The key to a delicious Detroit style pizza is a light and fluffy dough crust. The recipe I’ve provided below is perfect for this, especially if you don’t have much experience making dough.
This recipe yields one (1) 500 gram dough ball which is just the right amount of dough for a large 10×14″ Detroit style pizza pan. If you’re using an 8×10″ pan, just divide the dough in half.
If you’ve never made dough before, you’ll love this method. This is a no-knead recipe which means all you have to do is measure out the ingredients and mix them together. Time will take care of everything else so you don’t have worry about kneading it enough or getting your hands dirty, etc.
You also notice I recommend letting the dough proof in a rectangular plastic container. This is optional, any sized container will work, but it makes shaping the dough to fit a rectangular pizza pan much easier. When it’s ready you can simply turn it upside down into the pan. But always make sure you shape the dough into a ball after the final rise first.
You can use this dough on the same day if you prefer, but I recommend cold-fermenting it for an additional 24 hours before using it. This will make the dough even lighter and fluffier, but it also means the dough won’t be ready to use for up to 48 hours so you’ll have to weigh the benefits based on how much time you have.
You can use any kind of rectangular pan for this recipe but I really recommend using a pan intended for Detroit style pizza because they give you that perfectly crispy crust we’re all looking for.
If you want to read a review of the pan I use and recommend, you can read it here. It’s only USD$39 and available for delivery right on Amazon. The Detroit style pizza making community loves this pan which is what turned me on to it.
Already have a dough made? Skip ahead to my Detroit style pizza recipe here.
Need a Detroit style pizza sauce? You can find my awesome recipe here.
- 200ml lukewarm water
- 40g semolina flour
- 252g Type 00 flour
- 1/2 teaspoon active dry yeast
- Spoonful of honey
- 9 grams fine sea salt
- Add water, yeast and honey into a large mixing bowl and mix well.
- Measure out semolina, 00 flour and salt into a separate bowl and combine them together. If you don't have Semolina flour, just use 292g 00 flour. If you don't have type 00 flour, you can substitute for all-purpose flour.
- Using a sifter and a stiff spatula, slowly incorporate the dry ingredient mixture into the mixing bowl of water. You can dump it all in at once if you like but this way makes it easier to combine the wet and dry ingredients together. Sifting the flour is optional but I find it helps it absorb water more quickly.
- Once the ingredients have been loosely combined together, cover the bowl in plastic wrap and let it rest for 20 minutes. During this time the flour will continue to absorb the water mixture which will make the final mixing easier.
- 20 minutes later, come back and give the ingredients a quick final mixing. The dough should have the consistency of a thick batter at this point.
- Lightly oil the bottom and sides of a large rectangular plastic container and transfer the dough into it. Cover the container and leave it at room temperature for 11-18 hours (depending on the temperature of your house)
- 11 hours later, check the dough. If it's ready it should have expanded substantially in volume and have lots of air bubbles on top. If you don't see many air bubbles, let it sit for another few hours.
- When the dough is ready, take it out of the container and form it into a ball.
- Put the dough back in the container and cover it up. If you plan on using it right away, let it proof in the container for 1 hour at room temperature. If not, place the container in the fridge for 24-48 hours.
- If you've refrigerated the dough, take the container out of the fridge until it reaches room temperature before proceeding with the pizza recipe.