Choosing a Pizza Style

Choose a style that matches your oven before choosing a recipe. The right dough for a 450°C pizza oven is not automatically the right dough for a 250°C domestic oven.

Neapolitan

Neapolitan-style pizza uses a thin centre, airy rim, restrained toppings, and a very fast high-temperature bake. The dough is usually lean: flour, water, salt, and yeast.

New York

New York-style dough is generally larger, stronger, and designed for a longer bake. Modest amounts of oil or sugar can improve tenderness and browning in a cooler oven.

Pan pizza

Detroit and other pan styles are forgiving because the pan supports the dough. Oil produces a crisp base, while edge-to-edge cheese creates the characteristic caramelised crust.

Watch: Gozney explores styles and toppings

Master one style before changing everything at once. Consistency makes each experiment easier to understand.