Detroit Pan Pizza Recipe 👇
Pizza Toppings 🍅🧀
2 cups (about 200-250 grams) of shredded Saputo Pizza mozzarella cheese.
1 cup (about 140-150 grams) pepperoni.
1.5 cups (about 350 grams) tomato sauce.
For the Dough:
| Ingredient |
Amount |
Baker's % |
| Bread flour |
554 grams |
75.0% |
| Semolina |
74 grams |
10.0% |
| All-purpose flour |
111 grams |
15.0% |
| Water 1 |
546 grams |
74.0% |
| Water 2 |
59 grams |
8.0% |
| Olive oil |
18 grams |
2.5% |
| Salt |
16 grams |
2.2% |
| Levain |
222 grams |
30.0% |
Instructions:
- Final Mix:
- Combine all the flours (bread flour, semolina, all-purpose flour) in a mixing bowl.
- Add water 1 and mix until the flour is hydrated. Let it rest for about 30 minutes (autolyse).
- Add water 2 and salt, and levain to the mixture. Mix until fully combined about 3-4 minutes.
- Add the olive oil and mix thoroughly until all ingredients are well combined (about 3-4 minutes).
- Bulk Fermentation:
- Allow the dough to ferment at room temperature for about 2 hours, with folding every 30 minutes for the first 1.5 hours.
- Shaping:
- Shape the dough into a ball (800g per piece) and place it in a container.
- Cover the container and refrigerate the dough overnight (about 12 hours).
- Final Proof:
- Remove the dough from the refrigerator and let it sit at room temperature for about 1 hour before shaping.
- Preheat your oven to 500°F (260°C).
- Stretch the dough to fit your Lloyd pan, ensuring it reaches the edges. Allow the dough to rest for 30 minutes and then stretch it the rest of the way.
- Pour a little olive oil over the dough and gently dimple it with your fingers, pressing it to the bottom of the pan.
- Top the dough with cheese and pepperoni. Par bake the pizza for 10-12 minutes until the dough has risen and the cheese has melted and started to brown.
- Garnish the pizza with your desired toppings (more cheese, pep, and two lines of sauce).
- Baking:
- Bake the put the pizza back in the oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.