Pizza is one of the world’s most beloved foods, with a rich and fascinating history. One of the key elements that make pizza so delicious is the dough. Whether you prefer a thin crust with a satisfying crunch or a more doughy thick crust pizza, this article covers all the classics you can try in your own Igneus pizza oven. Time to learn about different types of pizza dough!
Neapolitan Style Dough
Neapolitan pizza dough is the classic Italian pizza dough that has been around for centuries. It originated in Naples, Italy, where it was made with the simple ingredients of flour, water, yeast, and salt. The dough is traditionally left to rise for at least 24 hours, allowing the yeast to ferment and develop the dough’s flavour. The dough is then stretched thin and topped with fresh mozzarella, San Marzano tomatoes, and fresh basil before being cooked in a wood-fired oven at a high temperature. Neapolitan pizza is known for its crispy crust, soft centre, and slightly charred edges.
New York Style Dough
New York-style pizza dough is a relatively recent addition to the pizza world. It was first introduced in the early 1900s by Italian immigrants who settled in New York City. The dough is made with high-gluten flour, water, yeast, salt, and sugar, giving it a chewy texture and a slightly sweet flavour. It’s typically rolled out thin and cooked in a deck oven at a high temperature. New York-style pizza is known for its large slices, crispy crust, and chewy texture.
Sicilian Pizza Dough
Sicilian pizza dough is a thick and chewy pizza dough that originated in Sicily, Italy. It’s made with flour, water, yeast, salt, and olive oil and is left to rise for at least an hour. The dough is then pressed into a rectangular pan and topped with tomato sauce and cheese before being baked at a lower temperature than other pizzas. Sicilian pizza is known for its thick, airy crust and generous toppings.
Chicago Deep Dish
Chicago deep dish pizza dough is a thick, buttery crust that was invented in the 1940s by Ike Sewell, the owner of Pizzeria Uno in Chicago. The dough is made with high-gluten flour, water, yeast, salt, and butter, giving it a rich, flaky texture. The dough is pressed into a deep dish pan and topped with cheese, tomato sauce, and other ingredients before being baked at a lower temperature than other pizzas. Chicago deep dish pizza is known for its thick, crispy crust and deep layers of toppings.
St. Louis Style Pizza
St. Louis Style Pizza is a unique style of pizza that originated in St. Louis, Missouri. It is known for its thin, crispy crust, and the use of Provel cheese, a white processed cheese made from cheddar, Swiss, and provolone. St. Louis-style pizza is cut into small squares or rectangles, making it the perfect ‘party pizza’ as it’s easy to share and enjoy with friends and family.
California Style Pizza
California Style Pizza is a modern take on traditional pizza, featuring fresh, local, and seasonal ingredients. It’s known for its thin crust, creative toppings, and light use of sauce. California-style pizza is typically baked in a wood-fired oven, which gives it a unique smoky flavour.
Detroit Style Pizza
Detroit Style Pizza is a regional style of pizza that originated in Detroit, Michigan. It features a thick, rectangular crust that is crispy on the outside and soft on the inside. The cheese is placed directly on top of the crust, followed by the toppings, and the sauce is added last, creating a unique flavour and texture.
Greek Style Pizza
Greek Style Pizza is a traditional Greek dish that features a thick, chewy crust and a generous amount of toppings. It’s typically topped with tomato sauce, feta cheese, olives, and oregano. Greek-style pizza is often cooked in a brick oven, which gives it a unique smoky flavour.
Grandma Style Pizza
Grandma Style Pizza is a classic Italian-style pizza that features a thin, crispy crust and minimal toppings. It’s typically topped with tomato sauce, fresh mozzarella cheese, and fresh basil. Grandma-style pizza is often cooked in a rectangular tray in a brick oven.
48-Hour Fermented Pizza
48-Hour Fermented Pizza is a style of pizza that is made using a slow fermentation process. The dough is left to rise for 48 hours, which gives it a unique flavour and texture. This pizza is typically topped with fresh, seasonal ingredients and cooked in a wood-fired oven.
100% Biga Pizza
100% Biga Pizza is a style of pizza that is made using a pre-fermented dough called “biga.” The percentage refers to the proportion of flour that goes into the pre-ferment. The dough is left to ferment for up to 24 hours before being used to make the pizza. This pizza is typically topped with fresh, high-quality ingredients and cooked in a wood-fired oven.
The Carnotto Pizza is a traditional Italian-style pizza that features a thick, chewy crust and a generous amount of toppings. Carnotto or ‘dinghy’, refers to the amount of air within the dough and how much it inflates during the cooking process. It’s typically topped with tomato sauce, fresh mozzarella cheese, and a variety of meats, such as ham, salami, and pepperoni.
We’ve saved the most popular, on trend dough for last! Sourdough Pizza seems to be on every menu in just about every restaurant these days, and for good reason, it’s delicious! It’s a style of pizza that is made using a sourdough starter instead of commercial yeast. Because of this, it can take a lot more time and effort to achieve the perfect dough, but trust us, the results are well worth it! Sourdough has a light and chewy texture and an almost tangy flavour. Sourdough pizza is typically topped with fresh, seasonal ingredients and cooked in a wood-fired oven. We sell a box of frozen Igneus Sourdough Balls which are available to buy here.
Gluten-Free Pizza is a style of pizza that is made without wheat flour, making it suitable for people with gluten intolerance or celiac disease. The crust is typically made using alternative flours, such as rice flour or almond flour, and is topped with tomato sauce, gluten free cheese, and other toppings. Just like normal pizza, gluten-free pizza can be cooked in a wood-fired oven as the temperatures are so high that the gluten left behind from standard dough is burnt away.
We hope that this provides you with lots of inspiration for different pizza doughs and styles that you can cook in your Igneus Pizza Oven! If you do not yet have a pizza oven, why wait?