Pizza is more than just the toppings – it’s the dough that sets the foundation for every great slice, defining the texture, flavour, and overall experience of this iconic taste sensation. Whether you prefer a crispy thin crust, a chewy sourdough base, or a thick, indulgent deep-pan style, the dough is crucial for creating the perfect bite. For home cooks experimenting in the kitchen or businesses wanting a trusted pizza base supplier, here are the keys to crafting the ultimate pizza.
Sourdough Pizza
Thanks to their naturally fermented starter, sourdough pizza bases offer a tangy depth of flavour and a satisfyingly chewy texture. Instead of relying on commercial yeast, sourdough develops over time, allowing wild yeast and bacteria to create a complex flavour profile. With a slightly crispy crust and a soft interior, sourdough pizza is a favourite for people who love a balance of crunch and chew in every bite.
Detroit Deep Pan
Detroit-style pizza is a deep-dish favourite with a thick, crispy crust and a light, airy dough similar to focaccia. Baked in a rectangular pan, it develops a caramelised cheese edge. Unlike traditional pizzas, cheese goes on first, followed by toppings, with tomato sauce layered on top, creating a golden, crispy, and flavour-packed bite with the perfect balance of crunch and chew.
New York Thin Slice
New York-style pizza is famous for its large, foldable slices with a crispy yet slightly chewy base. Made with high-gluten flour, the dough is rolled thin but still retains enough structure to hold generous toppings. A touch of oil in the dough gives it its signature chew, while a high-temperature bake creates the perfect balance between crispy edges and a soft centre. Best enjoyed fresh out of the oven, this pizza style is ideal for people who love a classic, no-fuss slice with just the right amount of crunch.
Neapolitan Pizza
If there’s one pizza style that purists swear by, it’s Neapolitan. Originating from Naples, Italy, this traditional dough is made with just a few simple ingredients – flour, water, salt, and yeast. The magic happens in the cooking process, as Neapolitan pizzas are baked at extremely high temperatures in wood-fired ovens, producing a soft, airy base with a slightly charred, blistered crust. With a thin centre and pillowy crust, this style is all about simplicity and quality, making it a favourite among pizza lovers who appreciate an authentic, rustic experience.
48-Hour Fermented Pizza Dough
The extended fermentation process of 48-hour dough allows the yeast to work its magic, breaking down gluten and developing a rich, complex flavour. The result is a base that’s incredibly tasty and easier on digestion. With a crisp exterior and a beautifully airy interior, this dough creates pizzas that are light, flavourful, and packed with character.
Gluten-Free Pizza
For people with gluten sensitivities or dietary preferences, gluten-free pizza bases offer a tasty alternative with a crispy, slightly chewy texture. Made from flours like rice, chickpea, or almond, modern recipes have improved significantly, creating pizzas that are just as satisfying as traditional wheat-based versions.
Finding the Perfect Dough for Your Pizza
No matter your preference, the right dough makes all the difference when it comes to crafting the perfect pizza. Understanding these differences helps you choose the perfect base for any occasion, whether you’re making pizza at home or running a business.
