Pie to Pide

Italian & American

Pizza.
The original.

You bought the oven for this. But even within pizza the styles are wildly different — Neapolitan at 480°C for 90 seconds, Detroit at 270°C for 18 minutes. One oven covers all of them.

Pizza styles

11 styles · stone-baked and pan

Neapolitan Margherita pizza with blistered cornicione and fresh basilStart hereround · soft center · puffy crust

Napoletana

Naples, Campania

The original. Blistered leopard-spotted cornicione, soft yielding center, 90 seconds at maximum heat.
Thin crispy Roman pizza with a uniform crunch from edge to centerround · thin throughout · crispy

Pizza Romana

Rome, Lazio

Rome's thin, crackling answer to Naples — lower hydration, rolled not slapped, crispy from edge to center.
New York style pizza slice being held folded in one handround · large · foldable slice

New York Style

New York, USA

Large, foldable slices with a slightly chewy crust — the Italian-American descendant that conquered a continent.
Rectangular Sicilian sfincione with breadcrumb crust and anchovy toppingrectangular · thick · pan-baked

Sfincione

Palermo, Sicily

Sicily's thick, spongy street pizza — onion, anchovy and caciocavallo under a breadcrumb crust, baked in a well-oiled pan.
Roman pizza bianca with blistered oily surface and rosemaryround or rectangular · thin · no tomato

Pizza Bianca

Rome, Lazio

Rome's white pizza — no tomato, just olive oil, flaky salt and rosemary baked into a blistered, fragrant flatbread.
Detroit style pizza with caramelized cheese edges and red sauce stripes on toprectangular · thick · cheese to the edge

Detroit Style

Detroit, USA

Deep-dish rectangular pizza with cheese caramelized all the way to the edge and thick red sauce striped on top after the bake.
Chicago deep dish pizza in a deep pan with thick tomato sauce on topround · deep pan · tall crust

Chicago Deep Dish

Chicago, Illinois, USA

America's counter-argument to Naples: cheese on the bottom, chunky tomato sauce on top, 35 minutes in a well-buttered deep pan.
Square grandma-style pizza with blistered cheese and tomato patches on an oily basesquare · medium-thick · oily base

Grandma Style

Long Island, New York, USA

The Long Island kitchen pizza — square, lighter than Detroit, proofed in an olive-oil-slicked tray with sauce layered over the cheese.
Rectangular pizza al taglio with open airy crumb, tomato and mozzarellarectangular tray · airy crumb · sold by weight

Pizza al Taglio

Rome, Lazio

Rome's by-the-kilo tray pizza — impossibly light open crumb from an 80% hydration dough cold-proved for two days, cut to order with scissors.
Blistered Neapolitan calzone on a pizza stone with sealed edge and tomato on topfolded · sealed · half-moon

Calzone

Naples, Campania

The Neapolitan fold — same dough as Margherita, sealed around ricotta and salami, baked at full heat until it puffs and blisters.
Focaccia genovese with golden ridged surface, olive-oil pools and coarse saltrectangular · thick · deeply dimpled

Focaccia Genovese

Genoa, Liguria

Liguria's ancestor of pizza — dimpled three times, flooded with a salt brine and olive oil, eaten for breakfast with a coffee dipped into its pools.

The range

One oven, many temperatures.

The biggest surprise for new pizza oven owners: most pizza styles are NOT Neapolitan. Roman tonda wants 380°C. New York wants 300°C and a longer bake. Sfincione and Detroit go in a pan at 260–270°C for 20 minutes. The oven that hits 500°C can also hold 260°C — you just let it cool down, or use the cooler end of the deck.

Start with Neapolitan to learn the oven. Then work down the temperature range.