MASTER RECIPE DETROIT-STYLE PIZZA DOUGH

• servings: YIELD/SHAPE 图 two 35 cm
• active time: TOTAL TIME Active: 15-20

Ingredients

INGREDIENTS

Water, 30-30.5°C / 85-87° F

Bread flour, 11.5%-12% protein*

Semolina flour

Fine salt

Sugar

Instant dry yeast

WEIGHT VOLUME

405 g

490 g

85 g

2 tsp

11.5 g

2 tsp

8 g

2 tsp

5.2 g

Yield: ~1 kg

Directions

PROOF 3 h at 21°C/ 70°F, covered, or 2½ h at 27° C / 80°F and 65% RH; after the first hour, gently but assertively stretch the dough out again to fill the pan as evenly as possible

ASSEMBLE distribute the cheese evenly over the preshaped dough, making sure that the cheese covers the dough all the way to the border and comes in contact with

the pan

BAKE bake according to the Detroit-Style Pizza Baking Times and Temperatures table (see below); warm the sauce to 70°C/ 160°F; once baked, remove the pizza from the pan and place on a serving tray; pipe or spoon dollops of sauce on the pizza; cut into 6 squares (2-by-3 grid) using a serrated knife

GENERAL DIRECTIONS

MIX pour the water into the mixer's bowl; add the bread flour, semolina flour, salt, sugar, and yeast, and mix on low speed to a shaggy mass; mix on medium speed to just under full gluten development; perform the win-

dowpane test to assess gluten development; transfer to a generously oiled tub, turning the dough over to coat the dough fully with the oil, and shape into a rectangle

BENCH REST 15 min; cover well; perform a four-edge fold by pulling each edge of the rectangle of dough to the opposite edge; bench rest for 15 min; cover well; generously oil the Detroit pans

DIVIDE 35 cm by 25 cm / 14 in by 10 in: 500 g 25 cm by 20 cm / 10 in by 8 in: 330 g

transfer dough to the prepared pans seam side down, PRESHAPE

trying to maintain the rectangular shape; coat the sur- face of the dough lightly with oil and stretch the dough gently but assertively without damaging it to fill the pan evenly, making sure the corners are sharp

Notes

The 1 kg yield of the base recipe is not enough for the dough hook to catch all the ingredients and mix a uniform dough in an 8 gt bowl.

If the ingredient quantities aren't large enough for the dough hook to mix them well in a stand mixer or commercial planetary mixer, use a paddle attachment initially to mix the ingredients uniformly. Once you have a homogeneous mass (the dough is sticky and wet, and there are no visible clumps or unincorporated water), switch to a hook attachment.

The larger the yield, the longerthe dough will take to mix. Final mix time at higher speeds may vary from machine to machine. Whateverthe model and yield, the goal is to achieve a good mix and full gluten development.

To assess gluten development, perform the windowpane test. Take a portion of dough in your hands and stretch it: the more the dough can stretch without tear- ing, the more the gluten has developed. The dough will hold the window for at

when it has reached full gluten development.

When you divide the dough, try to keep the pieces as rectangular as possible.

DETROIT-STYLE PIZZA BAKING TIMES AND TEMPERATURES

Type of oven impinger oven home/still electric oven: place baking steel or baking stone in the top third of the oven combi oven: place baking steel or baking stone in the center of the oven

convection oven: place baking steel or baking stone in the center of the oven

bread deck oven

pizza deck oven

For the large pizzas, we use full-sized Detroit pans measuring 35 cm by 25 cm / 14 in by 10 in. The small pizzas are made in half-sized Detroit pans measuring 25 cm by 20 cm / 10 in by 8 in. We recommend that the pans be made from

Fora 35 cm by 25 cm / in in by in in pizza, you will use g dough, 150 g (3 cup) sauce, 225 g (1¾ cups + 2 Tbsp) Wisconsin brick cheese, and 110 g (1¼ cups) pizza cheese. Fora 25 cm by 20 cm / 10 in by 8 in pizza, you will use 330 g dough, 75 g (⅓ cup) sauce, 115 g (¾ cup + 3 Tbsp) Wisconsin brick cheese, and

Some prefer to apply the sauce after cutting the pizza to prevent any sauce drag We recommend this if you are piping the sauce on the slice rather than spooning

You might prefer to cut the pizza on a wooden cutting board and then slide it

If you are baking this in an oven other than an impinger oven, start checking the

blue steel.

55 g (½ cup + 2 Tbsp) pizza cheese.

it on.

doneness of the pizza after 11-12 min.

Baking time Rotation notes Baking temperature

5 min preheat oven to 275°C / 525°F n/a

180° halfway through baking preheat oven to 275° C / 525° F for 30 min 14-15 min

preheat oven to 275°C F for 10-15 15 min 180° halfway through baking min; fan on medium speed

preheat oven to 250°C/ 480° F for 15-20 20 min 180° halfway through baking min; fan on high speed

preheat oven to 275°C /525°F 15 min 180° halfway through baking

180° halfway through baking preheat oven to 275° C / 525° F; vent half- 14-15 min way open

least 8-10 seconds and it can be stretched to the point that it is nearly see-through onto the serving tray so that you aren't using a metal knife on a metal surface.