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Detroit-style pizza

bbcgoodfood.com · 2024 · Original

Detroitas labeled by the source

DietNot vegetarian: pepperoni.

Against 5,130 pizza recipes

Detroit style, one of 55 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

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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 · 475 to 525°F bake (this recipe: 464°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

300g

Water

n/a

Hydration

n/a

Salt

n/a

Yeast

1.67%

Oil

1.5%

Sauce

400g

Cheese

225g

Dough weight

314g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Bake temp

464°F / 240°C

Bake time

25 min

Oven

home standard

Surface

stone

Cold ferment

12h

Ingredients (8)

  • flourstrong white bread flour plus extra for dusting300g
  • yeast5g sachet fast-action dried yeast5g
  • oilolive oil for the tin1 tsp · 4.5g
  • sauce tomatopassata400g
  • sugargolden caster sugar1 tsp · 4.2g
  • cheese othercheddar coarsely grated100g
  • cheese otherparmesan grated25g
  • cheese mozzarellapre-grated mozzarella100g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesedried oregano1 tsp · 0.5g
  • over cheese½ tsp garlic powder1/2 tsp · 2.1g
  • over cheese½ tsp onion powder1/2 tsp · 2.1g
  • over cheese15 slices pepperoni
  • over cheesehandful of sliced jalapeños

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