Pineapple & Pancetta Detroit Style Pizza
Gozney · gozney.com · 2020 · Original
Detroitas labeled by the source
DietNot vegetarian: diced pancetta.
Against 5,130 pizza recipes
Detroit style, 71% hydration: wetter than 60% of the 1,480 doughs that parse, baked at 662°F, hotter than 96% of recipes that state an oven.
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 (this recipe: 662°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
2.3%
Yeast
0.32%
Oil
0%
Sauce
n/a
Cheese
200g
Dough weight
688g
Process
Bake temp
662°F / 350°C
Bake time
6 to 8 min
Oven
home standard
Surface
blue steel pan
Ingredients (9)
- flour00 Flour155g
- flourBread Flour155g
- waterWater220g
- yeast1g Fresh Yeast1g
- salt7g Salt7g
- sugar½ Tbsp Maple Syrupn/a
- dairy doughSour Cream150g
- cheese mozzarellaGrated Mozzarella100g
- cheese otherGrated Monterey Jack Cheese100g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 Tinned Pineapple rings
- over cheeseUnsalted Butter
- over cheeseDiced Pancetta180g
- over cheese1 Clove Garlic
- over cheeseMayo50g
- over cheesePinch of chilli flakes
- over cheeseHandful of chopped parsley
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 2.3% 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.