Pizza Dough Index

Seven canonical pizza dough styles with baker's percentage formulas — the same math we use for sourdough, applied to yeast-leavened pizza doughs. Hydration ranges from 55% (Chicago deep dish) to 80% (Roman al taglio). Bake temps span 425°F (deep dish, slow) to 905°F (Neapolitan wood-fired, 60-90 second bake).

Same calculator works: enter total flour, target hydration, salt %, and for pizza you'll add yeast % + oil %. Each style page below has the target percentages baked in. See baker's % explained for the math.

Neapolitan (AVPN)

American

Regional Italian

Pan / Deep Dish

What this section is

Reference formulas for canonical pizza styles, source-cited. We provide the math (baker's percentages, hydration, ferment timing, bake temp) — not full step-by-step recipes with photos.

Each style page links the original authoritative source: AVPN Disciplinare for Neapolitan, Serious Eats / J. Kenji López-Alt for NY + Sicilian, King Arthur Baking for Detroit + Chicago + focaccia, Bonci for Roman al taglio. For full recipes with technique photos, follow the source link on each page.

Pizza gear that makes the numbers work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

Affiliate links. As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.

  • Digital kitchen scale (0.1 g)Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

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  • Dutch oven / combo cookerDutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

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  • Banneton proofing basketBanneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lameBread lame

    A sharp lame scores clean ears — the cut that decides whether the loaf opens up or bursts at the side.

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  • Bench scraperBench scraper

    Steel scraper handles wet, sticky high-hydration dough without tearing the gluten you just built.

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  • High-protein bread flourHigh-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whiskDanish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

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Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.

Gear guides — what actually matters