DSP Calculator
Detroit Style Pizza — Ingredient Calculator
Pan Area
80 sq in
Dough Per Ball
270 g
Total Dough
675 g
Total Flour
379 g
Pizza Specs
1
8 x 10
0
10 x 14
Dough Recipe
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Instructions
- Mix — Stir flour, yeast, and water together until shaggy. Cover and let it sit 20 min, then add salt and knead until smooth.
- Bulk ferment — Leave at room temp for 1–2 hrs. Every 20 min or so, do a round of stretch-and-folds to build structure (3–4 rounds total). Dough should grow about half in size.
- Cold ferment — Cover tightly and refrigerate. Anywhere from 1–4 days works; 2–3 days gives the best flavor.
- Pan prep — A few hours before baking, oil your pan and portion the dough into balls. Drop them into the pans.
- Shape & proof — Press the dough outward — it'll shrink back, that's normal. Cover it, wait 30 min, and stretch again. Keep going until it reaches the corners, then let it puff up for another hour or two.
Toppings (All Pizzas)
| Ingredient | Grams | Volume |
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Sauce Recipe
| Ingredient | Amount |
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Instructions
- Combine — Blend crushed tomatoes and seasonings together in a saucepan.
- Simmer — Cook on medium-low, stirring occasionally, until noticeably thickened. A spoon dragged across the bottom should hold a clear trail.
Nutrition Per Slice
Assembly & Baking
- Preheat — Crank your oven as hot as it goes (500–550°F). Place rack in the center.
- First layer — Lay pepperoni over the dough, then scatter a thin layer of cheese. Hold back on the edges for now.
- Initial bake — Bake at max heat until the crust firms up and starts to set, roughly 7–8 min.
- Full toppings — Pull it out. Pack the rest of the cheese along the edges for a crispy crust. Lay sauce in stripes across the top.
- Final bake — Back in the oven for 4–5 minutes until the edges are deep golden brown.
- Rest & cut — Get the pizza out of the pan right away and set it on a cooling rack. Give it a couple minutes before slicing.