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How to Make Homemade Detroit-Style Pizza

Alexandra Stafford · alexandracooks.com · 2021 · Original

Detroitas labeled by the source

DietNot vegetarian: thinly sliced pepperoni. Reviewed: pepperoni; cheddar; honey.

Against 5,130 pizza recipes

Detroit style, 78% hydration: wetter than 80% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.

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Detroit (Detroit): Wisconsin brick cheese to the edges (frico crust), racing stripes of sauce applied after bake, 8x10 or 10x14 blue steel pan

Tradition: 65 to 75% hydration (this recipe: 78%) · 475 to 525°F bake (this recipe: 500°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

543g

Water

425g

Hydration

78.3%

Salt

1.1%

Yeast

n/a

Oil

0.9%

Sauce

123g

Cheese

284g

Dough weight

1251g

Process

Bake details not stated on the source page.

Ingredients (12)

  • flourbread flour288g
  • saltkosher salt6g
  • yeastinstant yeast2g
  • watercold water240g
  • yeastactive100g
  • waterwater185g
  • oilolive oil1 tsp · 5g
  • cheese otherpre-shredded Cheddar6 oz · 170g
  • cheese mozzarellapre-shredded low-moisture4 oz · 113g
  • dairy doughhand-grated low-moisture6 oz · 170g
  • sauce tomatotomato sauce1/2 cup · 123g
  • sugarlight drizzle honeyn/a

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesesoftened butter1 tbsp · 14g
  • over cheesethinly sliced pepperoni2 oz · 56.7g
  • over cheesethinly sliced red onion1/2 cup · 100g
  • over cheesepickled jalapeños or other pickled peppers1/4 cup · 50g

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