Detroit-Style Pizza with Ricotta Cheese
Inquiring Chef · inquiringchef.com · 2021 · Original
Detroitinferred from the title
DietNot vegetarian: pepperoni. Reviewed: pepperoni; mozzarella; ricotta.
Against 5,130 pizza recipes
Detroit style, 95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 95%) · 475 to 525°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
356g
Hydration
94.8%
Salt
2.4%
Yeast
1.68%
Oil
21.8%
Sauce
110g
Cheese
397g
Dough weight
834g
Process
Bake temp
425°F / 218°C
Bake time
1 to 2 min
Oven
home standard
Surface
blue steel pan
Ingredients (12)
- flourall-purpose flour )3 cup · 375g
- waterwarm water1 1/2 cup · 356g
- saltkosher salt1 1/2 tsp · 9g
- yeastinstant or "1 1/2 tsp · 6.3g
- sugarsugar1 tsp · 4.2g
- oilolive oil1/4 cup · 54.5g
- cheese mozzarellashredded low moisture mozzarella cheese6 oz · 170g
- cheese othershredded white cheddar cheese6 oz · 170g
- cheese othergrated parmesan cheese3 tbsp
- cheese otherwhole milk ricotta cheese1/2 cup · 56.5g
- sauce tomatotomato paste1/3 cup · 81.7g
- sauce tomato1 8-ounce can tomato sauce or crushed tomatoes1 oz · 28.3g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesenonstick cooking spray
- over cheese1 package pepperoni )
- post bake20 leaves fresh basil
- over cheeseminced shallots2 tbsp · 25g
- over cheesered wine vinegar1 tbsp · 12.5g
- over cheeseblack pepper1/4 tsp · 1.1g
Keep exploring
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Do something with it
- Scale this doughStart from 95% hydration and 2.4% 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 95% 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.
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