Detroit Style Tomato Herb Pepperoni Pizza

Name: Detroit Style Tomato Herb Pepperoni Pizza
Cook time: 15 min
Ingredients: 0.25 cup extra virgin olive oil; 1 tsp crushed fennel seed; 0 each kosher salt and black pepper; 2 cup marinara sauce; 1 cup cherry tomatoes; 1.5 cup cubed brick cheese or whole milk mozzarella; 0.5 cup cubed provolone cheese; 0.5 cup cubed cheddar cheese; 0 each honey

Unknown · halfbakedharvest.com · 2022 · 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: 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

—

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

645g

Cheese

113g

Dough weight

224g

Process

Bake temp

500°F / 260°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (9)

oilextra virgin olive oil0.25 cup · 54.5g
sauce tomatocrushed fennel seed1 tsp
saltkosher salt and black pepper—
sauce tomatomarinara sauce2 cup · 400g
sauce tomatocherry tomatoes1 cup · 245g
dairy doughcubed brick cheese or whole milk mozzarella1.5 cup · 169.5g
cheese othercubed provolone cheese0.5 cup · 56.5g
cheese othercubed cheddar cheese0.5 cup · 56.5g
sugarhoney—

Toppings (7)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesepizza dough1 lb · 453.6g
over cheese4 cloves garlic
post bakefresh basil0.25 cup · 6g
over cheesefresh oregano0.25 cup · 6g
over cheesechili flakes
over cheesepepperoncini2 tbsp · 25g
over cheesepepperoni8 oz · 226.8g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (7)