Neapolitan vs. New York vs. Roman Sourdough Pizza: The Differences

Pizza isn't one bread — it's many. Each style has its own dough, its own fermentation, its own oven needs. Here's how the three most popular styles differ in sourdough form, and which one you can actually make at home.

Neapolitan style

The original. Soft, leopard-charred crust. Wet, slightly soupy center. Thin and pliable.

Dough

• 65–70% hydration
• 12% protein flour (00 if available)
• Long room-temperature fermentation (24–48 hours)
• Small amount of starter (5–10%)

Oven

• 850–950°F for 60–90 seconds
• Wood-fired or specialty pizza oven
• Hard to do in a home oven (most max at 550°F)

What works at home

A pizza steel preheated to 550°F for an hour will get close. Cook 4–5 minutes per pizza. The crust won't have the same leopard char, but the texture is similar.

Best for

• Wood-fired oven owners
• Pizza steel users with high-heat ovens
• Light, soft pizza fans

New York style

The pizza of slice shops. Foldable, slightly crispy underneath, chewy. Generous in size.

Dough

• 60–62% hydration (drier than Neapolitan)
• 14%+ protein bread flour
• 24-hour cold ferment in the fridge
• Small amount of olive oil and sugar in the dough

Oven

• 500–550°F for 8–10 minutes
• Standard home oven works fine
• Pizza steel or stone helps but isn't required

What works at home

This is the most home-oven-friendly style. A standard 550°F bake on a steel produces a great NY-style slice. Many home cooks prefer this style for that reason.

Best for

• Most home cooks
• People who want big, foldable slices
• Crispy-undercarriage fans

Roman style (in teglia)

Rectangular, focaccia-like, baked in a pan. Thick and airy, with a custardy interior.

Dough

• 80% hydration (very wet)
• High-protein bread flour
• Long cold ferment (48–72 hours)
• Higher starter percentage (15–20%)

Oven

• 475–500°F for 15–20 minutes
• Standard home oven
• A heavy steel pan or sheet pan

What works at home

This is one of the easiest pizza styles for home bakers. The wet dough is forgiving. The pan does the work. No transferring to a hot stone required.

Best for

• High-hydration dough lovers
• People who want thick pizza
• Bakers who don't have a stone or steel

Comparison at a glance

Which to start with

If you've never made sourdough pizza, start with Roman style. The high hydration is forgiving, the pan baking is simple, and the result is reliably good.

Once you've nailed Roman, move to New York. Once you've nailed New York, decide whether you want to invest in a high-temp oven for Neapolitan.

Toppings considerations

Neapolitan — minimal toppings (the moisture in the toppings affects the crust). Classic margherita with fresh mozzarella, basil, olive oil.

New York — classic combinations (pepperoni, sausage, mushroom). The drier crust handles wet toppings well.

Roman — load it up. The thick dough handles heavy toppings. Try pancetta and roasted vegetables, or the classic potato and rosemary.

Sourdough pizza vs. yeast pizza

Sourdough adds:

• Deeper, more complex flavor
• Longer keeping (leftover slices reheat better)
• Better digestibility (long fermentation)

Sourdough subtracts:

• Predictable timing
• Some of the puffy lift of fresh yeast

For Neapolitan and Roman styles, sourdough is a clear upgrade. For NY style, it's preference — both work well.

What I make on a typical Friday

Roman-style sourdough pizza in a sheet pan. Built Thursday morning, fermented in the fridge until Friday evening, topped and baked in 20 minutes. Feeds a family of 4 with leftovers for breakfast.

It's the most efficient pizza for the most reliable result.

The myth of one true pizza

There's no single "right" pizza style. They're regional adaptations to regional ovens, regional flours, regional ingredients. Pick the style that fits your kitchen and your taste, and own it.

A great NY-style sourdough pizza is just as legitimate as any wood-fired Neapolitan.