Neapolitan style pizza - a simple and basic dough with optimal hydration and low amount of yeast. This dough is perfect for long cold fermentation. Neapolitan pizza dough is best baked in a classic wood fired oven.
American style pizza - this dough is perfect for most of pizza. An optimal amount of yeast and a bit of sugar gives fast and even grow with crispy and browny crust. Good for home electric oven.
Sicilian style pizza - high hydration and high yeast level pizza dough, perfect for thick pan pizza, also for bianca or focaccia.
Hydration level defines amount of water added to the dough, it varies between 55% up to 70% - based on baker's percentage method. The default value is 60% which is an universal value for most cases.
Amount of yeast varies between 0.5% up to about 5% - based on baker's percentage method. Typical amount is 1% for most purposes.
Amount of salt varies between 0 up to about 3.5% - based on baker's percentage method. Typical amount is 2% for optimal flavour of the dough.
Amount of sugar varies between 0 up to about 2.5% - based on baker's percentage method. Typical amount is 2% for optimal crust browning. Adding the sugar to the dough is optional.
Amount of olive varies between 0 up to about 3.5% - based on baker's percentage method. Typical amount is 3% for optimal flavour and crust texture. Adding the olive to the dough is optional.
Baker's percentage is a flour relative proportion measuring method used for making breads, cakes and other pastries.
The simplest explanation: let's assume that the weight of the flour is 100%. If the amount of water added to the dough has to be 65%, then it will be the 65% of the flour weight. A 1% amount of the yeast will be 1% of the flour weight.
The table below shows ingredients weight when the amount of the flour is 1000g.
Sum of all ingredients will be our final dough weight. Desired dough weight can be reached by modifying the flour weight.