Wood-Fired vs. New York vs. Square: What's the Difference?

Three styles show up again and again on Jacksonville menus: wood-fired Neapolitan, New York, and square. They are genuinely different products. Here is how they compare so you order the right one.

Crust

Bake

New York pies bake in a deck oven at moderate heat for several minutes. Neapolitan bakes in a wood or gas-fired dome at 800 to 900 degrees for 60 to 90 seconds, which is why the crust chars and the middle stays soft. Square pies bake in a metal pan, lower and slower, so the cheese has time to caramelize against the edges.

Toppings

Neapolitan keeps it minimal and traditional, often just tomato, fresh mozzarella, and basil, because the oven and the dough are the stars. New York and square pies carry heavier toppings and more cheese.

How to Eat It

When to Order Each

Order New York for a quick slice, a casual family pie, or delivery. Order wood-fired Neapolitan for a sit-down dinner where the pizza is the centerpiece and you want it fresh from the oven. Order square when you want maximum cheese and crust and a heartier, shareable pie.

None is better than the others. They are made for different moments. Once you know which moment you are in, the choice is easy. Use the directory's style tags to find a spot doing the one you want near you.