1,000g finished dough
- Flour
- 572g
- Water
- 400g
- Salt
- 14g
- Instant yeast
- 1.7g
- Oil
- 11g
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
Set the batch
Pizza style: Detroit-style
Instant / fast-action yeast: A fine dry yeast that can be mixed into the flour.
What do these percentages mean?
Flour is always 100%. Every other ingredient is measured against the flour weight. A 62% hydration dough uses 62g of water for every 100g of flour.
Calculated recipe
Weigh this out
1,000g2 dough balls at 500g each
- Flour
- 572g
- Water
- 400g
- Salt
- 14g
- Instant / fast-action yeast
- 1.7g
- Oil
- 11g
Matched to your plan
What will make this bake easier
Affiliate disclosure: we may earn a commission from an eligible regional retailer link, at no extra cost to you. Retailer availability does not decide which category appears.
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
Pan allocation
One calculated portion fills one chosen pan.
The pizza count is a pan count here. Two 500g portions make a 1,000g batch before hydration, salt, yeast and oil determine the split.
The 2% oil shown belongs inside the dough. Oil used to coat each pan is separate because pan size and method determine it.
In plain languageNumber of pans × dough allocated to each pan = total dough required
Worked example
Two pans with 500g of dough apiece
The calculated oil is part of the 1,000g dough batch; pan-coating oil is excluded.
- Pan allocation
- 2 × 500g portions
- Hydration
- 70%
- Salt
- 2.5%
- Oil
- 2%
Pan-dough checks
Match the formula to the bakeware
Every pan receives an arbitrary weight
Measure the pan and decide the thickness you want. Change allocation when either changes.
Resistant dough is forced into the corners
Rest it and press again rather than tearing or degassing it aggressively.
Higher hydration is copied without checking flour
Reduce water or use a documented flour and method if the flour cannot support it.
From bowl to pan
The pan is part of the fermentation method.
The planner covers the main stages; the final pan proof still depends on the method and bakeware.
- 01
Mix and strengthen
Develop the higher-hydration dough without adding pan-coating oil to the formula.
- 02
Divide by pan
Weigh one portion for each pan so thickness stays consistent.
- 03
Rest, press and proof
Move dough into prepared pans, rest it when it resists and follow the chosen final-proof method.
Pan or free-stretched
Detroit starts with the bakeware; New York starts with the round.
Choose Detroit when a rectangular pan, allocated dough weight and higher hydration define the bake. Choose New York for a broader free-stretched pizza.
Primary reference
Pan handling is sourced; the preset remains editable.
King Arthur supports bread flour, resting resistant dough and treating pan oil separately. Its recipe does not establish Pizza Preacher’s exact settings.
- King Arthur Baking pizza-oven Detroit pizzaBread-flour context, pan handling, rest periods and separate pan oil.
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.
Why is Detroit dough higher hydration?
This preset uses 70% as a starting point. Flour strength and handling determine whether it suits your bake.