Detroit Pizza Dough


I am just curious..I have read that it can be anywhere from 65 to75 percent...what hydration are you using for your DSP dough?.......I am wanting to experiment with different hydration rates...but would like to know what works for you? Thanks gang.

Mark S.
posted almost 3 years ago

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I've been using hydrations in the 62-65% range and have had great results. That said, I'm no expert when it comes to Detroit style pizzas. Higher hydration doughs are harder to work with. But, since there's a pan involved, it'll be far easier.

Whenever I test a range, I'll start out at the min or max, 65% or 75% respectively, then go up (5% in this case), and then bring it down subsequently if it is too much.

Please be sure to post your findings. I'm curious to learn about how Detroit Style pies turn out with higher levels of hydration.

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Raj Irukulla admin
posted almost 3 years ago

Sure will Raj.......I just got finnished making one, using Tony's flour.....I decided to start at the higher end and made a DSP dough at 75%......it was quite sticky but not impossible to handle.....it will be ready to use this wed and I will keep you posted on this thread. I used a online percentage calculator and using Tony's master dough without starter numbers to make a approx 19 oz (538.641 g) dough ball...here is what I am using:
298 g flour........water (1)70 g...........yeast.3 g.........oil.3 g..salt 6 g....Malt 6 g.....Water(2)...153 g.

- Mark   almost 3 years ago


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