Every pizza on two axes: dough hydration (water ÷ flour) and the oven temperature the recipe states. Anchors mark each reliable style's median position, computed from the same points rather than from tradition.
782 recipes plotted: the ones with a parsable dough and a stated bake temperature. Another 698 parsable doughs carry only the scraper's placeholder temperature and are left off. Hover for details, click to open the recipe.
Legend
Regional styles carry a colour each; pizza-adjacent formats (focaccia, calzone) are grey; recipes with no identified style are faint.