Carbonara Detroit Style Pizza
Luis Perez · gozney.com · 2023 · Original
Detroitinferred from the title
DietNot vegetarian: cooked guanciale.
Against 5,130 pizza recipes
Detroit style, one of 55 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 475 to 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
650°F / 343°C
Bake time
0.3 to 0.5 min
Oven
home standard
Surface
blue steel pan
Ingredients (4)
- oiloiln/a
- cheese mozzarella250-300g shredded aged mozzarella and mild white cheddar300g
- egg dough2 egg yolksn/a
- cheese otherPecorino romano to garnishn/a
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
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Detroit group marked.
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