How We Make Authentic New York–Style Pizza in Florida

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Making real New York–style pizza outside of New York is harder than most people realize — especially in Florida’s heat and humidity. At Best NY Pizza, we’ve spent nearly two decades refining a process that stays true to our Brooklyn roots while adapting intelligently to Florida’s climate.

Founded in 2005 by Brooklyn natives, our goal has never been to imitate New York pizza — it’s been to recreate the experience: the flavor, the texture, the fold, and the consistency that defines authentic NY pizza.

This page explains exactly how we do it — and why our pizza tastes the way true New York pizza should.

 

What Defines Real New York–Style Pizza

New York–style pizza isn’t just thin crust. Authentic NY pizza has very specific characteristics that must work together:

• A thin, foldable crust with structure

• A crisp exterior with a chewy interior

• Balanced sauce — never sweet, never heavy

• Whole‑milk mozzarella that melts smoothly

• A bake that creates light char without dryness

When any one of these elements is off, the pizza stops being New York–style.

 

The Dough Is Everything

New York pizza lives and dies by its dough.

We make our dough fresh daily, using a carefully controlled formula that balances hydration, fermentation time, and temperature. This process develops flavor while creating the strength needed for a proper NY fold — without becoming dense or cracker‑like.

Fermentation is never rushed. Time is what gives the dough its texture, aroma, and bite.

 

Why Florida’s Climate Changes Pizza Dough

Florida’s heat and humidity dramatically affect dough behavior. Fermentation accelerates, gluten develops differently, and moisture retention becomes harder to control.

Many pizzerias use generic dough formulas designed for cooler climates. In Florida, those formulas often result in pizza that’s heavy, inconsistent, or soggy.

We’ve spent years adjusting our dough process specifically for Florida conditions so our crust bakes up crisp, airy, and foldable — every single day.

 

Stone‑Fired Baking for the Perfect Crust

Our pizzas are baked in stone‑fired ovens, not conveyor belts.

Stone baking allows us to:

• Deliver even heat across the entire pizza

• Achieve proper oven spring

• Crisp the bottom without burning

• Melt the cheese evenly while protecting the dough

This baking method is essential to achieving the classic New York bite — crisp underneath, tender in the middle.

 

Sauce, Cheese, and Balance

Authentic NY pizza is about balance, not excess.

Our house‑made sauce is:

• Bright and savory

• Lightly seasoned

• Never overly sweet

We use premium whole‑milk mozzarella, applied in just the right amount so the cheese stretches naturally without overwhelming the crust or sauce.

Every component supports the others — nothing competes.

 

Why Our Pizza Folds (And Why That Matters)

If a slice doesn’t fold, it isn’t New York pizza.

The fold tells you everything:

• Proper dough hydration

• Correct fermentation

• Correct bake temperature

• Balanced topping weight

Our slices fold naturally — no cracking, no collapse, no greasy sag. That fold is a signature of real New York pizza.

 

Brooklyn Roots, Tampa Home

Our founders grew up in Brooklyn eating pizza by the slice — hot out of the oven, folded, and eaten standing up.

When we opened Best NY Pizza in Tampa in 2005, the mission was simple:

Bring real New York pizza to Florida — without compromise.

Nearly 20 years later, we’re proud to serve Tampa and Wesley Chapel with the same standards we grew up with.

 

Taste the Difference

The best way to understand authentic New York–style pizza is to taste it.

Explore our menu or order online from either location:

• Carrollwood

• Wesley Chapel

Once you try it, you’ll understand why Best NY Pizza has become a go‑to destination for authentic New York pizza in Tampa Bay.

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