Brooklyn style pizza is a specific variation of New York-style pizza that gained national recognition largely through Domino's, but it is rooted in the authentic thin-crust traditions of New York's most famous borough. The hallmark of a Brooklyn style pizza is its extra-thin, hand-stretched crust that is specifically formulated to be "crispier" than a standard hand-tossed dough. This thinness allows the slice to be easily folded in half—the quintessential way to eat pizza in NYC. The cheese used is typically a blend of mozzarella and provolone, which provides a sharper flavor profile and a slightly different "pull" than 100% mozzarella. Toppings are usually applied in a way that doesn't weigh down the delicate crust, and the slices are cut into six large pieces rather than the standard eight, resulting in massive, floppy triangles that require the "Brooklyn Fold" to maintain structural integrity. While authentic Brooklyn pizzerias (like Grimaldi’s or Di Fara) use coal or wood-fired ovens for a charred finish, the "Brooklyn style" found in commercial chains mimics this by using a cornmeal-dusted bottom to provide a textured, crunchy bite that contrasts with the soft, airy crust edge.