The formula
- Makes
- 1 × 560 g pan dough (10 × 14 in)
- Bake at
- 500°F
- Hands-on
- 20 min
- Total
- 5h 35
| Ingredient | Weight | Baker’s |
|---|---|---|
| Bread flour12.5–13.5% protein | 318 g | 100% |
| WaterLukewarm, around 24°C | 223 g | 70% |
| Fine sea salt | 6.4 g | 2% |
| Extra virgin olive oilPlus extra for oiling the pan | 9.5 g | 3% |
| Granulated sugar | 3.2 g | 1% |
| Instant dry yeast | 1.1 g | 0.35% |
Scale it to any batch with the dough calculator — it uses the same percentages.
Method
- 01
Whisk lukewarm water, sugar, and instant yeast in a bowl until dissolved. Allow to sit for five minutes.
5 minutes
- 02
Add the bread flour, olive oil, and fine sea salt. Mix with a wooden spoon or bowl scraper until a shaggy, wet dough forms.
5 minutes
- 03
Perform two sets of stretch-and-folds inside the bowl every 20 minutes to develop gluten structure without overworking the high-hydration mass.
40 minutes
- 04
Generously coat the bottom and sloped corners of a 10×14 inch anodized steel or aluminum Detroit pizza pan with two tablespoons of olive oil.
2 minutes
- 05
Transfer the dough into the center of the pan. Gently press and dimple outward with oiled fingertips toward the four corners.
5 minutes
- 06
Cover the pan and rest for 30 minutes, then dimple again to push the relaxed dough fully into the four corners.
30 minutes
- 07
Allow the dough to proof in the covered pan at room temperature for two to three hours until doubled in volume and bubbly.
3 hours
- 08
Spread cubed Wisconsin brick cheese or low-moisture mozzarella all the way to the metal pan edges. Top with two racing stripes of tomato sauce and bake at 500°F for 14 to 16 minutes until cheese edges caramelize dark.
15 minutes
The pan pizza engineering
Detroit style pizza was born in mid-century Detroit using repurposed blue steel industrial parts trays. That history dictates the dough's specific physics:
- High hydration (70%): Higher water content creates a loose dough with large steam pockets, baking into an airy, tender focaccia-like crumb rather than a dense Sicilian bread loaf.
- Olive oil in the pan and dough: The dough absorbs olive oil from the pan floor during baking, essentially shallow-frying the bottom crust to a golden crisp.
- Cheese-to-edge crown (Frico): Cubed cheese is banked directly against the pan perimeter. Melted fat fries against the metal wall to create the signature savory, caramelized black corner crust.
Sauce on top: protecting the crumb
Putting wet tomato sauce directly onto unbaked dough in a deep pan acts as a thermal shield that traps steam and leaves the top dough layer gummy.
By placing cheese directly across the dough and ladling warm tomato sauce in two parallel "racing stripes" over the cheese before or immediately after baking, the dough rises freely and stays light and airy.
Scaling your batch
This recipe is scaled precisely for a standard 10×14 inch pan (560g dough mass). For smaller 8×10 inch pans or multiple pizzas, use our pizza dough calculator and select the Detroit preset to compute exact flour and water grams.
Gear mentioned
Ooni Volt 2
Electric, and the only one here you can legitimately run indoors on a normal socket.
- Max temperature
- 850°F
- Temperature range
- 70–850°F
- Max pizza size
- 12 in
Gozney Roccbox
The portable one. Retractable legs and a silicone jacket you can stand next to.
- Max temperature
- 950°F (500°C)
- Max pizza size
- 12 in
- Time to temperature
- Under 20 min to 700°F (not to its 950°F maximum)
ThermoWorks Thermapen ONE
The one that publishes its accuracy. Under a second, and a calibration certificate in the box.
- Accuracy
- ±0.5°F in key temperature ranges
- Response time
- Under 1 second
- Measuring range
- -58 to 572°F
ThermoWorks Signals 4-Channel BBQ Alarm
Four-channel standalone WiFi and Bluetooth BBQ temperature monitor with commercial accuracy and real-time cloud graphing.
- Channels
- 4 simultaneous channels (3 Pro-Series meat probes + 1 high-temp air probe)
- Connectivity
- Simultaneous Wi-Fi and Bluetooth wireless technology
- Accuracy
- ±1.8°F (±1.0°C) from -58 to 392°F; ±3.6°F above 392°F
Common questions
- What creates the signature caramelized black cheese crown (frico)?
- Spreading cubed cheese directly against the heated metal walls of the pan. As the cheese melts at 500°F, milk fats fry against the oil and steel, forming a crisp, dark, lacy perimeter that releases cleanly from the pan.
- What pan is required for authentic Detroit pizza?
- An anodized aluminum or blue steel 10×14 inch pan with flared sides. Heavy-gauge metal conducts intense bottom heat to fry the oiled dough base while preventing sticking.
- Can I substitute mozzarella for Wisconsin brick cheese?
- Yes. Whole-milk, low-moisture mozzarella blended with Monterey Jack or mild white cheddar replicates the buttery melt and high butterfat content of traditional Wisconsin brick cheese.
- Why is the sauce applied in stripes on top of the cheese?
- Saucing on top prevents the thick focaccia crumb from becoming soggy during the 15-minute bake, ensuring the dough interior remains light and open while the top sauce concentrates.
Sources
Gear from this recipe, compared
How to Smoke a Prime Rib: The USDA Numbers, and What They Do Not Cover
Also covers the ThermoWorks Signals 4-Channel BBQ Alarm and the ThermoWorks Thermapen ONE.
New York Style Pizza Dough
Also covers the Ooni Volt 2 and the ThermoWorks Thermapen ONE.
Roman Teglia Pizza Dough
Also covers the Ooni Volt 2 and the ThermoWorks Thermapen ONE.
The Best Outdoor Pizza Ovens, Compared on Published Specs
Also covers the Gozney Roccbox and the Ooni Volt 2.