Six canonical pizza-dough styles, one cookbook each. The formulas are drawn from the pizzamaking.com community and rewritten here with baker's percentages, gram weights, and our own notes — each recipe credits the source thread and author.
11 cookbooks · public
The foldable, chewy classic — thin through the middle with a crisp, airy rim. Built on Tom Lehmann's high-gluten formula and a cold ferment.
Naples' blistered, tender original — soft 00-flour doughs, minimal yeast, and a fast, fierce bake.
Square, thick, and caramelized at the edges — a high-hydration pan dough that fries crisp in an oiled steel pan.
A tall, airy pan pizza with an open, focaccia-like crumb — high hydration, plenty of olive oil.
The knife-and-fork pie — a short-kneaded, biscuit-like crust built tall in a deep pan and layered cheese-first.
Rome's pizza by the cut — a slow, very wet dough baked in sheets, light and crackly with a custardy interior.
Ingredient-forward West Coast pies — softer, slightly sweet doughs built for adventurous toppings.
Thin, crisp, and cut into squares — the cracker and tavern-style crusts of the Midwest.
The doughs behind the big names — reverse-engineered clones of the pizzas a lot of us grew up on.
Tall, soft, pan-baked pies — from retro Pizza Hut Thick 'n Chewy to deep, chewy pan crusts.
Naturally leavened and preferment-built doughs — wild-yeast cultures, biga, poolish and sponges, across styles.