Pizza Style Codex
Search, filter and launch your next dough.
Search, filter and launch your next dough.
The Pizza Style Codex covers 45 pizza styles from Neapolitan and Roman variants to New York, Detroit, Chicago, focaccia, and regional specialties. Each entry includes hydration and ferment starting points, bake temperature guidance, and prep notes you can load into the calculator.
Tap a style below to read more, or open the dough calculator and Flour Codex to build a full recipe.
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.
From a few hours for same-day dough to 48–72 hours cold for deeper flavour. Each style in the list above shows bulk, cold, and bench timing as a starting point you can edit in the calculator.