Smoke’s Detroit-Style Dough Recipe
Pizza Today · pizzatoday.com · Original
Detroitas labeled by the source
DietVegan. 7 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Detroit style, 65% hydration: drier than 57% of the 1,480 doughs that parse.
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: 65%) · 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
680g
Water
439g
Hydration
64.6%
Salt
1.0%
Yeast
0.59%
Oil
2.1%
Sauce
n/a
Cheese
n/a
Dough weight
1152g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourHigh-gluten flour – 16 ounces454g
- flourBread flour, 8 ounces227g
- waterWater, 15.5 ounces439g
- sugarDiastatic malt, 7 grams7g
- saltSea salt, 7 grams7g
- oilExtra virgin olive oil, 14 grams14g
- yeastActive Dry Yeast, 4 grams4g
Keep exploring
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Do something with it
- Scale this doughStart from 65% hydration and 1.0% 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 65% 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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