Detroit-Style Pizza
Emmymade · emmymade.com · 2021 · Original
Detroitas labeled by the source
DietNot vegetarian: stick pepperoni. Reviewed: pepperoni; brick cheese.
Against 5,130 pizza recipes
Detroit style, 67% hydration: drier than 50% of the 1,480 doughs that parse.
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: 67%) · 475 to 525°F bake
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
200g
Hydration
66.7%
Salt
3.0%
Yeast
1.67%
Oil
0%
Sauce
794g
Cheese
340g
Dough weight
527g
Process
Bake temp
n/a
Bake time
12 to 15 min
Oven
home standard
Surface
blue steel pan
Ingredients (8)
- flour. bread flour300g
- yeast. instant yeast5g
- salt. Kosher salt9g
- water. water200g
- sauce tomato1 can crushed tomatoes794g
- sugar. unrefined sugar1 tbsp · 12.5g
- saltSalt and pepper to tasten/a
- cheese mozzarella. brick cheese12 oz · 340g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 medium cloves of garlic
- over cheese. dried oregano2 tsp · 1g
- over cheese. garlic powder1 tsp · 4.2g
- over cheese. onion powder1 tsp · 4.2g
- over cheese28 slices of stick pepperoni28 stick
Keep exploring
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Do something with it
- Scale this doughStart from 67% hydration and 3.0% 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 67% 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.
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