Pan pizza dough
Detroit Pizza Dough Calculator
Use this Detroit pizza dough calculator to work out a wetter, oiled pan dough. Each portion represents the dough allocated to one pan, so set its weight from the pan size and thickness you actually use.
Calculate your doughYour dough
Build your dough
Pizza style: Detroit-style
1 Batch and fermentation
Advanced recipe settingsHydration, salt, raising-agent percentage and oil
Instant / fast-action yeast: A fine dry yeast that can be mixed into the flour.
Flour is always 100%. Every other ingredient is measured against the flour weight.
Calculated recipe
Weigh this out
- Flour
- 572g
- Water
- 400g
- Salt
- 14g
- Instant / fast-action yeast
- 1.7g
- Oil
- 11g
Matched to your plan
What will make this bake easier
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Choose your oven type to see equipment advice tied to this batch.
The raising-agent amount is the adjustment lever. The suggested percentage is a starting point, not a fermentation guarantee. Starter strength, dough temperature, room temperature and time all change the result.
Your fermentation plan
- Mix the dough
- Divide, ball and refrigerate
- Remove the dough from the fridge
- Stretch, top and bake
Use the numbers well
Calculate by pan, not by diameter
Practical guidance for this method
The 2% oil shown in the formula is part of the dough. Any oil used to coat the pan is separate and is not included in the calculated batch weight.
Need a different style or raising agent? The pizza dough calculator combines all standard presets with a dated fermentation plan and equipment advice.
Related calculators
Choose the method you are actually making
Useful answers
Detroit calculator questions
Does the calculated oil include pan oil?
No. It covers oil mixed into the dough only. Grease the pan separately according to your method and pan material.
Why is Detroit dough higher hydration?
This preset uses 70% as a workable starting point for a light pan dough. Flour strength and handling method determine whether that figure suits your bake.