Crust Comparison: Neapolitan vs. New York vs. Chicago Deep Dish Pizzas

When it comes to pizza, the crust is arguably the most important component. It’s the foundation upon which all other ingredients rest, and its quality can make or break the entire pizza experience. Three of the most popular pizza styles worldwide are Neapolitan, New York, and Chicago deep dish, each with its unique crust characteristics. This article will delve into the differences between these three pizza styles in terms of ingredients and preparation methods for their respective crusts.

Neapolitan Pizza Crust

Originating from Naples, Italy, Neapolitan pizza is known for its thin, soft, and chewy crust. The dough is made from a simple mixture of water, salt, yeast, and flour – specifically, highly refined Italian type 0 or 00 wheat flour. The dough is then hand-kneaded and must be left to rise for at least 8 hours, but often up to 24 hours. It’s then stretched by hand, resulting in a thin center and a thicker edge, or “cornicione”. The pizza is cooked at a high temperature (around 485°C) in a wood-fired oven for just 60-90 seconds, resulting in a crust that’s soft, elastic, and easily foldable.

New York Pizza Crust

New York-style pizza, on the other hand, is characterized by a crust that’s crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat. The dough is made from high-gluten bread flour, water, salt, sugar, olive oil, and yeast. The addition of sugar and oil gives the crust a slightly sweet flavor and a more golden color when baked. The dough is hand-tossed and stretched to a thinness of about 1/8 inch, then baked at a lower temperature (around 288°C) for a longer time (15-20 minutes) compared to Neapolitan pizza. This results in a crust that’s thin, crispy on the outside, and chewy on the inside.

Chicago Deep Dish Pizza Crust

Chicago deep dish pizza is famous for its thick, buttery crust, resembling more of a pie than a flatbread. The dough, made from all-purpose flour, cornmeal, water, salt, sugar, and yeast, is pressed into a deep round pan and pulled up the sides, creating a bowl for a very thick layer of toppings. The addition of cornmeal gives the crust its distinctive yellow color and slightly sweet flavor. The pizza is baked at a moderate temperature (around 204°C) for a much longer time (30-45 minutes) than either Neapolitan or New York-style pizzas. This results in a crust that’s thick, crunchy on the outside, and soft on the inside.

In conclusion, while all three styles of pizza have their unique charm and fan base, the differences in crust ingredients and preparation methods contribute significantly to their distinctive textures and flavors. Whether you prefer the thin and chewy Neapolitan, the foldable New York, or the thick and hearty Chicago deep dish, there’s no denying that a good crust is the key to a great pizza.