what is the difference between new york style and chicago style pizza?

Answer 1

New York-style pizza is a common style of pizza, originating from New York City. This style is identified by its wide, thin, and crispy slices. The traditional toppings are tomato sauce and mozzarella cheese or a mix of provolone and white American cheese. It is traditionally hand-tossed and light on sauce. The slices are traditionally eaten folded in half, as its size and flexibility may otherwise make it unwieldy to eat by hand. New York-style pizza is often sold by the slice, which is typically an 18 inch or larger pizza cut into 8 slices.

This style of pizza tends to dominate the Northeastern states, many shops advertising New York-style pizza. Sometimes also known as "Italian pizza" (as opposed to Greek pizza) since it reflects the variety of pizza made most commonly in Italian-American-owned pizza shops. New York-style pizza is often difficult to find outside of the Northeast, but major pizza chains such as Pizza Hut have at times capitalized on their versions of New York pizza. The large pizza chain Sbarro markets new York style pizza, but cuts it into 6 slices, instead of 8.

The first pizzeria in the United States was opened in 1905 by Gennaro Lombardi, at Lombardi's in Little Italy, Manhattan.

Also served in the New York area, square-shaped slices with much thicker dough are called Sicilian slices, though they often differ considerably from the true pizza of Sicily.

The most noticeable difference between New York-style and other American pizzas is its thin and crispy hand-tossed crust, made from a high-gluten bread flour. The flavor of the crust has sometimes been attributed to the minerals present in the New York City tap water used to make the dough. [1] It is said that some out-of-state pizza makers even transport the water cross-country for the sake of authenticity. [2][3]

While New York pizzerias have slices with various toppings on offer, they invariably have cheese slices ready to go, which are typically served with condiments of oregano, dried red chili pepper, garlic salt, and grated parmesan cheese.

Chicago-style pizza is a very specific variety of pizza. Pizza is traditionally considered to be a type of hearth cake such as focaccia. The Chicago-style pizza shares more in common with a casserole, such as lasagna. True Chicago-style pizza, a unique deep dish variety, features a buttery crust-cheese-chunky tomato sauce construction. While stuffed, pan and thin-crust style pizzas are also served in Chicagoland, it is for the deep-dish style that Chicago pizza is most famous.





Deep-dish Pizza
The Chicago-style "deep-dish" pizza was invented at Pizzeria Uno in Chicago in 1943, reportedly by Uno's founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the recipe [1].

The pizza begins with a simple, thin layer of dough (made with olive oil and often dusted with cornmeal) that's laid into a deep round pan and pulled up the sides, then parbaked before the toppings are added to give it greater spring. The crust is lined with meats and/or vegetables such as Italian sausage (a Chicago staple), onions, and bell peppers, either under or mixed with mozzarella cheese. On the usual pizza, about a pound of cheese is used. Then a layer of seasoned crushed tomatoes goes on top and the pizza is baked to completion.

Deep-dish pizza is often eaten with a knife and fork, since its thick gooeyness makes it messy to eat with the fingers.

Besides Uno, famous deep-dish restaurants in Chicago include Uno's companion restaurant Due, which was opened just down the block by Sewell in 1955 but a year before that in 1954 The Original Gino's Pizza located on Rush street opened it's doors, 12 years later in 1966 Gino's East opened. Other deep dish places include Edwardo's, Connie's, Giordano's, Carmens, Pizano's (which is owned by Rudy Malnati's son, Rudy Jr.), and Lou Malnati's (which was begun by another of Rudy Malnati's sons and is now run by his grandsons and has 23 Chicagoland locations).


Stuffed Pizza
Rocco Palese, who founded Nancy's in 1974, generally gets the credit for stuffed pizza. He based his creation on his mother's recipe for scarciedda, an Italian Easter pie from his hometown of Potenza.[2] Other pizzarias that make stuffed pizzas include Edwardo's and Giordano's. Both also make thin crust pizzas.

Stuffed pizzas are often even taller than deep-dish pizzas, but otherwise, it can be hard to see the difference until you cut into it. A stuffed pizza generally has much higher topping density than any other type of pizza. As with deep-dish pizza, a thin layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the bottom crust.

At this stage, the thin dough top has a rounded, domed appearance. (Pizza makers often tear a small hole in the top of the "lid" to allow air to escape while cooking, so that the pizza does not explode and to allow the sauce to permeate the pie.) Pizza sauce is ladled over the top crust and the pizza is baked.


Pan Pizza
Pan pizza in Chicago is similar to the deep-dish style, and baked in a similar deep-sided pan, but its crust is quite thick -- a cross between the buttery crisp crust and foccacia. Toppings sometimes go on top, as with thin-crust pizza, rather than under the sauce.


Thin-crust Pizza

Chicago style thin-crust pizza.
In addition to Chicago-style deep-dish pizza, there is also a thin-crust pizza unique to Chicago, sometimes referred to as "flat" pizza.[3] Although it is more difficult to obtain outside Chicago land and much less famous than the stuffed pizza, Chicago thin-crust pizza outsells its famous cousin by a high margin in the Chicago area.[citation needed] The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top.

The crust is topped with a liberal quantity of southern-Italian style tomato sauce, which is usually quite herbal or highly spiced, and typically contains no visible chunks of tomato. Next, a layer of toppings is added, and a layer of mozzarella cheese which frequently separates from the bottom crust due to the quantity of tomato sauce.

Traditionally, this pizza is cut into squares, also known as "party cut" or "Chicago cut," as opposed to a "pie cut" into wedges. The consistency of the crust and the quality and quantity of the tomato sauce and cheese are what separate this style from East Coast-, Roman- and St. Louis-style pizzas, and it makes the pizza from neighborhood pizzerias immediately distinguishable from that offered by national chains such as Papa John's or Pizza Hut.

This style of pizza is now spreading due to the expansion of Aurelio's Pizza a Chicago chain, into Florida, Colorado and a few other states. Additionally, Sweet Home Chicago Pizzeria now sells the authentic Chicago-style thin-crust pizza in the Salt Lake City, Utah, market, as well as Rush Street Neighborhood Grill in Kingsport, Tennessee.


Toppings
Hearty, coarse Italian sausage is the number-one pizza topping in Chicago.[citation needed] Some restaurants lay on the sausage so thickly that it covers the whole surface of the pizza, like a giant sausage disk. Other common pizza toppings in Chicago include pepperoni, broccoli, spinach, onion, green peppers, olives, and mushrooms.

It is uncommon to see any sort of California-style pizza toppings on a Chicago-style pizza.

Answer 2

The question as to the difference between Chicago style pizza and NY style pizza is not so simple. NY has only one basic type, while Chicago has three unique styles. Stuffed, deep dish, and thin crust are the Chicago styles. The first two are uniquely Chicago, and the third requires some explanation.The definitions by Mrs Sexy Pants are very accurate, and I will expand these. Surprise! Very few Chicago natives eat deep dish. There are only a handful of places that serve this style, and it is unknown outside of the downtown Loop. Mostly for college students and tourists. This is traditionally made with the sauce and cheese inverted, but I don't think it is done that way in the UNO Chicago Grill franchises around the country. The predominant style that Chicago natives eat is "thin crust". That style can run from cheap thin greasy stuff that is made in squares, to super quality traditional round Italian restaurant pizza that is the best anywhere. The latter is medium crust thickness, good edge roll, and with huge amounts of sauce and cheese. The rule in Chicago is that you always get enough to eat! While the stuffed style is attributed to Chicago, I never saw any there. New York (and New Jersey) style can be good in it's better renditions. The crust is everything, and should be thin, a little crisp, and have a good taste. Light on the sauce and cheese. It is a good snack, but not the gourmet meal that Chicago style is.

Answer 3

Chicago style pizza is a thick pizza, and the ingredients are placed differently...

You start with a thick crust, the cheese is place on top of the crust and then the meat and vegetable ingredients are placed on top of the cheese (yes, you heard right). Then, the pizza sauce is put on top of everything. Some places mix the sauce and meat/veggie ingredients together, but either way, the cheese is UNDERNEATH...

This keeps the cheese from trying out like on a NY style pizza. Trust me, once you try a pizza this way, you'll never want to go back.

An alternate style of Chicago pizza entails a double-crust (on top and bottom), but in this case the cheese still goes on the bootom and the sauce on top.

Answer 4

NY style pizza is thin and crispy and you fold the slice in half and let the grease drip off
Chicago is like a thick dough with sthe toppings in the middle...it's wierd. tasty but not what Easterners would ever call "pizza".

Answer 5

Chicago style might be deep dish.
Not sure on NY though.

Answer 6

A few hundred miles.


Chicago is more famous for deep dish pies. Both are known for using real stone ovens (more commonly found in NY)

Answer 7

I asked this same question 2 times, and did not receive an answer

Answer 8

New York is thin crust, Chicago is thick.....

Answer 9

I dunno, but I prefer Italian Pizza made by an Italian from Italy, mmmm! The Pizza I had in the States sofar are mostly bread with a gob of cheese...maybe I haven't had the right kind yet??

Answer 10

New York is better in everything Chicago is wack