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11 Pizza Styles You Need to Know About

11 Pizza Styles You Need to Know About

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Pizza is a lot more than sauce and cheese on a slab of bread

11 Pizza Styles You Need to Know About

Travel this great big country, and you’ll discover that just about every popular food has its own variations that are specific to particular regions and cities. And that’s particularly true for pizza. Great and unique pizza can be found from coast to coast, and we’ve encountered 11 distinct styles that you definitely need to know about if you want to call yourself a pizza connoisseur.

Bar Pie

This Northeastern specialty is just what its name implies: a pie that’s typically served at a bar. True bar pies are thin-crusted but not crackery, covered with a layer of moon crater-speckled cheese from edge to edge, and small enough to be eaten by one person over the course of, say, two beers. You’ll find wonderful examples at Eddie’s in New Hyde Park, New York; Denino’s in Staten Island; Star Tavern in Orange, New Jersey; and Colony in Stamford, Connecticut.

Chicago Deep Dish

Some may argue that a deep-dish Chicago pizza is actually more of a casserole, but for all intents and purposes it is a real pizza — and a great one, at that. Unlike any other pizza you’ll ever see, deep-dish Chicago pizzas start with a buttery dough that’s pressed into the bottom and around the sides of a deep (usually cast iron) dish, covered in cheese, then topped with lots of sauce and toppings. You’ll find this style all across the country thanks to Chicago-based Uno Chicago Grill, but for the true deep-dish experience we suggest you visit the original location of Lou Malnati’s, in Chicago.


Detroit’s signature square pizza style is like a Sicilian slice on steroids. There's some crisp, thick, deep-dish crust action going on here — thanks to the process of twice-baking the pizza in square pans that have been brushed with oil or butter — and a liberal ladling of sauce spread out across the top of the cheese surface. You’ll find the definitive version at Buddy’s in Detroit (they invented it, after all), but the gospel has been spreading, so you can eat a stellar version as far afield as Via 313 in Austin.


Another delicious but often overlooked pizza style indigenous to the Northeast, grandma-style pizza starts with dough that’s been stretched in a pan and dosed with olive oil. The dough has a short proofing time, so the crust stays thin, and you’ll usually find it topped with fresh mozzarella instead of the processed stuff and sliced into squares. Looking for a definitive version? Check out Williamsburg Pizza in Brooklyn.


It’s harder than it looks to grill a pizza, but plenty of people are attempting it these days. The grill needs to be hot, the pizza needs to cook fast, and the dough needs to have a high gluten content to keep its structure on the grill. The dough is cooked on both sides before toppings are added, and the end result is usually oblong and small enough for one person. If you’re looking for the country’s best, make the pilgrimage to its birthplace: Al Forno in Providence, Rhode Island.


Neapolitan pizza is represented more than any other style on our ranking, and that’s because it’s not only the most original and authentic style of pizza, tracing its roots back to Naples, as the name implies, it’s also the most challenging to perfect — and the most rewarding when you do. Classic Neapolitan pizzas are small; the crust is chewy, just a little charred, and slightly tangy from fermentation; the cheese is mozzarella di bufala; the sauce is made with San Marzano tomatoes; the oven is extremely hot; and the center takes on a “soupy” quality that mandates using a knife and fork. You can find definitive versions at Roberta’s in Brooklyn, Una Pizza Napoletana in San Francisco, Motorino in New York City, and Punch in St. Paul, Minnesota.

New Haven

Even if you live in New York City, you haven’t really experienced pizza until you’ve tried New Haven-style “apizza.” These huge pies have a thin, oblong crust, are slightly charred, and are a bit chewier, drier, and thicker than their New York cousins. They’re generally cooked in coal-fired ovens, and are sold whole as opposed to by the slice. Cheese isn’t a given; it’s considered a topping, so if you order a “plain,” expect your pie to only be topped with tomato sauce, oregano, and a little grated pecorino. If you find yourself in the New Haven area, make sure you stop into Modern Apizza, Sally’s, or our No. 1 pizza for several years running, Frank Pepe.

New York

Arthur Bovino

New York is the classic pizza destination, and you’d be hard-pressed to find a truly mediocre slice there, even at the now-ubiquitous dollar slice joints. The New York pie is big, cut into eight slices, completely covered with sauce and cheese, and has a crust sturdy enough that it doesn’t sag when held straight out. If you’re looking for a classic New York pizza experience, we suggest you start with the classics: old-school sit-down places like Lombardi’s, Patsy’s, Grimaldi’s, John’s, and Totonno’s that were at the vanguard of the pizza revolution in the early days of the twentieth century and don’t sell by the slice. But don’t miss their progeny: the slice joint. Check out Louie & Ernie’s in the Bronx, Joe’s in Manhattan, and the best one of all, Di Fara in Brooklyn.


Yelp/ YSc

Popular in the Northeast and available at just about every New York slice joint, Sicilian pizza couldn’t be more different from a traditional New York pie. The dough is pressed into a rectangular sheet pan just like grandma pie, but this dough is allowed to proof for much longer, and the pillowy end result closely resembles a focaccia. That’s before the toppings, though: Most Sicilian pies are thick and heavy, slightly crunchy on the bottom, and covered with a mess of cheese, sauce, and toppings. You’d have a hard time finding a better Sicilian slice than what’s sold at Sal’s in Mamaroneck, New York, but the versions at Galleria Umberto in Boston and Prince Street Pizza in Manhattan are also just about perfect.

St. Louis

St. Louis has a pizza style all its own that’s largely unknown outside of the city. St. Louis pies are cracker-thin but slightly sweeter than bar pies, and they’re topped with a mythical type of processed cheese called Provel: a combination of Cheddar, Swiss, and provolone that’s native to St. Louis. If you want to give it a shot, we suggest you track down the nearest outpost of Imo’s, which has more than 90 locations in the city.


In Milwaukee, the pizzas are thin-crusted, topped with an ungodly amount of cheese and toppings, and undeniably delicious. Each pizzeria serves its own variation, but if you’re looking for a perfect specimen, don’t miss Milwaukee's Zaffiro’s, which has been dishing them out since 1954 — or at one of Wisconsin-born chef Michael White's Nicoletta restaurants, in New York City and Bernardsville, New Jersey.

Pizza dough recipe

Jessica Dady March 10, 2021 8:10 am

Spain, Tarragona. Father and son preparing pizzas at home

Nutrition per portion

We’ve made our pizza dough with fast action yeast, for those who want delicious pizza without the wait.

This simple dough recipe can be used to make deep-dish, thin-crust, stuffed crust or fluffy Neapolitan pizza, depending on how you roll it out and prepare it. It’s the simple Italian recipe that’s been around since at least the Bronze Age, made of flour and water with a sprinkle of salt. To bring this homemade version of the classic dish to life, all you need to do after making the base is add the tomato sauce , mozzarella cheese and your favourite toppings.

A Pinsa Is The Best Style Of Pizza That You've Probably Never Tried

When it comes to pizza, people tend to have their favorites. We get it, it's comfort food. But what if you could find room in your heart for another style of pizza that you haven't tried yet? Yes, you heard me right. Chances are that all this time you haven't been factoring in Pinsa-style pizza, which is being touted as one of the biggest food trends of the moment.

Pinsa certainly looks a lot like pizza you're used to as it's dough topped with sauce and cheese and all sorts of delicious toppings. The first key difference is it's pressed down with the fingers versus being rolled out, so it's not going to look perfectly round and may include a few more lumps and bumps. It's rustic!

Now, before you come at me with pitchforks, I should note that pinsa is not exactly new to a lot of people. It's a traditional way of making pizza that comes to us from Rome. But it's finally becoming more popular in the U.S. so we're going to be talking about it now, OK? OK!

This style of pizza is made with rice, soy, and wheat flours versus 00 flour, which is typically used to make pizza and pasta. This swap can make it easier to digest for many people. It also takes a little bit longer to rise and cook but all this work results in a much lighter and fluffier dough, which many have raved over. It's somehow crunchy and fluffy all at the same time.

You'll probably start seeing this pop up more as it gains more buzz in the U.S. For instance, the San Francisco restaurant Montesacro has branded itself as "America's original pinseria," and has expanded to more locations around the country. The pinsa in the photo at the top of this article is from Montesacro so that should be all the motivation you need to give it a try.

A quick Google of pinsa places near me popped up a bunch of restaurants with pinsa on the menu, so I dunno, give it a search and try it for yourself! Then get ready to argue that it's the best pizza style and all others are hot garbage. It's the American way.

Any sort of high protein flour, though for the most "authentic" results, use a finely milled Italian-style flour, such as Caputo "OO" or King Arthur's "Italian-Style" flour.

No-knead is the easiest method and coupled with a long cold ferment—that is, a retarded rising period in the refrigerator of at least three days and up to five—it makes for a dough that's extremely flavorful with virtually no work involved. Mix up the ingredients, cover it, and just let it sit until you're ready to roll.

Simple Ways to Add Flavor

Add even more flavor to your pizza by utilizing your spice cabinet, using fresh herbs, or adding more cheeses!

First, let’s start with the cheese. Since mozzarella doesn’t have the most flavor, we love adding freshly grated parmesan over top before baking! It adds a salty, nutty flavor and melts beautifully.

When the pizza is finished, we hit the spice cabinet or use up our fresh herbs on hand. We love adding fresh chopped basil or oregano, or using dried oregano for an herb flavor. Another must is red pepper flakes for a little spicy kick!

These ingredients are so simple yet really pack on the flavor.

12 Best Tips for Homemade Pizza

As a kid, my mom would prepare homemade pizza for us as a treat. Unfortunately, I didn&rsquot really like it back then because my mom would use toppings that I detested at the time, such as peppers and mushrooms. I would have been much happier with a frozen pizza.

Thankfully, one day I saw the light and realized that homemade pizza is SO much better than frozen (crazy concept, I know!). So as a teen, I became obsessed with making my own pizza and trying to recreate the flavors that I loved in store-bought and restaurant pizzas.

Over the years, I learned a few tips and tricks to make the process easier and get the most out of homemade pizza. Today I&rsquod like to share some of those tips and tricks with you!

1 - Cook your pizza on a preheated surface

If you&rsquore going for more of an artisan, pizzeria feel to your pizza, it&rsquos best to cook it on a preheated, heavy surface. There are many options available for this: a heavy-duty baking sheet, a pizza stone, an upside-down cast iron skillet, etc. Use whatever you have available! But make sure you preheat your surface in a hot oven for at least half an hour before baking your pizza.

2 - Cook your pizza at a very high temperature

Restaurant pizza ovens can get very hot. To recreate that taste, it&rsquos important that your oven temperature is high enough. I recommend 500°F.

3 - Cook your pizza on parchment paper

When I first started out making homemade pizza, I would dutifully dust my pizza peel with cornmeal, lay my pizza dough on top, create my pizza, and transfer it to the oven. The cornmeal helped to make the pizza slide off of the peel, but boy did it ever make a mess. Some of it would inevitably end up on the oven floor and burn. Not fun.

Then I discovered parchment paper! It makes the transfer SO much smoother, and there&rsquos a lot less mess. I will say that the crust doesn&rsquot get quite as crispy using parchment as opposed to cornmeal, but it&rsquos very much worth it in my opinion.

4 - Think outside the box with your sauces

It&rsquos easy to get stuck in a rut and only reach for your typical red pizza sauce. But there are so many more options out there! Here are just a few ideas:

  • pesto
  • salsa
  • ranch dressing
  • ketchup
  • refried beans
  • BBQ sauce
  • Alfredo sauce

5 - Don't overcook your protein

I recommend slightly under-cooking your protein since it will cook a little bit more once it&rsquos on your pizza. For example, don&rsquot cook your bacon until it&rsquos crispy because it will be singed once the pizza comes out of the oven.

6 - Get creative with your toppings

As with my sauces tip, I recommend branching out with your toppings. I&rsquoll be the first to admit that I love a plain pepperoni and cheese pizza. But it&rsquos really fun to experiment with creative toppings!

7 - Brush your crust with an olive oil and garlic blend

I&rsquom not sure where I learned this trick, but it really amps up the flavor of your pizza! Simply pour extra virgin olive oil into a dish and add minced garlic. Then, before adding any other toppings, brush your crust with it, making sure to get some pieces of garlic on your crust as well.

8 - If you crave a crispy crust, par-bake it first!

Not gonna lie, it can be a challenge to get homemade pizza crust crispy and done all the way through. To help combat this, you can par-bake the crust. Simply slide it onto your preheated cooking surface and bake for about 5&ndash8 minutes, or until beginning to brown. Remove from the oven, cool slightly, and add the toppings to the browned side.

Bonus tip: You can par-bake several pizza crusts in advance, cool, and freeze. Then you can have them on hand when the pizza craving strikes!

9 - Avoid the urge to over-top your pizza

Again, if you like a crispy crust, try your best not to over-top your pizza! I know, I know. It&rsquos easy to get carried away. After all, you want to make the most epic pizza known to man. But if you mound on the toppings, it makes it hard for the crust to get fully cooked. Rein it in a bit and your pizza will love you for it.

10 - For a cracker-like crust, use tortillas!

For an extremely thin and crispy crust, you can use flour tortillas for your base! It&rsquos super easy and convenient, and the results are wonderful. I like to par-bake the tortilla first, top, and cook until the cheese is melty.

I mean, look how crispy that is!

11 - Get creative with your cheese choices

I know I&rsquom starting to sound like a broken record, but variety is the spice of life, people! Mozzarella is great and all (I love it on pizza!), but it doesn&rsquot have a punchy flavor. Things like Parmesan, feta, goat cheese, brie, and even sharp cheddar make for an interesting pizza. Try pairing a more intense cheese with mozzarella and see if you enjoy it!

12 - Season your pizza with salt and pepper

Just like any other dish that you cook, pizza benefits from a sprinkling of seasoning. Just be careful to not go overboard with salt if your toppings are already quite salty.

So those are my best tips for homemade pizza success. If you have any of your own, make sure to share with us in the comments!

9 Pizza Styles to Know & How to Make Them at Home

Pizza generally means one thing—in that everyone understands what you’re talking about when you say the word—and yet, the particular type of pizza one thinks of can vary widely, especially if we’re talking about the best pizza. There are so many different styles of pizza in America (and even in Italy), that one never fits all. Here are nine kinds of pizza that you should know.

Which Type of Pizza Is the Best?

There are plenty of guides out there that will try to tell you what makes a great pizza and point you in the direction of where to find it. But frankly, the best pizza is the pizza you grew up with.

Find Them All Here The Best Frozen Pizzas You Can Order Online In my own case, as a born and bred New Yorker, it’s hard for me to think of pizza as anything other than a long and foldable thin-crust slice, smoky from the oven and garnished with nothing more than marinara and cheese (pepperoni if you’re feeling devilish). Although I will eagerly break out my trowel for a Chicago deep dish pie and am keen to hoard the garlic sauce when ordering from fast food delivery chains, neither example really fits the platonic ideal of “pizza” in my head. All those pizzas are foreign, to my tastes: I’ll enjoy them, for sure, but I can sense a distance between myself and the slice before me as soon as I gauge the crispiness of its crust and the weight of its toppings.

Therefore, I say it’s time to acknowledge our own biases and give up on declaring any single style the best. Because even if there’s only one that truly feels like home, there’s also an adventure to be had in stamping one’s pizza passport and taking in pizza attractions from across the globe. And while a truly dedicated pizza traveler might venture to obscure corners of Italy (or St. Louis, or Detroit) just to sample them straight from the dough-stretching hands of the masters, there’s also a satisfaction in making the world’s pies right at home. It’s time to fire up the oven and get a batch of red sauce ready: these nine recipes will guide you well beyond your pizza comfort zone.

1. Sicilian Pizza

Sicilian-style pizzas are thick and bready, practically a focaccia with extra toppings. Easily made in a sheet pan, they’re the perfect pie for feeding a crowd. Get the Sicilian Pizza “La Regina” recipe.

11 Things You Need To Know Before You Eat At Papa Murphy's

It takes a lot more than love at 425° to pull those pies together.

1. It all started in 1981.

The very first location opened in Hillsboro, OR under the Papa Aldo's name. Two years later, the first franchise opened in McMinnville, OR.

2. A company merger changed the name.

In 1995, Papa Aldo's and Murphy's Pizza merged, and so did their names. From then on it was called Papa Murphy's. And it grew exponentially, opening its 500th store by 1999.

3. Halloween is its best sales day ever.

All thanks to the Jack-o-Lantern pizza, which debuted in 2007.

4. It was first named best pizza chain in America in 2003.

Since then, Papa Murphy's has racked up awards for best pizza chain in America through 2009 Zagat's No. 1 pizza chain in 2010, 2011, and 2012 consumers' choice awards in 2015 and 2016 chain of the year in 2001, 2006, 2008, and 2009 and franchisee satisfaction in 2009 and 2010.

5. True fans know the tagline is Love at 425.

The slogan reflects the restaurant's set-up: select your fresh dough, pick your toppings, then bake it at home&mdashwith love. Aw.

6. Every single ingredient is super fresh.

Stores do not have freezers, which means dough is made from scratch every morning, whole-milk mozzarella cheese is grated every day, and veggies are hand-sliced every day, too.

7. The pizza options are nearly endless.

While there are only 15 pies on the menu, you can completely customize your pizza with over 30 different toppings.

RT @growwme: Getting super excited over the smallest things, like picking up a Cowboy Pizza from Papa Murphy's MT

&mdash Papa Murphy's (@papamurphys) June 22, 2016

8. Papa Murphy's has the most crust choices.

Pick from the original recipe, fresh pan, stuffed, thin, and gluten-free in two different sizes: family (16 inches that serves 4 to 6 people) and large (14 inches that serves 3 to 4 people).

9. There's so much more than just made-to-order 'za.

You can also order salads, five-cheese garlic bread, and DIY pizza kits.

10. The dessert menu is insane.

From cinnamon wheels to chocolate cookies to an entire s'mores-stuffed sweet pizza, the treats are out of this world.

Sounds like you better pick up our S'mores Dessert Pizza today! #NationalSmoresDay

&mdash Papa Murphy's (@papamurphys) August 10, 2016

11. You can *always* find a deal.

Follow the brand on social media for daily and limited-time offers like discounted large pies with extra toppings, plus 25% off coupons, and more. You can also check the restaurant's website for regular offers.

You'll only need a $10 bill to pick up your fave lg pizza for dinner tonight! #deals

&mdash Papa Murphy's (@papamurphys) August 16, 2016

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2 thoughts on &ldquo How Much Yeast In Pizza Dough? Use This Calculation &rdquo

Tom, have been reading more of your commentary today. I must commend you on your reference to Pizza Making .com forum. I have been an active member since 2014, recently more active. I am sorry at the passing of Tom Lehman who has provided a much needed advice to the home baker as well as the Pizzeria owner. I have been fortunate to attend a pizza making class at Tony Gemignany’s pizzeria in San Francisco. I fully appreciate your contribution to the pizza making fellowship.

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Recent Posts

I've put together a roundup of my favorite posts on this website that help you to make the best pizza at home. These are the posts that have the most valuable bits of information, and of course, my.

Pizza dough recipes usually make multiple balls of dough which you might want to use later. It can be a lengthy process to create good dough, so some short cuts are good to have on hand. Can you.

Pizza Dough Calculator

Flour, water, salt yeast and a blazing hot wood-fired oven. That’s how the very first pizzas were made, and it’s how they’re still doing it today in Naples.

The best Neapolitan pizza should have a big, beautiful crust that’s slightly crispy and is covered with little dark spots caused by the sizzling heat. The centre of the pizza should be thin and mostly soft and have just a few delicious toppings combined with a gentle touch of smoke from the wood-fired oven.

Ingredients ratio

  • Proofing at room temperature (min 6 - max 24 hours) or cold fermenting (min 8 - max 72 hours)
  • Oven temperature: 400 - 550°C / 750 - 1020℉.
  • Baking time: 1 – 4 mins.

New York pizza (American)

When Italians started immigrating to America, they took their beloved pizza with them to the USA. Most Italians started making pizza in coal or gas ovens that weren’t as hot as the wood-fired ovens in Italy. This meant that the pizza needed more time to bake and that the recipe had to be adjusted to the longer baking time. This is how the New York pizza was born.

When stretching out a New York pizza you will leave it slightly thicker than a Neapolitan or a Roman pizza.

It takes between 8 and 15 minutes to bake.

A Neapolitan pizza would dry out during this period. The New Yorker doesn’t because of its key ingredients: oil & sugar. The oil protects the dough from drying out and the sugar helps the crust to brown more evenly, giving it more flavour.

Ingredients ratio

  • Tipo 00 or bread flour: 100%
  • Sugar: 2%
  • Salt: 1.5%
  • Fresh yeast: 0.4%
  • Olive oil: 2.5%
  • Water: 55% - 65%


  • Proofing at room temperature (min 6 - max 24 hours) or cold fermenting (min 8 - max 72 hours)
  • Oven temperature: 200 – 300°C / 400 - 580℉.
  • Baking time: 8 - 15 min s.

Sicilian pizza

also known as sfincione , focaccia, thick-crust, deep-dish or pan pizza

The Sicilian pizza is a very versatile pizza that goes by lots of different names, depending on the region, city, or country where it’s made. Though the name and the toppings may vary a lot, the basics stay the same.

These pizzas have a thicker, softer, and more bread-like texture than the Neapolitan, Roman or New York pizza. They’re baked in a pan or baking tray that’s coated heavily with olive oil. As the oil heats up in the oven, it will fry the base of the pizza, making it super crispy and delicious.

Ingredients ratio

  • Tipo 00 or bread flour: 100%
  • Salt: 2%
  • Yeast: 1.5 %
  • Olive oil: 1.5%
  • Water: 55% - 85%


  • Proofing at room temperature (min 6 - max 24 hours) or cold fermenting (min 8 - max 72 hours)
  • Oven temperature: 250 - 280°C /480 - 540 ℉.
  • Baking time: 15 - 20 mins.

Pizza Canotto

There is a new pizza in town! It is called the "Canotto", which translates to inflatable boat.
This pizza is an offshoot of the famous pizza Napoletana, it's made out of the same four ingredients: flour, water, salt and yeast, and it's baked in a blazing hot wood-fired oven.
It has the same soft and wet centre like the Neapolitan pizza, the only difference is that the crust of the Canotto is much much bigger and is filled with air just like an inflatable boat.

Ingredients ratio


  • Cold fermenting (min 24 - max 72 hours)
  • Oven temperature: 450 - 520°C / 840 - 950℉.
  • Baking time: 1 – 3 mins.

If you want to make a pizza Canotto there are several steps you need to take. I will explain all 6 steps to you in my YouTube video: How to make a Canotto

Neapolitan & American pizza

When making pizza, you’ll first need to make the dough balls before they can be turned into those delicious wood-fired pieces of heaven.

The sizing of dough balls for Neapolitan and American pizza is pretty similar. Pizzas come in small, medium and large sizes. The calculator is set for medium pizzas. If you’re planning to make your pizzas a different size, you can change this setting.

The figure below shows the right dough ball weight for the different pizza sizes. As you can see, the calculator adds a bit of weight for the American pizza, because the American pizza is supposed to be a bit thicker than the Neapolitan.

S Pizza = Ø 16 CM/6 INCH

M Pizza = Ø 28CM/ 11 INCH

L Pizza = Ø 34CM/ 13 INCH

Sicilian pizza

also known as sfincione, focaccia, thick-crust, deep-dish or pan pizza.

The sizing of this pizza is a bit different, since this pizza isn’t baked on the stone in your oven, but in a baking tray/pan that goes into your oven. Seeing as everyone has different baking trays, you can’t just talk about small or medium pizzas.

For a 25x20cm / 10x8-inch baking tray, you’ll need to make 650 grams of dough. If your baking tray is bigger or smaller, you’ll have to play around with the weight until you find the perfect recipe for your baking pan.


You produce flour by grinding grain, primarily wheat. There are two types of grain: a hard and a soft type. Hard grain is ground into a yellow flour, which is best for making pasta, and soft grain is ground into a white flour, which is great for bread and pizza. For the best possible pizza dough, you need a very fine white flour that can only be obtained after a long and slow process of grinding and sifting the wheat. The finest flour you can buy is known as tipo 00.

Due to its fineness, tipo 00 flour can absorb very large amounts of water, ranging from 50% all the way up to 100%. This allows your pizza to stay nice and crispy, without drying out in the oven.

If you can't find tipo 00 flour, you can use regular bread flour. You should never use all-purpose or cake flour. If you use bread flour, which hasn't been sieved as finely as tipo 00, you won't be able to use as much water. It's still possible to make pretty good pizzas with normal bread flour, but I'd recommend only using between 50% and 60% water to prevent the dough from getting soupy.

Amount of water

The pizza dough calculator assumes that you’re using tipo 00 flour. If this is the case, you won’t need to make any changes to the water percentage indicated.

In case you’re using regular bread flour, it would be wise to set the parameter between 50% and 55%, since regular bread flower can’t absorb large quantities of water. If you don’t use less water with bread flour, Your dough will get wet and soupy.

Salt mainly adds flavour to your dough, but it also protects the dough against the effects of harmful bacteria and strengthens the gluten structure within the dough.

During the baking process, salt will give the crust a nice brown colour.

I would recommend using sea salt or kosher salt instead of table salt. Table salt is highly processed and only contains a fraction of the beneficial minerals that sea and kosher salt have.

What is yeast?

Yeast is a single-celled organism that is invisible to the naked eye.

This organism feeds on the sugars and starch in your dough and releases gases that create little air pockets in the dough, which will make it rise and give it great flavour.

Why is there so little yeast in pizza dough?

That’s because pizza dough is supposed to have a long, 8-hour rise. When you’re giving your dough this much time to rise, even a little bit of yeast will do the trick. You could speed up the process by adding more yeast, but I wouldn’t recommend that! A slow rise will enhance the dough’s flavour, while also making it more nutritional!

What if I use dry yeast instead of fresh yeast?

No problem. You can also use dry yeast. Just make sure to use half as much as the amount of fresh yeast recommended by the calculator. That’s because dry yeast is concentrated, so dry yeast is much more potent than the same amount of fresh yeast.


  • 2 bowls
  • A spoon
  • Scales that can measure grams
  • Flour, water, yeast, and salt

Go to the calculator, enter your preferred style and the number of pizzas you’d like to make.
Simply press the calculate button and BOOM! you’ll have a custom-made recipe.

1. First, take 2 bowls and add the amount of flour specified by the calculator to one of them.

2. Fill the second bowl with the amount of water the calculator tells you to use. Make sure that the water is cold enough(anywhere between 12℃ / 53℉ and 19℃ / 66℉ will do).

3. Add your salt (preferably kosher salt or sea salt), stir it into the water until it’s completely dissolved.

Now it’s time to dissolve the yeast in the water, but there’s one big problem: Yeast doesn’t like salty water, as the salt will damage the yeast. Which means your dough won’t rise the way it’s supposed to.

4. So, you take some of the flour from bowl number one (about 10%) and mix it into your salty water. You don’t have to be super accurate, but it is a very important step because the flour will protect the yeast against the salt, allowing it to do its job properly.

5. Ok. When you’ve stirred the salt and 10% of the flour into your water, you can add your fresh yeast. If you don’t have fresh yeast, you can use dry yeast, but make sure to use half of the amount recommended by the calculator. (yes, it’s a tiny amount, but trust me, it works!) When the yeast is stirred into the salty, flowery water you can add the rest of the flour to it.

6. Now all the ingredients are in the bowl, you can loosely mix them with a spoon or with your fingertips.

7. When everything is mixed together, you can start kneading the dough until it has an even, soft and elastic consistency. This usually takes about 8 to 20 minutes of kneading.


After the ingredients have been mixed and the dough has been kneaded, it’s time for proofing and rising!

There are two options on how to let your dough proof and rise:

Option 1: Room temperature (6-24 hours)

  1. After you knead the dough, you cover it with cling film or a damp towel and let it rest for 2 hours.
  2. After 2 hours have passed, you can portion the dough into balls (See the calculator to find out how large you should make your balls of dough)
  3. Cover the dough balls with cling film or a damp towel again and let them rise at room 18-21℃ temperature for 4-22 hours.
  4. Then make the pizzas.

Option 2: Next-level (8-72 hours)

When you’d like to make next-level dough that’s tastier, easier to digest and has a bigger rise on the crust then try this:

  1. After you knead your dough you can cold-proof it, meaning that you put it straight into the fridge (4 to 7) covered with cling film or a damp towel. Or even better, put it in an airtight container.
  2. Then leave it in the fridge for 8 to 72 hours.

When you take it out of the fridge, you place it on a lightly flowered tabletop so you can portion the dough into balls (Check the calculator to find out how large you should make your balls of dough).

3. The last step is very important, the dough has to be at room temperature before shaping it into pizzas so make sure to wait for 2 to 4 hours and then go go gooo!

Yesss! You’ve made your own pizza dough.

Hold up. Wait a minute. What has just happened? What is proofing/fermenting and why does this make next-level pizzas?

After you first mixed the ingredients, you set 2 processes in motion.

- In the first, the dough will start to rise because the yeast feeds on the sugars in the dough and produces gases that cause the dough to increase in size.

- The other process is called proofing or fermenting. In this process, bacteria break down starches into simpler sugars.

The two processes start at the same time, but proofing takes a lot longer because the bacteria have to break down all the starches to make an airy dough that’s easy to digest. That’s why real good dough needs at least 8 hours of rising and preferably even more time to proof.

Proofing your dough for a long time leads to a tastier, more complex flavour, more beautiful charring and a pizza that’s easier to digest. But you must stop the rising process by putting the dough in your fridge while the proofing process continues.

Here some tips to prepare Sfincione to perfection:

THE DOUGH - the amount of flour is slightly different from time to time, depending on the environmental conditions. The season also condition the rising: the essential thing is double the volume of the dough.

TOMATO SAUCE - choosing the right tomatoes is critical, my choice are canned San Marzano tomatoes. The sauce has to be dense and thick, but still creamy and easily spreadable.

HERBS - Dried oregano is the most traditional herb. Some chefs love to add minced fresh oregano at the very end.


  1. Kajimi

    In my opinion, this has already been discussed, use the search.

  2. Skipton


  3. Kaemon

    This phrase is incomparable))), I like it :)

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