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Homemade Detroit-Style Pizza

How To Feed A Loon · howtofeedaloon.com · 2023 · Original

Detroitas labeled by the source

DietNot vegetarian: pepperoni. Reviewed: pepperoni; brick cheese.

Against 5,130 pizza recipes

Detroit style, 83% hydration: wetter than 88% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 83%) · 475 to 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

572g

Water

474g

Hydration

82.9%

Salt

2.4%

Yeast

0.66%

Oil

9.5%

Sauce

794g

Cheese

397g

Dough weight

1130g

Process

Bake temp

500°F / 260°C

Bake time

8 to 9 min

Oven

home standard

Surface

blue steel pan

Ingredients (10)

  • flourunbleached bread flour4 1/2 cup · 572g
  • saltKosher salt1 3/4 tsp · 10.5g
  • yeastInstant yeast1 1/4 tsp · 3.8g
  • waterwater2 cup · 474g
  • oilolive oil2 tbsp · 27.2g
  • sauce tomatocan crushed tomatoes1 oz · 794g
  • sugarsugar1 tbsp · 12.5g
  • salt½ tsp Kosher salt1/2 tsp · 3g
  • cheese mozzarellabrick cheese12 oz · 340g
  • cheese other½ cup Romano cheese1/2 cup · 56.5g

Toppings (6)

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

  • over cheese3 cloves garlic
  • over cheeseoregano2 tsp · 1g
  • over cheese¼ tsp red pepper flakes1/4 tsp · 1.1g
  • over cheeseonion powder1 tsp · 4.2g
  • over cheesegarlic powder1 tsp · 4.2g
  • over cheesepepperoni1 cup · 150g

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