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Detroit Style Pizza
Gozney · gozney.com · 2019 · 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 (this recipe: 71%) · 475–525°F bake (this recipe: 500°F)
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
—
Sauce
—
Cheese
200g
Dough weight
550g
Process
Bake temp
500°F / 260°C
Bake time
3-5 min
Oven
home standard
Surface
blue steel pan
Ingredients (8)
- flourBread Flour310g
- saltSalt10g
- yeastFresh Yeast10g
- waterWater220g
- oilOlive Oil—
- sauce tomato2 x Good quality tinned tomatoes—
- 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