Hydration, dough-ball weight and flour reference tables
| Style | Typical hydration | Dough ball | Leavening |
|---|---|---|---|
| Neapolitan | 60% | 270 g | Yeast |
| New York | 65% | 300 g | Yeast |
| Roman | 75% | 220 g | Yeast |
| Sourdough | 65% | 270 g | Sourdough |
| Pizza | Best flour |
|---|---|
| Neapolitan (very hot oven) | Italian Type 00, strong (W260–320) |
| New York / general | Bread flour (high protein, ~12–14%) |
| Roman / high hydration | Type 0 or a strong bread flour |
| Sourdough pizza | Bread flour, or a 00 + bread-flour blend |
| Pizza size | Diameter (cm) | Neapolitan (thin) | New York |
|---|---|---|---|
| 10" | 25 cm | 230 g | 250 g |
| 11" | 28 cm | 260 g | 290 g |
| 12" | 30 cm | 290 g | 330 g |
| 13" | 33 cm | 340 g | 380 g |
| 14" | 36 cm | 380 g | 430 g |
| 16" | 40 cm | 480 g | 540 g |