Pizza Lab
The full spectrum. Neapolitan to Detroit, New Haven clam to Tokyo mayo-corn. Three axes — hydration, fermentation time, and bake temperature — define almost every style in the world. Map them, and you recover the regional map.
5,087 recipes scraped · 942 with parsable dough (flour + hydration) · collection growing
Recipes
5,087
Dough recipes
942
flour + plausible hydration
Avg hydration
68.7%
Avg bake temp
472°F
Regional styles
Topping profiles
Topping-based patterns the regional style map doesn't capture.
pepperoni546mediterranean292flatbread264mushroom239spinach160prosciutto123mexican109sausage81bbq chicken76hawaiian74margherita72white70breakfast69gluten free63calzone62grilled56veggie47buffalo chicken40caramelized onion39cauliflower crust36stromboli34pesto29seafood22mini21tortilla18french bread13bacon12four cheese11zucchini11pita10fig10naan8english muffin7stuffed crust3supreme3pizza bagel2meat lovers2zucchini crust1salami1
Dietary
Sources
1436food.com
590taste.com.au
502allrecipes.com
297tasteofhome.com
250tudogostoso.com.br
173americastestkitchen.com
140kingarthurbaking.com
111tablespoon.com
104seriouseats.com
95halfbakedharvest.com
86bbc.co.uk
80hebbarskitchen.com
79italianfoodforever.com
77foodandwine.com
77thespruceeats.com
76gozney.com
75directoalpaladar.com
75jamieoliver.com
73acouplecooks.com
49vincenzosplate.com
44marthastewart.com
39seasonsandsuppers.ca
37anitalianinmykitchen.com
37budgetbytes.com