Emilie Meyer
Detroit-style pizza is often referred to as pan pizza and is characterised by its high-hydration dough, typically over 65%. The dough is also known for its long, cold fermentation process, which can range from 24 hours to 72 hours. This process is said to improve the texture of the dough, creating a lighter and airier crust. The pizza is assembled in a distinct way, with cheese spread to the edges of the pan, followed by sauce, resulting in a crispy, browned crust. The type of pan used can also make a difference, with some bakers recommending specific brands such as Lloyd's Detroit pizza pan. The fermentation process, dough recipe, and assembly techniques are all variables that bakers can experiment with to perfect their Detroit-style pizza.
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What You'll Learn
Dough preparation
To prepare the dough for Detroit-style pizza, you will need bread flour, instant yeast, salt, and water. The dough should be high hydration, typically over 65%, and the baked dough should be light and airy.
Step 1: Mixing the Ingredients
Place all the ingredients in a stand mixer, except for the water. Mix them slowly, and then gradually add the water until a shaggy ball of dough forms. You can adjust the hydration level by adding more or less water. A higher hydration level, such as 70-75% or more, will result in a lighter and airier dough, while a lower hydration level will produce a denser texture.
Step 2: Kneading the Dough
Mix the dough on low-medium speed for about 10 minutes until it forms a smooth ball. You can do this by hand or using a stand mixer. Cover the dough with plastic wrap and let it rest at room temperature for 1-2 hours to kick-start fermentation. You should notice some rise in the dough, but it should not double in volume.
Step 3: Cold Fermentation
Place the dough in the refrigerator, covered, for 1 to 3 days. This step is crucial for developing flavour and creating a light and porous crust. The longer the dough ferments, the more gas bubbles are produced. When the dough is baked in a hot oven, these gas bubbles expand, creating a lighter texture.
Step 4: Bringing the Dough to Room Temperature
Remove the dough from the refrigerator and let it come to room temperature for about 3 hours. This step is important because if the dough is too cold when it goes into the oven, it may not bake evenly.
Step 5: Greasing the Pan
Grease your Detroit-style pizza pan with butter or oil. You can use about 1 tablespoon of butter and 1 teaspoon of olive oil, or 3 tablespoons of olive oil, depending on your preference. This step ensures that the dough doesn't stick to the pan and also contributes to the browning of the pizza crust.
Step 6: Stretching the Dough
Scrape the dough out of the bowl and into the greased pan. Flatten and stretch the dough to fit the pan as closely as possible. It may shrink a little, which is normal. Let the dough rest for about 30 minutes, and then stretch it again, ensuring it touches the edges of the pan.
Step 7: Final Proofing
Let the dough rise for another hour. At this point, you can add the sauce and toppings, or you can parbake the crust for 8 minutes at 500°F (260°C) to create a crispier base.
Remember that factors such as the type of yeast, room temperature, and the flour you use can affect the dough's performance, so feel free to adjust the recipe based on your observations.
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Fermentation techniques
Fermentation is a crucial step in the pizza-making process, and there are several techniques to achieve the perfect Detroit-style pizza dough. Here are some detailed instructions and tips for fermentation:
Cold Fermentation Techniques:
Detroit-style pizza is renowned for its long cold fermentation process, which contributes to a lighter and airier dough. This method involves mixing the dough and then refrigerating it for an extended period, typically 24 to 72 hours. Here are the steps:
- Combine the dry ingredients, such as flour, salt, and yeast, in a stand mixer.
- Add water gradually and mix until a shaggy dough ball forms. Cover the dough and let it rest at room temperature for 1-2 hours to initiate fermentation.
- Transfer the dough to the refrigerator, covered, for 1 to 3 days. This slow fermentation process allows the dough to develop flavor and improves its texture.
- Remove the dough from the refrigerator and let it come to room temperature for about 3 hours before proceeding with shaping and baking.
Room Temperature Fermentation:
Alternatively, you can also ferment Detroit-style pizza dough at room temperature. This method involves a bulk fermentation period at room temperature, followed by proofing in the pan:
- Mix the dough using cold water and instant yeast. Cover and let it rise overnight at room temperature.
- The next day, transfer the dough to a buttered and oiled Detroit-style pizza pan.
- Let the dough proof at room temperature for 3 to 5 hours, depending on the temperature and humidity. Warmer temperatures will accelerate fermentation.
- After proofing, stretch the dough to the edges of the pan and proceed with adding toppings and baking.
Tips for Successful Fermentation:
- High hydration is key to Detroit-style pizza dough. Aim for a hydration level of at least 70%, and up to 83% for a very airy dough.
- Use bread flour instead of all-purpose flour for a chewier and more open crumb structure.
- The longer the fermentation, the more gas bubbles are produced. These bubbles expand in the oven, creating a light and porous crust.
- If you over-ferment the dough, simply poke it to remove excess air bubbles before shaping and baking.
- Experiment with different fermentation durations to find the sweet spot for your desired crust texture and flavor.
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Pan options
Before adding the dough, it is important to drizzle olive oil into the pan. This helps to create a crispy, browned crust. Some recipes suggest using 1 tablespoon of butter and 1 teaspoon of olive oil, while others recommend 1 to 2 tablespoons of olive oil. The choice of oil and butter may depend on personal preference and the desired crust texture.
Once the dough is added to the pan, it should be spread to the edges. It is important to note that Detroit-style pizza dough may not stay in the corners of the pan, so it is recommended to let the dough rest for 10 minutes and then gently stretch it again. This process may need to be repeated a few times. It is also suggested to let the dough rest for a few hours after it has been stretched to the edges of the pan.
During the proofing stage, the dough will continue to rise and expand. It is important to poke any large air bubbles that may cause thin spots in the dough. These air bubbles can be popped with a finger or gently pressed down. After the dough has proofed and expanded to the desired size, it is time to add the toppings and bake the pizza.
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Sauce preparation
Detroit-style pizza is often topped with brick cheese, pepperoni, and red sauce, with a lacy, crispy cheese crust. The sauce is an essential part of the pizza, and here is a step-by-step guide on how to prepare it:
Firstly, you will need to gather your ingredients. For the sauce, you will need olive oil, garlic, red pepper flakes, a large can of San Marzano tomatoes, sugar, salt, basil leaves, and oregano. You may also want to add some red wine vinegar, lemon juice, and granulated garlic to taste.
Next, heat some olive oil in a saucepan over a medium heat. Add two cloves of minced garlic and some red pepper flakes to the oil and sauté until fragrant. Then, add the can of tomatoes and use a spoon to break them up and crush them in the pan. You can add a little water to the can, swill it around, and add it to the pan to ensure you get all of the tomato juices.
Now, you will add the herbs and spices. Start with a teaspoon of sugar and a few dashes of salt to taste. Then, add the basil leaves and oregano. It is recommended to use fresh herbs if possible, but dried will also work. You can add more or less of each ingredient depending on your personal preference and taste. Bring the sauce to a boil and then reduce to a simmer for around 20-30 minutes, stirring occasionally, until the sauce has thickened.
Finally, taste the sauce and adjust the seasoning as needed. You can add more salt, pepper, sugar, or herbs to suit your taste. If the sauce is too thick, you can add a little water to thin it out. If it is too thin, you can simmer it for a little longer to reduce the liquid. Once you are happy with the sauce, allow it to cool and then store it in the fridge until you are ready to assemble your pizza.
When you are ready to assemble your pizza, spread the sauce over the surface of the dough in three even rows, leaving space for the cheese and toppings to be added. You will only need about half of the sauce, so you can save the rest for another pizza or store it in the fridge for up to a week.
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Cheese and toppings
Detroit-style pizza is known for its dramatic cheese frico crust, which is created when the cheese's fat pools at the pan's edges and fries the dough. The cheese is spread to the edges of the pan, and the traditional cheese used is Wisconsin Brick Cheese, which is derived from white American cheddar but has a higher fat content. If you can't get your hands on Brick Cheese, low-moisture mozzarella is a good substitute, or a mix of whole milk, low-moisture mozzarella, and cheddar. Some recipes also suggest using Monterey Jack or medium cheddar.
The cheese is added to the dough before the sauce, in reverse order to a typical pizza. The sauce is then spooned on top of the cheese in stripes, leaving some cheese uncovered. The sauce is thick and sweet, made with San Marzano tomatoes, sugar, salt, basil, and oregano.
Pepperoni is the most common topping for Detroit-style pizza, and it can be added either under the cheese or on top. Adding it under the cheese allows the flavor to penetrate every bite, but adding it on top creates crisp, charred edges. So, why not add pepperoni both under and on top of the cheese? Other toppings to add might include parmesan cheese, sprinkled on top, or pickled jalapeños.
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Frequently asked questions
A Detroit-style pizza pan, such as the Lloyds Detroit pizza pan, is recommended.
The dough recipe typically includes bread flour, instant yeast, salt, and water. The dough should be high hydration, typically over 65%.
The dough can be cold fermented in the fridge for 24 to 72 hours. Some recipes also recommend letting the dough rest at room temperature for 10 to 12 hours before transferring it to the fridge.
