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Detroit Deep Dish Pizza
Unknown · seasonsandsuppers.ca · 2021 · Original
Detroit (asserted)
Detroit (Detroit): Wisconsin brick cheese to the edges (frico crust), racing stripes of sauce applied after bake, 8x10 or 10x14 blue steel pan
Style norms: 65–75% hydration (this recipe: 84%) · 475–525°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
—
Sauce
397g
Cheese
565g
Dough weight
528g
Process
Bake temp
425°F / 218°C
Bake time
6-8 min
Oven
home standard
Surface
blue steel pan
Bulk
3h
Ingredients (11)
- waterlukewarm water1 cup · 237g
- yeastactive dry or instant yeast0.5 tsp · 1.5g
- flourall-purpose flour2.25 cup · 281.3g
- saltfine salt0.75 tsp · 4.5g
- oilolive oil—
- sauce tomatotomato paste—
- sauce tomatocan crushed tomatoes14 oz · 396.9g
- sugarwhite granulated sugar0.5 tsp · 2.1g
- saltsalt0.25 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 leaves0.5 tsp · 0.3g
- over cheesedried basil leaves0.5 tsp · 0.3g
- over cheesePinch red pepper flakes
- over cheese4-5 oz Pepperoni slices4 oz · 141.8g