Impasto!

Mamma mia, let’s make dough

Detroit-style pizza dough calculator

Deep steel pan, cheese pushed right to the edges, crispy frico walls. The Detroit preset sizes a 70% hydration dough to your pan so the crumb stays light under all that brick cheese.

Enter your pan size and fermentation plan; the calculator handles the weights and the timing, down to when the dough should hit the pan.

Classics made with this dough: Detroit red-top

Compared with: Sicilian · New York

Which pizza?

Buttery steel-pan square with crispy frico cheese edges.

How much pizza?

4 glorious pans
35 cm
25 cm

The rise

The yeast
8 h
21 °C

Here’s the dough!

8 h total
630 g per pan
2520 g of pure happiness
Flour1436 g
Water1006 g
Salt32 g
Olive oil29 g
Sugar14 g
Yeast3.3 g

Just a pinch — time does the work, not the yeast. Forno at 250 °C — hotter is better!. Curious? Read the yeast guide.

The game plan

How it’s done

  1. Dissolve the yeast in the water.
  2. Add the flour and sugar, mix until no dry spots remain. Rest 20 minutes (autolyse).
  3. Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
  4. Bulk ferment, then divide and stretch into oiled pans (35×25 cm). Let it relax and fill the corners in stages.
  5. Dimple with oiled fingers, top, and bake until deeply golden.

My recipes

Nothing here yet — save your first masterpiece.

The clock is a suggestion. The dough is the boss. In bocca al lupo!