What precisely is pizza? Depending on where you live, that might apply to Americans. It might be a Detroit-style rectangular or Chicago-style deep dish. Regional variations in pizza also exist in Italy. The New York style in the United States and the Neapolitan in Italy, according to many, are the two styles that dominate in both nations. Even though these two different pizza varieties coexist at the top of the pizza hierarchy, there are some obvious distinctions between them. The biggest and most significant of these affects the fundamental component of every pizza, the dough. Although it may appear at first look that they are both simply thin-crust pizzas, the crusts serve two very different functions. 

The Neapolitan dough is delicate and stretched as thin as it can be to enable fast cooking in a wood-burning oven at extremely high temperatures. The crust is so thin in the middle that you might want to eat a Neapolitan pie with a knife and fork. This is why you'll frequently observe some portions of a Neapolitan crust burn while others inflate up with doughy air bubbles. The crust must be substantially thicker and less thin for New York-style pizza. Instead of using lighter Italian Tipo OO flour, it is typically baked with American bread flour. The traditional New York fold can be achieved with a stronger dough. With Neapolitan pizza, if you try that, your piece will most likely fall apart. 

Depending on where you live, that might apply to Americans. It might be a Detroit-style rectangular or Chicago-style deep dish. Regional variations in pizza also exist in Italy. The New York style in the United States and Neapolitan in Italy, according to many, are the two different pizza styles that dominate in both nations. Even though these two varieties coexist at the top of the pizza hierarchy, there are some obvious distinctions between them. The biggest and most significant of these affects the fundamental component of every pizza, the dough. Although it may appear at first look that they are both simply thin-crust pizzas, the crusts serve two very different functions. 

For pizza aficionados, the distinction in the crust is essential, but the two varieties also differ in several other ways. Pizza made in the New York style is baked in an electric or gas oven, while pizza made in the Neapolitan style is baked in a wood-burning oven. While New York-style sauce might include tomato paste, garlic, and other flavorings, Neapolitan sauce is made exclusively from tomatoes (particularly San Marzano), salt, and olive oil. While the cheese for a New York pizza is often shredded low-moisture mozzarella, the mozzarella for a Neapolitan pizza is fresh and typically added in pieces.

True Neapolitan-style pizza must abide by a very rigid set of guidelines, in contrast to New York-style pizza, which allows for some flavor and composition experimentation. The Associazione Vera Pizza Napoletana (VPN), an organization, verifies whether a pizza is legitimately Neapolitan or not. You might not be as strict with the restrictions, and that's acceptable. A wood-burning pizza oven is also probably not something you have in your home, but you can still cook a tasty Neapolitan-style pizza at home using this method. 

Regular pizza is a round or square pie that is created from yeast dough and is manually shaped. The dough needs to be shaped, sometimes using the flashy hand-tossing technique, to help it rise underneath the pizza and produce a crispy outer crust with a soft, moist within. Any sauce or topping may be added to this style of pizza, but only before baking.

Most individuals are well-versed in Neapolitan-style pies as they have become a mainstay of the food scene in virtually every American metropolis, thanks to the gourmet pizza restaurant. Pizzas made in the Neapolitan style are characterized by their crisp, charred crust on the outside, thin, occasionally soggy inside, and fresh mozzarella cheese on top. And while that undoubtedly falls under the category of a Neapolitan-style pizza, the characteristics of this distinctive style go much further than that.

When finding a genuine Neapolitan-style pizza, there are five key characteristics to keep an eye out for. Initially, double-zero flour imported from Naples is used to make the dough, which is then kneaded from the center to create a fluffy crust on the perimeter. 

Conclusion

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