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Detroit-style pizza
Unknown · bbcgoodfood.com · 2024 · Original
Detroit (asserted)
Detroit (Detroit): Wisconsin brick cheese to the edges (frico crust), racing stripes of sauce applied after bake, 8x10 or 10x14 blue steel pan
Style norms: 65–75% hydration · 475–525°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
—
Hydration
—
Salt
—
Yeast
1.67%
Oil
1.5%
Sauce
400g
Cheese
225g
Dough weight
314g
Process
Bake temp
464°F / 240°C
Bake time
10-10 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 powder0.5 tsp · 2.1g
- over cheese½ tsp onion powder0.5 tsp · 2.1g
- over cheese15 slices pepperoni
- over cheesehandful of sliced jalapeños