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Carbonara Detroit Style Pizza
Luis Perez · gozney.com · 2023 · 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 · 475–525°F bake (this recipe: 650°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
325g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
300g
Dough weight
325g
Process
Bake temp
650°F / 343°C
Bake time
1-2 min
Oven
home standard
Surface
blue steel pan
Ingredients (5)
- flour1 300-325g Detroit style dough ball325g
- oiloil—
- cheese mozzarella250-300g shredded aged mozzarella and mild white cheddar300g
- egg dough2 egg yolks—
- cheese otherPecorino romano to garnish—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecooked guanciale75g
- post bakeFresh parsley to garnish
- post bakeCracked black pepper to garnish