Pizza may share a name, but New York and Roman versions diverge sharply in feel, method, and how they’re enjoyed

New York style pizza is known for its large, wide slices with a thin yet chewy crust that can bend slightly when lifted

The dough is typically made with high-gluten bread flour and is hand tossed to create a crust that is crispy on the bottom but soft and elastic in the center

Cooked in searing-hot ovens, frequently fueled by coal or natural gas, the crust develops a signature char and subtle smokiness that defines its character

The sauce is usually simple, made with crushed tomatoes, garlic, and a touch of oregano

and the cheese is a generous layer of low-moisture mozzarella that melts into a gooey blanket

A quintessential New York experience: folding your slice in half to eat it while walking down the sidewalk, sauce and cheese clinging to the fold

Roman pizza manifests in two primary styles: the rectangular pizza al taglio and vegas108 link the round, thin-crust pizza tonda

Pizza al taglio is baked in large rectangular trays and sold by weight, cut into slices with scissors or a knife

The crust boasts a feathery, open crumb—crisp on the exterior, tender and airy within—achieved through a slow 48- to 72-hour fermentation

A days-long rise allows natural yeasts to cultivate rich, tangy notes and a uniquely light mouthfeel

Pizza tonda is the round, thin crust version, often even thinner than New York style, with a crisp, almost crackerlike base that is baked in a wood fired oven

The toppings are minimal and high quality—think fresh basil, ripe tomatoes, and a drizzle of olive oil rather than a thick layer of cheese

Unlike its New York cousin, Roman pizza is designed for calm, deliberate dining: enjoyed with a glass of wine, slowly, at a café table

Dough preparation is the true dividing line between these two traditions

New York dough is pulled taut and fired fast—built to support thick sauce and abundant cheese without sagging

Roman dough is nurtured like a sourdough—allowed to ferment slowly, developing depth and an airy architecture

In New York, the first bite delivers a satisfying, resilient chew that lingers

In Rome, you bite into a slice and feel the air

One shouts with flavor and heft; the other sings with finesse and restraint

One isn’t better than the other; they’re simply born of different culinary philosophies

If you love a substantial, saucy, cheesy slice you'll lean toward New York

Those who cherish crispness, restraint, and clean, fresh flavors will fall for Roman pizza’s quiet elegance