Detroiteasy
Detroit Plain Cheese
The Detroit baseline: a single 10×14" pan, all brick cheese to the walls, sauce striped on top after the bake. The form before any toppings get added.
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Part of the Detroit family.
Equipment
- 10×14" blue-steel Detroit pan
- infrared thermometer
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 100.0% | 264 g |
| Water | 75.0% | 198 g |
| Fine sea salt | 2.2% | 6 g |
| Instant dry yeast | 0.5% | 1 g |
| Olive oil | 2.0% | 5 g |
| Total (1 × 475 g) | 179.7% | 475 g |
Toppings (per pizza)
- 280 g Wisconsin brick cheese, cubed
- 130 g Crushed tomato (striped on top)
- 1 pinch Dried oregano
- 2 tbsp Neutral oil (for the pan)
Steps
- Mix8 min
Combine and knead 8–10 minutes.
- Cold ferment24 h
Refrigerate the bulk dough 24 hours.
- Pan press30 min
Pour 2 tbsp neutral oil into the pan. Press the dough; cover and rest 30 minutes; press again to the corners.
- Pan proof1 h 30 min
Cover and proof 90 minutes until puffy.
- Top
Pile cubed brick cheese all the way to the pan walls — push hard into the corners; that's where the frico forms.
- Bake14 min
525 °F lower rack, 12–16 minutes. Broil 60 seconds at the end if the cheese hasn't darkened.
- Stripe sauce
Off-heat: stripe the tomato across the top in three lines. Pinch of oregano.