Pizza Dough Formulas for All Common Pizza Styles (in Baker’s Percentages)

Below you’ll fine a list of pizza dough formulas, in baker’s percentages, for all popular pizza types

Introduction and General Guidelines

Below, you will find dough formulas for different types of pizza, written in baker’s percentages, for use with PizzaBlab’s pizza dough calculator.

The formulas aim to stay as authentic as possible to their original sources and provide a reliable starting point for making each style of pizza. Adjustments can, of course, be made to suit your preferences.

For detailed recipes for most of the pizzas mentioned, visit PizzaBlab’s recipe page.

General Guidelines

Hydration

• Most pizzas work best with a dough hydration of 55–62%.

Salt

• Recommended: 2–3% for all pizza types.
• Avoid going below 1.5%, as this can weaken gluten structure and dough strength.
• Salt adjustments affect flavor, so modify according to your taste.
• Fore more about salt’s role in dough see: The Science of Salt in Pizza Dough: More Than Just Flavor.

Sugar

• Optional for all pizzas.
• Primarily used to enhance crust browning.
• Fore more about sugar in pizza dough, see: Sugar in Pizza Dough: Effects on Fermentation, Texture & Browning (When & How to Use It).

Oil

• Optional ingredient.
• Adds tenderness and softens the crumb.
• Fore more about oil & fats in pizza dough, see: Oil and Fat in Pizza Dough: Science, Effects, and Usage.

Yeast

• Yeast quantity depends on dough amount and fermentation conditions (duration and temperature), not on pizza type.
• For more on this, see: Factors Affecting Fermentation Rate in Pizza Dough: The Science of Controlling Yeast Activity.

Preferment

• Can be used for any pizza style, with typical amounts ranging from 5–30%.
• Learn more about preferments here: Pizza Preferment Masterclass: The Science of Poolish, Biga, and Beyond.

Pizza Dough Formulas

New York Style Pizza

• Hydration: 57-60%
• Salt: 2-2.5%
• Sugar: 0-2%
• Oil: 0-3%

Click here for general information on New York style pizza.

New Haven Pizza

• Hydration: 65-68%
• Salt: 2-2.5%
• Sugar: 0-2%
• Oil: 0-3%

Click here for general information on New Haven pizza.

Neapolitan Pizza (Classic)

• Hydration: 57-62%
• Salt: 2.5-3%
• Sugar: 0%
• Oil: 0%

Click here for general information on Neapolitan pizza.

Neapolitan Pizza (Modern / ‘Napoletana Contemporanea’)

• Hydration: 70-80%
• Salt: 2.5-3%
• Sugar: 0%
• Oil: 0%

Pizza Tonda Romana

• Hydration: 55-58%
• Salt: 2-3%
• Sugar: 0%
• Oil: 1-3% (facilitates dough stretching)

Click here for general information on pizza tonda romana.

Detroit Style Pizza

• Hydration: 65-70%
• Salt: 2-2.5%
• Sugar: 0-2%
• Oil: 1-3%

Click here for general information on Detroit style pizza.

Sicilian Pizza

• Hydration: 57-60%
• Salt: 2-2.5%
• Sugar: 0-2%
• Oil: 1-3%

Click here for general information on Sicilian pizza.

Pizza al Taglio Romana

• Hydration: 75-80%
• Salt: 2.5-3%
• Sugar: 0%
• Oil: 0-3%

Click here for general information on pizza Al taglio romana.

Pizza Pala

• Hydration: 70-80%
• Salt: 2.5-3%
• Sugar: 0%
• Oil: 0-3%

Click here for general information on pizza pala.

Pizza Pinsa

• Hydration: 75-80%
• Salt: 1.5-2%
• Sugar: 0%
• Oil: 1-1.5%

Click here for general information on pizza pinsa.

Chicago Deep Dish Pizza

• Hydration: 45-50%
• Salt: 1.5-2%
• Sugar: 1-2%
• Oil (or butter): 15-20% (essential for a crumbly, shortcrust-like texture)

Click here for general information on Chicago deep dish pizza.

Cracker Style Pizza

• Hydration: 35-50%
• Salt: 1.5-2%
• Sugar: 0-2%
• Oil: 3-10% (facilitates dough stretching and helps achieve a cracker-like, crumbly texture)

Click here for general information on cracker style pizza.

Industrial Style Pizza (Pizza Hut, Domino’s, Papa John’s, etc.)

• Hydration: 55-58%
• Salt: 2-2.5%
• Sugar: 1-3%
• Oil: 1-5%

Click here for general information on American/industrial style pizza.

Midwest Style Pizza (Bar Pie / Tavern Pizza)

• Hydration: 45-55%
• Salt: 2-2.5%
• Sugar: 0-2%
• Oil: 5-10%

Click here for general information on Midwest style pizza.

Pizza Spontini (Milanese Pizza Chain)

• Hydration: 60-65%
• Salt: 2-2.5%
• Sugar: 0%
• Oil: 4-5%

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