PizzaLogic: Artisan Pizza Dough Calculator
Detroit Style Pizza Dough Recipe
Detroit style pizza dough recipe for rectangular pan pizza. Thick, airy crumb with crispy cheese edges at 72% hydration.
Use this calculator to generate precise ingredient measurements and fermentation timing for your Detroit pizza dough. Simply adjust the parameters below to customize the recipe for your needs.
Use Advanced for pre-ferments & granular settings
Choose Your Style
Easy Same Day
Quick 6hr, family-friendly
Neapolitan
Soft, charred, classic
Modern Neapolitan (Canotto)
Puffy rim, high hydration
New York
Foldable, crispy, with oil
Detroit
Thick, airy, pan-baked
Sicilian
Thick, fluffy, focaccia-style
Bar/Tavern
Thin, crisp, buttery edge
Chicago Deep Dish
Thick, buttery, deep-pan
How Many Pizzas?
Common sizes: 8×10" (Lloyd), 10×14" (Detroit), 13×18" (half sheet)
When Do You Want to Bake?
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
Want more control?
Advanced mode lets you fine-tune fermentation time, temperature, and add pre-ferments like poolish or biga. Try Advanced Mode →
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Quick Presets
Dough Parameters
Dough Composition
Unavailable while a preferment is selected.
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% hyd
g
Recipe scales up so you can save this much aside for the next batch.
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Fermentation Schedule
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
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Ingredient Amounts & Preparation Instructions
About These Calculations
How PizzaLogic Calculates Your Recipe
1
Baker's Percentages
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
2
Yeast Calculation
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
3
Temperature Factor
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
4
Sourdough Adjustments
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
5
Climate & Altitude
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
6
Salt Inhibition
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
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Water Temperature (DDT)
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
Flour
615 grams
100%
Water
443 grams
Salt
15.4 grams
Yeast
1.18 grams
~1/2 teaspoon
Oil
12.3 grams
Sugar
6.2 grams
Preparation
High Hydration Dough Tips: At 72% hydration, this dough will be wet and sticky. This is normal! Resist adding extra flour—use wet hands and work quickly. High hydration dough guide →
1
Mix & Autolyse: Combine 615g flour and 443g water at 85°F (targeting 76°F final dough). Mix until no dry flour remains, then cover and rest for 20-30 minutes.
What is Autolyse?: Autolyse is a resting period where flour fully hydrates and gluten begins to develop naturally before salt or yeast are added. This improves dough extensibility and makes it easier to work with. Full autolyse guide →
2
Add Yeast, Salt, Sugar & Oil: Sprinkle 1.18g (~1/2 teaspoon) yeast over the dough and mix briefly to distribute. Add 15g salt and 6.2g sugar and 12g oil. Mix by hand (3-4 minutes) until just combined.Adding yeast before salt gives it a chance to hydrate. Direct contact with undissolved salt can stress yeast cells.
Fermentation
3
Bulk Rise: Cover and let rise at room temperature for 2 hours. Perform 2-4 stretch-and-folds during the first 1-2 hours (every 30 min). Dough should increase ~50% in size.Stretch & fold: With wet hands, grab one side, stretch up, fold over. Rotate 90° and repeat 4 times. ▶️ Watch video tutorial
4
Divide Dough: Divide the dough into 2 equal pieces. Gently shape each piece into a smooth ball by folding the edges underneath and rolling with cupped hands.Use a kitchen scale for accuracy. Avoid adding extra flour—keep hands slightly damp if dough is sticky. ▶️ Watch video tutorial
5
Cold Ferment: Place dough balls in lightly oiled containers or on a lightly oiled tray. Cover tightly and refrigerate for 1 day.Cold fermentation develops flavor and makes the dough easier to work with. Each ball should have room to expand slightly.
6
Pan Proof: Press the cold dough straight into a well-oiled Detroit-style pan, pushing into the corners. Let it warm up and proof in the pan for 2.5 hours until puffy and doubled.Pan proofing combines the warm-up and final proof - no need to rest on the counter first. Start preheating the oven during the last 45-60 minutes of pan proof.
Baking
7
Preheat: Start preheating during the last 45-60 minutes of pan proof so the oven is ready when the dough is. Preheat oven to 500-525°F (260-275°C). No need to preheat the pan.
8
Parbake: Bake the plain dough for 8-10 minutes until it's set and just starting to turn golden. Remove from oven.Parbaking creates a moisture barrier so the crust stays crispy under the sauce.
9
Add Toppings: Add sauce, cheese, and toppings to the parbaked crust.Detroit-style: Add cheese all the way to the edges for caramelized "frico" crust.
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Finish Baking: Return to oven and bake for another 8-10 minutes until cheese is bubbly and edges are golden brown.
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More from PizzaLogic
- Pizza Dough Calculator - Calculate precise ingredients for any style
- How to Make Detroit Style Pizza: The Complete Dough Guide
- High Hydration Pizza Dough Guide
- How to Cold Ferment Pizza Dough