Every pizza on two axes: dough hydration (water ÷ flour) and bake temperature. Regional styles emerge as natural clusters — Neapolitan at ~62% × 900°F, NY at ~62% × 550°F, Roman al taglio at ~80% × 525°F, Detroit at ~70% × 500°F, St. Louis cracker at ~48% × 500°F.
921 of 4,993 recipes plotted (the ones with parsable dough and a plausible oven temp) · hover for details · click to open the recipe. Note the two horizontal bands: home ovens cap at ~550°F, pizza ovens start at ~700°F — hardware splits the map before style does.