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.
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
Add water, semolina flour, sugar and yeast to the mixing bowl. Mix and let sit for about 15 minutes. Add the bread flour and salt to the mixing bowl. Mix all ingredients on the lowest speed for one minute. Scrape down the sides of bowl with a plastic dough scraper/divider.
Mix on low/medium speed for three minutes. Remove the dough with your scraper and place in a well oiled bowl or container and refrigerate, covered, for 24-48 hours. (Doing this provides more flavor and better texture. If you prefer, you can use the fresh dough right away.)
If using same day… Liberally oil the bottom and sides of your pan. Place the dough in a 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 all the way to edges and corners. Let the dough sit covered at room temperature for 1½ to 2½ hours.
If cold fermenting….Remove from the fridge and repeat process above
Preheat your oven to 500 degrees for atleast an hour. If you have a pizza stone or baking steel add that to your top rack. Place pan in the oven and bake for 10-11 mins or until the bottom is golden and the top is starting to pick up color. At this point you can remove from the oven, add your toppings and finish baking or you can remove from the pan, let cool completely on a wire rack, and then wrap in plastic wrap for later use!