Detroit-Style Pizza
allrecipes.com · 2018 · Original
Detroitas labeled by the source
DietNot vegetarian: thick pepperoni slices.
Against 5,130 pizza recipes
Detroit style, 75% hydration: wetter than 71% of the 1,480 doughs that parse, baked at 525°F, hotter than 92% of recipes that state an oven.
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: 75%) · 475 to 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
n/a
Oil
4.3%
Sauce
680g
Cheese
340g
Dough weight
720g
Process
Bake temp
525°F / 274°C
Bake time
15 min
Oven
home standard
Surface
blue steel pan
Ingredients (9)
- waterwarm water1 cup · 237g
- yeast1 package active dry yeast142g
- sugarwhite sugar1 tsp · 4.2g
- flourbread flour2 1/2 cup · 318g
- oilolive oil3 tsp · 13.5g
- saltkosher salt1 tsp · 6g
- sauce tomato1 jar marinara sauce680g
- cheese otherMonterey Jack cheese8 oz · 227g
- cheese othermild Cheddar cheese4 oz · 113g
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 slices227g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 75% hydration and 1.9% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 75% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Detroit group marked.
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