Sourdough Detroit Style Pizza Recipe
An Edible Mosaic · anediblemosaic.com · 2025 · Original
Detroitas labeled by the source
DietNot vegetarian: duck fat. Reviewed: duck fat; mozzarella.
Against 5,130 pizza recipes
Detroit style, 75% hydration: wetter than 73% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
395g
Water
297g
Hydration
75.2%
Salt
2.3%
Yeast
n/a
Oil
6.9%
Sauce
150g
Cheese
454g
Dough weight
840g
Process
Bake temp
450°F / 232°C
Bake time
13 to 15 min
Oven
home standard
Surface
blue steel pan
Bulk
4h
Ingredients (7)
- yeastsourdough starter112g
- waterwater297g
- saltfine sea salt9g
- flourunbleached bread flour395g
- oilextra-virgin olive oil )2 tbsp · 27.2g
- sauce tomatopizza sauce3/4 cup · 150g
- cheese mozzarellafreshly shredded mozzarella cheese1 lb · 454g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseduck fat )1 tbsp · 12.5g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 75% hydration and 2.3% 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.
Or browse all 5130 pizza recipes.