Pizza Styles of the World
From blazing heat in Naples to deep-dish pans in Detroit. Explore the diversity of pizza and learn the secrets behind each style.
Neapolitan
The original pizza. Soft, pillowy dough with charred leopard spots. Baked in a wood-fired oven at 450°C+ in under 90 seconds. Simple yet perfect: San Marzano tomatoes, buffalo mozzarella, fresh basil, and olive oil.
Temp
450°C+
Time
60-90 sek
Hydration
58-65%
- ✓Soft, pillowy dough
- ✓Long fermentation (24-72 hrs)
- ✓Puffy cornicione rim
- ✓Few toppings, maximum quality
New York
Large, thin, foldable slices with a signature crunch. Baked in gas deck ovens at ~300°C for 12-15 minutes. Generously topped with grated low-moisture mozzarella and tangy tomato sauce.
Temp
~300°C
Time
12-15 mín
Hydration
62-66%
- ✓Large 18" slices
- ✓Foldable and crispy
- ✓Oil/sugar in dough
- ✓Gas deck oven ~300°C
Detroit
Baked in rectangular blue steel pans that create the signature crispy cheese crust edge. Cheese goes all the way to the sides and caramelizes. Sauce goes ON TOP of the cheese in racing stripes.
Temp
~250°C
Time
12-15 mín
Hydration
70-75%
- ✓Rectangular steel pan
- ✓Crispy cheese edge
- ✓Sauce on top of cheese
- ✓Thick, airy dough
Roman (al taglio)
Pizza al taglio — cut with scissors and sold by weight. Very high hydration (80%+) creates an airy, open crumb. Long fermentation (48-72 hrs) develops complex flavors. Baked in rectangular pans at ~300°C.
Temp
~300°C
Time
8-12 mín
Hydration
80%+
- ✓Very airy crumb
- ✓80%+ hydration
- ✓Cut with scissors
- ✓48-72 hr fermentation