Detroit-style pizza
Sarv & Disha Patel · bbc.co.uk · 2025 · Original
Detroitas labeled by the source
DietNot vegetarian: pepperoni or sliced spicy salami.
Against 5,130 pizza recipes
Detroit style, 72% hydration: wetter than 65% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
225g
Water
163g
Hydration
72.2%
Salt
5.3%
Yeast
1.33%
Oil
1.0%
Sauce
400g
Cheese
470g
Dough weight
414g
Process
Bake temp
482°F / 250°C
Bake time
7 to 8 min
Oven
home standard
Surface
blue steel pan
Ingredients (16)
- flour/8oz strong white bread flour225g
- sugar2g sugar2g
- yeast3g fast-action dried yeast3g
- waterwater163g
- salt8g salt8g
- oilolive oiln/a
- sauce tomato/14oz Italian tomatoes400g
- sauce tomatoarlic cloven/a
- oil½ tsp olive oil1/2 tsp · 2.3g
- salt4g salt4g
- sugarsugar6.8g
- cheese mozzarella/5½oz mozzarella or Monterey Jack150 oz · 150g
- cheese other/5½oz mature cheddar150 oz · 150g
- cheese other/4¼oz burrata120 oz · 120g
- cheese other/1¾oz Parmesan50 oz · 50g
- sugarhot honeyn/a
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseonion powder1 1/2 tsp · 6.3g
- over cheesegarlic powder1 1/2 tsp · 6.3g
- over cheesedried oregano2 tsp · 1g
- over cheesechopped fresh flatleaf parsley2 tsp · 1g
- post bakechopped fresh basil2 tsp · 1g
- post bakesprinkle cracked black pepper
- post bakesprinkle dried red chilli flakes
- over cheese/5½oz pepperoni or sliced spicy salami150 oz · 150g
- over cheesefresh chives1 tbsp · 12.5g
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 5.3% 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 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.
Or browse all 5130 pizza recipes.