Complete Guide to the Different Types of Pizza Dough

The art of making pizza has become a symbol of Italian cuisine around the world, but what makes a pizza truly unique isn’t just the topping or the baking method: it all starts with the dough.

There are many types of pizza dough, each with specific characteristics that affect flavour, texture, and digestibility.

In this article, we’ll explore the different dough styles, from ancient traditions to modern innovations.

1. Traditional Neapolitan Dough

When people talk about pizza, many immediately think of Neapolitan pizza. Authentic Neapolitan pizza has very ancient origins, and its preparation is governed by precise guidelines set by the Associazione Verace Pizza Napoletana (AVPN).

Ingredients and Method

Neapolitan dough is made with just a few simple ingredients:

• Type “00” flour

• Water

• Salt

• Fresh brewer’s yeast

The dough must be kneaded for a long time—often by hand—to ensure an elastic, soft texture. One key factor is hydration: water should be about 60% of the flour weight. After mixing, the dough typically rises for 8–12 hours at room temperature.

Characteristics

Neapolitan pizza is famous for its puffy, soft cornicione (edge), created by very fast baking (60–90 seconds) in a wood-fired oven at temperatures that can reach 485°C. The centre remains soft and almost creamy.

Advantages

• Easier to digest thanks to long fermentation

• Authentic, traditional flavour loved worldwide

Disadvantages

• Best results require a high-temperature wood-fired oven

• Long rising times are needed

2. Roman Dough

Another well-known regional style is Roman pizza dough, which differs significantly from Neapolitan. It’s famous for its crispness, achieved through different techniques and baking methods.

Ingredients and Method

Roman-style dough uses the same basic ingredients as Neapolitan dough but with different proportions:

• Type “00” flour or sometimes re-milled semolina

• Water (lower hydration than Neapolitan)

• Salt

• Yeast

Compared to Neapolitan dough, Roman dough is less hydrated and is rolled out very thin, resulting in a crispier pizza.

Characteristics

Roman pizza has a thin, crisp base—ideal for those who prefer a drier texture instead of Neapolitan softness. It’s baked at slightly lower temperatures, often in electric ovens.

Advantages

• Unique, irresistible crispness

• Ideal for those who prefer a lighter, drier pizza

Disadvantages

• Less soft and airy than Neapolitan pizza

3. Pizza al Taglio / Pizza alla Pala

Pizza al taglio (by the slice) or pizza alla pala is very popular in Italy, especially as street food. Its dough differs a lot from both Neapolitan and Roman styles.

Ingredients and Method

Pizza alla pala dough typically requires:

• Type “0” or “00” flour

• Water (very high hydration, up to 80%)

• Salt

• Yeast

High hydration makes this dough very soft and light. After fermentation, it’s stretched on a wooden peel and baked to achieve a soft interior and a crisp exterior.

Characteristics

Pizza alla pala has a crisp crust and a soft, airy interior with an open crumb. It’s often baked in rectangular trays and sold by the slice.

Advantages

• Perfect for selling single portions

• Great balance of crispness and softness

Disadvantages

• Requires advanced mixing and handling skills

4. Wholewheat Dough

Wholewheat dough is becoming more popular thanks to its health benefits. It uses wholewheat flour, which includes all parts of the grain—germ and bran—rich in fibre and nutrients.

Ingredients and Method

Wholewheat dough is made with:

• Wholewheat flour

• Water

• Salt

• Yeast

It needs a bit more attention during mixing because wholewheat flour absorbs water differently than refined flour. The result is a more rustic pizza with a slightly more intense flavour.

Characteristics

Wholewheat pizza has a slightly denser texture than traditional doughs and a stronger flavour reminiscent of wholegrain bread.

Advantages

• High in fibre, supporting digestion

• Ideal for those following a healthier diet

Disadvantages

• Heavier than classic pizza and can be less soft

5. Gluten-Free Dough

With more diagnoses of coeliac disease and gluten sensitivity, there’s a growing need for gluten-free doughs that still replicate the texture and flavour of traditional pizza.

Ingredients and Method

Gluten-free doughs are usually made with:

• Alternative flours (rice, corn, quinoa, buckwheat)

• Guar gum or xanthan gum to improve texture

• Water

• Salt

• Yeast

Without gluten—the protein that gives dough elasticity—it’s harder to achieve a soft, airy structure. However, natural binders like guar gum or xanthan gum can bring the result much closer to traditional pizza.

Characteristics

Gluten-free pizza often has a different texture, usually more crumbly than wheat-based pizza. But when made well, it can be just as tasty, even for those without intolerances.

Advantages

• Suitable for coeliac disease or gluten intolerance

• Increasingly available in specialised pizzerias

Disadvantages

• More difficult to work with than traditional dough

• Slightly different texture and flavour from classic pizza

6. Sourdough (Natural Starter) Dough

Sourdough is one of the oldest leavening methods. A natural starter contains both yeasts and lactic acid bacteria, which work together to ferment and rise the dough.

Ingredients and Method

To make sourdough pizza dough you need:

• Flour (ideally type “0” or “1”)

• Water

• Sourdough starter

• Salt

Sourdough requires much longer fermentation times than brewer’s yeast—sometimes 24 hours or more, depending on temperature and humidity. The result is more complex flavour and often better digestibility.

Characteristics

Sourdough pizza has a slightly tangy flavour and a very soft, well-aerated structure. It also helps the pizza stay softer for longer after baking.

Advantages

• Highly digestible thanks to natural fermentation

• Richer, more complex flavour

Disadvantages

• Requires time and careful starter maintenance

7. High-Hydration Dough

High-hydration dough has become very popular thanks to its lightness and its ability to create an extremely soft, airy pizza. Hydration can go beyond 80%.

Ingredients and Method

High-hydration dough requires:

• Strong flour (type “0” or Manitoba)

• Water (over 75%)

• Salt

• Yeast

It takes skill to handle because it’s very sticky. Folding techniques and long resting periods help create a light, open internal structure.

Characteristics

This pizza has a crisp crust and an extremely soft interior, with large air pockets that create a light bite.

Advantages

• Lightness and softness

• Very attractive look thanks to large air holes

Disadvantages

• Harder to work with due to high hydration

8. No-Yeast Dough

There’s also a pizza variation that uses no yeast at all. This dough is ideal for those looking for a faster alternative or who struggle to digest yeast.

Ingredients and Method

No-yeast dough typically uses:

• Flour (type “00” or wholewheat)

• Water

• Olive oil

• Salt

Without yeast, the pizza is less soft and more similar to a thin flatbread. However, it’s perfect for quick preparations.

Characteristics

No-yeast pizza has a flatter, crispier texture, similar to a wrap-style flatbread or schiacciata.

Advantages

• Quick to prepare

• Suitable for those who are sensitive to yeast

Disadvantages

• Less soft than traditional pizzas

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As we’ve seen, there are many different types of pizza dough, each with specific characteristics that influence flavour, texture, and digestibility.

From classic Neapolitan dough to innovative gluten-free dough, there’s a pizza for every taste and need.