Grandma pizza vs New York-style pizza

Grandma pizza:

New York-style pizza:

Both subjects must be shot at the same physical scale — no cropping one closer than the other

Field	Grandma pizza	New York-style pizza
Origin	United States, Long Island	United States, New York City
Form	rectangular, pan, thin	round, large format
Thickness	thin	thin
Rim / edge	No distinct rim; thin and flat to the pan's edge	Moderate, slightly raised rim, less pronounced than Neapolitan
Base texture	Crisp, fried bottom from the oiled pan, thinner than Sicilian-American or Detroit	Thin, foldable, with a firmer crumb than Neapolitan
Crumb	Thin, minimally open, less airy than Sicilian-American or Detroit	Moderately open, chewier and less irregular than Neapolitan
Hydration	58-65%	60-65%
Fermentation	same day direct, room temperature long fermentation	cold fermentation
Shaping	Pressed thin directly into an oiled pan with minimal proofing time	Hand-tossed or hand-stretched to a large, thin round
Flour	Bread flour (commonly used)	Bread flour (traditional)
Preferment	Direct dough method (common modern approach)	Direct dough method (common modern approach)
Topping load	moderate	moderate
Bake temperature	230-260 celsius	290-320 celsius
Bake time	720-1080 seconds	300-480 seconds
Oven	domestic fan oven, commercial deck oven	commercial deck oven, domestic fan oven, gas pizza oven
Flavour	savoury, rich	savoury, rich
Texture	crisp, dense	chewy, foldable, crisp
Difficulty	beginner	intermediate
Domestic suitability	excellent	good
Serving	Cut into squares and served from the pan	Sold by the slice or whole pie, folded lengthwise to eat ('the New York fold')

Key similarities