Author Topic: Would this be classified as NY style?  (Read 837 times)

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Offline Outatime

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Would this be classified as NY style?
« on: October 17, 2010, 01:12:17 PM »
I'm curious if the experts here would consider this a NY style of pizza.  I've been told it's American, some consider it California Style, but I'd like to thnk it's Chicagoan in nature.  It does taper down a bit to a thinner center, it's crispy yet the cumb is soft and airy, and the toppings very traditional, normally.  (This one was a speciality that included sun dried tomatos, romas, pepperoni, slivered olives, fresh oregano, dry mozz and black pepper.)

I've also been told that the hydration often dictates the type.  This one used 72%+ as well as some olive oil.  What do you think...seriously.


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Re: Would this be classified as NY style?
« Reply #1 on: October 17, 2010, 06:50:48 PM »
Outatime, how much oil? If it's more than 3%, I'd classify it more in the American realm.  Oil, imo, defines the style much more than hydration.