Deep Dish Detroit Style Pizza (Buddy's Copycat Recipe)
Deborah · italianfoodforever.com · 2019 · Original
Detroitinferred from the title
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
Detroit style, 86% hydration: wetter than 91% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% 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: 86%) · 475 to 525°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
688g
Water
593g
Hydration
86.2%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
613g
Cheese
678g
Dough weight
1280g
Process
Bake temp
375°F / 191°C
Bake time
15 min
Oven
home standard
Surface
blue steel pan
Ingredients (9)
- flourAll-purpose Unbleached Flour5 1/2 cup · 688g
- yeastInstant Active Dry Yeastn/a
- oil2 – 3 Tablespoons Extra Virgin Olive Oiln/a
- saltSaltn/a
- water2 1/2+ Cups Warm Water2 1/2 cup · 593g
- sauce tomatoPrepared Quick Tomato Sauce2 1/2 cup · 613g
- cheese mozzarellaShredded Brick Cheese3 cup · 339g
- cheese otherShredded Fontinella Cheese2 cup · 226g
- cheese otherGrated Parmesan Cheese1 cup · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 Package Pepperoni198g
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- Scale this doughStart from 86% hydration and 0.0% 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 86% 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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