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One of the most significant differences between Neapolitan and New York style pizza is the dough composition. Neapolitan dough is characterized by its high hydration level, which gives it an airy, puffy quality. In contrast, New York style dough has a lower hydration level, resulting in a drier, chewier crust. This alteration can be attributed to several factors, including the technological advancements of the Industrial Revolution. Electric mixers allowed bakers to produce larger batches of lower hydration dough with more efficiency, making it easier to roll out larger pizzas that could be sliced for easy portability.