Pizza NightDetroit style pizza dough recipe
A tall, airy rectangle baked in an oiled pan, with cheese pressed to the edges so it fries into a crisp, dark frame.
- 70% hydration
- 450 g per pan
- 24 h in the fridge
For 4 Detroit pans of 450 g with a 24 hour cold rest: 1058 g flour, 740 g water, 23 g salt, 11 g olive oil and 4.06 g fresh yeast (1.34 g instant). Start the day before, about 25 hours ahead.
Ingredients
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour | 1058 g | 100% |
| Water | 740 g | 70% |
| Salt | 23 g | 2.2% |
| Olive oil | 11 g | 1% |
| Fresh yeast | 4.06 g | 0.38% |
Baker's percentages are relative to the flour. Detroit usually sits between 60% and 78% hydration: lower is easier to handle, higher is airier and stickier.
Method
- Mix. Dissolve the yeast in the water, add the flour, then the salt (and oil). Mix until no dry flour is left, about 15 minutes with rests.
- First rise. Cover and leave at room temperature for 1 hour.
- Shape. Divide into 4 pans of 450 g and shape them tight. For a pan style, oil the pans and press the dough in.
- Fridge. Cover and refrigerate for about 20 hours.
- Back to room temperature. Take the dough out 3 hours before baking, longer in a cold kitchen. It is ready when a gentle poke springs back slowly.
- Bake. Heat the oven as hot as it goes: 30 minutes for a tray, an hour for a stone or steel. Then stretch, top and bake.
Times are a guide. Check the dough, not the clock: a warmer kitchen speeds it up, a colder one slows it down. See how much yeast to use for other temperatures and times.