Detroit-Style Sourdough Pizza
That Sourdough Gal · thatsourdoughgal.com · 2025 · Original
Detroitas labeled by the source
DietVegetarian. Not vegan: freshly shredded cheese.
Against 5,130 pizza recipes
Detroit style, 77% hydration: wetter than 78% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 77%) · 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
550g
Water
425g
Hydration
77.3%
Salt
1.8%
Yeast
n/a
Oil
0%
Sauce
425g
Cheese
284g
Dough weight
1155g
Process
Bake temp
500°F / 260°C
Bake time
15 to 20 min
Oven
home standard
Surface
blue steel pan
Cold ferment
12h
Ingredients (9)
- yeastsourdough starter )10g
- waterwater )50g
- watercold water375g
- yeastactive sourdough starter )100g
- flourbread flour500g
- saltsea salt10g
- oilolive oil | )60g
- cheese mozzarellafreshly shredded cheese )10 oz · 284g
- sauce tomatopizza sauce15 oz · 425g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried oregano2 tbsp · 3g
- over cheeseItalian seasoning1 tbsp · 12.5g
Keep exploring
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Do something with it
- Scale this doughStart from 77% hydration and 1.8% 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 77% 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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