Pizza is one of America’s most popular foods, with various regional styles across the country. Two of the most well-known types are Buffalo and New York style pizza. While both come from cities in New York state, they have distinct characteristics that set them apart. This article will examine the key differences between Buffalo and New York style pizza in terms of crust, cheese, sauce, toppings, slicing, and overall flavor profile. Understanding the nuances of each style provides insight into the culinary traditions of Western New York.
Crust
The most noticeable difference between Buffalo and New York pizza is the crust. Buffalo style pizza features a thick, doughy crust that is typically between 1-2 inches tall. It has a chewy texture on the inside with a crunchy exterior from being cooked in an oil-filled pan. This gives the crust a fried, almost french fry-like quality.
In contrast, New York style pizza has a very thin, hand-tossed crust. It is stretched into an oblong shape and cooked directly on the bricks of a pizza oven. This creates a flattened, crispy crust 1/4-1/2 inch tall. The center may puff up slightly during baking, but it remains flexible enough to fold a New York slice in half to eat by hand.
The differing cooking methods contribute to the varying crust textures. Frying in oil makes Buffalo pizza crust soft and airy on the inside, while baking directly on hot bricks crisps up the New York style crust.
Crust Thickness
| Style | Crust Thickness |
|---|---|
| Buffalo | 1-2 inches |
| New York | 1/4-1/2 inch |
As shown in the table, Buffalo style pizza has a noticeably thicker crust ranging from 1-2 inches tall. New York style crust is extremely thin at just 1/4-1/2 an inch.
Crust Texture
| Style | Crust Texture |
|---|---|
| Buffalo | Chewy, doughy, fried |
| New York | Crispy, crunchy |
The differing cooking methods lead to contrasting textures. Buffalo pizza is chewy and doughy inside with a fried, crunchy exterior. New York pizza is uniformly crispy and crunchy throughout.
Cheese
Buffalo and New York pizzas also use different types of cheese. Buffalo style pizza is topped with mozzarella cheese or a blend of mozzarella and provolone. The large amount of cheese helps bind the layers of thick bread and sauce together.
New York style pizza uses low moisture mozzarella cheese shredded directly onto the pie. The cheese is added more sparingly, so the crispy crust remains prominent. There is enough cheese to add texture and flavor but not so much that it overwhelms the other toppings.
Cheese Amount
| Style | Cheese Amount |
|---|---|
| Buffalo | Thick layer |
| New York | Light sprinkling |
Buffalo pizzas are smothered in a thick blanket of melted cheese. New York pizzas have just a light sprinkling to add some richness without bogging down the thin crust.
Sauce
Traditional Buffalo and New York pizza sauces also have distinctive tastes. Buffalo style pizza sauce is thick and sweet. It often contains tomatoes, garlic, spices, and herbs for bold flavor.
The classic New York pizza sauce has a simpler, lighter taste. Made from crushed tomatoes with salt, olive oil, onions, garlic, and basil. The sauce complements the crunchy crust without overpowering it.
Sauce Texture
| Style | Sauce Texture |
|---|---|
| Buffalo | Thick, robust |
| New York | Thin, light |
As shown in the table, the difference between thick, hearty Buffalo sauce and thin New York sauce is quite noticeable.
Sauce Flavor
| Style | Sauce Flavor |
|---|---|
| Buffalo | Sweet, garlicy, spicy |
| New York | Savory, acidic |
The robust seasonings in Buffalo sauce give it a sweet, garlicy, and sometimes spicy taste. New York style sauce has a simpler, savory and acidic tomato flavor.
Toppings
In addition to cheese and sauce, the choice of toppings is another distinction between the two pizza styles.
Buffalo pizzas often include Italian meat toppings like pepperoni, sausage, salami, and capicola ham. Other common toppings are mushrooms, onions, green peppers, and black olives. With its thick crust, a Buffalo pizza can handle lots of toppings.
Standard toppings on an authentic New York slice are more sparse – just pepperoni, mushrooms, onions, garlic, and anchovies. The thin crust can’t support an overload of toppings or it would become soggy.
Common Toppings
| Style | Common Toppings |
|---|---|
| Buffalo | Pepperoni, sausage, mushrooms, onions, green peppers |
| New York | Pepperoni, mushrooms, onions, anchovies |
As you can see, Buffalo style accommodates more meat and vegetable toppings compared to the lighter pepperoni and veggies on a New York slice.
Slice Style
How the pizza is sliced and eaten is also different between the two regions. Buffalo pizza is cut into small, square-shaped slices to help support the floppiness of the thick dough and toppings. These small bites make the pizza easy to eat by hand.
New York pizza is sliced in generous triangular wedges. The apex of the slice tapers to a thin, foldable point. New Yorkers fold the slice lengthwise when eating to prevent floppiness and catch any dripping oil or grease in the fold.
Slice Comparison
| Style | Slice Style |
|---|---|
| Buffalo | Small square slices |
| New York | Large triangular slices |
The table summarizes the different approaches to slicing each type of pizza based on the crust and structure.
Flavor Profile
When combining all the elements – crust, sauce, cheese and toppings – Buffalo and New York pizza end up having their own distinct flavor profiles.
Buffalo pizza is thicker, richer, and heartier. The fried dough, abundant cheese, and bold sauce create an indulgent, decadent taste.
New York-style pizza is thinner and lighter tasting overall. The crisp crust, moderate cheese, and basic toppings make for a pleasant balance of flavors.
Taste Comparison
| Style | Flavored Profile |
|---|---|
| Buffalo | Thick, rich, indulgent |
| New York | Thin, balanced, lighter |
As the table demonstrates, foodies can expect a hearty, mouthfilling experience from Buffalo pizza versus a lighter, crispier taste from New York pizza due to their differing ingredients and preparation.
History
To understand how Buffalo and New York pizza developed their distinct regional styles, it helps to look at a little history.
Buffalo pizza is thought to have originated in the early 1960s at Santora’s Pizzeria in Buffalo. Owner Joseph Santora developed the thick-crusted style by baking pizza dough in a special “pan” – a repurposed steel dish from a General Motors factory in Buffalo. He added generous portions of cheese and toppings, and the hearty Buffalo pizza was born.
New York-style pizza traces back to the early 1900s when Italian immigrants in New York began selling their native Neapolitan pizza in street carts and small shops. Classic Neapolitan pizza baked in coal fired ovens was modified over decades into the signature thin-crusted New York pizza of today.
Origins
| Style | Origin |
|---|---|
| Buffalo | Santora’s Pizzeria, early 1960s |
| New York | Italian immigrants, early 1900s |
As the table shows, Buffalo pizza was created in the 1960s by a specific pizzeria founder, while New York pizza evolved over a longer time from its Italian roots.
Availability
Today, both Buffalo and New York style pizzas are widely available in their home regions. Authentic Buffalo pizza can be found throughout Western New York, especially in pizzerias in the city of Buffalo. Classic New York style pizza is easy to find throughout the five boroughs of New York City, as well as nearby areas of the Northeast.
However, Buffalo pizza has largely remained a regional phenomenon. It is harder to find outside of the Western New York area. New York style pizza has expanded more nationally with pizza chains like Domino’s, Pizza Hut and Papa John’s offering their own versions.
So for a true taste of original Buffalo pizza, your best bet is to visit Western New York. But quality New York style pizza can now be found all across the U.S.
Where to Find It
| Style | Availability |
|---|---|
| Buffalo | Mainly Western New York region |
| New York | New York City area and nationwide chains |
The table summarizes where each style is most readily found. Buffalo pizza is concentrated around Buffalo, New York, while New York style has expanded across the country.
Conclusion
Buffalo and New York pizza clearly share some similarities since they originated less than 300 miles from each other. But over time they have diversified into two distinct regional styles. From the crust, cheese, sauce, and toppings to the slicing and overall taste, there are many differences between the two. Understanding these variations provides insight into the culture, history and culinary traditions of each area. So the next time you are craving pizza, consider whether your tastes run more towards Buffalo or New York style. With its fried dough, abundant cheese, and bold flavors, Buffalo offers a truly decadent pizza experience. For a lighter take on a classic slice, look for thin-crusted authentic New York pizza with its balance of crust, sauce, and toppings. Whatever pizza you choose, enjoy a delicious slice of one of America’s favorite foods.