Pizza Dough Hydration Chart
Pizza Oven Craft · pizzaovencraft.com · reviewed September 13, 2026
| Neapolitan | 58-65 percent |
|---|---|
| New York | 60-65 percent, usually with oil and sugar added |
| Roman al taglio (by the slice) | 75-85 percent |
| Detroit style | 70-75 percent, baked in an oiled steel pan that fries the base and creates the caramelised cheese edge. 260-290°C / 500-550°F |
| Sicilian and pan pizza | 65-75 percent, thick and soft with a crisp fried base from oil in the pan |
| Cast iron and home skillet pizza | 65-70 percent, forgiving and easy to handle for a first attempt |
Typical values for general guidance. Always check the manufacturer's specification for your exact product.
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