Roman tonda vs New York-style pizza

Roman tonda:

New York-style pizza:

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

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%	60-65%
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 celsius	290-320 celsius
Bake time	300-480 seconds	300-480 seconds
Oven	commercial deck oven, domestic fan oven, gas pizza oven	commercial deck oven, domestic fan oven, gas 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