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)

Neapolitan (Pizza Napoletana)
60% hyd · 3% salt · no oil · 905°F bake
Naples, Italy

American

New York Style
62% hyd · 2% salt · 3% oil · 550°F bake
New York City, USA

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.