Which pizza style is known for a thin, foldable crust?

The pizza style known for a thin, foldable crust is New York-style pizza.

New York-style pizza developed in New York City in the early 20th century from Neapolitan pizza brought by Italian immigrants. Its defining format is a large, hand-tossed pie with a thin center and a crisper, slightly thicker edge. Slices are usually wide enough to fold while being eaten, especially when served as street food or takeout.

Traditional New York slices commonly use tomato sauce and shredded mozzarella, with optional toppings. The dough often relies on high-gluten bread flour, which helps create a crust that is both chewy and flexible. New York City’s tap water is also popularly credited with influencing the style’s texture, although the importance of that factor is debated.

A common mix-up is confusing New York-style pizza with Neapolitan pizza. Neapolitan pizza is usually smaller, softer, and served whole, while New York-style pizza is larger and designed to be sold by the slice. Large pies commonly measure about 18 to 24 inches across and are cut into eight slices.