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Detroit Deep Dish Pizza

seasonsandsuppers.ca · 2021 · Original

Detroitas labeled by the source

DietNot vegetarian: pepperoni slices. Reviewed: pepperoni; brick cheese.

Against 5,130 pizza recipes

Detroit style, 84% hydration: wetter than 89% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 84%) · 475 to 525°F bake (this recipe: 425°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

281g

Water

237g

Hydration

84.3%

Salt

2.1%

Yeast

0.53%

Oil

0%

Sauce

397g

Cheese

565g

Dough weight

528g

Process

Bake temp

425°F / 218°C

Bake time

25 to 30 min

Oven

home standard

Surface

blue steel pan

Bulk

3h

Ingredients (11)

  • waterlukewarm water1 cup · 237g
  • yeastactive dry or instant yeast1/2 tsp · 1.5g
  • flourall-purpose flour2 1/4 cup · 281g
  • saltfine salt3/4 tsp · 4.5g
  • oilolive oiln/a
  • sauce tomatotomato pasten/a
  • sauce tomatocan crushed tomatoes14 oz · 397g
  • sugarwhite granulated sugar1/2 tsp · 2.1g
  • saltsalt1/4 tsp · 1.5g
  • cheese mozzarellaBrick cheese or old white cheddar2 cup · 226g
  • cheese mozzarellaadditional shredded cheese3 cup · 339g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese1 clove garlic
  • over cheesedried oregano leaves1/2 tsp · 0.3g
  • over cheesedried basil leaves1/2 tsp · 0.3g
  • over cheesePinch red pepper flakes
  • over cheese4-5 oz Pepperoni slices4 oz · 142g

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