Sourdough Detroit Pizza Recipe
Pala Pizza · palapizza.com · 2022 · Original
Detroitas labeled by the source
DietNot vegetarian: pepperoni. Reviewed: pepperoni; brick cheese.
Against 5,130 pizza recipes
Detroit style, 76% hydration: wetter than 77% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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: 76%) · 475 to 525°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
435g
Water
330g
Hydration
75.9%
Salt
3.2%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
867g
Process
Bake temp
550°F / 288°C
Bake time
5 min
Oven
home standard
Surface
blue steel pan
Ingredients (8)
- flourBread Flour435g
- waterWater330g
- saltKosher Salt14g
- oilExtra Virgin Olive Oil13g
- yeastSourdough Starter75g
- dairy doughLow Moisture Whole Milk Mozzarellan/a
- cheese mozzarellaWisconsin Brick Cheesen/a
- sauce tomatoUltimate Homemade Pizza Saucen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePepperoni
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 76% hydration and 3.2% 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 76% 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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