Pizza Styles Compared: Neapolitan vs New York vs Detroit vs Chicago
Not all pizza is created equal. Each style has its own dough recipe, hydration, shaping technique, and ideal baking temperature. Understanding these differences is key to making authentic pizza at home.
The Complete Comparison
| Style | Hydration | Ball | Oil | Temp | Time |
|---|---|---|---|---|---|
| Neapolitan | 55-62% | 250g | 0% | 450-500°C | 60-90s |
| New York | 60-65% | 300g | 3% | 315-370°C | 4-6 min |
| Vito's Double | 65-70% | 250g | 2% | 250-300°C | 3-5 min |
| Detroit | 70-75% | 400g | 3% | 260-290°C | 8-10 min |
| Chicago | 58-65% | 350g | 4% | 220-260°C | 25-35 min |
🍕 Neapolitan
The original — born in Naples
Governed by AVPN rules: Tipo 00 flour, San Marzano tomatoes, fresh mozzarella, no oil. 450-500°C cooks in 60-90 seconds with charred, blistered crust.
Key: Never use a rolling pin. Stretch by hand, leaving the rim for the cornicione. Best for: Pizza oven owners.
🗽 New York Style
The foldable, crispy-bottomed slice
Olive oil gives characteristic crispness. Wider, thinner stretch than Neapolitan. Low-moisture mozzarella for even melting.
Key: Pizza stone or steel essential for crispy bottom. Best for: Home oven bakers.
👨🍳 Vito's Double Ferment
Two fermentations, maximum flavor
24h room temp + 24h cold. The combination creates exceptional flavor complexity with a light, airy crumb.
Best for: Intermediate bakers who want to push flavor to the next level.
🏭 Detroit Style
Crispy cheese edges in a steel pan
Rectangular steel pan. Cheese pushed to edges caramelizes into crispy "frico." Sauce added in stripes on top after baking.
Key: No stretching needed — press into oiled pan. Best for: Beginners and home oven bakers.
🫓 Chicago Deep Dish
The deep, saucy pizza pie
Dough pressed into deep pan with edges pushed up like pie crust. Assembly inverted: cheese, toppings, then sauce on top. 25-35 min at lower heat.
Best for: Weekend project. Works great in standard home oven.
Try any style with our calculator
Select your style, set your bake time, get a complete recipe with timeline.
🍕 Open Pizza Calculator →Which Style to Start With?
Pizza oven (450°C+)
Start with Neapolitan — simplest dough, high heat does the work.
Home oven (up to 275°C)
Start with Detroit (no stretching, very forgiving) then move to New York.
Maximum flavor
Vito's Double Ferment or any style with 48-72h cold fermentation.