The recipe in baker's percentages
| Ingredient | Baker's % | For 1 × 600 g pan (9×13" Detroit pan) |
|---|---|---|
| Bread flour | 100% | 342 g |
| Water | 70% | 239 g |
| Sea salt | 2.0% | 7 g |
| Olive oil | 4.0% | 14 g |
| Sugar | 1.0% | 3 g |
| Instant dry yeast | 0.20% | 0.7 g |
How it's made
- Mix the poolish the night before (flour + water + pinch of yeast, 14h at room temp).
- Mix the main dough. Tear poolish into water, then add flour, salt, oil, sugar.
- Knead 8–10 minutes until smooth and elastic. Detroit dough should pass the windowpane test.
- Bulk ferment 1–2h at room temperature.
- Transfer to pan. Oil a 9×13" heavy steel pan generously. Place the ball in, gently press toward the corners.
- Cold ferment 24h right in the pan, covered.
- Top. Shredded Wisconsin brick (or low-moisture mozzarella) all the way to the pan walls. Then sauce in 2–3 racing stripes across the top.
- Bake 12–15 minutes at 260 °C until the cheese is caramelized along the edges and the bottom is deep golden. Lift a corner to check.
Why these numbers
70% hydration gives the open crumb Detroit needs — too dry and the inside reads like Sicilian. The 4% oil isn't just for flavor; it tenderizes the crumb and helps the bottom crisp against the hot pan. Sugar at 1% helps the dough brown despite the relatively low 260 °C bake.
What makes Detroit Detroit
- The pan. Heavy steel (originally automotive drip pans). Cast iron also works. The pan IS the recipe.
- Cheese to the edges. This creates the lacquered "frico" crust where cheese meets metal.
- Sauce on top. Stripes go on AFTER the cheese, never under. This keeps the crust from going soggy.
Frequently asked
What hydration is Detroit-style pizza?
70–75% is the working range. The dough has to be wet enough to relax into the pan and form an open crumb, but not so wet you can't handle it.
What pan do I need for Detroit pizza?
A heavy-gauge steel rectangular pan, ideally 9×13" (the original blue steel automotive drip pans, or Detroit-specific pans from Lloyd or LloydPans). Cast iron works in a pinch.
Why does Detroit pizza have sauce on top?
Putting sauce on after the cheese keeps the bottom of the pie from going soggy during the long bake. It's a feature of the style, not a quirk.
Can I make Detroit pizza without Wisconsin brick cheese?
Yes. Low-moisture mozzarella works well. Brick cheese has a slightly higher fat content that browns differently, but the technique is the same.
How long does Detroit dough need to ferment?
24h cold ferment in the pan is standard. You can go same-day (6h direct at room temperature) but the crumb won't be as open.