FAQ About Pizza
What is the difference between Neapolitan and New York-style pizza?
Neapolitan and New York-style pizzas are two distinct types of pizza with noticeable differences in their crust, toppings, and cooking methods. Here's a breakdown of the key differences between Neapolitan and New York-style pizza:
Crust: Neapolitan pizza has a thin, soft, and chewy crust. It is made with simple ingredients, including flour, water, salt, and yeast. The dough is traditionally hand-stretched, resulting in a slightly irregular shape. The crust is often charred and blistered from being cooked at high temperatures in a wood-fired oven.
On the other hand, New York-style pizza has a thin to medium-thick crust that is crisp on the outside and chewy on the inside. It has a sturdy structure that allows it to be folded without collapsing. The dough typically contains more oil and sugar than Neapolitan pizza, giving it a slightly sweeter flavor.
Size and Shape: Neapolitan pizza is usually smaller and round in shape, typically around 10 to 12 inches (25 to 30 cm) in diameter. It is meant to be an individual-sized pizza that is consumed in one sitting.
New York-style pizza, on the other hand, is often larger and comes in larger slices. A whole New York-style pizza is typically 18 to 20 inches (45 to 50 cm) in diameter, and it is often sold by the slice.
Toppings: Neapolitan pizza typically has minimal toppings to allow the quality of the dough, sauce, and cheese to shine. The classic Neapolitan pizza, known as the Margherita, is topped with San Marzano tomato sauce, fresh mozzarella cheese, basil leaves, and drizzled with olive oil.
New York-style pizza is known for its generous toppings. It is often topped with a combination of tomato sauce, mozzarella cheese, and various toppings like pepperoni, sausage, mushrooms, onions, bell peppers, and more. The toppings on New York-style pizza are typically spread evenly across the pie.
Cooking Method: Neapolitan pizza is traditionally cooked in a wood-fired brick oven at very high temperatures, often exceeding 800°F (427°C). The high heat allows the pizza to cook quickly, resulting in a blistered, slightly charred crust and a soft, tender interior.
