Detroit-style pan pizza
Andy Hearnden · andy-cooks.com · Original
Detroitas labeled by the source
DietNot vegetarian: pepperoni. Reviewed: pepperoni; mozzarella.
Against 5,130 pizza recipes
Detroit style, 72% hydration: wetter than 64% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 72%) · 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
335g
Water
240g
Hydration
71.6%
Salt
1.8%
Yeast
0.90%
Oil
16.2%
Sauce
n/a
Cheese
n/a
Dough weight
638g
Process
Bake temp
500°F / 260°C
Bake time
18 to 20 min
Oven
home standard
Surface
blue steel pan
Ingredients (11)
- waterwarm water240g
- yeast3g dried yeast3g
- flourbread flour335g
- salt6g salt6g
- oilolive oil plus more for the pan4 tbsp · 54.4g
- cheese mozzarelladiced low-moisture mozzarellan/a
- sauce tomatotomato saucen/a
- sauce tomato1 can of diced tomatoesn/a
- sauce tomato4 cloves garlicn/a
- sugarpinch of sugarn/a
- saltpinch of saltn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni
- over cheesechilli flakes1 tsp · 4.2g
- over cheeseoregano1 tsp · 0.5g
- post bakefresh basil if you have some
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 72% hydration and 1.8% 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 72% 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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