New York style
A moderate hydration dough with oil and a long cold ferment. Forgiving in a home oven and great for slices.
Dough styles
Pizza dough styles
Every style is a different balance of flour strength, hydration, salt, yeast and time. Use this page to pick the right starting point, then open the full calculator to scale it.
| Style | Hydration | Flour | Fermentation | Best for |
|---|---|---|---|---|
| New York | 62–68% | Bread flour | 24–48 h cold | Large, foldable slices |
| Pan | 68–75% | Bread or AP | 2–24 h | Focaccia-like bottom |
| Cold ferment | 60–70% | Bread or 00 | 48–72 h cold | Complex flavor, easy handling |
| Neapolitan | 60–65% | 00 flour | 8–24 h room | 900°F+ oven, leopard spots |
| Detroit | 70–75% | Bread flour | 2–24 h | Rectangular pan, crispy edges |
| Poolish | 65–75% | Bread or 00 | 12–16 h preferment | Nutty flavor, open crumb |
| Biga | 60–65% | Bread flour | 12–16 h preferment | Strong dough, rustic texture |
Hydration ranges are starting points. Adjust for the flour you actually use and the temperature of your kitchen.
Start here
Three styles worth mastering first
Cold ferment
Mix, rest, then let the dough sit in the fridge for 48–72 hours. The slow ferment builds flavor and makes shaping easier.
Pan pizza
Higher hydration and a long oiled rest in the pan. The bottom turns crisp while the inside stays soft.