Neapolitan vs New York vs Roman dough
How the big pizza styles differ in flour, hydration, and bake.
Neapolitan
00 flour, roughly 58–65% hydration, and nothing but flour, water, salt and yeast — no oil or sugar. A short proof, then a blast in a very hot oven (430–485°C / 800–905°F) for 60–90 seconds. The result is soft and pillowy with a charred, puffy cornicione.
New York
High-gluten or bread flour, ~60–65% hydration, with oil and often a little sugar, usually cold-fermented for 1–3 days. Baked cooler than Neapolitan (~290–320°C / 550–610°F) for a larger, foldable, chewy slice.
Roman — two very different pizzas
Roman tonda is round, thin and cracker-crisp, often with a little oil and rolled thin. Roman in teglia / al taglio is a pan pizza: very high hydration (75–85%), strong flour, a long cold ferment, and an airy, crisp-bottomed crumb.
What actually changes — and why
Four levers separate the styles: hydration (airiness), flour strength (how long it can ferment), fat and sugar (browning and softness at lower oven temps), and — the biggest divider — oven temperature. Oil and sugar exist in New York and pan styles precisely because their ovens run cooler; Neapolitan's furnace doesn't need them.
Dialing each in the calculator
Set the method, hydration, and any oil/sugar to match: Neapolitan around 62% with no oil; New York ~62% with 2% oil and 1% sugar; Roman teglia up around 78–82%. Pair it with the right flour W for the fermentation length you're planning, and read more in flour & hydration for a home oven.
FAQ
What's the difference between Neapolitan and New York pizza dough?
Neapolitan is lean (no oil), baked extremely hot and fast for a soft, charred crust. New York adds oil and often sugar, ferments cold for days, and bakes cooler and longer for a chewy, foldable slice.
Why does New York dough have oil and sugar but Neapolitan doesn't?
Oil and sugar help the crust brown and stay tender at the lower temperatures of a home or deck oven. Neapolitan's blistering-hot oven browns the crust in seconds without them.