Detroit-style pizza is a rectangular pan pizza with a thick, crisp, chewy crust. It is traditionally topped to the edges with mozzarella or Wisconsin brick cheese, which caramelizes against the high-sided heavyweight rectangular pan.
Ingredients
- 350g bread flour
- 255g water
- 10g coarse kosher salt
- 3.5g active dried yeast
Directions
- Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
- Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Add yeast to water and let sit for 5 minutes. We’re not looking for a full activation, just a bit of a jump-start.
- Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: dough will be very wet and sticky, and the bottom will stick to the bowl. Use a spatula to scrape down as necessary.
- In the same bowl and with wet hands, fold into a ball. Cover with plastic wrap, and set on counter for 1 – 2 hours to kick-start fermentation. You should notice some rise in the dough but not quite doubling in volume.
- Place in refrigerator for 1 to 2 days.
- Let dough come to room temperature on the counter for 3 hours.
- Preheat the oven to 550°F.
- Grease your pan with a stick of butter or Crisco. Scrape the dough out of the bowl and into the pan. Because of the high hydration in this recipe, you will want to wet your hands prior to handling.
- Flatten and stretch the dough to fit the pan as close as possible (a tiny bit of shrinking may happen, that’s fine), followed by ½ hour rest.
- Stretch again ensuring dough touches edges of pan, followed by another ½ hour rest.
- Place pan on the bottom of your oven to par-bake the dough for 5 minutes.
