Detroit Style Pan Pizza

This one is about contrast: fried bottom, lacy cheese edge, and a soft interior that still has structure. The pan and oil are not optional details. They are the method. Use the KitchenRatio Calculator to scale any batch size.

StylePan pizza with caramelized cheese walls, crisp edges, and a soft interior.

YieldExample batch fits one 10x14-inch Detroit pan or two smaller pans.

Best ForDeep steel pans, edge-to-edge cheese, and thicker square slices.

Testing Status

This formula is still being tested and refined.

Baker's % (Testing Range)

• Flour - 100%
• Water - 68-72%
• Salt - 2-2.5%
• Olive oil (in dough) - 2-3%
• Sugar - 1-2%
• Yeast (IDY) - 0.4-0.8%
• Pan oil - heavy, usually 10-20g+ per pan

Ingredients (Example Batch)

• Flour - 500g (100%)
• Water - 350g (70%)
• Salt - 11g (2.2%)
• Olive oil (in dough) - 12.5g (2.5%)
• Sugar - 7.5g (1.5%)
• Instant dry yeast - 3g (0.6%)

Need a scale? KitchenAid Digital Scale.

INFO

This batch typically fits one deep 10x14-inch Detroit-style pan, or two smaller pans.

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Procedure

1. Mixing

• Combine flour, yeast, sugar, and water until no dry flour remains.
• Rest 10 minutes.
• Add salt and oil, then mix until cohesive.
• Knead briefly, about 3-4 minutes, just to smooth the dough.

2. Bulk Fermentation

• Cover and ferment at room temperature until expanded and airy, usually 2-4 hours.
• For more flavor, refrigerate overnight after 60-90 minutes at room temperature.

3. Pan and First Press

• Add 10-20g oil to the pan and coat bottom and corners generously.
• Transfer dough to pan and gently press it outward with oiled fingertips.
• If it springs back, rest 10 minutes and press again.

4. Pan Proof

• Proof in pan until visibly puffy and bubbly, usually 1.5-3 hours depending on temperature.
• Dough should nearly fill the corners before topping.

5. Top for Edge Caramelization

• Spread cheese all the way to the edges.
• Add sauce in stripes or light spooned lines.
• Keep the center balanced so it bakes through.

6. Bake

• Bake at 450-525F until top is browned and edge cheese is deeply caramelized, usually 12-18 minutes.
• If the top colors before the bottom sets, move the pan lower in the oven.

7. De-pan and Finish

• Run a spatula along all edges while hot.
• Lift pizza out and cool on a rack for 2-3 minutes so the bottom stays crisp.

Pan Size and Dough Feel (Starting Guide)

Pan size	Dough feel before proof	Typical bake at 475F
8x10	Thick and pillowy	13-18 minutes
9x13	Balanced	12-17 minutes
10x14	Thinner, crisper	11-16 minutes

NOTE

Dark steel pans often brown faster than light anodized pans. Trust color and crispness over the timer.

What to Adjust First

• Bottom too pale: increase pan oil slightly and lower rack position.
• Dense interior: longer pan proof before topping.
• Too greasy: reduce pan oil by 2-4g, not by half.

Related Guides

• Hydration
• Fermentation
• Folding

Get the Gear

• Baking Gear & Ingredients

Related Recipes

• Sicilian Pan Pizza
• Cold Iron Cloud Pan Pizza

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