Smoked Salmon (Lox) Detroit Pizza
Pala Pizza · palapizza.com · 2022 · Original
Detroitinferred from the title
DietNot vegetarian: lox or smoked salmon. Reviewed: lox smoked salmon; cream cheese.
Against 5,130 pizza recipes
Detroit style, one of 55 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 475 to 525°F bake (this recipe: 800°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
800°F / 427°C
Bake time
3 to 5 min
Oven
wood fired
Surface
blue steel pan
Ingredients (4)
- cheese otherricotta cheese3/4 cup · 84.8g
- cheese other. cream cheese4 oz · 113g
- salt1 pinch saltn/a
- cheese mozzarellalow moisture mozzarella cheese2 cup · 226g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecapers2 tbsp · 25g
- over cheese. lox or smoked salmon6 oz · 170g
- post bakefreshly chopped dill1 tbsp · 12.5g
- post bakejarred pickled red onion1/4 cup · 50g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Detroit group marked.
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