Hand Tossed vs NY Style Pizza: The *Real* Difference!
Pizza, a culinary staple enjoyed globally, presents diverse regional variations. New York Style pizza, characterized by its thin, foldable crust and wide slices, often finds itself compared to the equally popular Hand Tossed pizza, known for its rustic, slightly thicker dough. The dough-making process itself, heavily influenced by factors like gluten development, plays a critical role in establishing the difference between hand tossed and new york style. Understanding these crucial elements allows both home cooks and professional pizzaiolos to better appreciate and, ultimately, master each distinctive style.
Image taken from the YouTube channel Unrefined Media , from the video titled DOMINO'S PIZZA | HAND TOSSED or HANDMADE PAN - Which One to Choose !?! .
Unveiling the Real Difference: Hand Tossed vs. New York Style Pizza
Understanding the subtle, yet significant, difference between hand tossed and new york style pizza involves more than just observing the tossing of the dough. It's a confluence of ingredients, techniques, and ultimately, the final product. This breakdown will explore these aspects, providing a clear comparison.
Dough Characteristics
The dough is fundamental, dictating the texture and overall experience. Both styles share similar basic ingredients, but the proportions and treatment differ.
Flour Type
- Hand Tossed: Often utilizes a combination of all-purpose and bread flour. This provides a balance between a slightly chewy and airy texture. The exact blend can vary significantly depending on the pizzeria's preference.
- New York Style: Typically employs high-gluten bread flour. The higher protein content creates a stronger gluten network, leading to a chewier, more elastic crust that can withstand folding.
Hydration Levels
- Hand Tossed: The dough generally has a moderate hydration level. This makes it easier to handle and results in a slightly thicker, softer crust.
- New York Style: Typically higher hydration. This results in a wetter dough that requires a skilled pizzaiolo to work with. This higher water content contributes to the light, airy pockets within the crust during baking and ensures flexibility.
Proofing Time
- Hand Tossed: Proofing times can vary widely, ranging from a few hours to overnight. Shorter proofing results in a less developed flavor.
- New York Style: Often requires a longer, cold fermentation (proofing) period, sometimes up to 72 hours. This extended period develops complex flavors in the dough, contributing to its distinctive taste.
Sauce and Toppings
While the crust is paramount, sauce and toppings play a crucial supporting role.
Sauce Characteristics
- Hand Tossed: Tomato sauce can be more elaborate, sometimes including herbs, spices, and even a touch of sugar. The thickness and sweetness can vary considerably.
- New York Style: Typically a simple, unadorned sauce made with crushed or pureed tomatoes, olive oil, salt, and perhaps a touch of oregano. Simplicity is key, allowing the crust to be the star.
Cheese and Topping Quantities
- Hand Tossed: More generous cheese and topping application is common. This often results in a heavier, more substantial pizza.
- New York Style: Generally features a lighter hand with the cheese and toppings. This prevents the crust from becoming soggy and maintains the pizza's foldable structure. A classic New York slice is often just cheese, or cheese with pepperoni.
Baking Process
The oven and the baking technique drastically influence the final product.
Oven Type
- Hand Tossed: Can be baked in a variety of ovens, including deck ovens, convection ovens, and even standard home ovens. This versatility allows for variations in crust texture and browning.
- New York Style: Traditionally baked in a coal-fired oven. These ovens reach extremely high temperatures, creating a characteristic char on the crust and a rapid cooking time. However, gas-fired deck ovens are now a common and acceptable substitute.
Baking Time and Temperature
- Hand Tossed: Baking times and temperatures vary depending on the oven type and desired crust thickness.
- New York Style: Baked at a high temperature (often exceeding 600°F) for a relatively short period. The high heat contributes to the crispy exterior and soft interior of the crust.
Structural Integrity and Presentation
The final product’s ability to hold toppings and its overall presentation define the eating experience.
Crust Thickness
- Hand Tossed: The crust is generally thicker than New York style. This provides a sturdier base for potentially heavier toppings.
- New York Style: Characterized by a thin, pliable crust that can be easily folded in half lengthwise for easier consumption.
Slice Appearance
- Hand Tossed: Slices often have a less uniform appearance due to the variability in dough stretching and topping application.
- New York Style: Slices are large, wide, and triangle-shaped, designed for easy folding and eating on the go.
Summary Table: Key Differences
| Feature | Hand Tossed | New York Style |
|---|---|---|
| Flour | All-purpose/Bread Flour Mix | High-Gluten Bread Flour |
| Hydration | Moderate | High |
| Proofing | Variable | Long, Cold Fermentation |
| Sauce | More Elaborate, Variable | Simple Tomato, Minimal Seasoning |
| Toppings | Generous | Lighter Application |
| Oven Type | Variable | Coal-Fired (Ideally) or Deck Oven |
| Crust Thickness | Thicker | Thin and Foldable |
Video: Hand Tossed vs NY Style Pizza: The *Real* Difference!
FAQs: Hand Tossed vs. NY Style Pizza
Here are some common questions people have about the differences between hand tossed and New York style pizza. We hope this clarifies things!
What exactly makes a pizza "hand tossed"?
A hand tossed pizza simply means the dough has been stretched and shaped by hand rather than using a machine. This method affects the crust's texture and often results in a slightly irregular, but generally round shape. The difference between hand tossed and new york style, however, goes beyond just the tossing technique.
Is New York style pizza just a type of hand tossed pizza?
Yes, New York style pizza is a specific style of hand tossed pizza. All New York style pizzas are hand tossed, but not all hand tossed pizzas are New York style. Other factors, like the specific type of flour, water, and proofing method used for the dough are significant in the difference between hand tossed and new york style.
What kind of crust should I expect from a New York style pizza?
New York style pizza is known for its large, thin, foldable crust. The outer edge should have a slightly crisp snap, while the rest of the crust is pliable enough to easily fold in half for easy eating. The overall difference between hand tossed and new york style can be found in the dough.
Can I make a New York style pizza at home?
Yes, you can! While it takes practice to perfect the technique, finding a good New York style pizza dough recipe and paying attention to details like hydration and kneading are key. Replicating the specific mineral content of New York water can be tricky, but there are ways to adjust your recipe to achieve a similar result, further emphasizing the difference between hand tossed and new york style dough.