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Turkey on Rye Detroit Pizza
Marc Schechter · gozney.com · 2024 · 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 · 475–525°F bake (this recipe: 570°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
540g
Dough weight
100g
Process
Bake temp
570°F / 299°C
Bake time
5-6 min
Oven
home standard
Surface
blue steel pan
Ingredients (6)
- cheese otherricotta cheese250g
- dairy dough½ cup / 120ml heavy / double cream0.5 cup · 100g
- saltPinch of salt—
- oil2tbsp olive oil—
- cheese othergrated cheddar cheese200g
- cheese otherSwiss cheese90g
Toppings (14)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecaraway seeds1 tsp · 4.2g
- over cheesearlic cloves
- over cheese½ lemon
- over cheeseGrind of pepper
- over cheesedried dill2 tsp · 8.4g
- over cheesediced dill pickles plus 1tsp of pickle juice2 tbsp · 25g
- over cheesediced sauerkraut2 tbsp · 25g
- over cheeseDeli style mustard2 tsp · 8.4g
- over cheeseleft over turkey250g
- over cheeseA few pieces of turkey skin
- over cheesesauerkraut1 tbsp · 12.5g
- over cheesemozerella50g
- post bakeDrizzle of deli style mustard
- over cheese½ tsp dried dill0.5 tsp · 2.1g