2m
- Add 13% protein flour into mixer bowl.
- In a separate bowl, crumble yeast into 70% water.
- Turn mixer on and rain in water/yeast mixture.
- Mix on low speed for 1-2 minutes until a shaggy mass forms, then increase speed for 3 minutes.
Detroit Pan (Classic 1946)
Thick, focaccia-like pan crumb with a crunchy pan-fried bottom and dark cheese crown
The classic 1946 Detroit bakery pan pizza. A lean, direct dough proofed directly in deep blue steel pans, absorbing rendered fat during the bake to create a golden, fried-crust bottom with a thick, airy, focaccia-like interior and the style's signature dark, caramelized cheese perimeter ("frico").
Calculator
Pick Your Pan
RECOMMENDED PAN: Dark Hard-Anodized Steel (LloydPans) or Seasoned Blue Steel
Using glass or shiny aluminum?
Light-colored metal and Pyrex glass reflect heat away from the bottom. Place your oven rack on the lowest level, preheat a baking steel or stone directly beneath the pan, and add 3–5 minutes to your bake time to crisp the bottom crust.
Pan Shape
Pan Size
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pan area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 100% | ||
| Water | 70.0% | ||
| Kosher Salt | 2.0% | ||
| IDY | 0.50% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Crisco or Clarified Butter (Pan Coating) | 0.200 | ||
| Detroit Tomato Sauce | 1.25 | ||
| Wisconsin Brick Cheese (or 50/50 Monterey Jack & Whole Milk Mozzarella) | 2.30 | ||
| Pepperoni | 0.800 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature525°F
Bake Time10-12 min
SurfacePreheated Baking Steel on Lower Deck
Bake in Crisco-greased 10x14 blue steel or Lloyd pan at 500°F–525°F for 10 to 12 minutes. Check at 8-minute mark for darkening cheese frico edges. Cheese should be dark golden-brown mahogany when pulled.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
3m
- Peel dough from hook, sprinkle 2% kosher salt across center, and mix on low to prevent fly-out.
- Increase to medium for 3 minutes until salt is dissolved and dough passes the windowpane test without tearing.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
1h
Transfer dough to a covered container and let rest for 1 hour at room temperature until doubled in size.
3h
- Grease 10x14" pan with 1-2 oz Crisco or clarified butter.
- Divide into 510g portions.
- Flatten dough into pan using flat fingers (not fingertips) to press cleanly into corners without thinning the center.
- Cover and proof at room temperature for 2 to 3 hours.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Layer pepperoni directly on dough (or on top).
- Spread 10 to 12 oz (300g–340g) grated Wisconsin Brick cheese evenly all the way to the edges, packing the rim to create the signature caramelized frico crown.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
12m
- Ladle 6 oz of thick tomato sauce in diagonal racing stripes over the cheese.
- Place in 500°F–525°F oven on preheated steel and bake for 10 to 12 minutes until frico edge is dark mahogany.
- De-pan immediately with spatula, rest on wire rack, and slice into 8 corner squares.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment1h
Cold Ferment0h
Final Proof2-3h
Authentic same-day bakery method: 1-hour ambient bulk rest, divide into 510g balls, press into Crisco-greased 10x14 pan, and proof at room temperature for 2 to 3 hours before topping and baking.