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Recipes:
Dough & Breads
May 1, 2018

Detroit-Style Pizza Dough

Recipes:  
Dough & Breads
May 1, 2018

Detroit-Style Pizza Dough

Try this Detroit-Style Pizza Dough Recipe

Ready to menu one of the hottest trends in pizza. Make this Detroit-Style Pizza Dough Recipe that includes a poolish pre-ferment, complete Detroit-style dough formula.

Poolish (Pre-ferment):

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Poolish for Detroit-Style Pizza Dough
Author: 
Recipe type: Dough
 
Ingredients
  • High Protein Pizza Flour (72 F) 1,000 grams (2.2 pounds)
  • Water (65 F) 1,000 grams (2.2 pounds)
  • Instant Dry Yeast 1 gram
Instructions
  1. Mix by hand in plastic tub with ample room for expansion.
  2. Cover and set poolish out at room temperature for 18 hours.

 

Detroit-style Dough:

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Detroit-Style Pizza Dough
Author: 
Recipe type: Pizza Dough
Cuisine: Pizza
 
*Note: Combined total of flour, water and poolish will bring hydration to 67 percent.
Ingredients
  • High Protein Pizza Flour (72 F) 9,000 grams (19.85 pounds)
  • Water (58 F) 5,700 grams (12.56 pounds)
  • Poolish (72 F) 2,000 grams (4.4 pounds) -- RECIPE ABOVE
  • Salt 250 grams (8.8 ounces)
  • Olive Oil 200 grams (7 ounces)
  • Instant Dry Yeast 50 grams (1.75 ounces)
Instructions
  1. After poolish has risen at room temperature for 18 hours, combine it with water in mixing bowl. Whisk thoroughly.
  2. Add flour, salt and yeast. Mix for 4 minutes at slow speed.
  3. Slowly drizzle in olive oil while continuing to mix for 3 minutes.
  4. Increase speed of mixer to speed 2 and mix for 6 minutes or until dough has reached 78 F.
  5. Cover dough and allow to bench rest for 30 minutes.
  6. Divide dough and round and place in trays. Cover dough trays and place in refrigerator at 38 F for 24 hours.
  7. Dough should be removed from refrigerator 1 hour before placing in pans. Pans should be coated with softened butter or shortening. This will allow dough to adhere to the pan easily without over-working and de-gassing it.
  8. Place dough ball in the pan and gently press out slightly.
  9. Allow dough to sit in the pan for 30 minutes before completing final shaping to edge of the pan.
  10. Cover pans and allow dough to rise until airy.
  11. At this point dough can be used or placed back in the refrigerator.
  12. If you are placing back in the refrigerator be sure to take out dough 30 minutes in advance of using it.

DIVE DEEPER: Read Detroit Style Pizza: A Guide to Detroit Pizza

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

 

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