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It is almost impossible to break down pizza styles by objective observations. There is one thing that is true no matter what ingredients, sauce, dough formulation, or toppings are used and that is the time of the bake. Therefore, I hereby decree and declare that from now on we will use the following to determine what the hell you are cooking:Neapolitan: 40-90 seconds.New York: 3-5 minutes.American: 6-12 minutes.Deep dish: 20-30 minutes.There, the argument is done.
Reinopolitan? Rein-York Style? Seriously, though, Reinhart has a Neapolitan dough recipe that is AP and 66% hydration. I know what Marco would say, and 66 is pretty darn high, but it might fall under the wire. I think the final criteria would be appearance. If it were leoparded, with a puffy crumb and no gum line (higher hydration creates a bigger potential for gum lines), then I think it might be close.His high sugar high oil 'NY' dough, even if baked for 4 minutes, would still be, due to the quantity of ingredients, American.
Thanks, Norma.Craig, the first two faces need to repeat at the 4 minute mark. As it stands now, it might give someone the impression that Neapolitan is superior to NY
You know I would never do that.