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Buffalo Chicken Detroit Style Pizza
Gozney · gozney.com · 2020 · Original
Detroit (aspirational)
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 (this recipe: 71%) · 475–525°F bake (this recipe: 660°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
620g
Water
440g
Hydration
71.0%
Salt
2.4%
Yeast
0.65%
Oil
—
Sauce
—
Cheese
280g
Dough weight
1379g
Process
Bake temp
660°F / 349°C
Bake time
2-3 min
Oven
home standard
Surface
blue steel pan
Cold ferment
24h
Ingredients (13)
- flour00 Flour310g
- flourBread Flour310g
- waterWater440g
- yeast4g Fresh Yeast4g
- saltSalt15g
- sugarSoft Brown Sugar—
- sauce tomatoFor the Blue Cheese Sauce—
- dairy doughSour Cream200g
- dairy doughButtermilk100g
- cheese otherBlue Cheese100g
- cheese mozzarellaLow Moisture Mozzarella70g
- cheese otherJack Cheese70g
- sauce tomatoHot sauce—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCelery Saly
- over cheesePinch each of Cayenne Pepper
- over cheese2 Chicken Legs
- over cheeseSmall handful of celery leaves