Buffalo Chicken Detroit Style Pizza
Gozney · gozney.com · 2020 · Original
Detroitinferred from the title
DietNot vegetarian: chicken legs.
Against 5,130 pizza recipes
Detroit style, 71% hydration: wetter than 60% of the 1,480 doughs that parse, baked at 660°F, hotter than 96% 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: 71%) · 475 to 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
0%
Sauce
n/a
Cheese
280g
Dough weight
1379g
Process
Bake temp
660°F / 349°C
Bake time
2 min
Oven
home standard
Surface
blue steel pan
Cold ferment
24h
Ingredients (13)
- flour00 Flour310g
- flourBread Flour310g
- waterWater440g
- yeast4g Fresh Yeast4g
- saltSalt15g
- sugarSoft Brown Sugarn/a
- sauce tomatoFor the Blue Cheese Saucen/a
- dairy doughSour Cream200g
- dairy doughButtermilk100g
- cheese otherBlue Cheese100g
- cheese mozzarellaLow Moisture Mozzarella70g
- cheese otherJack Cheese70g
- sauce tomatoHot saucen/a
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
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 2.4% 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 71% 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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