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Detroit style

Detroit-style pizza has an airy Sicilian-style crust and is baked in a rectangular pan. The dough is traditionally gently uniformly poked or indented and then topped with brick cheese and finished with two strips of tomato sauce as a salut to the two rivers of Detroit. An extra layer of cheese is sprinkled around the edge that creates a crispy, golden-brown border when the pizza is baked.

Best Flours for your Detroit Style Pizza:
Sapphire<sup>®</sup> Bakers Patent Flour
Sapphire® Bakers Patent Flour

High volume doughs that deliver quality crusts in deep dish and pan presentations align beautifully with this reliable flour with superior fermentation, mixing tolerance, and absorption characteristics.

Protein: 11.9 - 12.5% Ash: 0.48 Moisture: 14.3% max
Pack sizes: 50 lb. bag

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Minnesota Girl<sup>®</sup> Bakers Flour
Minnesota Girl® Bakers Flour

Consistent performance in a wide range of pizza applications defines this mid-protein (11.8%) flour, backed by good extensibility and handling characteristic. The lower protein gives the crust flavor and a soft, hearth bread-like bite.

Protein: 11.5-12.1% Ash: 0.5 Moisture: 14.3% max
Pack sizes: 50 lb. bag

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Need Help Deciding? Contact an Ardent Mills Pizza Expert