Pizza Styles
Every major style, one place.
Naples, Italy
Neapolitan
Puffy, leopard-spotted cornicione, wet center.
Hydration 60-65%·60-90s @ 450°C
Explore New York City
New York
Foldable, crisp bottom, structured chew.
Hydration 60-63%·6-8 min @ 290°C
Explore Rome
Roman (Tonda)
Cracker-thin, shatteringly crisp.
Hydration 55-58%·3-5 min @ 320°C
Explore Detroit, USA
Detroit
Deep rectangle, cheese-lace edges (frico), sauce on top.
Hydration 70-75%·12-15 min @ 260°C
Explore Sicily / NYC bakeries
Sicilian
Thick, airy rectangle with olive-oiled base.
Hydration 65-70%·15-18 min @ 260°C
Explore Chicago
Chicago Deep Dish
Buttery cornmeal crust, cheese below, chunky tomato on top.
Hydration 50-55%·35-45 min @ 220°C
Explore Chicago
Tavern Style
Cracker crust, cut into party squares.
Hydration 50-55%·10-14 min @ 260°C
Explore Long Island, NY
Grandma
Home-style square, oily bottom, thin-ish crumb.
Hydration 65%·15-18 min @ 260°C
Explore Rome
Pizza al Taglio
Wildly open crumb, cut with scissors by weight.
Hydration 80-85%·18-22 min @ 260°C
Explore Turkey
Turkish Pide
Boat-shaped flatbread with sealed ends.
Hydration 60-65%·6-10 min @ 300°C
Explore Alsace
Flammkuchen
Cream, onion, bacon on a paper-thin, unleavened base.
Hydration 50%·3-4 min @ 320°C
Explore