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Detroit Pizza

James Delmage · sipandfeast.com · 2026 · Original

Detroitinferred from the title

DietVegetarian. Not vegan: mozzarella cheese, shredded mozzarella, shredded sharp white cheddar.

Against 5,130 pizza recipes

Detroit style, 91% hydration: wetter than 94% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.

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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: 91%) · 475 to 525°F bake (this recipe: 500°F)

Baker's percentages

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

Flour

423g

Water

384g

Hydration

90.7%

Salt

2.1%

Yeast

0.35%

Oil

6.4%

Sauce

n/a

Cheese

570g

Dough weight

922g

Process

Bake temp

500°F / 260°C

Bake time

14 to 18 min

Oven

home standard

Surface

blue steel pan

Cold ferment

12h

Ingredients (11)

  • flourbread flour3 1/3 cup · 423g
  • yeastinstant yeast1/2 tsp · 1.5g
  • saltfine sea salt1 1/2 tsp · 9g
  • sugarsugar1 tsp · 4.2g
  • watercold water1 1/2 cup · 356g
  • oilolive oil2 tbsp · 27.2g
  • oilcorn oil1/3 cup · 72.7g
  • cheese mozzarella10 slices mozzarella cheesen/a
  • cheese mozzarellashredded mozzarella1 1/2 cup · 170g
  • cheese othershredded sharp white cheddar2 cup · 400g
  • water1 28-ounce can crushed tomatoes1 oz · 28.3g

Toppings (1)

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

  • over cheeseSicilian oregano1/2 tsp · 0.3g

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