Pizza style atlas
23 styles and where they come from, each with a guide to making it at home. The five the Pizza Planner models open straight into a dough plan.
Pins mark the city or region each style comes from or is best known in, as its guide describes. Tap one to see its styles. Country outlines are from Natural Earth; lake shapes are simplified, for orientation only.
23 styles
Naples
Neapolitan
Making Neapolitan-style pizza at home: what the AVPN rules assume, why a home oven needs a wetter dough and a 6-10 minute bake, and what changes in a portable pizza oven.
Naples
Pizza fritta
How to make pizza fritta, Naples' folded and fried pizza: Neapolitan-style dough filled with ricotta, smoked scamorza and cicoli, sealed, and fried at 340 to 350°F for 6 to 8 minutes.
Naples
Montanara
How to make a montanara, the Naples pizza that's fried and then baked: a Neapolitan-style disk fried at 350°F until puffed, topped with tomato sauce and smoked mozzarella, then broiled.
Rome
Roman tonda
Roman tonda is Rome's super-thin, crisp round pizza, made with about half the dough of a Neapolitan and rolled with a pin. A home formula, the pomodoro and a 5- to 8-minute steel bake.
Rome
Pizza al taglio
Pizza al taglio is Rome's pizza by the slice: a wet dough baked in a rectangle and cut to order. How to make it in a half-sheet pan at home, how much dough to use, and how the sources differ.
Rome
Pinsa
An oval Roman pizza made from a blend of flours. Its producer, Di Marco, says it developed Pinsa Romana in 2001; the guide weighs the marketing story of ancient Roman origins against the record.
Turin
Pizza al padellino
Pizza al padellino is Turin's one-person pan pizza, baked in a small oiled pan about 8 inches across. Scatti di Gusto's home recipe, multiplied for four pans, with dough weights for smaller pans.
Palermo
Sfincione
A soft, thick focaccia from Palermo with its topping baked on, usually onion and tomato sauce, anchovies, cheese and toasted breadcrumbs. It is the likely ancestor of American Sicilian pizza.
New York area
New York-style
How to make New York-style pizza dough at home: a 64% hydration bread-flour dough, two days in the fridge, ball weights for 12- and 14-inch pizzas, and a hot steel or stone bake.
New York area
Sicilian-style
The American square pan pie, almost as thick as focaccia in Ken Forkish's description. New York pizzerias use "Sicilian", "square" and "grandma" loosely, Modernist Pizza found; the likely ancestor is Palermo's sfincione.
Long Island, New York
Grandma
A square pan pizza invented in the 1980s at King Umberto's on Long Island, according to Modernist Pizza. The original is thin, not thick; the name has since spread to other square pan pies.
New Haven
New Haven apizza
How to make New Haven-style apizza at home: what defines the plain, mozzarella and white clam pies, a thin dough baked dark on a steel under the broiler, and how to handle fresh clams safely.
South Shore, Mass.
South Shore bar pizza
Bar pizza has origin stories across the Northeast and Midwest. The South Shore of Massachusetts has a long-running tradition of its own, which this pin marks; the guide covers the wider style.
Old Forge
Old Forge
Old Forge pizza is a Pennsylvania tray pizza with a soft, slightly sweet crust parbaked into a shell, an onion-laced sauce and provolone-based cheese. Its history, red vs. white, and a recipe.
Altoona
Altoona
Altoona-style pizza is a square-cut Sicilian-style pan pizza layered with sauce, salami, green pepper rings and yellow American cheese. Where it came from, and how to make it at home.
Buffalo
Buffalo
Buffalo-style pizza pairs a thick, airy crust with a sweet sauce, heavy mozzarella and cup-and-char pepperoni. What defines it, the pizzerias behind it, and a version to make at home.
Detroit
Detroit-style
How to make Detroit-style pizza at home: a 75% hydration pan dough scaled to a 10 × 14-inch pan, the caramelized cheese edge, thick sauce stripes and a two-stage bake at 500°F.
Chicago
Chicago deep dish
A tall pan pizza built upside down: crust pressed up the sides of a deep round pan, cheese on the bottom, fillings in the middle and a thick layer of tomato sauce on top.
Chicago
Chicago stuffed
A 1970s variation on deep dish, with a second, thin crust laid over the cheese and fillings and the sauce spread on top of that.
Chicago
Chicago tavern-style
Thin, crisp and round, sauced and topped right to the edge and cut into a grid of small squares: the pizza of Chicago's neighborhood bars and family pizzerias.
Quad Cities
Quad Cities
Quad Cities-style pizza comes from five river cities in Iowa and Illinois: a malty crust, spiced sauce, twice-ground fennel sausage under the cheese, and a strip cut. Its history and a recipe.
St. Louis
St. Louis
St. Louis-style pizza: a very thin crust, Provel cheese and a square party cut. What Provel is, where the style came from, and a published home recipe that needs no yeast.
Buenos Aires
Fugazzeta
How to make stuffed fugazzeta, the Buenos Aires onion and cheese pan pizza, following King Arthur Baking's published 10-inch recipe, with a calculated 12-inch version and the history behind it.
Where the styles come from
A pin marks a city or region a style is named for, grew up in or is best known in, as its guide describes. It's a representative place, not a claim that the style was born on that spot or is made only there. Several styles share a city: Naples has Neapolitan pizza, pizza fritta and montanara, and Rome has the thin tonda, pizza al taglio and pinsa. Some histories are contested, and the guides say so where they are.
Five styles are modelled in the Pizza Planner: Neapolitan, New York, Roman tonda, Detroit and Sicilian. Their "Plan it" links open a plan for a typical size in a home oven, which you can change there. The rest have recipes in their guides.