Neopolitan vs New York

Can someone point out the main differences? According to the book the recipes are quite similar in hydration and the difference seems to be a little sugar and oil. The reason I ask is that the high gluten flours that are listed for New York Style are not recommended for Neopolitan. Is this a flavor thing? Texture? Most New York pizzas I see seem to be the same thickness after stretching too so I would love some clarification.



Gregory McCarty
posted over 4 years ago

Save 0

A classic Neapolitan dough is made with a 00 flour and contains only flour, water, salt and yeast in the dough formulation. It's cooked at high temperatures, usually in a wood fired oven. The first picture is an example of a Neapolitan.

The New York style on the other hand is usually made with a high gluten flour, stretched to a larger diameter (e.g. 16-18"). It's breadier, baked at lower temperatures (450-550F) for longer time (7-10 mins). And as you mentioned, New York style doughs usually contain a combination of oil, sugar, malt, and sometimes egg. See the second picture.

Using a high gluten flour for Neapolitan style pizza isn't recommended because it will burn in a high temperature oven. Also, the texture will be off. Too strong.

There's also a style of pizza called Neapolitan American or Neo-Neapolitan. Places like Totonno's, Lombardi's and Grimaldi's are known for this style. It's a combination of both: high gluten flour, higher temperatures. These are typically made in a coal-fired oven. It's absolutely amazing if done right and is one of my favorite styles. See third pic.

Medium 01 neapolitan

Medium 02 nystyle

Medium 03 neo

Thumb raji
Raj Irukulla admin
posted over 4 years ago

Thank Raj. I'm going to open a place and obviously want to market the appropriate style. Doing tons of research now in between 12-15 hours a day in a kitchen cooking Japanese food!

Gregory McCarty
posted over 4 years ago

Sign In to reply to this post