https://www.copymethat.com/r/MxVPxszG7/the-ultimate-detroit-style-pizza/
128509836
TqTExkZ
MxVPxszG7
2024-05-02 03:08:21
The Ultimate Detroit-Style Pizza
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Ingredients
- subheading: DOUGH:
- subheading: BAKER’S PERCENTAGES:
- 95% White Bread Flour
- 5% Whole Wheat Flour
- 75% Water
- 1% Diastatic Malt Powder
- 2% Salt
- 0.5% Instant Dry Yeast
- subheading: AMOUNTS FOR ONE 8”X10” PIZZA:
- 125g White Bread Flour (1.0 Cups)
- 7g Whole Wheat Flour (¾ Tbsp)
- note: NOTE: If not using whole wheat flour, just use 132g of bread flour
- 99g Water (3.3 fl oz)
- 1.3g Diastatic Malt Powder (½ tsp)
- 2.6g Salt (volume can vary - check your salt container for conversions)
- 0.66g Instant Dry Yeast (¼ tsp)
- TOTAL DOUGH WEIGHT: 235g
- I recommend 149g of Wisconsin brick cheese and 117g of sauce per pizza, but you can adjust to suit your tastes.
- subheading: AMOUNTS FOR ONE 10”X14” PIZZA:
- 219g White Bread Flour (1.75 Cups)
- 12g Whole Wheat Flour (1 ⅓ Tbsp)
- note: NOTE: If not using whole wheat flour, just use 231g of bread flour
- 173g Water (5.8 fl oz)
- 2.3g Diastatic Malt Powder (7/8 tsp)
- 4.6g Salt (volume can vary - check your salt container for conversions)
- 1.15g Instant Dry Yeast (3/8 tsp)
- TOTAL DOUGH WEIGHT: 411g
- I recommend 261g of Wisconsin brick cheese and 205g of sauce per pizza, but you can adjust to suit your tastes.
- FOR ANY OTHER SIZE PAN
- Use my Free Recipe Spreadsheet to calculate a custom recipe
Steps
Directions at charlieandersoncooking.com
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