Detroit
Detroit
Square, thick, and caramelized at the edges — a high-hydration pan dough that fries crisp in an oiled steel pan.
Recipes · 8
Kori's Canadian Detroit
A modern multi-flour Canadian take on the Detroit square at 70% hydration, leavened with a small dose of active dry yeast plus a little pure diastatic malt and olive oil, and baked on stones for a crisp bottom; scaled here to about 300 g flour.
BDoggPizza's Cold-Ferment Detroit with Sugar
A leaner, lower-hydration Detroit-style dough (about 63% water) made with instant yeast and a little sugar, given a full one-to-two-day cold ferment plus a two-hour proof in the pan; scaled here to roughly 300 g of flour.
Red November's Servius (Semolina Detroit)
A meticulously documented semolina Detroit using about 26% Caputo durum semola with bread flour at a modest 65% hydration, yielding a silky, stretchable dough that crisps without par-baking; it ferments and proofs warm over roughly five hours.
rparker's Three-Flour Detroit with Honey and Malt
A same-day Detroit square built on a blend of high-gluten, 00 and durum flours at 75% hydration, sweetened with a touch of honey and boosted with diastatic malt for a richly browned bottom.
Craig's Sourdough Detroit (Ischia Culture)
A naturally leavened Detroit square at a generous 80% hydration, raised entirely with an Ischia sourdough culture and given a long 18-hour bulk plus a final rise in the pan for deep flavor and a tender, open crumb.
HansB's Classic Detroit Pan Dough
The forum's reference Detroit square: a straightforward 70%-hydration King Arthur bread flour dough that goes from mixer straight into the steel pan, with a 12-hour cold ferment followed by an 8-hour room-temperature proof.
Detroit with Semolina (the 'Servius')
A precise Detroit pan dough cutting King Arthur bread flour with about a quarter Caputo semola for a crisp, golden frico edge. ~65% hydration.
Detroit Pan Dough
Bread flour cut with durum semolina at 74% hydration, given a 36–48-hour cold ferment for a crisp, caramelized pan crust.