Ooni Detroit-Style Pizza Dough
Santa Barbara Baker · santabarbarabaker.com · 2024 · Original
Detroitas labeled by the source
DietVegetarian. Not vegan: unsalted butter.
Against 5,130 pizza recipes
Detroit style, 71% hydration: wetter than 60% 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: 71%) · 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
155g
Water
110g
Hydration
71.0%
Salt
3.2%
Yeast
0.65%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
271g
Process
Bake details not stated on the source page.
Ingredients (4)
- waterFiltered water110g
- saltKosher salt5g
- yeastInstant dry yeast1g
- flourKing Arthur Bread Flour155g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1-2 tablespoons Unsalted butter1 tbsp · 18g
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- See what hydration doesWhere 71% 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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