What is The Difference Between New York Style Pizza and Regular Pizza?

The difference between New York-style pizza and regular pizza is found in the crust, size/shape, toppings, and cooking method. New York-style pizza has a thin and crispy crust, whereas regular pizza has a thick and chewier crust. NY-style pizza has larger and wider slices, while regular pizza slices are often circular and smaller. NY-style pizza is typically topped with tomato sauce and mozzarella cheese, while regular pizza has a wide variety of sauces and cheese. NY-style pizza is traditionally cooked in a deck oven and baked at a very high temperature, while regular pizza can be cooked in various ovens including wood-fired, gas, or electric ovens.

What's The Difference Between Normal Pizza Dough and Sourdough?

Normal pizza dough uses commercial yeast as a leavening agent, while sourdough utilizes a natural leavening agent called a sourdough starter. The fermentation process for normal dough is shorter, usually a few hours, compared to sourdough, which requires several hours or days. The sourdough has a tangy flavor resulting from the wild yeast and bacteria in the starter. It also develops a lighter, airy texture due to gluten development and organic acid production. Additionally, sourdough fermentation improves digestibility. Overall, sourdough pizza dough offers a distinct flavor, texture, and potential digestive benefits compared to normal pizza dough made with commercial yeast.

Best New York Style Sourdough Pizza Dough Recipe

Ingredients

Scale

300 grams of bread flour
150 grams sourdough starter (100% hydration)
200 grams water
8 grams salt
1 tablespoon olive oil

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Instructions

In a mixing bowl, combine the bread flour, sourdough starter, and water. Mix until a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyze).
After the autolyze, sprinkle the salt over the dough and knead it for 5-10 minutes until the dough becomes smooth and elastic.
Drizzle the olive oil over the dough and knead again for a few minutes until the oil is fully incorporated.
Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for about 4-6 hours until it has doubled in size. Alternatively, you can refrigerate the dough overnight for a slow fermentation that enhances the flavor.
Preheat your oven to the highest temperature (usually around 500°F or 260°C). If you have a pizza stone, place it in the oven during the preheating process.
Once the dough has risen, transfer it to a floured surface. Divide it into two equal portions and shape each portion into a ball. Cover the balls with a damp cloth or plastic wrap and let them rest for 15-30 minutes.
Take one dough ball and gently stretch and shape it into a round or oval shape using your hands or a rolling pin. Aim for a thin crust, but with a slightly thicker edge.
Transfer the stretched dough onto a lightly floured or parchment-lined baking sheet or pizza peel.
Add your desired pizza toppings, such as sauce, cheese, and other ingredients.
Carefully slide the topped pizza onto the preheated pizza stone or directly onto a baking sheet. Bake in the preheated oven for about 10-12 minutes until the crust is golden brown and the cheese is bubbly.
Repeat the stretching, topping, and baking process with the second dough ball.
Once baked, remove the pizzas from the oven, let them cool for a few minutes, slice, and enjoy your homemade sourdough New York-style pizza!

Author: Natasha Krajnc
Prep Time: 20 mins
Cook Time: 15 mins
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 255 kcal
Fat: 1 g
Saturated Fat: 0 g
Carbohydrates: 28 g
Protein: 5 g