Pizza Style Codex
Search, filter and launch your next dough.
Search, filter and launch your next dough.
The Pizza Style Codex covers 44 pizza styles from Neapolitan and Roman variants to New York, Detroit, Chicago, focaccia, and regional specialties. Each style guide includes a gram recipe, baker's percentages, and a method.
Worked examples: same-day pizza dough and cold-ferment pizza dough. Or open the dough calculator, Flour Codex, and gluten-free pizza dough recipes.
Classic Neapolitan is often 60–65% hydration; modern canotto styles run wetter. In 8Bit.Pizza the Neapolitan preset starts around 62.5%. Pick Neapolitan from the style list above for typical hydration, ferment notes, and bake hints, or open the dough calculator with that style loaded.
Neapolitan dough is usually softer, less oil, and baked very fast at high heat. New York dough often includes oil, optional sugar, and a longer cold ferment for a foldable slice crust.
Same-day pizza dough is 2 h bulk, then a 4 h rest, fridge off: Same day dough in 8Bit.Pizza is 65% hydration: 593 g flour, 385 g water, 14.8 g salt, and 0.71 g instant yeast for 4 dough balls (250 g each). Salt is 2.5% of flour, oil 1%, no sugar. Cold 48h is 2 h bulk, 48 h cold as one mass, then a 4 h rest: 591 g flour, 384 g water, 15.4 g salt, and 0.47 g instant yeast.
Pan, tray, same-day or overnight rounds, and thin tonda have gluten-free recipes. Pan and round pies use a press, not a wheat tug; tonda is rolled or pressed between parchment. Clocks cap shorter than wheat. Open the gluten-free pizza dough recipes hub, or tick Gluten Free in the calculator. Preferment styles such as Canotto and biga are not in the GF list.