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Detroit-Style Pizza
Unknown · allrecipes.com · 2018 · Original
Detroit (asserted)
Detroit (Detroit): Wisconsin brick cheese to the edges (frico crust), racing stripes of sauce applied after bake, 8x10 or 10x14 blue steel pan
Style norms: 65–75% hydration (this recipe: 75%) · 475–525°F bake (this recipe: 525°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
318g
Water
237g
Hydration
74.7%
Salt
1.9%
Yeast
—
Oil
4.3%
Sauce
680g
Cheese
340g
Dough weight
720g
Process
Bake temp
525°F / 274°C
Bake time
8-12 min
Oven
home standard
Surface
blue steel pan
Ingredients (9)
- waterwarm water1 cup · 237g
- yeast1 package active dry yeast141.8g
- sugarwhite sugar1 tsp · 4.2g
- flourbread flour2.5 cup · 317.5g
- oilolive oil3 tsp · 13.5g
- saltkosher salt1 tsp · 6g
- sauce tomato1 jar marinara sauce680.4g
- cheese otherMonterey Jack cheese8 oz · 226.8g
- cheese othermild Cheddar cheese4 oz · 113.4g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano2 tsp · 1g
- over cheesered pepper flakes1 tsp · 4.2g
- over cheesegarlic powder1 tsp · 4.2g
- over cheese1 package thick pepperoni slices226.8g