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Detroit Style Margherita Pizza
Marc Schechter · gozney.com · 2024 · Original
Detroit (asserted)
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: 420°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
400g
Dough weight
—
Process
Bake temp
420°F / 216°C
Bake time
4-5 min
Oven
home standard
Surface
blue steel pan
Ingredients (7)
- sauce tomatowhole peeled San Marzano Bianco Dinapoli tinned tomatoes—
- salt3 pinches kosher salt—
- sauce tomato2 large spoons of red sauce—
- cheese othercups cheddar cheese100 cup · 100g
- cheese mozzarellamozzarella cheese250g
- cheese otherGrana Padano cheese50g
- oilA drizzle of extra virgin olive oil—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseMakes enough for 50 pizzas
- over cheese1tbsp dried oregano
- over cheese1 Detroit style part baked pizza
- post bakeA generous bunch of fresh basil