Detroit Style Margherita Pizza
Marc Schechter · gozney.com · 2024 · Original
Detroitas labeled by the source
DietVegetarian. Not vegan: cheddar cheese, mozzarella cheese, grana padano cheese.
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: 420°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
420°F / 216°C
Bake time
4 to 5 min
Oven
home standard
Surface
blue steel pan
Ingredients (7)
- sauce tomatowhole peeled San Marzano Bianco Dinapoli tinned tomatoesn/a
- salt3 pinches kosher saltn/a
- sauce tomato2 large spoons of red saucen/a
- cheese othercups cheddar cheese100 cup · 100g
- cheese mozzarellamozzarella cheese250g
- cheese otherGrana Padano cheese50g
- oilA drizzle of extra virgin olive oiln/a
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
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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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