us.recipes
All recipes

Detroit Pie Dough

A fermented pizza dough for Detroit‑style pizza that is soft, sticky, and ready for a crispy frico edge.

Makes Three 300‑gram dough balls

By Emmy Squared

pizzadoughbreadfermentationitalian
Illustration of Detroit Pie Dough
Illustration

Ingredients

  • 1/2 cup warm water, 105–115°F
  • 1 tsp sugar
  • 1 tsp active dry yeast, or 1 scant teaspoon instant yeast (also called rapid‑ride or bread machine yeast)
  • 1 1/4 cup cold water
  • 4 cup unbleached bread flour, preferably King Arthur
  • 1 1/2 tsp canola or vegetable oil, plus more for the bowl
  • 2 1/4 tsp kosher salt, preferably Diamond Crystal
  • 1 tbsp unbleached bread flour, preferably King Arthur
  • mild Cheddar, shredded
  • low-moisture mozzarella, shredded
  • sauce
  • other toppings

Steps

1Make the dough

  1. Add 1/2 cup warm water.
  2. Add 1 tsp sugar.
  3. Add 1 tsp active dry yeast.
  4. Let stand for 5 minutes; the mixture should look frothy.
  5. Add 1 1/4 cup cold water.
  6. Add 4 cup unbleached bread flour.
  7. Add 1 tbsp flour.
  8. Attach the bowl to the mixer and fit the dough hook.
  9. Mix on medium speed just until the dough comes together.
  10. Leave the hook in place and drape a kitchen towel over the bowl; let the dough stand about 10 minutes.
  11. Knead on medium‑low speed, pulling down the dough as needed, until smooth and elastic, 6‑8 minutes; the dough should be soft and sticky but still pull away from the sides of the bowl.
  12. Increase speed to medium‑high and drizzle in 1 1/2 tsp canola or vegetable oil, mixing until absorbed, about 2 minutes.
  13. Add 2 1/4 tsp kosher salt and mix until well distributed.
  14. Cover tightly and refrigerate to ferment for 24 to 48 hours.

2Ferment and proof

  1. Divide the dough into three 300‑gram balls.
  2. Pat each ball into a well‑buttered pan, cover, and let sit at room temperature for at least 2 hours to proof.
  3. Refrigerate the pans until ready to top and bake.

3Bake

  1. Preheat the oven to 500°F.
  2. Cheese the dough with a mixture of shredded mild Cheddar and low-moisture mozzarella, putting most of it around the edges so it touches the pan sides to make the frico edge.
  3. Scatter the remaining shredded mild Cheddar and low-moisture mozzarella over the center.
  4. Spoon the sauce in two thick strips about 1 inch wide and 1 inch apart, running lengthwise over the cheese, leaving a 1-inch border on all four sides.
  5. Add any other toppings evenly across the top.
  6. Cook for approximately 8‑10 minutes until the edges of the pizza are golden brown.
  7. Remove the pie onto a cooling rack, transfer to a cutting board, then cut, serve, and enjoy!