DoughbaseDetroit Pizza
Bread flour, 68% hydration, cold fermented overnight and baked in oiled pans.
Pan size
Number of pizzas
2110
Thickness
Yeast
Warm proof
For a 90°F spot, heat the oven on its lowest setting for 2 minutes, then turn it off.
Dough per pan
314
grams each
Total flour
365
grams
Total water
250
grams
Hydration
68.5
percent
Detroit PizzaCold ferment 8–24 hrs2 pizzas · 8×10" pan · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
Bread flour | 365g | 100% |
Water Warm, 90°F | 250g | 68.5% |
Yeast Instant | 3.0g | 0.82% |
Salt | 9g | 2.5% |
Instructions
- 01Mix water, yeast, salt, and flour with a spoon until it forms a ball
- 02With a wet hand, knead 1–2 min (or stand mixer on med-high, 7–8 min)
- 03Cover and rest 30 min at room temp
- 04Do 5–6 strength-building folds, then round and tuck into a tight ball
- 05Cover and rest, then repeat the folds and rounding
- 06Cover and rest 1 hour at room temp
- 07Refrigerate 8–24 hours
- 08Flatten into a rough square on a floured surface and divide
- 09Oil the pans well; dimple and stretch the dough into each pan
- 10Cover and proof 30 min somewhere warm (90°F)
- 11Dimple into the corners, cover, and proof 30 min more
Recipe from Brian Lagerstrom.
How this was adapted
- Brian uses Lloyd Detroit pans without giving a size. 8×10" is assumed: this dough is the right thickness for it, but would be thin in a 10×14".
- The 9×13" pan option isn't from the source.
See the original at Brian Lagerstrom.