Pizza NightPizza dough by style
Five styles, each with a recipe in grams that works on its first bake. Pizza Night starts every plan from these.
NeapolitanA soft, puffy rim with leopard spots and a thin, tender middle. Made for a very hot oven, but it works at home too.
New YorkBig, thin and foldable, with a crisp bottom. A little oil and sugar help it brown in a home oven.
RomanThin and cracker-crisp all the way to the edge, rolled rather than stretched, with a little oil in the dough.
DetroitA tall, airy rectangle baked in an oiled pan, with cheese pressed to the edges so it fries into a crisp, dark frame.
Pan / GrandmaGrandma and pan pizza: a thick, soft crumb with a golden, fried bottom, pressed into an oiled sheet pan.