Master the Styles
From Naples to New York, Detroit to Rome — every form has its story, its technique, and its own character.
Neapolitan Pizza
The original pizza from Naples. Soft, airy crust, simple ingredients, baked at 500°C in a stone oven for 60-90 seconds. Sourdough or IDY, 65% hydration, San Marzano tomatoes, and fior di latte.
Hydration
60-65%
Ferment
24-72 klst
Oven Temp
450-500°C
Flour
Caputo Tipo 00
New York Style
Large, thin, and foldable slices. Higher oil content, lower hydration, baked in a standard oven at 250-300°C.
Hydration
58-62%
Ferment
24-48 klst
Oven Temp
250-300°C
Flour
Bread Flour (12-14% prótein)
Al Taglio (Roman)
Roman-style pizza cut from a tray and sold by weight. Light, airy, and crispy. Very high hydration (80%+) with long fermentation.
Hydration
80-85%
Ferment
48-72 klst
Oven Temp
280-320°C
Flour
Tipo 0 / Tipo 1
Detroit Style
Rectangular pizza baked in a deep steel pan. Wisconsin brick cheese flows down the sides creating caramelized cheese crust. Sauce goes ON TOP of the cheese.
Hydration
65-70%
Ferment
24-48 klst
Oven Temp
250°C
Flour
Bread Flour
Sicilian (Sfincione)
Thick and soft rectangular pizza from Sicily. Resembles focaccia with tomatoes, onion, caciocavallo cheese, and breadcrumbs.
Hydration
70-75%
Ferment
12-24 klst
Oven Temp
220-250°C
Flour
Semolina + Tipo 00 blanda
Pinsa Romana
Modern take on Roman pizza. A blend of wheat, rice, and soy flours. Lighter on digestion and ultra-crispy.
Hydration
75-80%
Ferment
48-72 klst
Oven Temp
280-300°C
Flour
Pinsa mjölblanda