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Detroit-Style Pizza
Unknown · americastestkitchen.com · 2017 · 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: 74%) · 475–525°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
319g
Water
237g
Hydration
74.3%
Salt
1.9%
Yeast
1.97%
Oil
4.3%
Sauce
245g
Cheese
283g
Dough weight
590g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
blue steel pan
Ingredients (8)
- oilextra-virgin olive oil1 tbsp · 13.6g
- flourall-purpose flour2.25 cup · 319g
- yeastinstant or rapid-rise yeast1.5 tsp · 6.3g
- sugarsugar1.5 tsp · 6.3g
- waterwater1 cup · 237g
- saltsalt0.75 tsp · 4.5g
- cheese otherMonterey Jack cheese10 oz · 283g
- sauce tomatocanned crushed tomatoes1 cup · 245g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped fresh basil1 tbsp · 1.5g
- over cheesearlic clove
- over cheesedried oregano1 tsp · 0.5g
- over cheesedried basil1 tsp · 0.5g
- over cheesepepper0.5 tsp · 2.1g