Pizza Lab

5,087 recipes

Clusters

Every recipe in the dataset grouped by regional style. Each cluster shows its typical dough profile — hydration, salt, yeast, oil, and bake temperature — averaged across the style's parsable dough recipes.

other

4397 recipes · 646 with dough

Hydration

67.8%

Salt

2.4%

Yeast

4.39%

Oil

11.8%

Bake

471°F

Dough

783g

focaccia genovese

344 recipes · 173 with dough

Hydration

71.0%

Salt

2.5%

Yeast

5.62%

Oil

15.4%

Bake

448°F

Dough

920g

neapolitan

108 recipes · 33 with dough

Hydration

71.0%

Salt

2.9%

Yeast

2.42%

Oil

8.4%

Bake

733°F

Dough

824g

chicago deep dish

60 recipes · 26 with dough

Hydration

66.2%

Salt

2.5%

Yeast

1.84%

Oil

15.4%

Bake

421°F

Dough

726g

california

49 recipes · 3 with dough

Hydration

71.6%

Salt

2.8%

Yeast

21.79%

Oil

19.8%

Bake

353°F

Dough

605g

ny

30 recipes · 16 with dough

Hydration

70.0%

Salt

2.4%

Yeast

4.07%

Oil

5.7%

Bake

533°F

Dough

932g

Iconic in this cluster

Pizza Dough — cooking.nytimes.comPizza Dough — cooking.nytimes.com

sicilian

29 recipes · 11 with dough

Hydration

64.9%

Salt

1.9%

Yeast

4.81%

Oil

12.5%

Bake

466°F

Dough

1056g

detroit

19 recipes · 11 with dough

Hydration

75.3%

Salt

2.9%

Yeast

5.58%

Oil

6.2%

Bake

502°F

Dough

718g

Iconic in this cluster

Detroit-Style Pan Pizza — seriouseats.com

roman al taglio

10 recipes · 4 with dough

Hydration

81.3%

Salt

2.2%

Yeast

0.93%

Oil

17.5%

Bake

531°F

Dough

1118g

grandma

9 recipes · 8 with dough

Hydration

76.3%

Salt

2.7%

Yeast

10.37%

Oil

15.2%

Bake

494°F

Dough

824g

pissaladiere

9 recipes · 1 with dough

Hydration

77.6%

Salt

2.9%

Yeast

0.96%

Oil

13.1%

Bake

500°F

Dough

611g

new haven

7 recipes · 3 with dough

Hydration

71.4%

Salt

2.7%

Yeast

6.22%

Oil

10.9%

Bake

525°F

Dough

928g

lahmacun

6 recipes · 3 with dough

Hydration

74.0%

Salt

3.0%

Yeast

2.11%

Oil

15.5%

Bake

500°F

Dough

773g

focaccia recco

3 recipes · 3 with dough

Hydration

55.3%

Salt

2.2%

Yeast

—

Oil

15.3%

Bake

517°F

Dough

583g

khachapuri adjarian

3 recipes · 0 with dough

No parsable dough recipes in this cluster.

farinata

1 recipes · 1 with dough

Hydration

118.5%

Salt

—

Yeast

—

Oil

27.2%

Bake

400°F

Dough

491g

chicago tavern

1 recipes · 0 with dough

No parsable dough recipes in this cluster.

focaccia barese

1 recipes · 0 with dough

No parsable dough recipes in this cluster.

coca

1 recipes · 0 with dough

No parsable dough recipes in this cluster.