🍕 Detroit Pizza Dough Calculator
Calculate exact dough ingredients for any Detroit-style pan size — metric & imperial
| Pan Size | Area (in²) | Dough Weight (std) | Flour (g) | Water (g) @ 72% | Typical Servings |
|---|---|---|---|---|---|
| 8" × 10" | 80 | 227g / 8 oz | 132g | 95g | 4–6 |
| 10" × 14" | 140 | 397g / 14 oz | 231g | 166g | 6–8 |
| 12" × 16" | 192 | 544g / 19 oz | 316g | 228g | 8–10 |
| 9" × 13" | 117 | 332g / 11.7 oz | 193g | 139g | 6–8 |
| Half Sheet (13"×18") | 234 | 663g / 23.4 oz | 385g | 278g | 10–14 |
| Full Sheet (18"×26") | 468 | 1326g / 46.8 oz | 771g | 555g | 20–28 |
| Hydration % | Dough Feel | Crumb Result | Best For |
|---|---|---|---|
| 65–68% | Stiff, smooth | Dense, chewy | Beginners |
| 69–72% | Slightly tacky | Classic Detroit crumb | Standard use |
| 73–75% | Tacky, soft | Open, airy crumb | Experienced bakers |
| 76–78% | Wet, sticky | Very open crumb | Advanced / cold proof |
| 79%+ | Very wet | Extremely open | Expert level only |
| Yeast % (IDY) | Room Temp Proof | Cold Fridge Proof | Notes |
|---|---|---|---|
| 0.1–0.2% | 12–16 hrs | 48–72 hrs | Best flavor development |
| 0.3–0.5% | 6–10 hrs | 24–48 hrs | Great for overnight prep |
| 0.6–0.8% | 3–5 hrs | 16–24 hrs | Balanced — default setting |
| 0.9–1.2% | 1.5–3 hrs | 8–16 hrs | Same-day baking |
| 1.5–2.0% | 45–90 min | 4–8 hrs | Quick bake, less flavor |
Doing dough test home? It results much more simple than one could believe. Six main ingredients and no need of special kinds of flour.
All-purpose flour works great likewise as pizza flour, if that is your choice. Everything mixes in one alone tin, without need of a stand blender, but if you own one be useful it freely. Advantage of that test is that it requires almost no kneading and is ready for usage already after half an hour.
Make Easy Pizza Dough at Home
Before start, prove the yeast. Combine a bit of warm water with a pinch of sugar and the yeast, later leave it rest around five minutes, until it foams and bubbles up. Water must be warm in touch, but not too warm; that would kill the yeast.
Those steps matter, because mistakes here cause that the test will not rise correctly and problems will appear during baking in the oven.
List of ingredients stays simple: water, yeast, flour, olive oil, sugar and salt. Truly, that is enough for everything. No need of extra tools except two tins and wooden spoon nearby.
Process includes only one bump. Some favor to mix in a stand blender during four until seven minutes, later rest five minutes, and remix for two more. Search for dough that is a bit sticky, it should pull from the tin-sides and bottom, but stay soft and flexbile.
Weight of the test depends on the size that you intend. For a small pizza, take around seven units of test, during a twelve-inch uses about ten units. For a fourteen-inch, expect around fourteen units.
Naturally, bigger pizzas need more test to cover the extra area. Here helps truly: address the test according to stages and give it thyme between pulls to slacken and relax.
Pizza stone does create clear difference in the result of your pizza. It ensures more equal heating and crispy bottom crust. No stone available?
Instead, a heated baking sheet does the task quite well for crisping the bottom part. And here good advice: greet your pizza peel or board with cornflour or flour before lay the test… That helps it slip easily without sticking.
Cold rising in the fridge? It changes the whole game for the flavor. Prepare the test the prior night, leave it rise there, and the next day simply leave it on the table one or two hours to wake before forming.
Even so, do not leave it sitting forever, in the end the gluten-net breaks and you will end with test that truly flows around the check.
For pan pizza, add some spoonfuls of olive oil to the mix, which helps the texture. Good idea is also cook on parchment paper on top of your stone. A twelve-inch pizza gives eight slices, quite enough for three or four folks.
Double the recipe, and you can keep extra lumps in the freezer for more later. Frozen test lasts a month or even more, and just move one to thefridge overnight before baking. Amount of water in the test plays big role in the final crust.
