Detroit Style Pizza Recipe: Frico Crust, Brick Cheese
The Pizza Craft · thepizzacraft.com · 2026 · Original
Detroitas labeled by the source
DietNot vegetarian: and-char pepperoni.
Against 5,130 pizza recipes
Detroit style, 70% hydration: wetter than 54% of the 1,480 doughs that parse.
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: 70%) · 475 to 525°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
350g
Water
245g
Hydration
70.0%
Salt
2.0%
Yeast
0.29%
Oil
0%
Sauce
150g
Cheese
350g
Dough weight
613g
Process
Bake details not stated on the source page.
Ingredients (8)
- flourKing Arthur Bread Flour350g
- waterroom temperature water245g
- salt7g fine sea salt7g
- sugar5g sugar5g
- oil5g olive oil5g
- yeast1g instant dry yeast1g
- cheese mozzarellacheese350g
- sauce tomatothick pizza sauce150g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecup-and-char pepperoni100 cup · 100g
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- 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 70% 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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