Detroit Style Pizza
Napo · napo.pizza · Original
Detroitas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Detroit style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 70%) · 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
800g
Water
560g
Hydration
70.0%
Salt
2.3%
Yeast
0.20%
Oil
2.5%
Sauce
n/a
Cheese
n/a
Dough weight
1400g
Process
Bake temp
500°F / 260°C
Bake time
12 to 15 min
Oven
home standard
Surface
blue steel pan
Cold ferment
24h
Bulk
2h
Ingredients (5)
- flourBread flour800g
- waterWater560g
- saltSalt18g
- yeastYeast1.6g
- oilOlive oil20g
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 2.3% 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 70% 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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