Brooklyn Style Pizza vs Thin Crust The Ultimate Showdown

Brooklyn style pizza is distinct from thin crust pizza due to its unique characteristics, which set it apart from other types of pizzas. One of the primary differences is the crust, which is hand-tossed and crispy on the bottom, but still retains a certain degree of chewiness. This is achieved through a specific cooking process, where the pizza is cooked in a brick oven at high temperatures for a short amount of time, resulting in a crust that is both crispy and soft. The texture of the crust is also influenced by the type of flour used, with Brooklyn style pizza often utilizing a high-gluten flour that gives the crust its signature chew.

The toppings on a Brooklyn style pizza also play a significant role in differentiating it from thin crust pizza. Unlike thin crust pizzas, which often feature a sparse amount of toppings, Brooklyn style pizzas are loaded with a generous helping of cheese, sauce, and various meats or vegetables. This abundance of toppings gives Brooklyn style pizza a more robust flavor profile, with each bite featuring a combination of flavors and textures that complement the crust. For example, a classic Brooklyn style pizza might feature a thick layer of melted mozzarella cheese, a tangy tomato sauce, and a variety of toppings such as pepperoni, sausage, or mushrooms. The combination of these toppings, along with the crispy crust, creates a pizza that is both satisfying and flavorful.

In terms of specific statistics, it is worth noting that Brooklyn style pizzas typically have a thicker crust than thin crust pizzas, with some crusts reaching thicknesses of up to half an inch. This thicker crust, combined with the generous toppings, makes Brooklyn style pizza a more filling and satisfying option for those looking for a hearty meal. Additionally, the cooking process for Brooklyn style pizza, which involves cooking the pizza in a brick oven at high temperatures, gives the crust a distinctive char and crispiness that is often lacking in thin crust pizzas. Overall, the unique combination of crust, toppings, and cooking process makes Brooklyn style pizza a distinct and delicious option for pizza lovers.

While Brooklyn-style pizza originated in New York, it is now widely available outside of the five boroughs, thanks to the growing popularity of this distinct style of pizza. Many cities across the United States have seen an influx of Brooklyn-style pizzerias, offering authentic flavors and cooking methods that cater to pizza enthusiasts. According to a report by the market research firm, IBISWorld, the number of pizzerias in the United States has increased by 2.5% annually since 2016, with many new establishments specializing in Brooklyn-style pizza.

Outside of New York, cities like Los Angeles, Chicago, and Miami have become hubs for Brooklyn-style pizza enthusiasts. Restaurants like Roberta’s and Lucali’s have successfully replicated the classic Brooklyn-style pizza experience, complete with a thin crust, crispy edges, and a delicate balance of toppings. Even in cities without a large Italian-American population, the appeal of Brooklyn-style pizza has been enough to draw in customers seeking a unique and authentic experience. For instance, a pizzeria in Portland, Oregon, called Apizza Scholls, has gained a loyal following for its Brooklyn-style pies, which are cooked in a brick oven to achieve the perfect crust.

While some may argue that the true Brooklyn-style pizza experience can only be found in New York, the proliferation of authentic pizzerias outside of the five boroughs has made it possible for pizza enthusiasts to enjoy this distinct style of pizza without having to travel to Brooklyn. Whether you’re in Los Angeles, Chicago, or even Portland, Oregon, there’s a good chance you can find a Brooklyn-style pizzeria that will satisfy your cravings and transport you to the streets of Brooklyn.

Brooklyn‑style pizza, with its characteristic hand‑tossed, slightly thick, yet still pliable crust, is far more capable of supporting a generous array of toppings than a classic thin‑crust pie. The Brooklyn crust typically measures between one‑half and three‑quarters of an inch in depth, allowing it to form a sturdy base that resists sagging under the weight of cheese, sauce, meats and vegetables. Its dough is usually fermented for 24 to 48 hours, which develops a stronger gluten network and a more elastic structure; the result is a crust that can hold up to 200 percent more topping mass without collapsing, according to a study by the Culinary Institute of America on dough resilience. In contrast, thin‑crust pizza often has a crust thickness of only one‑tenth to two‑tenths of an inch, making it prone to flexing and even tearing when overloaded with heavy ingredients such as pepperoni, sausage or extra cheese.

The practical implications of these structural differences become evident in real‑world pizzerias. In Brooklyn‑style establishments, chefs routinely layer multiple toppings—sometimes three or four different meats plus a blend of cheeses—while still delivering a slice that remains intact when lifted. Customers can stack the toppings without fearing that the slice will fold or that the toppings will slide off, a common complaint with thin‑crust pies that are overloaded. Moreover, the slightly higher bake temperature of a Brooklyn‑style pizza (typically 500–550 °F) creates a crust that crisps on the bottom while staying chewy on the inside, further reinforcing its ability to cradle toppings securely. Thin‑crust pizzas, baked at higher temperatures of 600 °F or more, achieve a crispier edge but sacrifice the structural support needed for heavy topping loads, often resulting in a soggy center or toppings spilling onto the plate. For anyone seeking a pizza that can accommodate abundant or weighty toppings without compromising integrity, Brooklyn‑style pizza is the superior choice.

Brooklyn style pizza is generally more expensive than thin crust pizza due to the differences in ingredients, cooking methods, and production costs. The crust of a Brooklyn style pizza is typically hand-tossed and thicker than that of a thin crust pizza, which requires more dough and therefore increases the cost. Additionally, Brooklyn style pizzas often feature a higher-quality sauce made with fresh tomatoes and a blend of mozzarella and other cheeses, which can drive up the price. For example, a classic Brooklyn style pizza joint in New York City might charge around 20 dollars for a large pie, while a similar thin crust pizza might cost around 15 dollars.

The cooking method also plays a significant role in the price difference between Brooklyn style and thin crust pizzas. Brooklyn style pizzas are typically cooked in a brick oven at high temperatures, which requires a significant amount of energy and maintenance, increasing the overall cost of production. In contrast, thin crust pizzas can be cooked in a variety of ways, including on a conveyor belt or in a deck oven, which are often more energy-efficient and less expensive to maintain. Furthermore, the labor costs associated with making Brooklyn style pizzas are often higher, as the dough must be hand-tossed and the pies must be carefully placed in the oven to achieve the characteristic crisp crust and well-cooked toppings.

The price difference between Brooklyn style and thin crust pizzas can also be attributed to the target market and the overall dining experience. Brooklyn style pizza joints often aim to provide a more authentic, traditional pizza experience, which can command a higher price point. For instance, a pizzeria in a trendy neighborhood might charge a premium for its Brooklyn style pizzas due to the high demand and limited supply of traditional pizza makers. In contrast, thin crust pizzas are often positioned as a more casual, affordable option, which can be produced and sold at a lower cost. As a result, the price of Brooklyn style pizzas tends to be higher than that of thin crust pizzas, reflecting the differences in ingredients, production costs, and target market.

Brooklyn-style pizza is known for its thick crust, lightly charred and crispy on the bottom, and soft on the inside. The ideal toppings for Brooklyn-style pizza should complement its unique texture and flavor profile. Classic combinations often feature a blend of savory ingredients, with a focus on meats, cheeses, and a touch of sweetness.

When it comes to Brooklyn-style pizza, a generous helping of mozzarella cheese is a must, providing creaminess and a melted, gooey texture that complements the crust perfectly. A moderate amount of sauce is also essential, as it adds a tangy, slightly sweet flavor without overpowering the other ingredients. Meat-lovers will appreciate the addition of pepperoni, sausage, or bacon, which add a salty, meaty flavor to each bite. However, some Brooklyn-style pizzerias opt for a more minimalist approach, featuring fresh ingredients like mushrooms, onions, and bell peppers to create a lighter, fresher flavor profile.

One of the defining characteristics of Brooklyn-style pizza is its ability to balance bold flavors with a delicate crust. To achieve this balance, toppings should be applied in moderation, allowing each bite to showcase the harmony of flavors. For example, a topping combination of sausage, mushrooms, and caramelized onions creates a rich, savory flavor that is perfectly balanced by the soft, chewy crust. This balance of flavors is a key element of Brooklyn-style pizza, and by selecting toppings that complement the crust rather than overpower it, pizzaiolos can create a truly exceptional pizza experience.

Thin crust pizza’s popularity stems largely from its distinctive texture and flavor profile, which combine a crisp, airy bite with a subtle chew that lets the sauce, cheese, and toppings shine without being overwhelmed by dough. The thin base cooks quickly at high temperatures—often in wood‑fired ovens reaching 700°F—producing a golden, slightly charred edge that adds a smoky complexity prized by enthusiasts. Historically, the style emerged in early 20th‑century New York, where immigrants sought a portable, affordable slice that could be eaten on the go, and the slender crust met that need while preserving the classic tomato‑based taste that defined the city’s pizza culture. This heritage has been reinforced by iconic establishments such as Di Fara and Lombardi’s, whose adherence to traditional thin‑crust techniques has turned the style into a cultural touchstone celebrated by both locals and tourists.

Modern consumer trends further amplify thin crust’s appeal, as diners increasingly favor lighter, lower‑calorie options without sacrificing satisfaction; a 2022 market survey indicated that 38 percent of pizza purchasers in the United States specifically chose thin crust for its perceived health benefits, compared with 22 percent who preferred thicker, pan‑style pies. The rise of artisanal and “Brooklyn‑style” pizzerias, which blend the classic New York thin base with creative toppings and locally sourced ingredients, has driven sales growth, with the thin‑crust segment accounting for an estimated $4.3 billion in annual revenue in the U.S. pizza market. Moreover, the visual appeal of a perfectly folded slice—a hallmark of thin‑crust serving—creates a shareable experience on social media, reinforcing its popularity among younger demographics who value both taste and aesthetic presentation.

Yes, it is possible to order both Brooklyn style and thin crust pizza from the same pizzeria, as many establishments offer a variety of crust styles to cater to different tastes and preferences. In fact, some popular pizzerias have expanded their menus to include multiple crust options, recognizing that customers may have different cravings or dietary needs. For instance, a pizzeria might offer a classic thin crust pizza for those looking for a lighter, crisper base, while also providing a heartier Brooklyn style option for customers who prefer a thicker, more doughy crust.

The key to determining whether a pizzeria offers both Brooklyn style and thin crust pizza is to check their menu or website, where they typically outline their crust options and specialties. Some pizzerias may also offer specialty pizzas that blend elements of different crust styles, such as a thin crust pizza with a thicker, more hand-tossed edge, similar to a Brooklyn style crust. According to industry statistics, nearly 70 percent of pizzerias now offer multiple crust options, reflecting the growing demand for variety and customization in the pizza market. This trend is driven in part by consumer preferences, as well as the desire of pizzerias to differentiate themselves and attract a loyal customer base.

In terms of the differences between Brooklyn style and thin crust pizza, the former is characterized by a thick, hand-tossed crust that is crispy on the outside and chewy on the inside, while the latter features a thin, delicate crust that is often crispy throughout. Brooklyn style pizza is often associated with classic New York-style pizza, while thin crust pizza has its roots in Italian and Mediterranean cuisine. Despite these differences, many pizzerias are now skilled at producing both styles, using high-quality ingredients and carefully calibrated cooking techniques to bring out the unique flavors and textures of each crust type. As a result, customers can enjoy the best of both worlds, ordering a Brooklyn style pizza one day and a thin crust pizza the next, all from the same pizzeria.

Brooklyn-style pizza is known for its characteristic crispy crust and square-cut slices, and certain toppings are indeed traditional to this style of pizza. One of the most iconic toppings associated with Brooklyn-style pizza is the classic Italian-American combination of mozzarella cheese, pepperoni, and sausage. However, it’s the addition of a sweet and tangy topping, known as “gravy” or “sauce,” that sets Brooklyn-style pizza apart from other styles.

The gravy topping, typically made from crushed San Marzano tomatoes, olive oil, garlic, and herbs, is a staple in traditional Brooklyn-style pizzas. This sweet and savory sauce is spread over the dough before adding the cheese and toppings, giving the pizza a distinctive flavor profile. Another topping commonly found on Brooklyn-style pizzas is the “square cut” pepperoni, which is typically cut into small squares and placed on top of the pizza. This cut is said to have originated in the early days of Italian-American pizzerias in Brooklyn, where cooks would cut the pepperoni into small squares to make the most of the available space in the oven.

In addition to these toppings, some Brooklyn-style pizzerias also offer other traditional toppings such as mushrooms, onions, and bell peppers. However, the key to a true Brooklyn-style pizza lies in the combination of these toppings with the characteristic crispy crust and sweet gravy sauce. For example, the famous Grimaldi’s pizzeria in Brooklyn, which has been serving traditional Brooklyn-style pizzas since 1990, is known for its classic combination of mozzarella, pepperoni, sausage, and gravy sauce.

Thin‑crust pizza, particularly the New York‑style variety, is the most popular pizza style in the United States. A 2023 market‑research report from the National Restaurant Association found that roughly 58 percent of all pizza sold nationwide is classified as thin crust, with the remaining share split between pan, deep‑dish, and specialty crusts. The dominance of thin crust is reflected in the menu offerings of the country’s largest chains—Domino’s, Pizza Hut, and Papa John’s all promote a thin‑crust option as their flagship product, and frozen‑pizza manufacturers such as DiGiorno and Tombstone report that thin‑crust varieties consistently outsell thicker alternatives in grocery‑store sales data.

Brooklyn‑style pizza, while also a thin‑crust variant, is a more localized interpretation that emphasizes a slightly chewier edge and a foldable slice, traits that appeal strongly in the New York metropolitan area but have not achieved the same nationwide penetration as the broader thin‑crust category. Regional preferences still exist; for example, Chicago’s deep‑dish and Detroit‑style pizza enjoy strong local followings, yet national consumption patterns show that the general American palate favors the lighter, crispier profile of thin crust, making it the clear leader across the country.

Brooklyn style pizza is known for its distinctive cooking method, which involves baking the pizza in a brick oven at extremely high temperatures, typically between 550 and 600 degrees Fahrenheit, for a short period of time, usually around 10 to 12 minutes. This rapid cooking process gives the crust a characteristic crunch on the outside and a soft, chewy interior, while also imparting a smoky flavor to the pizza. The high heat of the brick oven also helps to cook the toppings quickly, preventing them from becoming overcooked or soggy, and allowing the natural flavors of the ingredients to shine through. Additionally, the cooking process for Brooklyn style pizza often involves a technique called “decking,” where the pizza is cooked directly on the brick surface of the oven, which helps to create a crispy crust.

The cooking method for thin crust pizza is similar to that of Brooklyn style pizza, in that it also involves baking the pizza in a hot oven, but the temperature and cooking time may vary slightly. Thin crust pizzas are often baked in a deck oven or a conveyor belt oven at temperatures ranging from 500 to 550 degrees Fahrenheit, for a cooking time of around 8 to 10 minutes. The key to achieving a crispy thin crust is to cook the pizza quickly, so that the crust has a chance to set and become crunchy before the toppings have a chance to make it soggy. Some pizzerias also use a technique called “par-baking,” where the crust is partially baked before being topped and finished in the oven, which helps to create a crispy crust and prevent it from becoming too soft or floppy.

In terms of specific cooking techniques, many pizzerias that specialize in Brooklyn style and thin crust pizzas use a combination of traditional and modern methods to achieve the perfect crust. For example, some pizzerias may use a wood-fired oven to give the pizza a smoky flavor, while others may use a gas-fired oven to achieve a more consistent cooking temperature. Additionally, the type of flour used to make the dough can also affect the cooking process, with some types of flour producing a crisper crust than others. According to some experts, the ideal type of flour for making thin crust pizza is a high-protein flour, such as bread flour or all-purpose flour with a high protein content, which helps to create a strong, chewy crust that can hold up to the toppings.

Regional variations of Brooklyn style pizza and thin crust pizza do exist, often tied to local bakeries, family traditions, or cultural influences. For instance, the pizzerias of Staten Island, a neighboring borough of New York City, often blend Brooklyn-style pizza with their own unique flavor profiles and cooking techniques. One notable example is Joe & Pat’s Pizzeria on Staten Island, which has been serving thin crust pizza since 1960, offering a slightly different take on the classic Brooklyn-style pizza with its use of a lighter crust and a blend of mozzarella and ricotta cheese.

In addition to Staten Island, other regional variations can be found in the surrounding areas of New York City. The Bronx, for example, is home to Lombardi’s Pizzeria, the oldest pizzeria in the United States, which serves coal-fired Neapolitan-style pizza that boasts a distinctive, slightly charred crust. In Long Island, pizzerias like Sal’s Pizzeria in Hicksville offer a mix of traditional Brooklyn-style pizza with their own Long Island twist, featuring ingredients like clams and sausage.

Regional variations of thin crust pizza can also be found in other parts of the country, particularly in cities with a strong Italian-American influence. Chicago, for instance, is famous for its deep-dish pizza, but some pizzerias like Pequod’s Pizza offer a thin crust option with a crispy, caramelized crust and a blend of mozzarella and cheddar cheese. Similarly, cities like San Francisco and Philadelphia have their own unique takes on thin crust pizza, with pizzerias like Tony’s Pizza Napoletana in San Francisco offering a Neapolitan-style pizza with a delicate, hand-stretched crust.

Yes, you can make both Brooklyn‑style pizza and a classic thin‑crust pizza at home, and the key is to replicate the dough formulation, fermentation, and baking environment that give each style its signature texture. Brooklyn‑style dough typically uses high‑gluten flour with a hydration level of 65‑70 percent, a long cold‑ferment of 24‑48 hours, and a modest amount of oil to produce a chewy yet airy slice; the crust often measures about a quarter inch thick and has a slightly puffy edge. To achieve that at home, mix 500 grams of high‑gluten flour with 350 ml of water, 10 grams of salt, 5 grams of instant yeast, and 15 ml of olive oil, let the dough rest in the refrigerator for two days, then shape it into a 12‑inch round and bake it on a pre‑heated pizza stone or steel at the highest oven temperature your appliance allows, typically 500‑550 °F, for 8‑10 minutes, which approximates the 600‑°F ovens used by many pizzerias. Adding a brief blast of the broiler for the final minute can help develop the characteristic caramelized bubbles on the top.

A thin‑crust pizza, by contrast, relies on a lower‑protein flour, a hydration of around 55‑60 percent, and a shorter fermentation of 2‑4 hours, resulting in a crisp, foldable base that is usually 1‑2 mm thick; the dough contains little or no oil, which keeps the crumb light and the edges flat. For a home version, combine 400 grams of all‑purpose flour with 220 ml of water, 8 grams of salt, and 2 grams of yeast, let it rest at room temperature for three hours, then roll it out very thin on parchment paper, top it sparingly with sauce and cheese, and bake it on a pre‑heated steel at 550‑600 °F for 6‑8 minutes, using the oven’s broiler for the last 30 seconds to achieve the signature blistered spots. Many bakers report that a steel conducts heat more efficiently than a stone, delivering the rapid crust rise and crispness that defines authentic thin‑crust pizza, and experimenting with a small amount of cornmeal on the peel can further prevent sticking while adding a subtle texture to the base.