Cold-Fermented Detroit-Style Pizzas: Buffalo Chicken, Meatball Ricotta, and Hot Honey Pepperoni

Name: Cold-Fermented Detroit-Style Pizzas: Buffalo Chicken, Meatball Ricotta, and Hot Honey Pepperoni
Prep time: 48 h
Cook time: 8 min
Yield: 3 × 312g dough balls
Ingredients: 527g Bread flour; 379g water; 13g salt; 5g sugar; 11g oil; None (0% of flour)

Baked March 15, 2026 By Kevin at PizzaLogic Logged retroactively

Detroit Style Recipe Summary 3 × 312g dough balls

Dough

Hydration 72%

Salt 2.5%

Sugar 1%

Oil/Fat 2%

Flour Bread

Yeast Type IDY

Fermentation

Room Temp

70°F

Cold Ferment

45h

40°F

Total

48h

Bake

Bake setup Home oven, 8x10 Detroit pan

Oven temp 550°F

Cook time 8 min parbake + 8-9 min topped

Mixer Stand

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This week's pizza night: 3 Detroit-style pizzas in 8x10 pans. 2-day cold-fermented dough.

Pizza 1 - buffalo chicken, red onion, and feta.

Pizza 2 - diced meatballs and ricotta, baked on.

Pizza 3 - cup-and-char pepperoni, fresh ricotta dolloped on after the bake, and homemade jalapeno hot honey.

Same bake profile as the Sicilians: 550°F, 8-minute parbake, then back in for another 8-9 minutes with toppings on. The hotter oven and longer parbake builds the frico cheese edges that make Detroit Detroit.

Detroit-style pizza topped with buffalo chicken, red onion, crumbled feta, and a ranch drizzle, deeply caramelized frico cheese edges around the perimeter — Buffalo chicken with red onion, feta, and a ranch drizzle. Frico edges right where you want them.

Detroit-style pizza with diced meatballs and ricotta baked into the cheese layer, finished with the classic Detroit red sauce stripes on top — Diced meatballs and ricotta baked into the cheese, finished with the Detroit-style red sauce stripes on top.