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Weeknight Detroit Pizza
The Book of Pizza · kingarthurbaking.com · 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 (this recipe: 75%) · 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
360g
Water
270g
Hydration
75.0%
Salt
4.2%
Yeast
0.83%
Oil
14.4%
Sauce
794g
Cheese
368g
Dough weight
717g
Process
Bake temp
500°F / 260°C
Bake time
45-60 min
Oven
home standard
Surface
blue steel pan
Ingredients (10)
- flourKing Arthur Unbleached Bread Flour3 cup · 360g
- salttable salt1.5 tsp · 9g
- yeastinstant yeast1 tsp · 3g
- waterplus 3 tablespoons water1 cup · 270g
- oilenerous tablespoon extra-virgin olive oil1 tbsp · 15g
- oilextra-virgin olive oil2 tbsp · 25g
- sauce tomatoone 28-ounce can crushed tomatoes794g
- sugarplus 1 teaspoon granulated sugar1 tbsp · 17g
- cheese mozzarellabrick cheese3 cup · 340g
- cheese otherpecorino Romano0.5 cup · 28g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheesepepperoni2 oz · 60g
- over cheesered pepper flakes or Smoky Spicy Seasoning