The Ultimate Guide to Different Pizza Dough Styles
Pizza lovers, rejoice! If you’ve ever wondered why some pizzas are thin and crispy while others are thick and chewy, you’re in the right place. The secret lies in the dough. Every great pizza starts with a solid foundation, and different styles of dough create entirely different pizza experiences.
Pizza dough isn’t just about flour, water, and yeast. The proportions, fermentation time, and baking method all contribute to how a pizza turns out. Some doughs require a long, cold fermentation for deep flavor, while others need high hydration for a bubbly, airy crust. Understanding the differences can help you make the perfect pizza at home or know what to order when dining out. (Learn more about the science of pizza dough on Wikipedia.)
This guide will break down the most popular pizza dough styles, their textures, ingredients, and how you can make them at home. Whether you love a classic New York slice, a Neapolitan masterpiece, or a deep-dish indulgence, we’ve got you covered.
What Makes Each Pizza Dough Style Unique?
Each pizza style has its own texture, thickness, and baking technique. Some are thin and crispy, while others are soft and airy. Understanding these differences will help you choose the best dough for your taste.
For a deeper dive into pizza-making techniques and recipes, check out Ella Foster, an expert in all things pizza.
Now, let’s break down the different types of pizza dough!
1. Neapolitan Pizza Dough – The Classic Italian
Neapolitan pizza is the gold standard of pizzas. Originating in Naples, Italy, it has a thin, soft center with a puffy, charred crust (cornicione). The dough is simple, but the key is high-quality ingredients and intense heat.
Key Features:
- Uses 00 flour, which is finely milled for a soft texture.
- Has a high hydration level (around 65-70%) for elasticity.
- Requires long fermentation (12-24 hours) to develop deep flavor.
- Baked in a wood-fired oven at 800°F+ for just 90 seconds.
How to Make It:
- Mix 00 flour, water, salt, and yeast into a smooth dough.
- Let it rise for 12-24 hours at room temperature.
- Stretch the dough by hand (don’t use a rolling pin!).
- Bake at 800°F+ in a wood-fired oven.
Neapolitan pizza is best with simple toppings like fresh tomatoes, mozzarella, and basil.
2. New York-Style Pizza Dough – The Foldable Favorite
New York pizza is thin, chewy, and slightly crispy on the bottom. It’s foldable, making it perfect for eating on the go.
Key Features:
- Made with bread flour for extra chewiness.
- Contains olive oil and sugar to help with browning.
- Ferments for 24-72 hours for a complex flavor.
How to Make It:
- Combine bread flour, water, yeast, salt, olive oil, and sugar.
- Let it rest in the fridge for at least 24 hours.
- Stretch it thin and bake at 500-550°F in a standard oven.
New York pizza is often topped with tomato sauce, mozzarella, and classic toppings like pepperoni or mushrooms.
3. Sicilian Pizza Dough – The Thick and Fluffy
Sicilian pizza is thick, soft, and spongy, baked in a square pan. It has crispy edges and a soft center.
Key Features:
- Uses high-hydration dough (around 75% water).
- Baked in an oiled pan for a crispy bottom.
- Sauce goes under the cheese to prevent burning.
How to Make It:
- Mix all-purpose flour, water, salt, yeast, and olive oil.
- Let it rise for 8-24 hours.
- Press into a greased pan and let it rise again.
- Bake at 450-500°F until golden.
Sicilian pizza is typically topped with simple tomato sauce and cheese, sometimes with anchovies.
4. Chicago Deep-Dish – The Ultimate Cheese Bomb
Chicago deep-dish pizza is more like a pie than a pizza. It has a thick, buttery crust and is loaded with cheese, toppings, and chunky tomato sauce.
Key Features:
- Uses cornmeal in the dough for a slightly crunchy texture.
- Baked in a deep pan for extra height.
- Sauce goes on top of the cheese to prevent burning.
How to Make It:
- Mix flour, cornmeal, butter, water, and yeast.
- Let it rise for 2-4 hours.
- Press into a buttered deep-dish pan.
- Layer cheese, toppings, and sauce on top.
- Bake at 425°F for 30-45 minutes.
This style is loaded with mozzarella, sausage, and chunky tomato sauce.
5. Detroit-Style Pizza – The Crispy-Edged Delight
Detroit-style pizza is rectangular, with a thick, airy crust and crispy cheese edges.
Key Features:
- Uses a very wet dough (70-75% hydration).
- Baked in a deep, well-oiled steel pan.
- Topped with Wisconsin brick cheese for crispy edges.
How to Make It:
- Mix flour, water, salt, and yeast.
- Let it ferment for 12-24 hours.
- Press into a buttered steel pan.
- Add cheese first, then sauce.
- Bake at 500°F until golden.
Detroit pizza is known for its cheese-crusted edges and sweet tomato sauce.
6. St. Louis-Style Pizza – The Cracker-Crisp One
St. Louis-style pizza is super thin and crispy, thanks to no yeast in the dough. It’s topped with Provel cheese, a gooey blend of cheddar, Swiss, and provolone.
How to Make It:
- Mix flour, baking powder, water, and oil.
- Roll it very thin.
- Top with sauce and cheese.
- Bake at 450°F for 10-15 minutes.
7. Roman-Style Pizza – The Street Food Hero
Roman pizza has a thin, crispy crust but a light and airy texture. It’s baked at lower temperatures for a longer time.
Key Features:
- Uses high hydration dough (around 80%).
- Ferments for 48-72 hours for deep flavor.
- Often sold by the slice in bakeries.
8. Gluten-Free Pizza Dough – A Tasty Alternative
For those avoiding gluten, this dough uses alternative flours like almond, rice, or tapioca flour.
How to Make It:
- Combine gluten-free flour, xanthan gum, yeast, and water.
- Let it rest for 2-4 hours.
- Bake at 425°F until golden.
Conclusion
There’s no one-size-fits-all pizza dough. Whether you love a thin, foldable slice or a deep-dish indulgence, every dough has its magic. Try making your favorite at home and experience the difference!
FAQs
1. Which pizza dough is the easiest to make?
New York-style is the easiest because it uses simple ingredients and a standard oven.
2. Can I use all-purpose flour for all these styles?
Yes, but bread flour works better for chewy crusts, and 00 flour is best for Neapolitan.
3. What’s the secret to a crispy crust?
High oven temperature, proper hydration, and baking on a pizza stone or steel.
Now, go make some pizza! ?
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