Detroit-style Pizza
Ooni · uk.ooni.com · 2020 · Original
Detroitinferred from the title
DietNot vegetarian: pepperoni slices.
Against 5,130 pizza recipes
Detroit style, 74% hydration: wetter than 70% of the 1,480 doughs that parse, baked at 650°F, hotter than 96% 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: 74%) · 475 to 525°F bake (this recipe: 650°F)
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
260g
Hydration
74.3%
Salt
2.9%
Yeast
0.86%
Oil
5.7%
Sauce
120g
Cheese
180g
Dough weight
643g
Process
Bake temp
650°F / 343°C
Bake time
10 to 15 min
Oven
home standard
Surface
blue steel pan
Ingredients (8)
- waterwater260g
- yeastinstant dried yeast or 4.5 grams active dried yeast or 9 grams fresh yeast3g
- oilextra-virgin olive oil20g
- flourstrong bread flour350g
- saltfine sea salt10g
- cheese othercheddar80g
- cheese mozzarellamozzarella100g
- sauce tomatopizza sauce120g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFor the toppings:
- over cheesepepperoni slices100g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 74% hydration and 2.9% 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 74% 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.
Or browse all 5130 pizza recipes.