Detroit Style Pizza has a thick, delicious crust. It’s topped with sauce, hot melty cheesy and a lot of pepperoni (or mushrooms/ tomatoes for the vegetarian version). While most of the pizzas require at least 24-hour ferment, Detroit style pizza can be ready for your next meal (as long as you have at least 3 hours to your next meal 🙂 )
The recipe below refers to a standard Detroit Pizza pan (10″ x 14″ x 2.5″ / 25 x 35 x 5 cm). You may find these on Amazon or any other baking supply store.
To use the calculator, update the number of pizzas that you wish to bake or the amount of flour you are about to use.
The recommended hydration (amount of water in the dough) is 75%, of course you may change it and try other values.
| Number of pizzas: | ||
| Yeast Type: |
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| Hydration: | % | |
| Ingredients: | ||
| Flour (type ’00’): | gr | |
| Water: | ml | |
| Salt: | gr | |
| Yeast: | gr | |
| Olive Oil: | gr | |
| Mozzarella: | gr | |
| Cheddar (optional): | gr | |
| Sauce’s Ingredients: | ||
| Olive Oil: | gr | |
| Minced Cloves Garlic: | ||
| Dried Oregano: | gr | |
| Garlic Powder: | gr | |
| Onion Powder: | gr | |
| Sugar: | gr | |
| Salt: | gr | |
| Crushed Tomatoes: | gr |
Making the Sauce:
- Using low/medium heat on your stove, heat the olive oil, add minced garlic & oregano and stir for about 30 seconds.
- Add tomatoes, onion powder, garlic powder and sugar.
- Bring to a simmer and cook until reduced to about 3 cups, (may take up to 30 minutes)
- Add salt and taste the sauce, fix salt/sugar if needed.
Making the Dough:
- Mix the water, yeast, oil & salt in a bowl, make sure the yeast are melted.
- Add the liquids from step #1 to the ’00’ flour in a second bowl. Mix them all together, If you are using an electric mixer, set it to low/medium speed and let it work for 5-8 minutes, till the ingredients are fully combined and you have a smooth, silky dough with good elasticity.
- Cover the bowl and leave it to prove in room temperature for 2-4 hours (till the dough will double its size). If you prefer longer proving, you may put it in the refrigerator up to 72 hours, anyway, take it out of the fridge 3 hours before baking.
- Preheat the oven to 250-300c.
- Spread a light layer of olive oil on the baking pan.
- Put the dough in the pan and “dimple” it with your fingers till it reaches the edges of the pan.
- Add the sauce, cheese and topping (Pepperoni/ Mushrooms / Tomatoes / Onion etc)
- Put the pan on the bottom of the oven and bake it for 12-15 minutes.