Mushroom Detroit Style Pizza
Marc Schechter · gozney.com · 2024 · Original
Detroitinferred from the title
DietVegetarian. Not vegan: cheddar cheese, dried mozzarella, ricotta and 1 more. Reviewed: cheddar; ricotta; cream.
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: 660°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
660°F / 349°C
Bake time
4 to 5 min
Oven
home standard
Surface
blue steel pan
Ingredients (5)
- oilrice bran oil2 tsp · 9g
- cheese othercheddar cheese100g
- cheese mozzarelladried mozzarella50g
- cheese otherricotta425g
- dairy doughheavy creamn/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecremini mushrooms450g
- over cheesebaby king oyster mushrooms200g
- over cheesefresh or dried thyme leaves1 tsp · 4.2g
- post bakeGranda Padano
- post bakeA pinch of dried thyme
- over cheesearlic cloves
- over cheeseJuice of 1/2 lemon
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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