ORIGINAL DETROIT-STYLE PIZZA (BUDDY’S PIZZA CLONE)
Download my Free Recipe Spreadsheet here to customize and scale this recipe.
INGREDIENTS
DOUGH
BAKER’S PERCENTAGES
100% All Purpose Flour
65% Water
2% Salt
0.5% Instant Dry Yeast
AMOUNTS FOR ONE 8”X10” PIZZA
180g All-Purpose Flour (1.44 Cups)
117g Water (3.96 fl oz)
3.6g Salt (volume can vary - check your salt container for conversions)
0.9g Instant Dry Yeast (1/3 tsp)
TOTAL DOUGH WEIGHT: 301g
I recommend 182g of Wisconsin brick cheese and 143g of sauce per pizza, but you can adjust to suit your tastes.
AMOUNTS FOR ONE 10”X14” PIZZA
315 g All-Purpose Flour (2.5 Cups)
205g Water (6.93 fl oz)
6.3g Salt (volume can vary - check your salt container for conversions)
1.6g Instant Dry Yeast (5/8 tsp)
TOTAL DOUGH WEIGHT: 527g
I recommend 318g of Wisconsin brick cheese and 249g 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
OR, to calculate manually:
Use 2.25g of flour per sq. in. of pan area.
Once you have your flour amount, just multiply that number by each bakers percentage to get the amounts for each ingredient.
i.e. if you determine that you need 120g of flour, multiply 120*0.65 to get your water amount, 120*0.02 to get your salt amount, and 120*0.013 to get your yeast amount. (In this example, you would use 120g of flour, 78g of water, 2.4g of salt, and 1.6g of yeast.)
SAUCE
IF USING RETAIL TOMATOES (28 OZ CAN)
1 28oz Can of Tomatoes
5g Salt (volume can vary - check your salt container for conversions)
1 1/2 tsp Dried Oregano
3/4 tsp Dried Thyme
1/4 tsp Garlic Powder
1/4 tsp Red Pepper Flakes
IF USING COMMERCIAL TOMATOES (~105OZ CAN)
1 105oz Can of Tomatoes
19g Salt, plus more to taste (volume can vary - check your salt container for conversions)
2 Tbsp Dried Oregano
1 Tbsp Dried Thyme
1 tsp Garlic Powder
1 tsp Red Pepper Flakes
CHEESE
Wisconsin Brick Cheese, grated (exact amount depends on the size and number of pizzas you’re making)
Available at some grocery stores and food service stores, but you can also purchase it online here
If you can’t find Wisconsin brick cheese, I recommend a blend of 40% Muenster, 40% Monterey Jack, and 20% Mild White Cheddar
STEPS
MAKING THE DOUGH
In a large bowl, mix all ingredients until thoroughly incorporated. Cover the bowl and let the dough rest for 20 minutes.
Knead the dough for 5-7 minutes, then form it into a ball and place it back into the bowl.
Cover the bowl, and allow the dough to rise until grown in size by about 50-100%. This should take about 1-3 hours at room temperature.
Prepare your Detroit-style pizza pans by coating them in a thin layer of a neutral oil.
Divide the dough into the desired number of portions (if necessary), and place each piece into its own pizza pan.
Stretch the dough to the edges of the pan (it will likely shrink back toward the center, but that is okay.)
Cover the dough and allow it to rest for about 30 minutes, then stretch the dough the rest of the way to the edges of the pan.
Cover the dough and allow it to rise until about doubled in size again, which should take around 1-2 hours.
When the dough is about 30 minutes away from being ready, preheat your oven to its highest possible temperature, and set your oven rack to the middle setting.
Top the dough, first with a layer of pepperoni, then cheese, then sauce in stripes across the top. Use as much or as little sauce as you like.
Bake the pizza at 550F for 12-15 minutes, until the cheese is nicely browned on top.
Remove the pizza from the pan as soon as possible after removing it from the oven, and ideally, place it onto a wire rack to cool for a couple of minutes before cutting into it.
MAKING THE SAUCE
Combine all ingredients and blend thoroughly. The sauce can be stored in the refrigerator for up to 3 days before using.
LINKS TO EQUIPMENT
Detroit-Style Pizza Pans
8”x10”: https://amzn.to/3OjnTRs
10”x14”: https://amzn.to/3rZMNy4
Dough Whisk: https://amzn.to/3QR6dMy
Cooling Rack: https://amzn.to/3PEb2aR
LINKS TO INGREDIENTS
FLOURS
King Arthur All-Purpose Flour: https://amzn.to/3DF8ndJ
MY FAVORITE TOMATOES
Stanislaus Alta Cucina Whole Peeled Tomatoes: https://amzn.to/40a5Gv8
Jersey Fresh Crushed Tomatoes: https://amzn.to/3qlzB5S
Bianco DiNapoli Whole-Peeled Tomatoes: https://amzn.to/3TSfDJc
Cento All-In-One Crushed Tomatoes: https://shop.cento.com/products/cento-all-in-one-crushed-tomatoes-28-oz
CHEESE
Wisconsin Brick Cheese at Gordon Food Service (Local Pickup Only): https://gfsstore.com/products/862452/
Wisconsin Brick Cheese on Amazon: https://amzn.to/3QjswgW
If you do not live near a food service store, I would recommend looking for any whole-milk, low-moisture mozzarella that your grocery store carries. Grande cheese can also be purchased online here but with shipping and handling, it is very expensive: https://www.vernscheese.com/?s=grande+cheese&post_type=product
MY OTHER COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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