Detroit-Style Pizza
americastestkitchen.com · 2017 · Original
Detroitas labeled by the source
DietVegetarian. Not vegan: monterey jack cheese.
Against 5,130 pizza recipes
Detroit style, 74% hydration: wetter than 70% of the 1,480 doughs that parse.
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: 74%) · 475 to 525°F bake
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 details not stated on the source page.
Ingredients (8)
- oilextra-virgin olive oil1 tbsp · 13.6g
- flourall-purpose flour2 1/4 cup · 319g
- yeastinstant or rapid-rise yeast1 1/2 tsp · 6.3g
- sugarsugar1 1/2 tsp · 6.3g
- waterwater1 cup · 237g
- saltsalt3/4 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 cheesepepper1/2 tsp · 2.1g
Keep exploring
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Do something with it
- Scale this doughStart from 74% 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 74% 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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