Neapolitan Pizza vs. New York Pizza: A Detailed Comparison
Pizza, a dish beloved worldwide, varies significantly in its styles, with Neapolitan and New York pizzas being two of the most iconic. Each has its own unique characteristics, history, and preparation methods that distinguish it from the other. Here, we explore these differences in detail, along with a brief history of the Italian immigrants who brought this culinary delight to America, and some notable pizza stores known for their authentic techniques.
Neapolitan Pizza
History
Neapolitan pizza originates from Naples, Italy, where it has been a staple since the 18th century. The modern version of this pizza was popularized in the late 19th century, particularly after the creation of the Margherita pizza, named in honor of Queen Margherita of Savoy. This pizza featured the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil).
Characteristics
- Dough: The dough is made with highly refined Italian wheat flour (Type 0 or 00), water, salt, and yeast. It is hand-kneaded and left to rise for 8 to 24 hours.
- Crust: The crust is thin and soft, often featuring a slightly charred, airy, and puffy edge called the “cornicione.” This is achieved by cooking in a very hot wood-fired oven at temperatures between 800°F and 900°F (425°C – 485°C) for just 60 to 90 seconds.
- Toppings: Traditional toppings are simple and fresh, including San Marzano tomatoes, fresh mozzarella (often from buffalo milk), fresh basil, and a drizzle of olive oil.
- Sauce: The sauce is typically uncooked, made from crushed San Marzano tomatoes with a pinch of salt.
Cooking/Baking Method
Neapolitan pizza is cooked in a wood-fired oven, which provides the high temperatures necessary to achieve the characteristic texture and flavor. The rapid cooking time results in a soft, pliable center and a slightly charred, flavorful crust.
Notable Pizza Stores
- Pizzeria Brandi (Naples, Italy): Famous for creating the Margherita pizza.
- Antica Pizzeria da Michele (Naples, Italy): Known for its adherence to traditional Neapolitan methods.
New York Pizza
History
New York pizza traces its roots back to the early 20th century, when Italian immigrants began adapting their traditional recipes to suit local ingredients and preferences. Lombardi’s, opened in 1905 by Gennaro Lombardi, is credited as the first pizzeria in the United States, setting the standard for what would become New York-style pizza.
Characteristics
- Dough: The dough is made with high-gluten bread flour, water, sugar, salt, olive oil, and yeast. It is usually hand-tossed to create a thin, even crust.
- Crust: The crust is thin and crispy along the edge but maintains a soft, pliable center that can be folded in half. This texture is achieved by baking in a gas or coal-fired oven at temperatures around 600°F to 700°F (315°C – 370°C) for about 12 to 15 minutes.
- Toppings: New York pizza features a broader range of toppings compared to its Neapolitan counterpart, including pepperoni, sausage, mushrooms, onions, and green peppers, alongside the traditional tomato sauce and mozzarella cheese.
- Sauce: The sauce is typically cooked, consisting of pureed tomatoes with added garlic, sugar, oregano, and other spices.
Cooking/Baking Method
New York pizza is traditionally cooked in a gas or coal-fired oven. The lower cooking temperature and longer baking time compared to Neapolitan pizza result in a sturdier crust that is both crispy and chewy.
Notable Pizza Stores
- Lombardi’s (New York City, USA): The first pizzeria in America, still using its original coal-fired oven.
- Joe’s Pizza (New York City, USA): Known for its classic New York-style slices and adherence to traditional methods.
Impact of Italian Immigrants
Italian immigrants played a crucial role in bringing pizza to America. In the late 19th and early 20th centuries, many Italians settled in cities like New York, bringing their culinary traditions with them. These immigrants opened pizzerias that quickly became popular not just among fellow Italians but also among the broader American population. This period saw the adaptation of traditional recipes to suit local tastes and ingredients, giving rise to distinct regional styles like New York pizza.
Job Creation and Economic Impact
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Conclusion
Neapolitan and New York pizzas, while sharing a common origin, have distinct differences that reflect their unique cultural and regional influences. Neapolitan pizza remains true to its traditional roots with simple, fresh ingredients and a soft, pliable crust, while New York pizza is characterized by its thin, crispy crust and diverse toppings. Both styles owe their existence to the ingenuity and adaptability of Italian immigrants who brought their culinary heritage to new shores, enriching the global food culture in the process. Today, pizzerias around the world continue to honor these traditions while also innovating and evolving to meet contemporary tastes and preferences.
Photo by Klara Kulikova on Unsplash