Pizza may share a name, but New York and Roman versions diverge sharply in feel, method, and how they’re enjoyed
New York pizzas are famous for their roomy, pliable slices—thin enough to crisp, yet chewy enough to hold together when folded
The dough is typically made with high-gluten bread flour and vegas108 link is hand tossed to create a crust that is crispy on the bottom but soft and elastic in the center
Baked at blistering temperatures—often in coal or gas-fired brick ovens—it acquires a deep, caramelized edge and a whisper of woodsmoke
The sauce is usually simple, made with crushed tomatoes, garlic, and a touch of oregano
and the cheese is a generous layer of low-moisture mozzarella that melts into a gooey blanket
Built for street-side eating, it’s traditionally folded lengthwise to contain the toppings and make it portable
Roman pizza, on the other hand, comes in two main forms: pizza al taglio and pizza tonda
This style is baked in massive metal trays, then sliced to order using scissors or a sharp knife, priced by the gram
The crust boasts a feathery, open crumb—crisp on the exterior, tender and airy within—achieved through a slow 48- to 72-hour fermentation
A days-long rise allows natural yeasts to cultivate rich, tangy notes and a uniquely light mouthfeel
Pizza tonda is the round, thin crust version, often even thinner than New York style, with a crisp, almost crackerlike base that is baked in a wood fired oven
The toppings are minimal and high quality—think fresh basil, ripe tomatoes, and a drizzle of olive oil rather than a thick layer of cheese
Roman pizza is savored seated—enjoyed leisurely as a proper meal, not rushed as a quick bite
The core distinction lies in how the dough is treated and timed
New York dough is pulled taut and fired fast—built to support thick sauce and abundant cheese without sagging
Roman dough is nurtured like a sourdough—allowed to ferment slowly, developing depth and an airy architecture
In New York, you bite into a slice and feel the chew
In Rome, each bite is a whisper of lightness—a crisp shell giving way to airy pockets
One shouts with flavor and heft; the other sings with finesse and restraint
One isn’t better than the other; they’re simply born of different culinary philosophies
If you crave thick sauce, molten cheese, and a chewy bite, New York is your match
Those who cherish crispness, restraint, and clean, fresh flavors will fall for Roman pizza’s quiet elegance