Neapolitan vs New York:
The Ultimate Showdown
Two of the world's most beloved pizza styles. Same basic ingredients, completely different results. Here's everything you need to know to make either—or understand why each tastes the way it does.
At a Glance: Key Differences
| Attribute | Neapolitan 🇮🇹 | New York 🇺🇸 |
|---|---|---|
| Hydration | 55-65% | 60-65% |
| Flour | 00 Tipo (soft) | High-gluten bread flour |
| Oil | None (purist) / Optional | 1-3% olive oil |
| Sugar | None | 1-2% |
| Fermentation | 8-72 hours | 24-72 hours (cold) |
| Oven Temp | 430-480°C (800-900°F) | 290-320°C (550-600°F) |
| Cook Time | 60-90 seconds | 8-12 minutes |
| Crust Character | Soft, pillowy, charred | Crispy, foldable, chewy |
| Pizza Size | 10-12" (personal) | 16-18" (shareable) |
Neapolitan Pizza
The philosophy: Simplicity and tradition. True Neapolitan pizza (VPN certified) uses only flour, water, salt, and yeast. The magic comes from extreme heat, minimal handling, and quality ingredients.
The Dough
- Flour Tipo 00 (soft)
- Hydration 55-65%
- Salt 2.5-3%
- Yeast Very little
- Oil None
The Bake
- Temp 430-480°C
- Time 60-90 sec
- Surface Stone floor
- Result Soft & Charred
- Crust Puffy
Why 00 Flour?
00 refers to the grind (very fine), not protein content. Italian 00 pizza flour (like Caputo Pizzeria) has 12-12.5% protein—similar to American all-purpose—but the fine texture creates a more tender crumb. The lower protein handles the extreme heat without becoming tough.
Why Lower Hydration?
At 900°F, water evaporates almost instantly. Higher hydration dough would blister aggressively and cook unevenly. The 55-65% sweet spot gives enough moisture for steam (creating air pockets) without excess that would cause problems.
New York Pizza
The philosophy: Big, foldable, practical. NY pizza evolved for on-the-go eating. The crust needs structure to hold substantial toppings and fold without cracking—hence higher protein flour and oil for pliability.
The Dough
- Flour High-gluten
- Hydration 60-65%
- Salt 2-2.5%
- Oil 1-3%
- Sugar 1-2%
The Bake
- Temp 290-320°C
- Time 8-12 min
- Surface Steel/Deck
- Result Crispy & Chewy
- Crust Foldable
Why High-Gluten Flour?
NY pizza is BIG—16-18 inches. It needs to support heavy toppings without flopping. High-gluten flour (13-14% protein) creates a stronger gluten network that can hold structure. All Gold and All Trumps are classic NY pizzeria flours.
Why Add Oil & Sugar?
Oil coats gluten strands, creating a more tender, pliable crumb that folds without cracking. It also promotes browning at lower temps. Sugar aids Maillard browning—at 550°F, a little sugar helps achieve that golden-brown color in a reasonable bake time.
Which Style Should You Make?
Choose Neapolitan if...
- You have a pizza oven (Ooni, Gozney)
- You want authentic, puffy cornicione
- You prefer minimal toppings
- You like soft, charred crust
Choose New York if...
- You're using a home oven (max 550°F)
- You want big, shareable pies
- You like lots of toppings
- You want crispy, foldable slices
Side-by-Side Recipes (4 Pizzas)
Neapolitan (65% hydration)
- 00 Flour610g
- Water396g
- Salt18g (3%)
- Yeast (24h)0.6g (0.1%)
- Oil—
- Sugar—
New York (63% hydration)
- Bread Flour610g
- Water384g
- Salt12g (2%)
- Yeast (24h)0.8g (0.13%)
- Olive Oil18g (3%)
- Sugar12g (2%)
Make Your Perfect Pizza
Whether you're team Neapolitan or team New York, Pizza AI calculates precise recipes for your style, equipment, and schedule.