Global Regional Styles Index

Explore full master technical profiles for the planet's most iconic pizza heritage lineages, crumb structures, and oven profiles.

Neapolitan wood-fired pizza with San Marzano sauce and buffalo mozzarella Campania, Italy

Neapolitan Pizza (DOC / STG)

Wood Fire @ 485°C • 62% Hydration • Tipo 00

The mother of modern pizza. Features soft, blistered cornicione, San Marzano tomatoes, and 60-90 second flash baking on Biscotto stone.

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Detroit-style deep pan pizza with crispy caramelized cheese border Detroit, Michigan USA

Detroit Square Steel-Pan

Deck Oven @ 260°C • 73% Hydration • Wisconsin Brick Cheese

Forged in auto-plant industrial blue steel pans with caramelized frico cheese crust edges and a light, pillowy high-hydration focaccia center.

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Crisp Roman Pinsa crust with fresh herbal toppings Rome, Italy

Roman Al Taglio & Pinsa

Electric Modular Oven @ 290°C • 80%+ Hydration • Cold Fermentation

High-hydration long cold fermentation yields a brittle bottom crust and cavernous interior honeycomb crumb that reheats with crisp snap.

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Tokyo artisanal wood-fired craft pizza Tokyo, Japan

Tokyo Neapolitan Craft

Hardwood Ceramic Oven • Precision Salt Brine • Japanese Flours

A Japanese artisanal evolution emphasizing hyper-calibrated salt percentages, seasonal Hokkaido cheeses, and ultra-intense wood heat.

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New Haven coal-fired charred thin crust apizza New Haven, Connecticut USA

New Haven Coal-Fired Apizza

Anthracite Coal Oven @ 340°C • 66% Hydration • Pecorino Romano

Charred oblong thin-crust legend famous for the fresh garlic littleneck clam pie and oregano-tomato tomato pies with zero default mozzarella.

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Argentinian Fugazzeta pizza loaded with onions and molten cheese Buenos Aires, Argentina

Argentinian Fugazzeta Rellena

Cast Iron Mold @ 250°C • Double Dough Layer • Sweet Yellow Onions

A decadent double-crust stuffed with over a pound of molten mozzarella, provolone, and crowned with mountain-heaped oregano caramelized onions.

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