What Is New York Style Crust
New York style crust is a thin, foldable pizza base made from high-gluten bread flour, water, salt, and a small amount of oil or sugar. It is typically hand-tossed and baked at high heat, producing a crisp yet pliable edge with a slightly chewy interior. The crust is usually large, about 18 inches, and often sold by the slice in New York City pizzerias.
What Is Original Papa Johns Crust
Original Papa Johns crust refers to the chain’s standard hand-tossed dough, which uses a blend of wheat flour, water, vegetable oil, sugar, salt, and yeast. It is designed for a balanced, slightly thicker base than classic New York style, with a golden-brown finish and a soft, bready texture. The recipe focuses on consistency across locations, and the chain emphasizes fresh, never-frozen dough as a core part of its pizza preparation.
Key Differences Between New York Style and Original Papa Johns
The main differences are flour type, thickness, and texture. New York style crust relies on high-gluten bread flour for a thin, crisp, and foldable result, while Original Papa Johns uses a softer dough that is thicker and more bready. Baking methods also vary, with New York pies often baked in very hot deck ovens for char and crispness, whereas Papa Johns focuses on uniform oven results for consistent flavor and structure.
For more details on pizza dough styles, you can read the overview at https://www.bonappetit.com/2022/01/20/best-pizza-dough-recipe.
