Pizza Styles Guide
Last updated: December 28, 2025 · 8 min read
Every pizza style has its own character, history, and technique. Learn what makes each one unique.
Key Takeaway
Each pizza style has optimal hydration, bake temperature, and dough weight. Neapolitan uses 60-65% hydration at 800°F+, while Detroit uses 70%+ hydration baked in an oiled pan at 500°F. Use our calculator to get the exact measurements for your chosen style.
Neapolitan
Wood-fired or Ooni-style oven
Soft, pillowy, with charred leopard spots
Key Specs
- Hydration
- 62%
- Ball Weight
- 250g
- Bake Temp
- 450-500°C / 850-900°F
- Bake Time
- 60-90 seconds
Recommended Flour
00 Flour (Caputo Pizzeria, Antimo Caputo)
Pro Tips
- • Use 00 flour for authentic texture
- • High heat is essential for leopard spotting
- • Cold ferment 24-72 hours for best flavor
New York
Pizza steel or stone
Foldable slices with the perfect chew
Key Specs
- Hydration
- 65%
- Ball Weight
- 280g
- Bake Temp
- 260-290°C / 500-550°F
- Bake Time
- 8-12 minutes
Recommended Flour
High-gluten bread flour (King Arthur, All Trumps)
Pro Tips
- • Oil and sugar help with browning at lower temps
- • Use high-gluten flour for that NY chew
- • Preheat your steel/stone for at least 1 hour
Detroit
Detroit-style steel pan
Airy pan pizza with crispy frico edges
Key Specs
- Hydration
- 72%
- Ball Weight
- 400g
- Bake Temp
- 230-260°C / 450-500°F
- Bake Time
- 12-15 minutes
Recommended Flour
Bread flour or all-purpose
Pro Tips
- • Generously oil the pan for crispy bottom
- • Press dough to edges, let rest, press again
- • Cheese goes all the way to the edges for frico
Thin & Crispy
Pizza screen or sheet pan
Tavern-style cracker crust, party cut
Key Specs
- Hydration
- 55%
- Ball Weight
- 180g
- Bake Temp
- 230-260°C / 450-500°F
- Bake Time
- 8-10 minutes
Recommended Flour
All-purpose flour
Pro Tips
- • Low hydration = easier to roll thin
- • Use a rolling pin for even thickness
- • Dock the dough with a fork to prevent bubbles
Poolish/Biga
Any oven works
Rich, complex flavor from pre-ferment
Key Specs
- Hydration
- 65%
- Ball Weight
- 260g
- Bake Temp
- 260-300°C / 500-575°F
- Bake Time
- 5-8 minutes
Recommended Flour
00 or bread flour
Pro Tips
- • Poolish (liquid) = more open crumb, mild flavor
- • Biga (stiff) = more complex flavor, tighter crumb
- • Start pre-ferment 12-16 hours before final dough
Emergency (2hr)
Any oven
Ready in 2 hours. Pizza night rescued!
Key Specs
- Hydration
- 60%
- Ball Weight
- 250g
- Bake Temp
- 230-260°C / 450-500°F
- Bake Time
- 8-12 minutes
Recommended Flour
All-purpose or bread flour
Pro Tips
- • Use warm water (100-110°F) to speed up yeast
- • Higher yeast = faster rise, but less complex flavor
- • Let dough rest at least 2 hours before shaping