Pizza style is largely a hydration story. The water percentage sets how thin you can stretch the dough and how the crust bakes. This chart maps the common styles.
| Style | Typical hydration |
|---|---|
| Thin / cracker crust | 50 – 55% |
| Neapolitan | 58 – 62% |
| New York | 60 – 63% |
| Detroit / pan | 70%+ |
| Sicilian | 70 – 75% |
| Roman al taglio | 75 – 80% |
Match hydration to method. Lower-hydration doughs are sturdy and easy to shape for hand-tossed pies; high-hydration doughs give the airy, open crumb of pan and Roman styles but need pans and care.
Calculate water with the Bread Hydration Calculator and read How to Make Pizza Dough.