Roman tonda vs New York-style pizza

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Field	Roman tonda	New York-style pizza
Origin	Italy, Rome	United States, New York City
Form	round	round, large format
Thickness	very thin	thin
Rim / edge	Thin, flat, no distinct raised rim	Moderate, slightly raised rim, less pronounced than Neapolitan
Base texture	Uniformly thin and crisp, audibly crunchy	Thin, foldable, with a firmer crumb than Neapolitan
Crumb	Minimal to no open crumb; dense and cracker-like throughout	Moderately open, chewier and less irregular than Neapolitan
Hydration	55–62% (typically 58%)	60–65% (typically 62%)
Fermentation	cold fermentation, prefermented	cold fermentation
Shaping	Rolled out with a pin to an even, thin round	Hand-tossed or hand-stretched to a large, thin round
Flour	Type 00 flour (commonly used)	Bread flour (traditional)
Preferment	Biga (common modern approach)	Direct dough method (common modern approach)
Topping load	moderate	moderate
Bake temperature	280–320 °C (typically 300 °C)	290–320 °C (typically 300 °C)
Bake time	5–8 min (typically 6 min)	5–8 min (typically 6.5 min)
Oven	Commercial deck oven, Domestic fan (convection) oven, Gas-fired pizza oven	Commercial deck oven, Domestic fan (convection) oven, Gas-fired pizza oven
Flavour	clean, savoury	savoury, rich
Texture	crisp, brittle, crunchy	chewy, foldable, crisp
Difficulty	intermediate	intermediate
Domestic suitability	good	good
Serving	Served whole, cut into wedges with a wheel cutter	Sold by the slice or whole pie, folded lengthwise to eat ('the New York fold')

Key similarities