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Mushroom Detroit Style Pizza
Marc Schechter · gozney.com · 2024 · Original
Detroit (aspirational)
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: 660°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
575g
Dough weight
9g
Process
Bake temp
660°F / 349°C
Bake time
4-5 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 cream—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 portion of Detroit style pizza dough
- 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