Detroit Style Pan Pizza

Step 1: Mix the dough

  • 70% hydration dough

    • yeast
      3 g
    • water
      210 g
    • flour
      , bread or all-purpose
      300 g
    • salt
      6 g

Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until light foam surfaces and little bubbles are visible.

  • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms.

Cover with plastic wrap and let rest for 15 minutes which will allow the dough to relax before .

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