Pizza Oven Detroit Pizza
Martin Philip · kingarthurbaking.com · Original
Detroitas labeled by the source
DietVegetarian. Not vegan: grated whole or part-skim mozzarella, parmesan cheese.
Against 5,130 pizza recipes
Detroit style, 71% hydration: wetter than 59% of the 1,480 doughs that parse, baked at 600°F, hotter than 96% 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: 71%) · 475 to 525°F bake (this recipe: 600°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
240g
Water
170g
Hydration
70.8%
Salt
2.5%
Yeast
0.63%
Oil
20.8%
Sauce
113g
Cheese
151g
Dough weight
468g
Process
Bake temp
600°F / 316°C
Bake time
4 to 5 min
Oven
home standard
Surface
blue steel pan
Ingredients (8)
- flourKing Arthur Unbleached Bread Flour2 cup · 240g
- salttable salt1 tsp · 6g
- yeastinstant yeast1/2 tsp · 1.5g
- waterwater3/4 cup · 170g
- oilextra-virgin olive oil4 tbsp · 50g
- cheese mozzarellagrated whole or part-skim mozzarella1 1/3 cup · 151g
- sauce tomatopizza sauce1/2 cup · 113g
- cheese otherParmesan cheesen/a
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 2.5% 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 71% 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.
Or browse all 5130 pizza recipes.