The Biggest Difference between Neapolitan and New York Style Pizza Dough

Both Neapolitan pizza and New York style pizza dough are two of the most popular types of pizza; and they both also have very distinctive qualities and characteristics. But no matter how you top it or cook it, there’s one big difference between these two pizza varieties: that’s the crust. While both incorporate a thin pizza crust the texture of the two is very different throughout.

Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust. Because that crust is so light (even though quite large,) certain areas become charred very quickly, which is why it’s important not to overcook and completely burn this type of crust. But just as large as that crust is on the sides, it’s just as thin on the bottom. In fact, Neapolitan pizza is so thin on the bottom that it’s not usually possible to even pick it up with your hands. Always be sure to offer a fork and knife when serving up this dish!

New York pizza on the other hand, is quite thin throughout, but much sturdier than Neapolitan pizza. The edges of the crust are about equal to the few toppings that adorn this pizza, and the pizza shouldn’t flop at all when picked up on its own. Still, it must maintain enough elasticity and smoothness so that it can be folded easily, as New Yorkers do.

Luckily today, you don’t really need to spend that much time perfecting the formula for your perfect pizza dough. Just contact us at DeIorios where we have everything you need for your New York or Neapolitan pizza – and any other kind of package dough you need, too.