NYC Crust is Thin and Crispy:
Achieved by high heat and a specific dough recipe.
Chicago Crust is Thick and Buttery:
Known for its deep-dish style with a rich, flaky crust.
Fermented Dough is Key:
Both styles rely on properly fermented dough for flavor.
High-Quality Flour Matters:
The best crusts use finely milled, high-protein flour.
Water Quality Affects Texture:
New York’s tap water is believed to enhance dough texture.
Proper Oven Temperature:
NYC pizzerias use high-temperature brick ovens for a crispy finish.
Oil in Dough for Tenderness:
Chicago crust often includes oil to keep it tender.
Edge Thickness:
NYC crusts have a thin edge, while Chicago edges are thick and buttery.
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Letting Dough Rest:
Both experts agree dough needs time to relax for better texture.
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