Detroit Style Pizza Dough

Known for this light fluffy texture and crispy cheese edges, Detroit style pizza is some of the best pizza on the planet. Here is my take on Detroit’s finest. Note you will be doing a par bake on this dough, so you can make your dough and in advance and then top and bake the final pizza when ready. This recipe will yield either one large 10x14 pizza or two smaller 8x10 pizzas. Read the recipe below, or…

Recipe Details:

Yields: 1 large 10x14 pizza, or 2 smaller 8x10 pizzas

Prep Time: 24-48 hours

Cook Time: 1 hour

Difficulty: Medium

Ingredients:

1¾ c. 85˚F water

½ c. semolina flour

2 tsp. sugar

2 tsp. instant dry yeast

3½ c. bread flour 

2 tsp. salt

Olive Oil to coat pan

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1. Mixing the Dough:

   • Add water, semolina flour, sugar, and yeast to the mixing bowl.

   • Mix and let sit for about 15 minutes.

   • Add bread flour and salt to the mixing bowl.

   • Mix all ingredients on the lowest speed for 1 minute.

   • Scrape down the sides of the bowl with a plastic dough scraper/divider.

   • Mix on low/medium speed for three minutes.

   • Remove the dough with the scraper and place in a well-oiled bowl or container.

   • Refrigerate, covered, for 24-48 hours (for more flavor and better texture). Alternatively, you can use the dough immediately if preferred.

2. Dough Preparation - Same Day Use:

   • Liberally oil the bottom and sides of your pan.

   • Place the dough in the pan and press out with 8 to 10 presses.

   • Let it rest in the pan, covered, for 15 to 20 minutes.

   • Fully press out in the pan to the edges and corners.

   • Let the dough sit covered at room temperature for 1½ to 2½ hours.

3. Dough Preparation - Cold Fermented:

   • Remove the dough from the fridge and repeat the process as above for same-day use.

4. Par-Baking:

   • Preheat your oven to 500 degrees Fahrenheit for at least an hour. If you have a pizza stone or baking steel, add that to your top rack.

   • Place the pan in the oven and bake for 10-11 minutes or until the bottom is golden and the top starts to color.

   • At this point, you can either add your toppings and finish baking, or remove the crust from the pan, let it cool completely on a wire rack, and wrap in plastic wrap for later use.