Detroit Style Pizza
Gozney · gozney.com · 2019 · Original
Detroitas labeled by the source
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
Detroit style, 71% hydration: wetter than 60% of the 1,480 doughs that parse.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
310g
Water
220g
Hydration
71.0%
Salt
3.2%
Yeast
3.23%
Oil
0%
Sauce
n/a
Cheese
200g
Dough weight
550g
Process
Bake temp
n/a
Bake time
4 to 5 min
Oven
home standard
Surface
blue steel pan
Ingredients (8)
- flourBread Flour310g
- saltSalt10g
- yeastFresh Yeast10g
- waterWater220g
- oilOlive Oiln/a
- sauce tomato2 x Good quality tinned tomatoesn/a
- cheese mozzarellaBlock Mozzarella120g
- cheese otherMontary Jack Cheese80g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseUnsalted Butter
- over cheese2 Cloves Garlic
- over cheeseOregano
- over cheeseA Pinch of Chilli Flakes
- over cheese1 Red Onions
- over cheese2-3 Sprigs Basil
- over cheese32 Slices of Pepperoni
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 3.2% 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.
Or browse all 5130 pizza recipes.