2m
- Add 13% protein flour into mixer bowl.
- In a separate bowl, crumble yeast into 58% 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 Style (Classic 1946)
Authentic 1946 bakery-direct dough, Wisconsin Brick cheese frico & racing stripes
The original 1946 Detroit style pan pizza (Buddy's recreation). Formulated with a lean direct dough (13% protein flour, 58% hydration, 2% salt, zero added fat in the dough), greased with Crisco, proofed in a 10x14 pan, and loaded with 10-12 oz of Wisconsin Brick cheese wall-to-wall with diagonal red sauce racing stripes.
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 100% | ||
| Water | 58.0% | ||
| Kosher Salt | 2.0% | ||
| IDY | 0.50% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Detroit Tomato Sauce | 1.25 | ||
| Wisconsin Brick Cheese | 2.30 | ||
| Pepperoni | 0.800 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
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.