top of page
Pizza Dough

What's the Difference Between Neapolitan and New York-Style Pizza?

We all love pizza, but no two pizzas are created equal. Playing around with the dough, using different sauce seasonings, and choosing from a thousand possible toppings — it's safe to say the number of other possible pizzas is limitless.

Two main pizza styles have shaped the world of cheesy pies — the classic Neapolitan pizza and the famous New York-style pizza.

Here's all you need to know about these exciting pizza categories. The best part? You don't even have to choose!

What's a Neapolitan Pizza?

The Pizza Napoletana is an Italian specialty native to the coastal city of Naples in Campania. This is as traditional as pizza gets.

Antica Pizzeria Port'Alba is credited as the oldest, still-operating pizza place in Naples (and the world) and goes back to 1738. Today, a very serious organization, the True Neapolitan Pizza Association, sets strict rules and definitions for pizza making in the city.

Don't expect anchovies, artichoke hearts, or meatballs topping your pie, however. Here, pizza is either plain Margherita or saucy Marinara, and no pie must exceed a 13.77-inch diameter. Pizzas are thin, too. Mozzarella di bufala is a must, and pizzaiolos must use San Marzano tomatoes — no substitutions.

All these rules exist for a reason — to guarantee the quality and authenticity of a time-honored Neapolitan pizza, a gorgeous pie that must always remain unchanged.

It comes without saying Neapolitan pizza is delicious. What pizza makers lack in creativity, they compensate with true mastery of their art.

What's the Difference Between a Neapolitan Pizza and a New York-Style Pizza?

With the first Italian immigrants looking for a fresh start under the shadow of the Statue of Liberty came enthusiastic pizza makers, ready to swoon the good folks on the new continent off their feet.

America's first pizzeria, Lombardy, opened its doors in 1905, and many others soon opened — some still operate to this day. The New York-style pizza was born.

Coal-fired ovens substituted the traditional wood-fired Neapolitan ovens. Thicker and larger pizzas became widespread, and pizza makers looked for new, exciting ways to stand out in a new market with increasing popularity.

Toppings found no limit, and creativity kicked in. Many restauranteurs stayed quality-oriented, but not all did. Commercial, less-than-impressive pizzas found a niche, too.

Still, New Yorkers have always been picky eaters, and today only the finest pizza restaurants of the old days remain.

The New Era of New York Pizza

New York's ever-evolving food scene has seen pizza go from mom and pops pizza spots to speedy delivery services and now to exclusive gastronomic experiences — pizza catering services to satisfy even the most demanding palates.

Spearheading the 21st-century pizza revolution, you'll find Chef Fredrick Bijou and his pizza catering service Aqua e Grano.

Exciting, immersive experiences bring the best of Neapolitan and New York-style pizzas to your home with authentic feasts to satisfy corporate events, weddings, and private parties. Chef Freddie and his team also offer hands-on pizza cooking classes, and that means you can be part of pizza's history as well. How tasty does that sound?

If you're interested in learning more about hiring us for your next event, contact us today!


bottom of page