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The Hirshon Detroit-Style Pizza Supreme!

The Food Dictator · thefooddictator.com · 2026 · Original

Detroitas labeled by the source

DietNot vegetarian: liquid bacon fat, high-quality natural-casing pepperoni.

Against 5,130 pizza recipes

Detroit style, 74% hydration: wetter than 70% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 74%) · 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

223g

Hydration

74.3%

Salt

n/a

Yeast

0.43%

Oil

6.3%

Sauce

383g

Cheese

340g

Dough weight

543g

Process

Bake temp

550°F / 288°C

Bake time

12 to 15 min

Oven

home standard

Surface

blue steel pan

Ingredients (11)

  • flour14% protein flour300g
  • waterbottled water223g
  • yeastinstant dry yeast1.3g
  • oilGreek olive oil10g
  • sauce tomatoThe Hirshon Über Tomato Sauce for Detroit Pizza:n/a
  • sauce tomatoground tomatoes1 cup · 245g
  • sauce tomato½ cup triple-concentrated tomato paste1/2 cup · 123g
  • sauce tomato. tomato powder1 tbsp · 15.3g
  • saltPinch fine sea saltn/a
  • oil. extra virgin olive oil2 tsp · 9g
  • cheese mozzarellabrick cheese12 oz · 340g

Toppings (8)

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

  • over cheese6g Knorr Aromat6g
  • over cheese***
  • over cheesePinch dried oregano
  • over cheesea splash of Tabasco
  • over cheese½ tsp. sherry vinegar1/2 tsp · 2.1g
  • post bakeTo Finish:
  • over cheese. liquid bacon fat
  • over cheesehigh-quality natural-casing pepperoni12 oz · 340g

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