Detroit Pan Pizza Dough

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Detroit Pan Pizza Dough

Ingredients

• 300 g bread flour (about 2 cups)
• 5 g instant yeast (about 1 teaspoon)
• 9 g Kosher salt (about 1 tablespoon Diamond Crystal)
• 220 g water (a bit less than 1 cup)
• Extra-virgin olive oil (about 2 tbs)

Instructions

Mis en Place

• Place 300g of bread flour (about 2 cups) into the bowl of a stand mixer, into the bowl of a food processor, or into a large mixing bowl.
• Add 5g of instant yeast (about 1 teaspoon) to the bowl.
• Add 9g of salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt) to the bowl.
• Set aside 220g of water (a bit less than 1 cup).

Mixing (stand mixer)

• Fit the mixer with a dough hook attachment.
• Whisk the dry ingredients to combine.
• Add the water.
• Mix on low speed until dough comes together into a rough ball, then shut off mixer.
• Let the dough rest for 10 minutes.
• Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.)
• Remove the dough hook.

Mixing (food processor)

• Pulse to combine the dry ingredients.
• Add the water.
• Turn on the processor and process until dough forms a ball that rides around the bowl, about 30 seconds.
• Continue processing for 30 seconds longer.

Mixing (by hand)

• Whisk the dry ingredients to combine.
• Add the water.
• Stir with a wooden spoon until a rough ball of dough has formed.
• Set aside for 10 minutes.
• Turn dough out onto a countertop and knead until a smooth, silky ball has formed, about 10 minutes.

Proofing

• Transfer the dough to a mixing bowl, form a tight ball, and cover tightly with plastic wrap.
• Set the dough aside in a warm place until it has roughly doubled in volume, about 2 hours.
• Pour a couple of tablespoons of olive oil in the bottom of a Detroit-style anodized aluminum pan or two 8- by 8-inch cake pans. (Split dough in half if using cake pans.)
• Transfer the dough to the pan(s) and flip it to coat in oil.
• Press down on the dough and spread it as close to the edges as possible without tearing it.
• Cover tightly with plastic wrap and set aside for 30 minutes to allow the dough to relax.
• Stretch the dough towards the edges of the pan again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place. If the dough is still not ready to reach the edges of the pan, cover and let rest a little longer.
• Once dough is stretched, cover with plastic wrap, and set aside until ready to use.

Notes

• Adapted from https://www.seriouseats.com/detroit-style-pizza-recipe.