Detroit-Style Pan Pizza
J. Kenji López-Alt · seriouseats.com · 2017 · Original
Detroitas labeled by the source
DietNot vegetarian: high-quality natural-casing pepperoni. Reviewed: pepperoni; brick cheese.
Against 5,130 pizza recipes
Detroit style, 73% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
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: 73%) · 475 to 525°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
220g
Hydration
73.3%
Salt
3.0%
Yeast
1.67%
Oil
9.1%
Sauce
800g
Cheese
340g
Dough weight
576g
Process
Bake temp
550°F / 288°C
Bake time
0.5 min
Oven
home standard
Surface
blue steel pan
Ingredients (9)
- flourbread flour300g
- yeast5g instant yeast5g
- salt9g salt9g
- waterwater220g
- oilextra-virgin olive oil2 tbsp · 27.2g
- sauce tomato1 can high-quality crushed tomatoes800g
- sugarsugar1 tbsp · 15g
- saltKosher saltn/a
- cheese mozzarellaBrick cheese12 oz · 340g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 medium cloves garlic
- over cheesedried oregano2 tsp · 5g
- over cheeseDash red pepper flakes
- over cheesegranulated garlic powder1 tsp · 6g
- over cheesegranulated onion powder1 tsp · 6g
- over cheesehigh-quality natural-casing pepperoni12 oz · 340g
Keep exploring
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Do something with it
- Scale this doughStart from 73% hydration and 3.0% 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 73% 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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