Pizza Call

Styles

Italian pizza dough styles: recipes compared

Four doughs, four characters. Pick yours.

By the Pizza Call · Updated

Styles · Neapolitan

Neapolitan pizza dough

How real Neapolitan dough works, the AVPN way: 58% hydration, very little yeast, 12 hours. Exact quantities and the method, step by step.

 Styles · Pala

Pala pizza dough

How pala pizza dough works: about 80% hydration, a long cold rise and a bake straight on the stone. Exact quantities, the flour W and the method.

 Styles · Roman pan

Roman pan pizza dough

Roman pan pizza (teglia): 80% hydration, folds instead of kneading, a long cold rise. Exact weights, pan maths and the method.

 Styles · Round Roman

Round Roman pizza dough

How round Roman pizza dough works: 56% hydration, olive oil in the dough for a friable crust, rolled thin to the edge. Exact quantities and the method.