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.
FAQ
Why does pizza dough hydration percentage matter so much? Hydration percentage (water weight relative to flour weight) largely determines the dough’s texture and handling. Lower hydration doughs are easier to shape but denser, while higher hydration doughs are stickier to work with but produce a lighter, more open crumb.
Calculate water with the Bread Hydration Calculator and read How to Make Pizza Dough.