Pizza styles, compared
Two styles, side by side, settled with numbers instead of opinions. Each comparison lays the doughs out by hydration, oil, oven heat and flour — all weighed by the calculator — then says, in plain terms, which one to make when.
Neapolitan vs New York
Both are round and hand-stretched, but they part ways at the oven: Neapolitan is a lean, blistered 90-second pie from a roaring oven, while New York is an oil-and-sugar dough built to bake slower into big, foldable slices.
Detroit vs Sicilian
Two thick pan squares often confused, but built differently: Detroit is a tall, airy steel-pan pie defined by its crispy frico cheese edges, while Sicilian (sfincione) is a denser, spongier square with more dough and a generous hand of oil.
Neapolitan vs Thin & crispy
Both are round Italian pizzas, but opposite in texture: Neapolitan is soft and puffy with a high, airy rim, while tonda romana is rolled cracker-thin to snap when you fold it.
New York vs Detroit
Two American favorites with different geometry: New York is a thin, foldable round stretched by hand, while Detroit is a thick, airy rectangle baked in a deep steel pan with caramelized cheese edges.
Roman teglia vs Focaccia
The two wettest doughs in the lineup and easily blurred, but they aim at different things: Roman teglia is high-hydration pizza al taglio with a big open crumb, while focaccia is an even wetter, oil-soaked bread you dimple and often eat on its own.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.