Detroit Style
Origin: Detroit, Michigan, USA · Category: Pan / Deep Dish
Rectangular pan pizza. Crispy lacy cheese-edge ('frico'), open airy crumb, racing-stripes of sauce on top of cheese. Higher hydration than NY. Wisconsin brick cheese spread to pan edges produces signature crust.
Baker's percentages
- Hydration
- 70%
- (68–75%)
- Salt
- 2%
- Oil
- 4%
- Sugar
- 2%
- Yeast type
- instant dry
- Yeast %
- 0.7%
- Flour
- bread flour
- Protein target
- 12.5%
Example: 1000g flour scaled out
- Flour: 1000g (bread flour)
- Water: 700g
- Salt: 20g
- Olive oil: 40g
- Sugar: 20g
- instant dry yeast: 7.00g
- Total dough: 1787g
Fermentation + bake
- Bulk (room temp)
- 2h
- Cold ferment
- 24h
- Ball rest
- 2h
- Bake temp
- 500°F
- Bake time
- 12–16 min
- Vessel
- blue-steel rectangular pan (10x14 in / Lloyd Pans)
Technique
Press dough into oiled blue-steel pan (4 tbsp oil per pan). Cold-ferment 24-72h optional. Top with brick cheese to all four edges (frico crust forms). Sauce in stripes on top of cheese after bake.
Source
King Arthur Baking — Detroit Style Pizza
For full step-by-step recipe with photos and shaping technique, follow the source link above. This page provides the formula for use with the hydration calculator.
Related references on this site
- Flour spec: bread flour (12.5% protein) — protein, ash, absorption multiplier from publisher specs
- Hydration page: 70% — crumb structure, technique notes, typical bread styles at this hydration
- Baker's percentage explained — the math underlying every formula on this page
- Temperature ranges — how kitchen temp shifts ferment timing (relevant for the 2h room-temp bulk above)