Pizza style families

Nine recognized style families. Pick a node for the full envelope — hydration, ferment time, bake temp, oven type — and a list of recipes that fit.

• Neapolitan Soft, charred, and gone in 90 seconds. 5 recipes · 800–950°F
• New York Foldable slice, slightly chewy, gloss of oil. 5 recipes · 550–650°F
• Detroit Square, crispy-bottomed, sauce on top. 3 recipes · 500–550°F
• Sicilian Thick, focaccia-like square; sauce on top, cheese under. 2 recipes · 475–525°F
• Roman al taglio Long pan-baked rectangle, sold by the cut. 2 recipes · 525–575°F
• Roman tonda Cracker-thin round; the anti-Neapolitan. 2 recipes · 550–650°F
• Chicago deep-dish Pie pan, buttery crust, cheese on the bottom. 2 recipes · 425–475°F
• Tavern (party-cut) Thin-crust, cracker-bottomed, cut in squares. 1 recipe · 525–600°F
• Grandma Quick same-day square; sheet-pan minimalism. 2 recipes · 500–550°F