The main differences between New York-style pizza dough and New Haven-style

The main differences between New York-style pizza dough and New Haven-style pizza dough come down to texture, hydration, fermentation, and baking technique.

1. Texture & Crispiness

• New York Pizza Dough: Soft, pliable, and slightly chewy with a crisp underside. The crust is foldable but still has some structure.

• New Haven Pizza Dough: Thinner, crispier, and slightly charred. Often referred to as "apizza," it has a more rustic, well-done finish.

2. Hydration (Water Content in Dough)

• New York Dough: Uses moderate hydration (about 58-65%), making it easy to stretch and yielding a chewy texture.

• New Haven Dough: Higher hydration (65-70%), resulting in a slightly wetter dough that crisps up more during baking.

3. Fermentation & Flavor

• New York Dough: Often cold-fermented for 24-48 hours, developing a balanced, slightly yeasty flavor.

• New Haven Dough: Typically undergoes a longer fermentation process (sometimes up to 72 hours), which enhances its tangy, complex taste.

4. Baking Method

• New York Pizza: Baked in gas or electric deck ovens at around 500-600°F, producing a slightly crisp yet tender crust.

• New Haven Pizza: Baked in coal-fired ovens at 650-800°F, creating a darker, charred, and crispier crust with a smoky flavor.