Detroit-Style Pizza Dough Calculator
High-hydration dough pressed into an oiled pan, topped with brick cheese to the edges. Caramelised crust, airy interior. Calculated for your exact pan size.
Use the Detroit-Style Calculator
Pre-configured with Detroit-Style-specific defaults — hydration, yeast, timing
🍕 Open CalculatorWhy Detroit-Style needs its own calculator
Detroit pizza is about the pan. A 10x14 inch steel pan, well-oiled with olive oil, produces the signature crispy bottom and light, airy crumb. Hydration is higher than Neapolitan (70-75%) because the pan supports a wetter dough. Bread flour gives the structure needed for the rise and the cheese that goes all the way to the edges.
What makes a good Detroit-Style pizza dough calculator
A calculator is only useful if it handles the specifics of the style. For Detroit-Style that means:
- Correct default hydration (70-75%) — too low and the crumb is dense, too high and the dough becomes unmanageable
- Style-appropriate ball weight (500g default) — different from Neapolitan or New York
- Accurate yeast scaling based on total fermentation time, because yeast amount needs to change exponentially with time
- Pre-ferment support — poolish or biga for when you want more flavour depth
- Timeline that works backwards from your dinner time — so you know when to mix, bulk rise, ball, and bake
Our calculator does all five. It is free, works on any device, and does not ask for your email.
Frequently asked questions
What flour should I use for Detroit-style pizza?
Bread flour with 12-14% protein. The higher gluten is essential for the pan rise and the open crumb. King Arthur Bread Flour or any European Type 550/650 works well. Tipo 00 is too soft — the dough will not hold the airy structure.
Why is Detroit pizza hydration so high?
Detroit uses 70-75% hydration because the pan supports the wet dough. Unlike Neapolitan, you are not stretching by hand — you press the dough into an oiled pan, so high hydration just means a more open, airy final crumb. Lower hydration (below 68%) produces a tighter, denser Detroit.
What pan do I need for authentic Detroit pizza?
A blue steel or hard-anodised aluminum Detroit pan, 10x14 inches. Lloyd Pans is the standard. Cast iron works as a substitute but is heavier and holds heat differently. The calculator supports custom pan sizes — just enter the ball weight you need.
How much olive oil goes in the pan?
Generous. 2-3 tablespoons in a 10x14 pan, spread evenly across the bottom and up the sides. The oil fries the bottom crust during baking — that is where the caramelised flavour comes from. Do not skimp.
Can I cold ferment Detroit pizza dough?
Yes, 24-48h cold ferment improves the flavour significantly. Same-day works if you are in a hurry (2-3h bulk rise, shape, 30 min rest in the pan). Cold ferment adds complexity and makes the dough easier to handle.
Ready to make Detroit-Style pizza?
Open the calculator, enter how many you want to make, and get your recipe
🍕 Start CalculatingRelated reading
- In-depth Detroit-Style dough guide — the full technique explained
- Detroit-style pizza recipe — put your calculated dough to use
- Hydration guide — why percentages matter
- About Jordy — who built this and why