New York-style pizza vs Chicago deep-dish pizza
Both subjects must be shot at the same physical scale — no cropping one closer than the other
| Field | New York-style pizza | Chicago deep-dish pizza |
|---|---|---|
| Origin | United States, New York City | United States, Chicago |
| Form | round, large format | round, deep, pan |
| Thickness | thin | deep |
| Rim / edge | Moderate, slightly raised rim, less pronounced than Neapolitan | Tall, thick, almost pastry-like edge climbing the sides of the pan |
| Base texture | Thin, foldable, with a firmer crumb than Neapolitan | Thick, almost biscuit-like or pastry-like base, crisp from the oiled pan |
| Crumb | Moderately open, chewier and less irregular than Neapolitan | Dense, close crumb, more bread-like at the base and flakier at the tall sides |
| Hydration | 60-65% | 45-55% |
| Fermentation | cold fermentation | room temperature long fermentation |
| Shaping | Hand-tossed or hand-stretched to a large, thin round | Pressed by hand up the sides of a deep, well-oiled round pan |
| Flour | Bread flour (traditional) | All-purpose flour (traditional) |
| Preferment | Direct dough method (common modern approach) | No documented preferment tradition (direct dough) |
| Topping load | moderate | heavy |
| Bake temperature | 290-320 celsius | 220-230 celsius |
| Bake time | 300-480 seconds | 1800-2700 seconds |
| Oven | commercial deck oven, domestic fan oven, gas pizza oven | domestic fan oven |
| Flavour | savoury, rich | rich, savoury, umami forward |
| Texture | chewy, foldable, crisp | dense, caramelised, crisp |
| Difficulty | intermediate | intermediate |
| Domestic suitability | good | excellent |
| Serving | Sold by the slice or whole pie, folded lengthwise to eat ('the New York fold') | Cut into wedges and served with a knife and fork; usually requires a longer wait than most pizza styles given its bake time |
Key similarities
- Difficulty
Key differences
- Origin
- Form
- Thickness
- Rim / edge
- Base texture
- Crumb
- Hydration
- Fermentation
- Shaping
- Flour
- Preferment
- Topping load
- Bake temperature
- Bake time
- Oven
- Flavour
- Texture
- Domestic suitability
- Serving