If you’re a pizza lover, you know that the foundation of any pizza is its dough. The dough not only influences the texture and flavor of the pizza but also how you enjoy it—whether folded in half as you walk through New York or savored with a fork and knife in Naples. Two iconic pizza styles stand out: Neapolitan pizza dough and New York pizza dough. In this post, we’ll explore their differences, how to make each at home, and which one might suit your pizza preferences better.
These two styles differ in ingredients, preparation, and cooking methods, making each unique. Let’s dive deep into the details of both, and by the end, you’ll know exactly which style to try for your next homemade pizza night. You can also check out some related pizza and dough recipes like Cinnamon Sugar Pizza Dough for extra inspiration!
What Is Neapolitan Pizza Dough?
Neapolitan pizza dough is the original style of pizza that originated in Naples, Italy. This dough has been the backbone of traditional Italian pizza since the late 18th century. The dough is simple yet precise in its ingredients and preparation, creating a soft, chewy, and flavorful crust. The high hydration level and long fermentation process contribute to its signature texture and taste.
Why You’ll Love Neapolitan Pizza Dough
Neapolitan pizza dough is perfect for anyone who loves a light, airy crust with charred spots, a soft interior, and a slightly chewy bite. The dough’s high hydration means it’s not too dense, making it ideal for a pizza topped with fresh ingredients like mozzarella, tomatoes, and basil. The Neapolitan pizza dough also cooks quickly in a wood-fired oven, giving you a perfect balance of crispy and soft textures.
Ingredients for Neapolitan Pizza Dough
- 500g of “00” flour
- 325-350ml of water (around 65-70% hydration)
- 10g of sea salt
- 3g of fresh yeast or 1g of instant dry yeast
This dough uses only four essential ingredients: flour, water, yeast, and salt. The flour is crucial—”00″ flour, with its fine grind and low gluten content, creates a tender, airy crust. High hydration gives it that delicate softness, and slow fermentation (12-24 hours) allows the yeast to develop deep flavors.
How to Prepare Neapolitan Pizza Dough
- Mix the dough: In a large bowl, mix the flour and water. Let it rest for 30 minutes. Add yeast and salt, then knead for about 10 minutes until smooth.
- Let it rise: Cover the dough and let it rise for 12-24 hours at room temperature.
- Shape the dough: Divide the dough into balls and let them rest for 30 minutes. Then, stretch them into pizza rounds.
- Cook the pizza: Neapolitan pizza cooks best in a wood-fired oven at around 900°F (480°C) for 60-90 seconds.
If you don’t have a wood-fired oven, a pizza stone in a regular oven heated to the maximum temperature works too. However, the high heat is crucial for creating the puffy, slightly charred crust that makes Neapolitan pizza dough unique.
What Is New York-Style Pizza Dough?
New York pizza dough is the epitome of pizza by the slice, offering a sturdy yet chewy crust that can handle a variety of toppings. New York pizza emerged in the early 1900s when Italian immigrants began making their versions of pizza in the United States. Over time, the recipe adapted to American preferences, evolving into a larger, thinner, and more durable crust that could be enjoyed on the go.
Why You’ll Love New York Pizza Dough
New York pizza dough is best for anyone who enjoys a slice of pizza that’s thin enough to fold but strong enough to hold toppings without getting soggy. Its slightly crispy exterior and chewy inside make it perfect for everything from a classic cheese slice to more extravagant creations. If you’re looking for an easy-to-make dough that can handle both light and heavy toppings, New York-style pizza dough is ideal.
Ingredients for New York Pizza Dough
- 500g of bread flour (high-gluten flour)
- 300-325ml of water (around 60-65% hydration)
- 10g of salt
- 3g of yeast
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
New York pizza dough has a firmer texture due to its lower hydration compared to Neapolitan dough. The use of bread flour (high in gluten) gives the dough its chewy characteristic. Sugar and olive oil are also often added to promote browning and enhance the flavor.
How to Prepare New York Pizza Dough
- Mix the dough: Combine water, yeast, and sugar in a bowl. Add flour and salt, then mix until the dough comes together. Add olive oil and knead for 10-15 minutes until smooth.
- Let it rise: Let the dough rest and rise for 24 hours in the fridge.
- Shape the dough: Divide the dough into portions and let them rest at room temperature for 1-2 hours before shaping.
- Cook the pizza: New York pizza cooks best in a regular oven at 500-550°F for 8-12 minutes.
New York pizza is often cooked in gas ovens or deck ovens, giving it a crispy crust while maintaining a chewy interior. Its flexibility makes it easy to enjoy a quick slice on the go.
Key Differences Between Neapolitan and New York Pizza Dough
Both Neapolitan pizza dough and New York-style pizza dough are delicious, but their differences make each suited to different pizza experiences.
Ingredients
- Neapolitan dough: Just flour, water, salt, and yeast.
- New York dough: Adds sugar and olive oil, with bread flour for extra chewiness.
Hydration Level
- Neapolitan dough: 65-70% hydration, making it soft and airy.
- New York dough: 60-65% hydration, creating a denser, sturdier crust.
Cooking Temperature
- Neapolitan pizza: Cooks at a high temperature (900°F) in a wood-fired oven.
- New York pizza: Bakes at a lower temperature (500-550°F) in a standard oven.
Texture
- Neapolitan pizza: Soft, chewy, and slightly charred.
- New York pizza: Thin, crispy on the outside, yet chewy on the inside.
Frequently Asked Questions (FAQ)
Can I Make Neapolitan Pizza Dough Without a Wood-Fired Oven?
Yes, you can still make Neapolitan pizza dough at home without a wood-fired oven. Use a pizza stone and set your oven to its highest temperature (usually 500-550°F). Preheat the stone for 45 minutes before baking to get as close as possible to the traditional cooking environment.
Can I Freeze Pizza Dough?
Both Neapolitan and New York pizza dough freeze well. After the dough has risen, divide it into portions, wrap each tightly in plastic wrap, and freeze. When you’re ready to use it, let it thaw in the fridge overnight, then bring it to room temperature before shaping and baking.
What Type of Flour Is Best for New York Pizza Dough?
Bread flour, which has a higher gluten content, is ideal for New York pizza dough. It provides the dough with the chewiness and strength needed to support toppings. In contrast, Neapolitan dough uses “00” flour, which is finer and produces a lighter, airier crust.
Tips for Perfecting Your Pizza Dough
- Don’t rush fermentation: Both Neapolitan pizza dough and New York pizza dough benefit from long fermentation times, allowing the yeast to develop flavor and structure.
- Use a scale: Measuring ingredients by weight, especially flour, ensures consistent results.
- Handle the dough gently: When shaping your dough, be gentle to avoid knocking out too many air bubbles, especially for Neapolitan pizza.
Conclusion: Which Dough Is Right for You?
Ultimately, choosing between Neapolitan pizza dough and New York-style pizza dough comes down to personal preference. If you love a light, airy crust with minimal toppings and a quick bake time, go for Neapolitan. On the other hand, if you prefer a slice that’s crispy yet chewy and capable of handling more toppings, New York-style pizza might be more your style.
Why not try both and decide for yourself? Whether you opt for the classic simplicity of Neapolitan pizza dough or the foldable convenience of New York pizza dough, you can’t go wrong. For more delicious baking ideas, try out recipes like Cake Mix Cookies or No-Bake Mango Cheesecake Without Gelatin.
Have you tried making both pizza styles at home? Join our Facebook Group and share your pizza-making experience with us, or follow our Facebook Page for more tips and recipes. Happy baking!
Nutritional Information for New
York-Style Pizza Dough (Per Slice)
- Calories: 260
- Carbohydrates: 36g
- Protein: 8g
- Fat: 8g
- Fiber: 2g
- Sodium: 500mg