Detroit Style Pan Pizza
CookWell · cookwell.com · 2023 · Original
Detroitas labeled by the source
DietNot vegetarian: pepperoni. Reviewed: pepperoni; butter; mozzarella.
Against 5,130 pizza recipes
Detroit style, 70% hydration: wetter than 54% 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: 70%) · 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
300g
Water
210g
Hydration
70.0%
Salt
2.0%
Yeast
1.00%
Oil
0%
Sauce
800g
Cheese
n/a
Dough weight
519g
Process
Bake temp
450°F / 232°C
Bake time
15 min
Oven
home standard
Surface
blue steel pan
Ingredients (7)
- flourFlour300g
- waterWater210g
- yeastYeast3g
- saltSalt6g
- sauce tomatoWhole peeled tomatoes800g
- oilOlive Oiln/a
- cheese mozzarellaFresh mozzarellan/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseButter45g
- over cheeseGarlic
- over cheeseOnions
- post bakeDried oregano
- post bakeRed Pepper Flakes
- post bakeGarlic Powder
- over cheesePepperoni
- over cheesePeppers
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 70% hydration and 2.0% 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 70% 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.