My Detroit-Style Dough Formulation - Baker's Percentage

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For the past few years, I've been toying (well...a little bit more than toying!) around with a Detroit-style dough formulation that was based solely on this formulation from PizzaHog on the PizzaMaking.com forums.  But, the dough was never quite 'enough' to fill the pans to all four corners.

So, over the past few months, I've taken to the baker's percentage calculator (Thx, NYU!) to 'up' the size of the total dough ball in volume, but keep the percentages equal.  So, I've take the flour up from 273 grams to 300 grams and the calculator factor'd the rest.  With the extra 25 grams, the skin flows out to the corners and fills up the pan all the way.

The past few times I've made pizza at home, I've had to turn to the calculator each time I wanted to make pizza.  Now, I'm planting this here on the blog, so I can turn to it when necessary.


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