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 bread flour
150 grams sourdough starter (100% hydration, active)
200 grams water
8 grams salt
1 tablespoons olive oil

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Instructions

Mix and autolyze: Combine the 300 grams bread flour, 150 grams sourdough starter (100% hydration, active), and 200 grams water in a mixing bowl until a shaggy dough forms. Cover with a damp cloth and let it rest.
Add salt and knead: Sprinkle the 8 grams salt over the dough and knead for 10 minutes until smooth and elastic.
Add the oil: Drizzle in the 1 tablespoons olive oil and knead a few minutes more, until fully worked in.
Bulk rise: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature until doubled. For better flavor, refrigerate overnight instead.
Preheat the oven: Set your oven to its highest setting, around 500°F (260°C). If using a pizza stone, put it in now so it heats with the oven.
Divide into two dough balls: Turn the risen dough onto a floured surface and split it into two equal portions. Shape each into a ball, cover, and let rest.
Shape the dough: Working with one ball at a time, gently stretch it into a round or oval by hand. Go thin in the center and leave a slightly thicker edge for the crust.
Add toppings: Move the shaped dough to a floured surface, parchment paper, or a pizza peel, then add your sauce, cheese, and toppings.
Bake the first pizza: Slide the pizza onto the preheated stone or a baking sheet and bake until the crust is golden and the cheese is bubbly.
Repeat with the second dough ball: Shape, top, and bake the second dough ball the same way.
Rest and serve: Let each pizza cool for a few minutes before slicing.

Notes

For better flavor and easier stretching, refrigerate the dough overnight instead of doing a same-day rise
Use a starter that’s active and bubbly, ideally fed 4-8 hours before mixing
If the dough feels stiff, add a splash more water. It should be soft and stretchy, not tight
Stretch by hand instead of using a rolling pin when you can, it keeps the air bubbles that give the crust its texture
Get your oven and stone as hot as they’ll go before baking for a crisp bottom
Watch closely near the end of baking. NY-style crust can go from golden to burnt fast at high heat

Author: Natasha Krajnc
Prep Time: 20 min (plus 4-6 hours rise or overnight in the fridge)
Cook Time: 15 min

Nutrition

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