports NYC water to recreate that legendary flavor, while Bongiorno's New York Pizzeria in Solana Beach serves classic foldable slices. The Pizza Standard in Tierrasanta shocked the scene with Brooklyn-style pies rivaling NYC's best. Look for 18-22" pies, slices sold individually, and pizzaiolo-performed hand-tossing demonstrations.
Frequently Asked Questions
What makes New York style pizza different from other styles?
New York style features a hand-tossed thin crust made with high-gluten flour that's crispy on the bottom but pliable enough to fold in half. The large slices, typically from 18-22" pies, are designed to be folded lengthwise and eaten one-handed—a technique born from NYC street culture.
Where can I find authentic New York style pizza in San Diego?
Top spots include Bronx Pizza (Mission Hills/Hillcrest, since 1997), Bongiorno's New York Pizzeria (Solana Beach), and The Pizza Standard (Tierrasanta). Bronx Pizza famously imports NYC water to replicate the authentic taste, while Bongiorno's caters specifically to East Coast transplants.
Why do you fold New York style pizza?
Folding serves both practical and traditional purposes: it creates a structural "canal" that contains toppings and oil, allows one-handed eating while walking NYC streets, and helps support the large, thin slice. The fold is so iconic it's considered essential to the authentic NYC pizza experience.
Does NYC water really make the pizza better?
NYC tap water contains specific minerals (calcium, magnesium) that affect gluten development and dough texture. While debated, many pizzaioli believe it contributes to the characteristic flavor and chew. Some San Diego pizzerias, like Bronx Pizza, import NYC water to replicate this effect.
What's the difference between coal oven and gas oven NY pizza?
Coal ovens (original style) reach 800°F+ and cook in 3-5 minutes, imparting smoky flavor and dramatic char. Gas deck ovens (more common today) operate at 500-550°F with 15-18 minute bakes, creating more even cooking. Both are authentic; coal is traditional but gas is the modern NYC standard.
What flour is used for New York style pizza?
High-gluten bread flour with 12.5-14% protein content is essential. This high protein creates strong gluten networks that allow the dough to stretch thin without tearing and provides the characteristic chewy texture. Many NYC pizzerias use specific brands like All Trumps or Bouncer.
