Pizza finder
Create your ideal pizza at home
The pizza worth baking at home is the one that matches your oven and your patience. Tell the finder how you want the crust to feel and it maps you to a style, then hands off the dough recipe: hydration, salt, and a bake line tuned to your oven. A home oven near 250°C leans you toward a thicker, longer bake like Detroit or Sicilian; a wood oven near 485°C is Neapolitan territory. We cover 9 styles with a full recipe behind each.
What are you after? pick up to 3
Your oven
When?
Budget
Where? city, country, or region
What you can bake, by the numbers
Every style the finder can hand you, with the numbers to bake it.
| Style | Feels | Bake | Ferment | Hydration | Recipe |
|---|---|---|---|---|---|
| Neapolitan | Fluffy, Cheesy, Charred | 480°C | 8h room | 62% | Recipe |
| New York | Thin, Cheesy | 290°C | 48h cold | 62% | Recipe |
| Detroit | Saucy, Thick | 250°C | 4h room | 70% | Recipe |
| Chicago | Saucy, Thick, Cheesy | 220°C | 1h room | 48% | Recipe |
| Sicilian | Saucy, Thick | 240°C | 16h cold | 70% | Recipe |
| Roman al taglio | Fluffy, Thick | 255°C | 24h cold | 80% | Recipe |
| Roman | Crispy, Thin | 350°C | 24h cold | 55% | Recipe |
| New Haven | Crispy, Thin, Charred | 400°C | 48h cold | 66% | Recipe |
| Neapolitan Contemporanea | Fluffy, Cheesy | 450°C | 24h cold | 70% | Recipe |
Common questions
What pizza is easiest to bake in a home oven?
A home oven tops out around 250 to 285°C, too cool for a 60 second Neapolitan bake. A thicker, higher-hydration dough that bakes longer, like Detroit, Sicilian, or Roman al taglio, forgives the lower heat and still comes out airy.
Fluffy or crispy, which style should I bake?
Fluffy points to Neapolitan or a high-hydration contemporanea. Crispy points to a thin Roman tonda or a well-done New Haven. Pick the feel and the finder maps it to the style and a starting hydration.
Does my oven change the recommendation?
Yes. The same feel bakes differently at 250°C than at 485°C, so a fluffy pick leans toward a classic Neapolitan on a wood oven and toward a longer-fermented contemporanea on an electric or gas deck.
How long should pizza dough ferment?
Anywhere from four hours to three days. A longer cold ferment, 24 to 72 hours, builds flavor and a more open crumb, and the finder folds your timeline into the recipe it hands to the dough calculator.
Eating out instead? Find your ideal pizza near you.