Neapolitan Pizza vs. New York-style Pizza: Recipe Showdown

 

Neapolitan Pizza vs. New York-style Pizza: Recipe Showdown

The dough, toppings, and preparation techniques used to make Neapolitan pizza and New York-style pizza, two of the most popular styles of pizza in the world, are quite different from one another. Neapolitan pizza and New York-style pizza are two of the most popular styles of pizza in the world.

Neapolitan pizza originated in Naples, Italy, and is known for its thin, chewy crust, which is made with a specific type of flour, water, salt, and yeast. The dough is hand-stretched and usually cooked in a wood-fired oven at a high temperature of around 900°F for just 60-90 seconds. This results in a crust that is slightly charred and crispy on the outside but soft and chewy on the inside. Neapolitan pizza is typically topped with San Marzano tomatoes, mozzarella di bufala, and fresh basil.

New York-style pizza, on the other hand, originated in New York City and is characterized by its large, foldable slices and crispy yet chewy crust. The dough is made with high-gluten flour, water, yeast, salt, and sometimes sugar and oil, which results in a crust that is crispy on the outside and chewy on the inside. New York-style pizza is usually cooked in a gas oven at a lower temperature of around 550°F for 10-15 minutes. It is typically topped with tomato sauce and mozzarella cheese, with a variety of toppings such as pepperoni, mushrooms, and onions.

Overall, Neapolitan pizza is known for its simplicity and focus on high-quality ingredients, while New York-style pizza is known for its larger size and versatility in toppings. Both styles have their devoted fans and are delicious in their own way, so it ultimately comes down to personal preference.

Neapolitan Pizza RECIPE

Sure, here’s a recipe for Neapolitan pizza:

Ingredients:

• 500g (4 cups) of Tipo 00 flour
• 325ml (1 1/3 cups) of warm water
• 10g (2 tsp) of salt
• 2g (1/2 tsp) of active dry yeast

For the toppings:

• 400g (14 oz) of San Marzano tomatoes, crushed
• 250g (9 oz) of mozzarella di bufala, sliced
• Fresh basil leaves
• Extra-virgin olive oil
• Salt

Instructions:

1. In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in the warm water and let it sit for a few minutes until it becomes frothy.
2. Add the yeast mixture to the flour mixture and stir until the dough comes together. Knead the dough for about 10 minutes until it becomes smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours until it doubles in size.
4. Preheat your oven to the highest temperature it can go (ideally 500-550°F) and place a pizza stone or baking sheet in the oven to heat up.
5. Divide the dough into 4 equal pieces and shape each piece into a ball. Place each ball on a floured surface, cover with a clean cloth, and let them rest for about 30 minutes.
6. Once the dough has rested, stretch it out into a thin, round shape. Add the crushed tomatoes, a pinch of salt, and a few torn basil leaves, leaving a border around the edges. Top with the sliced mozzarella.
7. Slide the pizza onto the hot pizza stone or baking sheet and bake for about 60-90 seconds until the crust is crispy and slightly charred on the edges. Drizzle with extra-virgin olive oil and sprinkle with a few more torn basil leaves.
8. Repeat with the remaining dough balls and toppings, adjusting the baking time as needed. Serve hot and enjoy your homemade Neapolitan pizza!

New York-style Pizza RECIPE

Without a doubt, in such case, here is a recipe for pizza in the New York style:

Ingredients:

• 500g (4 cups) of bread flour
• 325ml (1 1/3 cups) of warm water
• 2g (1/2 tsp) of active dry yeast
• 2 tsp of salt
• 2 tsp of sugar
• 2 tbsp of olive oil

For the toppings:

• 400g (14 oz) of canned crushed tomatoes
• 250g (9 oz) of shredded mozzarella cheese
• 1 tsp of dried oregano
• 1 tsp of garlic powder
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the flour, yeast, salt, sugar, and olive oil. Slowly add the warm water and stir until the dough comes together. Knead the dough for about 10 minutes until it becomes smooth and elastic.
2. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours until it doubles in size.
3. Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet in the oven to heat up.
4. Once the dough has risen, divide it into 2-3 equal pieces and shape each piece into a ball. Place each ball on a floured surface, cover with a clean cloth, and let them rest for about 30 minutes.
5. Once the dough has rested, stretch it out into a thin, round shape. Place it on a piece of parchment paper and add the crushed tomatoes, oregano, garlic powder, salt, and pepper, leaving a border around the edges. Top with the shredded mozzarella cheese.
6. Slide the pizza, still on the parchment paper, onto the hot pizza stone or baking sheet and bake for about 10-15 minutes until the crust is golden brown and crispy on the bottom.
7. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
8. Repeat with the remaining dough balls and toppings. Enjoy your homemade New York-style pizza!