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Detroit Pizza Dough
Detroit Style pizza is a pan pizza originating from Detroit Michigan. Although a relatively new style of pizza, its roots go back to Sicilian style pan pizzas. The pizza itself can be traced back to one man, Gus Guerra, who in 1946 decided he needed something new on the menu for his bar. His wife, Anna, used her mother’s Sicilian dough recipe in some cast iron pans that Gus got from a friend who worked at a car factory and thus the Detroit pizza was born. This style of pizza is very unique and is characterised by a crispy, crunchy cheese exterior but a soft, airy interior topped with cheese, sauce, and often pepperoni. It’s a very versatile style and one you certainly can go wild with.
Dan Hall
Chef
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- Using a flour first method, crumble in the yeast
- Add 90 % of the water and combining until absorbed
- Knead the dough for approximately 5 minutes, slowly adding the remaining water during the process
- When only a little water remains add the salt and the remaining water
- Knead for a further 5 minutes
- Cover and rest for 10-20 minutes
- Knead for a further 10 minutes until smooth
- Using a flour first method, crumble in the yeast
- Add 90 % of the water and combining until absorbed
- Slowly add the remaining water, once the dough reaches an internal temperature of around 18c, add the salt and any remaining water.
- Mix until an end temperature of 20-23c is archived, this should take around 10-15 minutes.
- Place in a container and allow to ferment at room temperature for at least 12 hours, but up to 24h.
- Ball the dough into a 425g ball and place in an oiled Detroit pan.
- Allow the dough to relax and fill the pan.
- With wet hands dimple the dough once it’s relaxed to help spread the dough and the air
- Repeat the process again prior to baking
- When around 24 hours total fermentation is achieved, and the dough fills the pan evenly, bake the dough in at 300-350c for 5-8 minutes
- At this point the dough can either be topped and baked again, or cooled and frozen for later use
