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Pineapple & Pancetta Detroit Style Pizza
Gozney · gozney.com · 2020 · 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
2.3%
Yeast
0.32%
Oil
—
Sauce
—
Cheese
200g
Dough weight
688g
Process
Bake temp
500°F / 260°C
Bake time
8-10 min
Oven
home standard
Surface
blue steel pan
Ingredients (9)
- flour00 Flour155g
- flourBread Flour155g
- waterWater220g
- yeast1g Fresh Yeast1g
- salt7g Salt7g
- sugar½ Tbsp Maple Syrup—
- 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