Detroit Style Pizza
Tastes Better From Scratch · tastesbetterfromscratch.com · 2022 · Original
Detroitas labeled by the source
DietNot vegetarian: natural casing pepperoni.
Against 5,130 pizza recipes
Detroit style, 75% hydration: wetter than 71% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 75%) · 475 to 525°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
318g
Water
237g
Hydration
74.7%
Salt
1.9%
Yeast
0.47%
Oil
0%
Sauce
150g
Cheese
255g
Dough weight
562g
Process
Bake temp
450°F / 232°C
Bake time
15 to 20 min
Oven
home standard
Surface
blue steel pan
Bulk
2h
Ingredients (7)
- water+ 2 Tbsp lukewarm water1 cup · 237g
- yeast½ teaspoon instant yeast1/2 tsp · 1.5g
- flourbread flour*2 1/2 cup · 318g
- saltground sea salt1 tsp · 6g
- sauce tomatoPizza Sauce*3/4 cup · 150g
- cheese mozzarellashredded low moisture mozzarella cheese2 1/2 cup · 227g
- cheese otherfreshly shredded parmesan cheese1/4 cup · 28.3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesenatural casing Pepperoni3 oz · 85g
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 1.9% 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 75% 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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