New York-style pizza vs Chicago deep-dish pizza

The fuller page on this is Compare any two styles.

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% (typically 62%)	45–55% (typically 50%)
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 °C (typically 300 °C)	220–230 °C (typically 225 °C)
Bake time	5–8 min (typically 6.5 min)	30–45 min (typically 35 min)
Oven	Commercial deck oven, Domestic fan (convection) oven, Gas-fired pizza oven	Domestic fan (convection) 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