Post by Chiefeater Paddy Tan

Learnt something today at The Pizza Company Asok.

Italian and New York-style pizzas have distinct characteristics, from the crust to the toppings. Here's a quick breakdown:
Crust:
* Italian: Thin and crispy crust, cooked in a wood-fired oven at high temperatures.
* New York: Thicker and doughier crust, cooked in a gas oven at moderate temperatures.
Sauce:
* Italian: Simple tomato sauce made with fresh, peeled tomatoes, herbs, and garlic.
* New York: Thicker sauce with a sweeter flavor, often made with canned tomatoes and additional spices.
Cheese:
* Italian: Mozzarella cheese is the primary cheese used, with variations depending on the region.
* New York: Mozzarella is the standard, but grated Parmesan cheese is often added.
Toppings:
* Italian: Typically fewer toppings, with an emphasis on fresh, high-quality ingredients. Popular options include mozzarella, tomatoes, basil, and prosciutto.
* New York: More generous with toppings, including pepperoni, sausage, mushrooms, and onions.
Size:
* Italian: Individual pizzas are usually smaller, around 10-12 inches.
* New York: Large pizzas, often 16 inches or more, cut into slices for sharing.

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