Clusters
Every recipe grouped by regional style, with the style's median dough profile — hydration, salt, yeast, oil, bake temperature — computed from its parsable dough recipes. Read the profiles side by side and the styles stop being names and start being coordinates: deep-dish is low hydration + low temp + long bake; al taglio is high hydration + cold time.
focaccia genovese
343 recipes →Hydration
71%
Salt
2.4%
Yeast
1.31%
Oil
11.9%
Bake
450°F
Dough
857g
NeapolitanNaples, Campania
103 recipes →thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Hydration
69%
Salt
2.0%
Yeast
0.86%
Oil
7.1%
Bake
900°F
Dough
848g
Chicago Deep-DishChicago
59 recipes →buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake
Hydration
63%
Salt
2.4%
Yeast
1.77%
Oil
15.9%
Bake
450°F
Dough
765g
CaliforniaCalifornia
48 recipes →non-traditional toppings (BBQ chicken, duck sausage, goat cheese), whole-wheat crust variants; Chez Panisse / Spago / CPK lineage
Hydration
71%
Salt
1.8%
Yeast
2.33%
Oil
19.8%
Bake
450°F
Dough
581g
pizza roll
43 recipes →Hydration
59%
Salt
2.2%
Yeast
1.74%
Oil
9.3%
Bake
388°F
Dough
396g
french bread pizza
27 recipes →No parsable dough recipes in this cluster yet (27 recipes are assembled pizzas or volume-only).
New YorkNew York City
27 recipes →foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim
Hydration
63%
Salt
2.4%
Yeast
0.99%
Oil
5.1%
Bake
550°F
Dough
797g
Sicilian / sfincioneSicily
26 recipes →thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Hydration
67%
Salt
2.0%
Yeast
1.00%
Oil
9.8%
Bake
500°F
Dough
985g
DetroitDetroit
18 recipes →Wisconsin brick cheese to the edges (frico crust), racing stripes of sauce applied after bake, 8x10 or 10x14 blue steel pan
Hydration
74%
Salt
2.3%
Yeast
0.83%
Oil
4.3%
Bake
500°F
Dough
590g
Iconic in this cluster
Greek (New England diner)New England
17 recipes →oiled pan baked, oregano-forward, diner/pizzeria combo shop tradition
Hydration
87%
Salt
1.5%
Yeast
2.20%
Oil
—
Bake
400°F
Dough
948g
Roman al taglio / alla palaRome
10 recipes →Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Hydration
82%
Salt
2.3%
Yeast
1.01%
Oil
19.6%
Bake
525°F
Dough
859g
GrandmaLong Island
8 recipes →half-sheet pan-pressed, olive-oil-fried bottom, Italian-American home tradition
Hydration
76%
Salt
2.9%
Yeast
2.69%
Oil
10.4%
Bake
525°F
Dough
774g
Iconic in this cluster
Lahmacun (Turkish)Turkey
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
500°F
Dough
716g
PissaladièreNice, France
8 recipes →caramelized onion, anchovy, olive on bread base; no tomato, no cheese
Hydration
78%
Salt
2.9%
Yeast
0.96%
Oil
13.1%
Bake
500°F
Dough
611g
New Haven / ApizzaNew Haven, CT
7 recipes →coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Hydration
63%
Salt
2.5%
Yeast
1.63%
Oil
10.9%
Bake
500°F
Dough
532g
Iconic in this cluster
St. LouisSt. Louis
6 recipes →cracker crust (no yeast in many versions), Provel cheese blend, sweet sauce; Imo's is the archetype
Hydration
48%
Salt
1.7%
Yeast
—
Oil
10.2%
Bake
500°F
Dough
438g
pizza bagel
5 recipes →No parsable dough recipes in this cluster yet (5 recipes are assembled pizzas or volume-only).
pide
4 recipes →Hydration
68%
Salt
1.4%
Yeast
2.38%
Oil
11.3%
Bake
500°F
Dough
812g
focaccia recco
3 recipes →Hydration
59%
Salt
2.1%
Yeast
—
Oil
14.4%
Bake
500°F
Dough
441g
farinata
3 recipes →Hydration
119%
Salt
—
Yeast
—
Oil
27.2%
Bake
400°F
Dough
491g
Chicago Tavern / Party-CutChicago
3 recipes →cracker-thin, cut into squares (not wedges), rolled with rolling pin, what Chicagoans actually eat
Hydration
50%
Salt
1.7%
Yeast
1.78%
Oil
7.7%
Bake
500°F
Dough
580g
Iconic in this cluster
Roman Round (tonda)Rome
3 recipes →thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Hydration
69%
Salt
2.1%
Yeast
0.35%
Oil
11.9%
Bake
425°F
Dough
785g
Khachapuri AdjarianGeorgia
3 recipes →bread boat filled with sulguni cheese + raw egg yolk + butter, baked
No parsable dough recipes in this cluster yet (3 recipes are assembled pizzas or volume-only).
Argentine (fugazzeta)Buenos Aires
2 recipes →very thick onion-topped mozzarella-heavy base; fugazzeta with cheese inside
Hydration
67%
Salt
1.8%
Yeast
1.92%
Oil
19.3%
Bake
438°F
Dough
848g
focaccia barese
1 recipes →No parsable dough recipes in this cluster yet (1 recipes are assembled pizzas or volume-only).
coca
1 recipes →No parsable dough recipes in this cluster yet (1 recipes are assembled pizzas or volume-only).
Unclassified
4,207 recipes →Recipes that assert no regional identity and whose parameters don't match a known style — most of the internet's pizza. Median profile shown for the 631 with parsable dough.
Hydration
67%
Salt
1.9%
Yeast
1.52%
Oil
7.3%
Bake
500°F
Dough
724g