When most Australians think of pizza, a few images might come to mind: a classic Margherita, a loaded Hawaiian, or perhaps the quintessential New York slice. However, the world of pizza is incredibly vast and diverse, with each region boasting its own unique traditions, ingredients, and preparation methods. This guide will take you on a culinary journey, exploring some of the most popular and distinct pizza styles from around the globe, comparing and contrasting them with the beloved New York style.
1. Neapolitan Pizza: The Ancestor and Its Rules
To truly understand pizza, we must start at its birthplace: Naples, Italy. Neapolitan pizza (Pizza Napoletana) is not just a dish; it's a cultural icon, protected by strict rules and traditions. It's often considered the 'ancestor' of all modern pizzas, and its simplicity is its genius.
The Strict Regulations of True Neapolitan Pizza
The Associazione Verace Pizza Napoletana (AVPN) and the European Union's Traditional Speciality Guaranteed (TSG) designation ensure that authentic Neapolitan pizza adheres to very specific standards. These aren't just suggestions; they are rules that dictate every aspect of its creation:
Dough: Made only with water, salt, yeast, and '00' flour (a very finely milled Italian wheat flour). It must be kneaded by hand or with a low-speed mixer and proofed for a minimum of 8 hours.
Toppings: Limited to very specific, high-quality ingredients. For a Margherita, it's San Marzano tomatoes (grown in the volcanic soil near Mount Vesuvius), fresh mozzarella (either fior di latte or mozzarella di bufala), fresh basil, and a drizzle of extra virgin olive oil. For a Marinara, it's tomatoes, garlic, oregano, and olive oil.
Baking: Cooked in a wood-fired oven at extremely high temperatures (485°C or 905°F) for a very short period, typically 60-90 seconds. This intense heat creates a distinct crust.
Crust (Cornicione): The hallmark of Neapolitan pizza is its soft, airy, and slightly charred crust, known as the 'cornicione'. It should be raised and puffy, with leopard-like spots (charring).
The Neapolitan Experience
A true Neapolitan pizza is meant to be eaten fresh, often with a knife and fork, as the centre is typically very thin and moist. It's a delicate balance of flavours, where the quality of each ingredient shines through. Unlike many other styles, it's not designed to be loaded with toppings; its beauty lies in its elegant simplicity. If you're keen to learn more about Brooklynpizza and our philosophy, you'll find we share a similar dedication to quality ingredients.
2. Chicago Deep Dish: A Casserole, Not a Pizza?
From the delicate simplicity of Naples, we travel across the Atlantic to Chicago, Illinois, where pizza takes on a dramatically different form: the deep dish. Often described as more of a savoury pie or casserole than a traditional pizza, Chicago deep dish is a hearty, filling meal in itself.
Characteristics of Chicago Deep Dish
Crust: The most defining feature is its thick, buttery, and often flaky crust that lines a deep, round pan, extending up the sides to create a bowl for the generous fillings. Some versions incorporate cornmeal into the crust for added texture.
Layering: Unlike most pizzas, deep dish is assembled in reverse. First, a layer of cheese (typically mozzarella) is placed directly on the crust. This acts as a barrier, preventing the crust from becoming soggy from the wet toppings. Next come the meat toppings (sausage is very popular, often in a large patty), followed by vegetables, and finally, a thick, chunky tomato sauce.
Sauce: The sauce is usually uncooked or minimally cooked crushed tomatoes, often seasoned robustly with herbs and garlic. Its freshness is a key contrast to the rich fillings.
Baking: Due to its thickness and volume of ingredients, deep dish requires a much longer baking time than other pizzas, typically 30-45 minutes in a conventional oven. This slow bake allows the crust to crisp up and the cheese to melt into a gooey, delicious layer.
The Deep Dish Debate
Purists often argue whether deep dish truly qualifies as 'pizza'. However, its immense popularity and distinct identity make it an undeniable part of the global pizza landscape. It's a dish designed for sharing and for satisfying a serious hunger, a far cry from the light, individual Neapolitan pie.
3. Roman Pizza: Al Taglio and Tonda
Rome, Italy's capital, offers its own distinct take on pizza, diverging from its Neapolitan cousin. Roman pizza comes in two primary forms: Pizza al Taglio (by the slice) and Pizza Tonda (round pizza).
Pizza al Taglio: The Street Food Sensation
Crust: This is perhaps the most recognisable Roman style, often found in bakeries and pizzerias, sold by weight. The dough is typically high-hydration, meaning it contains a lot of water, and undergoes a long fermentation period (24-72 hours). This results in a light, airy, and incredibly crispy crust with a soft, open crumb structure.
Shape: It's baked in large, rectangular trays, then cut into square or rectangular slices ('al taglio' means 'by the cut').
Toppings: Toppings can be incredibly varied and creative, from simple tomato and mozzarella to more elaborate combinations of cured meats, vegetables, and cheeses. They are often added after the initial bake or towards the end to maintain freshness.
Eating Style: Designed for convenience, it's perfect for a quick snack or a casual meal on the go.
Pizza Tonda: The Roman Round Pizza
Crust: Roman round pizza (Tonda) is distinct from Neapolitan pizza primarily in its crust. While still thin, it's much crispier and crunchier than the soft, pliable Neapolitan cornicione. The dough typically has less water and is rolled out thinner.
Baking: Baked in a wood-fired or electric oven, it achieves a cracker-like crispness throughout the base.
Toppings: Similar to Neapolitan, toppings are generally kept simple, but there's a bit more flexibility. Classic Roman toppings include 'fiori di zucca' (zucchini flowers) and anchovies.
Both Roman styles offer a delightful contrast to Neapolitan, showcasing the regional diversity even within Italy. For those interested in the variety of options, take a look at what we offer at Brooklynpizza.
4. Distinguishing Features: Dough, Sauce, Cheese, Bake
To truly appreciate the nuances between these pizza styles and how they compare to New York, let's break down their core components:
Dough
Neapolitan: Soft, airy, chewy, very hydrated, '00' flour, short bake, prominent 'cornicione'.
Chicago Deep Dish: Thick, buttery, often flaky, sometimes with cornmeal, forms a deep cup.
Roman Al Taglio: Light, airy, crispy, high-hydration, long fermentation, rectangular.
Roman Tonda: Thin, crispy, cracker-like, less hydration than Neapolitan.
New York Style: Medium thickness, chewy, pliable, hand-stretched, often uses high-gluten bread flour. It's sturdy enough to hold toppings but thin enough to fold.
Sauce
Neapolitan: Simple, uncooked or minimally cooked San Marzano tomatoes, light seasoning.
Chicago Deep Dish: Thick, chunky, uncooked or minimally cooked crushed tomatoes, robustly seasoned.
Roman: Often a simple tomato base, sometimes with minimal seasoning, allowing other toppings to shine.
New York Style: Cooked tomato sauce, often slightly sweet, seasoned with oregano, garlic, and basil. It's spread thinly but evenly.
Cheese
Neapolitan: Fresh mozzarella (fior di latte or bufala), minimal amount, melts into creamy pools.
Chicago Deep Dish: Generous layers of low-moisture mozzarella, often directly on the crust.
Roman: Mozzarella (fior di latte) or other regional cheeses, used moderately.
New York Style: Low-moisture, part-skim mozzarella, evenly distributed, melts into a uniform, slightly oily layer that browns nicely.
Bake
Neapolitan: Extremely hot wood-fired oven (485°C), 60-90 seconds, resulting in charring and a soft centre.
Chicago Deep Dish: Conventional oven (200-230°C), 30-45 minutes, slow bake to cook through the thick layers.
Roman Al Taglio: High-temperature oven, often electric, to achieve crispness, moderate bake time.
Roman Tonda: High-temperature oven, moderate bake time, for a crisp base.
New York Style: High-temperature deck oven (260-370°C), 8-15 minutes, resulting in a crisp bottom and a slightly chewy, browned crust.
5. Why New York Style Stands Out
After exploring these diverse styles, it's clear that New York style pizza holds a unique and cherished place in the pizza pantheon. It's more than just a slice; it's an institution, particularly for those on the go.
The Defining Characteristics of New York Style
The Foldable Slice: The most iconic feature. The crust is thin enough at the centre to be pliable, allowing you to fold it in half lengthwise. This creates a sturdy, portable eating experience, perfect for walking down a busy street.
Large, Wide Slices: Typically sold as large, triangular slices from a much larger pie (often 18-20 inches in diameter). This generous size contributes to its street-food appeal.
Crisp Yet Chewy Crust: The crust achieves a perfect balance – a crisp bottom that gives way to a satisfyingly chewy interior. The high-gluten flour and specific baking temperatures contribute to this texture.
Balanced Toppings: While you can get various toppings, a classic New York slice often features a relatively thin layer of cooked tomato sauce and a generous, even blanket of low-moisture mozzarella. The cheese often develops characteristic oil puddles, a sign of a well-baked slice.
The Water Theory (Myth or Fact?): Many believe that the unique mineral composition of New York City's tap water is crucial to the flavour and texture of its pizza dough. While scientific evidence is debated, it's a cherished part of the New York pizza legend.
New York style pizza is the ultimate grab-and-go meal, a perfect blend of portability, flavour, and satisfying texture. It's less about the strict rules of Neapolitan and more about the practical, delicious experience of urban life. It stands out because it perfectly marries tradition with the demands of a fast-paced city, offering a consistently satisfying experience that has been replicated (though rarely perfected) worldwide. We at Brooklynpizza are proud to bring a taste of that authentic experience to Australia.
Understanding these different pizza styles enriches your appreciation for this global culinary phenomenon. Each offers a unique story, a distinct flavour profile, and a cultural experience that goes far beyond just dough, sauce, and cheese. Whether you prefer the ancient rules of Naples, the hearty embrace of Chicago, the street-food charm of Rome, or the iconic fold of New York, there's a pizza out there for every palate. If you have more questions, check our frequently asked questions page.