New York vs. Neapolitan Pizza: What’s the Difference?

Both are delicious, but they’re not the same pizza. Knowing the difference helps you order what you’re in the mood for.

New York style

New York pizza is large, with big foldable slices and a crust that’s crisper and chewier. It’s baked in a deck oven at a moderate temperature for longer, which gives it that sturdy, sauce-and-cheese-forward bite you can eat on the go.

Neapolitan style

Neapolitan pizza is smaller — usually a personal-size pie — with a thin, soft center and a puffy, charred rim. It’s baked fast at very high heat and meant to be eaten fresh, often with a knife and fork or folded. Toppings are simpler and the focus is on the dough.

Which should you order?

Want a quick, hearty slice? New York. Want to taste craft dough and simple, high-quality toppings? Neapolitan. At Pulcinella we make the Neapolitan style — and we also do pizza by the slice when you want a quick bite.

Good to know: New York pizza is bigger, crisper, and deck-oven baked; Neapolitan is smaller, softer, and baked fast at high heat.

Come taste real Neapolitan. Pulcinella Pizzeria, 1119 W Drake Rd, Ste C12 · (970) 206-0065.