Detroit Pizza Dough Calculator
Exact gram measurements for authentic detroit pizza dough. Adjust the number of pizzas and size below.
Best Flour
Bread flour or all-purpose (both work). Detroit dough is forgiving because the high hydration (70%) and generous oil do most of the heavy lifting. The pan does the rest.
Technique
Mix, knead briefly (5-7 minutes), then press into an oiled Detroit-style pan (10×14" blue steel). Let it proof in the pan for 2-3 hours until it fills the corners. Dimple before topping. Cheese goes to the edges — that's what creates the frico crust.
Pro Tip
This calculator gives you a thick, airy focaccia-like crumb. The high oil (4%) and sugar (1.5%) create caramelization on the bottom and edges. Use Wisconsin brick cheese if you can find it — it's the authentic choice.
1–12 pizzas
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 929 |
| Water | 70% | 650 |
| Salt | — | 23.2 |
| Yeast (ADY) | — | 6.5 |
| Oil | — | 37 |
| Sugar | — | 14 |
| Total | — | 1660 |
| Per ball | — | 415 |
Gear for Detroit Pizza
Recommended tools for this style
Detroit dough wants a long cold ferment, and a shallow mass gets to fridge temperature first. 32.5 × 26.5 × 10 cm — measure the shelf before you order.
Check Price →High-hydration Detroit dough is unforgiving. Weigh everything to 1 g.
Check Price →Now make something with it
You've got your detroit dough recipe — pick a recipe and follow our step-by-step instructions.