New York–style pizza is a style of pizza characterized by large hand-tossed thin-crust pies, often sold in wide slices to-go. It has a crust which is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat.[1] This style evolved from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. Regional variations exist throughout the Northeast and elsewhere in the U.S.