Poolish for Detroit-Style Pizza Dough
Pizza Today · pizzatoday.com · Original
Detroitinferred from the title
DietVegan. 3 ingredients checked. Reviewed: flour, water, yeast.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1g
Water
1g
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
3g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (3)
- flourHigh Protein Pizza Flour 11g
- waterWater 11g
- yeastInstant Dry Yeast 1 gram1g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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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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