🍕 Pick Your Pizza Style
Each style has its own dough specs — hydration, flour, oven temperature, timing. Pick the one you want and open the calculator pre-filled with the right starting point.
🇮🇹
Neapolitan
Thin centre, puffy cornicione, leopard-spotted char. Wood-fired in 60-90 seconds.
60-65% hydTipo 00450-485°C
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🗽
New York
Large, foldable slice. Bread flour plus a bit of oil keeps it chewy and flexible.
60-65% hydBread flour315-370°C
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🏁
Detroit
Rectangular pan pizza, high hydration, crispy cheese edge (frico) around the perimeter.
68-75% hydBlue steel pan260-290°C
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🍕
Chicago Deep-Dish
Two-inch deep pan, buttery cornmeal crust, cheese first, chunky tomato on top.
60-65% hydButter + cornmeal220-260°C
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⭐
Vito's Double
Three-stage ferment on a Neapolitan base. Extra airy, extra digestible.
65-72% hydTipo 00Room + cold + room
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