Exact grams per 9×13-inch pan for high-hydration Detroit-style dough — for as many pans as you’re baking.
Updated · How we source our numbers
King Arthur’s Weeknight Detroit Pizza makes about 657 g of dough per 9×13-inch pan at 75% hydration. Add 12 g of oil for the pan. There’s no official Detroit standard — these are typical figures.
There is no official standard for Detroit-style pizza, so the preset is labelled typical. It comes from King Arthur Baking’s Weeknight Detroit Pizza recipe, sized per pan.
| King Arthur’s recipe (one 9×13 pan) | Grams | Baker’s % |
|---|---|---|
| Bread flour | 360 g | 100% |
| Water | 270 g | 75% |
| Table salt | 9 g | 2.5% |
| Instant yeast | 3 g | 0.83% |
| Olive oil (in the dough) | 15 g | 4.2% |
| Olive oil (for the pan) | 12 g | — |
King Arthur’s pizza-oven Detroit recipe uses a smaller 9-inch pan with about 71% hydration and more oil, which shows how much the style varies. Set Dough per pan for your pan and change any percentage to suit.
No official body publishes a table linking yeast to fermentation time and temperature, so the calculator doesn’t estimate one. Each style loads its source’s own yeast amount:
| Source | Yeast | Fermentation |
|---|---|---|
| AVPN Neapolitan rules | 0.1–3 g fresh yeast per litre of water (about 0.006–0.19% of flour) | 12–24 h in total |
| King Arthur New York-Style Pizza | ¼ tsp instant (about 0.75 g) per 360 g flour, about 0.2% | 1 h, then 8–10 h at room temperature |
| King Arthur Weeknight Detroit Pizza | 3 g instant per 360 g flour, 0.83% | About 2 h, then 45–60 min in the pan |
King Arthur gives the New York yeast only as ¼ tsp. We convert it with the 3 g per teaspoon of instant yeast that King Arthur prints in its Detroit recipe.
The two King Arthur recipes show the pattern: about 0.2% yeast for an 8–10 hour rise, 0.83% for a 2-hour one. For your own timing, set the yeast % yourself and watch the dough, not the clock. Active dry yeast swaps 1:1 with instant; fresh yeast is about three times the weight (King Arthur, Red Star).