Grandma pizza vs New York-style pizza

The fuller page on this is Compare any two styles.

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% (typically 62%)	60–65% (typically 62%)
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 °C (typically 245 °C)	290–320 °C (typically 300 °C)
Bake time	12–18 min (typically 15 min)	5–8 min (typically 6.5 min)
Oven	Domestic fan (convection) oven, Commercial deck oven	Commercial deck oven, Domestic fan (convection) oven, Gas-fired 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

Thickness
Preferment
Topping load
Flavour

Key differences

Origin
Form
Rim / edge
Base texture
Crumb
Hydration
Fermentation
Shaping
Flour
Bake temperature
Bake time
Oven
Texture
Difficulty
Domestic suitability
Serving