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Detroit Style Pizza

Print Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • 4 1/3 cups bread flour
  • 1 3/4 tsp kosher salt
  • 1 1/4 tsp instant yeast
  • 2 cups cool water
  • 3 tbsp olive oil, divided
  • 12-16 oz firm mozzarella cheese, cut into 1/2 inch chunks
  • pizza sauce
  • favorite pizza toppings

Instructions
 

Day One

  • In the bowl of a stand mixer combine the yeast and 1 cup of the water. Let the yeast proof for a few minutes until foamy. 
  • Add in the flour, salt, and remaining water and with the mixer set on a low-medium speed mix to form a shaggy dough.
  • Pour in the olive oil and continue beating for 30-60 seconds to combine. Let the dough rest for 5 minutes. 
  • Increase the mixer speed to medium-high and mix for an additional 30-60 seconds. The dough should be soft and smooth and a bit sticky to the touch.
  • On a clean countertop spread 1 teaspoon of olive oil to cover about 15 inches diameter. Turn the dough out onto the counter. Stretch & fold the dough 2-3 times, then let the dough rest for 5 minutes, covered, on the counter.
  • Repeat the stretch, fold, and 5 minute rest process 2 more times, adding the olive oil in 1 teaspoon increments as needed.
  • After the final stretch and fold place the dough in a lightly oiled bowl.
  • Cover with plastic wrap and place in the refrigerator for at least 8 hours, preferably overnight, or up to 72 hours. 

Day two

  • 5 hours before baking prepare a large rimmed baking sheet with parchment and coat very lightly with oil.
  • Turn the dough onto the prepared pan and press to dimple the dough. Let rest for 20 minutes.
  • Dimple the dough again, gently spreading the dough across the pan. Continue pressing the dough with your fingertips to dimple it, and rest for 20 minutes.
    It will take several rounds before it stretches to the full pan size. Don't rush, just enjoy the process!
  • Once the dough is covering the pan press the mozzarella pieces into the dough.
  • Let sit for 3 hours for the final rise. The dough will swell up and surround much of the cheese.
  • Heat oven to 500 degrees then assemble your pizza. With Detroit style pizza the toppings and cheese go first and the sauce tops it all. 
  • Place the pizza in the oven and bake for 8 minutes.
  • Rotate the pan 180 degrees and bake again for 7 to 9 minutes or the cheese is bubbly. 
  • Transfer the pizza to a heatproof countertop or board. Carefully remove the pizza from the pan using a spatula and slide it onto a cutting board. 
  • Slice into 3 or 4 inch squares and enjoy!