Many would argue that there are two dominant pizza types in both countries: New York-style in the United States and Neapolitan in Italy.
Though these two kinds are at the top of the pizza hierarchy, there are some significant variances between them.
The largest and most significant of these is the crust, which is the fundamental building component of all pizzas.
Neapolitan dough is soft and thin, allowing it to cook rapidly at the extraordinarily high temperatures of a wood-burning oven.
The crust must be substantially thicker and not stretched as thin for New York-style pizza. It's frequently made with American bread flour rather than the lighter Tipo OO flour from Italy.
A sturdier dough allows you to achieve the iconic New York fold. If you do it with Neapolitan pizza, your piece will most likely collapse.
Neapolitan pizza is prepared in a wood-burning oven, whereas New York-style pizza is made in a gas or electric oven.
Neapolitan sauce is made entirely of tomatoes (particularly San Marzano), salt, and olive oil, but New York-style sauce may include tomato paste, garlic, and other seasonings.
A Neapolitan pizza's mozzarella is fresh and frequently put in chunks, whereas a New York pizza's cheese is usually shredded low-moisture mozzarella.
While New York-style pizza allows for some experimentation with tastes and composition, real Neapolitan-style pizza must conform to a rigid set of guidelines.
While New York-style pizza allows for some experimentation with tastes and composition, real Neapolitan-style pizza must conform to a rigid set of guidelines.