Styles
Every recipe with an identified regional style, grouped, with the style's median dough profile from its parsable doughs and its median bake temperature from pages that state one. Read the profiles side by side and the styles stop being names and start being coordinates: deep-dish is oil-rich and slow, Detroit is wet and lean, thin crust is oiled and sweetened for a home oven.
Styles come from the recipe title, the dough parameters, or the source's label. 3,035 recipes claim no style and are not shown here.
What the doughs do when you ignore the labels
Every dough we can parse, plotted by its five baker's percentages alone: no style names, no titles, nothing but flour, water, salt, oil, sugar and yeast. K-means sorted them into 5 families and the two axes are the directions the doughs vary along most, so distance between dots is roughly how differently two doughs are built. Hover a dot for the recipe, click to open it, or highlight a style to watch it scatter across several families instead of claiming one.
70% hydration · 2.5% salt · 2% oil · 0% sugar · 0.6% yeast
mostly Neapolitan (61), Roman al taglio (36), Focaccia (35), Detroit (20)
55.4% hydration · 1.4% salt · 4.9% oil · 0.4% sugar · 1.42% yeast
mostly Focaccia (32), Pan Pizza (15), Thin Crust (10), Calzone (10)
75.9% hydration · 1.9% salt · 6% oil · 0.8% sugar · 2.17% yeast
mostly Focaccia (28), Flatbread (11), Pan Pizza (10), Neapolitan (7)
67.6% hydration · 2.1% salt · 17.8% oil · 1% sugar · 1.2% yeast
mostly Focaccia (42), Chicago Deep-Dish (13), Pan Pizza (12), Thin Crust (11)
67.8% hydration · 2.2% salt · 7.1% oil · 6.6% sugar · 1.78% yeast
mostly Focaccia (13), Calzone (5), Thin Crust (5), Detroit (4)
The two axes hold 53% of the variation between doughs, which is the honest amount: pizza dough is five numbers that mostly move independently, so no flat picture can carry all of it. Read the clusters as neighborhoods, not borders.
Regional styles with 10 or more parsable doughs
NeapolitanNaples, Campania
207 recipes →thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Hydration
64%
Salt
2.4%
Yeast
0.30%
Oil
0.0%
Bake
500°F
n=97
Dough
1002g
medians of 102 parsable doughs
Pan PizzaUnited States (generic)
123 recipes →cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Hydration
63%
Salt
2.0%
Yeast
1.50%
Oil
7.5%
Bake
450°F
n=64
Dough
766g
medians of 64 parsable doughs
Roman al taglioRome
59 recipes →Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Hydration
78%
Salt
2.0%
Yeast
0.60%
Oil
3.0%
Bake
482°F
n=42
Dough
922g
medians of 50 parsable doughs
Thin CrustUnited States (generic)
57 recipes →title-asserted thin crust with no regional claim: low-to-moderate hydration, often rolled, crisp base
Hydration
66%
Salt
1.9%
Yeast
0.90%
Oil
5.8%
Bake
450°F
n=27
Dough
736g
medians of 43 parsable doughs
Chicago Deep-DishChicago
73 recipes →buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake
Hydration
64%
Salt
2.4%
Yeast
1.70%
Oil
10.4%
Bake
425°F
n=39
Dough
757g
medians of 41 parsable doughs
DetroitDetroit
55 recipes →Wisconsin brick cheese to the edges (frico crust), racing stripes of sauce applied after bake, 8x10 or 10x14 blue steel pan
Hydration
73%
Salt
2.4%
Yeast
0.90%
Oil
0.0%
Bake
513°F
n=46
Dough
638g
medians of 37 parsable doughs
SicilianSicily
48 recipes →thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Hydration
67%
Salt
2.3%
Yeast
1.00%
Oil
6.7%
Bake
480°F
n=31
Dough
998g
medians of 31 parsable doughs
New YorkNew York City
47 recipes →foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim
Hydration
63%
Salt
2.4%
Yeast
0.50%
Oil
2.4%
Bake
500°F
n=25
Dough
867g
medians of 31 parsable doughs
New HavenNew Haven, CT
29 recipes →coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Hydration
61%
Salt
2.4%
Yeast
0.80%
Oil
1.5%
Bake
500°F
n=23
Dough
815g
medians of 16 parsable doughs
Chicago TavernChicago
22 recipes →cracker-thin, cut into squares (not wedges), rolled with rolling pin, what Chicagoans actually eat
Hydration
53%
Salt
2.3%
Yeast
0.70%
Oil
9.9%
Bake
500°F
n=16
Dough
580g
medians of 15 parsable doughs
GrandmaLong Island
19 recipes →half-sheet pan-pressed, olive-oil-fried bottom, Italian-American home tradition
Hydration
74%
Salt
2.7%
Yeast
0.90%
Oil
6.4%
Bake
500°F
n=16
Dough
866g
medians of 15 parsable doughs
St. LouisSt. Louis
20 recipes →cracker crust (no yeast in many versions), Provel cheese blend, sweet sauce; Imo's is the archetype
Hydration
56%
Salt
1.8%
Yeast
0.50%
Oil
9.4%
Bake
450°F
n=15
Dough
402g
medians of 13 parsable doughs
Smaller samples
Fewer than 10 parsable doughs each. Medians appear once a style has 3; treat them as hints.
LahmacunTurkey
8 recipes →thin flatbread topped with spiced minced meat, herbs; rolled to eat
Hydration
70%
Salt
3.0%
Yeast
1.20%
Oil
9.2%
Bake
450°F
n=3
Dough
716g
medians of 5 parsable doughs (small sample)
GreekNew England
21 recipes →oiled pan baked, oregano-forward, diner/pizzeria combo shop tradition
Hydration
64%
Salt
2.0%
Yeast
2.20%
Oil
15.4%
Bake
438°F
n=10
Dough
872g
medians of 4 parsable doughs (small sample)
Roman tondaRome
9 recipes →thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Hydration
58%
Salt
2.0%
Yeast
0.20%
Oil
1.1%
Bake
525°F
n=5
Dough
721g
medians of 3 parsable doughs (small sample)
ArgentineBuenos Aires
4 recipes →very thick onion-topped mozzarella-heavy base; fugazzeta with cheese inside
Hydration
64%
Salt
1.8%
Yeast
1.70%
Oil
19.1%
Bake
446°F
n=3
Dough
667g
medians of 3 parsable doughs (small sample)
CaliforniaCalifornia
11 recipes →non-traditional toppings (BBQ chicken, duck sausage, goat cheese), whole-wheat crust variants; Chez Panisse / Spago / CPK lineage
Only 2 parsable doughs; medians need at least 3.
PideTurkey
4 recipes →boat-shaped Turkish flatbread with pinched rim, filled with minced meat, cheese or egg
Only 2 parsable doughs; medians need at least 3.
PissaladièreNice, France
7 recipes →caramelized onion, anchovy, olive on bread base; no tomato, no cheese
Only 1 parsable dough; medians need at least 3.
KhachapuriGeorgia
3 recipes →bread boat filled with sulguni cheese + raw egg yolk + butter, baked
Only 1 parsable dough; medians need at least 3.
FarinataLiguria / Nice
4 recipes →unleavened chickpea-flour batter baked in an oiled pan; no wheat, no yeast
No parsable dough among these 4 recipes: assembled pizzas or volume-only.
CocaCatalonia / Valencia
2 recipes →oval Catalan flatbread with roasted peppers, onion, anchovy; oil-rich dough, rarely cheese
No parsable dough among these 2 recipes: assembled pizzas or volume-only.
Adjacent to pizza
Pizza-shaped things that are not a pizza dough: breads standing in for a base, folded and rolled formats, and focaccia. Kept apart from the regional styles so they do not tilt the dough numbers. Browse all.
| Format | Recipes | Doughs | Hydration | What it is |
|---|---|---|---|---|
| Focaccia | 397 | 222 | 71% | plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza |
| Flatbread | 259 | 82 | 69% | flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread') |
| Calzone | 135 | 37 | 65% | pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried |
| Tortilla Pizza | 85 | 0 | n/a | flour tortilla used as a cracker-thin base; no dough is made |
| Pita Pizza | 80 | 0 | n/a | pita bread used as the base; no dough is made |
| Stromboli | 64 | 10 | 51% | pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking |
| Pizza Rolls | 58 | 5 | 57% | dough rolled around pizza fillings and sliced, or Totino's-style pockets |
| Naan Pizza | 49 | 1 | n/a | store-bought naan used as the base; no dough is made |
| French Bread Pizza | 45 | 0 | n/a | split baguette or French loaf topped and baked; Stouffer's lineage, no dough |
| English Muffin Pizza | 27 | 0 | n/a | split English muffins topped and toasted; a kids' snack, no dough |
| Pizza Muffins | 26 | 1 | n/a | muffin-tin pizza bites, pizza cupcakes and pizza cups; snack format |
| Pizza Bagel | 16 | 0 | n/a | split bagels topped with sauce and cheese; Bagel Bites lineage |
| Focaccia Barese | 9 | 6 | 65% | round Pugliese focaccia with boiled potato in the dough, cherry tomatoes and olives pressed in |
| Focaccia Genovese | 8 | 6 | 75% | thin (2 cm) Ligurian focaccia with a salamoia (oil + water brine) poured into the dimples before baking |
| Focaccia di Recco | 5 | 4 | 60% | two paper-thin unleavened sheets sandwiching crescenza cheese; no yeast |