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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:
Bakers Hand® All-Purpose Flour
Bakers Hand® All-Purpose Flour

Versatility, good volume and fermentation tolerance define the craftsmanship of dough made from this flour. Best for pizza crust where more full-bodied flavour, light notes of sweetness, and soft crust are desired.

Protein: 11.4-12.4% Ash: 0.40-0.55 Moisture: 14.5% max
Pack sizes: 10kg; 20kg

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Keynote<sup>&reg;</sup> Strong Bakers Flour
Keynote® Strong Bakers Flour

Fresh, refrigerated, and long fermentation doughs align well with this flour, as the higher-protein attributes produce good volume for pizza crust with a clean flavour profile.

Protein: 12.3-13.3% Ash: 0.48-0.68 Moisture: 14.5% max
Pack sizes: 20kg

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Classic Pizza Flour
Classic Pizza Flour

A versatile pizza flour suitable for numerous pizza styles that is easy to work with and can tolerate mixing and handling. This flour produces a mellow dough and a well-rounded crust flavour.

Protein: 12-12.6% Ash: 0.53 Moisture: 14.5% max
Pack sizes: 20kg

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Keynote<sup>®</sup> <i>Select</i> Strong Bakers Flour
Keynote® Select Strong Bakers Flour

A longtime favourite of pizza operators, this flour is formulated for easy dough handling and machinability., Keynote Select provides excellent strength and extensibility. with the dependability and consistency to deliver a crisp and flavourful crust, pizza after pizza.

Protein: 12.3–13.3% Ash: 0.52–0.68 Moisture: 14.5% max
Pack sizes: 20kg

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Need Help Deciding? Contact an Ardent Mills Pizza Expert