Pizza dough isn’t one-size-fits-all. There’s a dough for every occasion, from thin and crispy to thick and fluffy. Here’s a quick guide to the main types of pizza dough:
Neapolitan Dough
The OG of pizza doughs, Neapolitan dough is thin, soft, and chewy with a puffy, slightly charred crust. Made with simple ingredients (flour, water, yeast, salt), it’s traditionally baked in a wood-fired oven at super-high temps. This is the dough of those classic pizzas you’ll find in Naples, with a thin center and a satisfyingly airy edge.
New York-Style Dough
Slightly thicker than Neapolitan but still thin, New York-style dough is foldable without breaking. It’s crisp along the edges but soft enough in the middle for that iconic pizza slice fold. Made with a bit more oil and sugar, this dough allows for a longer rise, which develops a deeper flavor.
Sicilian Dough
Want a thick, fluffy crust that’s crispy on the bottom? Look no further than Sicilian dough. This dough is more akin to a focaccia bread, baked in a rectangular pan with a generous amount of olive oil. It’s light and airy on the inside but perfectly golden and crunchy on the bottom.
Chicago Deep Dish Dough
This dough is all about indulgence. Chicago deep dish pizza uses a dough that’s more like a buttery, flaky pastry. Pressed into a deep pan, it serves as a thick, crunchy base for layers upon layers of cheese, sauce, and toppings. It’s a pizza you eat with a fork and knife—no apologies.
Detroit-Style Dough
Similar to Sicilian, Detroit-style dough is thick, airy, and baked in a rectangular pan. However, what sets it apart is the caramelized, cheesy crust that forms along the edges. It’s often topped with sauce after baking, and the dough’s crunchy edges and pillowy interior are a match made in pizza heaven.
Roman-Style Dough
Roman-style pizza (Pizza al Taglio) uses a long-fermented dough that’s rolled thin and baked in large rectangular pans. It’s crispy and light, perfect for cutting into squares and enjoyed as a street snack. The dough is airy, and the texture is crunchy but with a slight chew.
Gluten-Free Dough
For those avoiding gluten, there’s a dough for you too! Gluten-free pizza dough is typically made from a mix of alternative flours (like rice, almond, or tapioca flour) and xanthan gum to give it structure. While it lacks the stretchiness of traditional dough, with the right recipe, it can still deliver a tasty, crisp crust.
With all these options, there’s a dough for every pizza lover out there! So whether you’re in the mood for a thin Neapolitan or a hearty Chicago deep dish, you’re sure to find the perfect base for your next pizza night! 🍕
