SOURDOUGH DETROIT-STYLE PIZZA
INGREDIENTS
DOUGH (for two 8"x10" pizzas or one 10"x14" pizza)
60g Mature Starter
400g Bread Flour
350g Water
10g Salt
~2 Tbsp Extra-Virgin Olive Oil
SAUCE (enough for two pizzas)
1 28oz Can San Marzano Tomatoes
1.5 Tbsp Extra-Virgin Olive Oil
5 Cloves Garlic
1/2 tsp Oregano
1/2 tsp Thyme
1/4 tsp Red Pepper Flakes
2 tsp Granulated Sugar
Salt and Pepper (to taste)
TOPPINGS
~4oz Wisconsin Brick Cheese (or low-moisture mozzarella) Per Pizza
Pepperoni
Any other toppings you like
STEPS
Mix dough (60g Starter + 320g Water + 400g Flour)
Let rest 45 minutes at 80F
Add salt and remaining 30g water, and transfer to separate container, lined with olive oil
Let rest 30 minutes at 80 F
Perform stretch and folds
Let rest 30 minutes at 80F
Perform coil folds
Let rest 3-6 more hours at 80F, until about doubled in size
Divide and transfer to separate container or pizza pan
Let rest 30 minutes, then spread to edges of pan
Let rise for another 1-2 hours at 80F
Preheat your oven to 550F (285C)
Top with cheese, then pepperoni , then sauce, then bake at 550F on the top rack of your oven for 12 minutes. Then, turn on the broiler and bake for another 3-5 minutes until the top is baked to your liking.
RECOMMENDED TIME SCHEDULE
8:15AM - MIX DOUGH
9:00AM - FINAL MIXING
9:30AM - STRETCH AND FOLDS
10:00AM - COIL FOLDS
2:30PM - DIVIDE AND TRANSFER TO BAKING PAN
3:00PM - STRETCH DOUGH TO EDGES OF CONTAINER AND LEAVE FOR FINAL RISE
4:30PM - PREHEAT OVEN TO 550F (285C)
5:00PM - TOP PIZZA AND BAKE
DAY 2 (IF SAVING SECOND PIZZA DOUGH)
2:00PM - REMOVE DOUGH FROM REFRIGERATOR AND TRANSFER TO BAKING PAN
3:00PM - STRETCH DOUGH TO EDGES OF CONTAINER AND LEAVE FOR FINAL RISE
4:30PM - PREHEAT OVEN TO 550F (285C)
5:00PM - TOP PIZZA AND BAKE
PRODUCTS USED IN THIS VIDEO
10X14” DETROIT STYLE PIZZA PAN
CHECK OUT TIM’S NEAPOLITAN SOURDOUGH PIZZA VIDEO
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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